No need to defrost shrimp before cooking. Learn how to cook shrimp from frozen, taking them straight from the freezer to the pot. It makes dinners a breeze and they taste so good!
Remember back when I told you that you don’t have to defrost fish or chicken breasts before you cook them? Well, you don’t have to defrost shrimp before cooking them either!
To be honest, I don’t love cooking chicken from frozen. I do that more in a pinch when I forget to take it out. It doesn’t turn out quite as good as when defrosted first. The fish turns out really good, especially thicker pieces. But, the shrimp!?!? They’re amazing cooked from frozen! They turn out even better when not defrosted first. Seriously.
Video: How To Cook Shrimp From Frozen
What Kind Of Shrimp Should I Use?
So, don’t buy the “previously frozen” thawed shrimp at the grocery store. They often cost more and you need to use them up right away. Instead, get a bag of frozen shrimp. Then put them into your freezer and you’ve got the makings of a quick meal on hand and ready to go.
What kind of shrimp work best? Medium to large shrimp. And make sure they’re already deveined. It will say deveined on the bag. The reason you want them deveined is that you won’t be able to take the veins out yourself while they’re frozen and it will be hard, if not impossible to do after they’re cooked as well. So deveined shrimp are required. Other than that, I prefer them to be peeled but with the tail on, or easy peel. Either way, you can cook them from frozen and then serve. People can easily take the peels off after they’re cooked.
Note that the shrimp also need to be frozen separately, not in a big clump. If you shake the bag, you should hear a bunch of frozen shrimp all moving around separately in there. If 2-3 are frozen together here and there, that’s fine. But no bigger clumps than that. If the shrimp are bought frozen from the store, they are usually frozen separately. If they’ve clumped up in the bag a bit, try banging the bag lightly on the counter. This could dislodge them.
How Do You Cook Shrimp from Frozen?
Today I’ll show you my favorite way to cook shrimp from frozen…poaching. Tomorrow I’ll be roasting them (from frozen) on a pan with some asparagus for a one-pan dinner that’s ready in 10 minutes.
Poaching is truly my favorite way to cook shrimp, especially for shrimp cocktail, but for almost any preparation. It’s such a gentle cooking method and it leaves the shrimp plump, juicy, and tender – never tough.
The crazy thing is that to poach the shrimp from frozen, you do everything EXACTLY the same as for poaching thawed shrimp. You just leave them in the water for an extra minute. One minute. That’s all, no need for thawing.
So here’s what you do.
Step #1
Get a medium or large saucepan. This depends on the number of shrimp you’re cooking. 12-15 large shrimp cook well in a 3 quart pot. You’ll need a bigger pot if you’re doing more than that. Fill the pot about 3/4 full of water.
Step #2
Add salt. I use about 1/2 teaspoon for the 3 quart pot.
Step #3
Then you can add other aromatic ingredients if you’d like. Half of a lemon is a great addition. Squeeze the juice into the pot before adding the halved lemon.
Peppercorns and parsley are two other things you can add. These aren’t as important as the salt but are nice additions.
Step #4
Bring the pot to a rapid boil over high heat. (Cover the pot to make it boil sooner).
Step #5
Remove from the heat and let it stop boiling.
Step #6
Add the frozen shrimp.
Step #7
Stir.
Step #8
Cover the pot. And let sit off of the heat for 5-6 minutes, until shrimp are opaque and pink. Yes, this is correct. The pot is not supposed to be on the heat at all anymore. The shrimp are poaching in the leftover heat of the water. If you keep boiling them, the shrimp will not be good at all!
A couple of times when cooking shrimp this way, they looked done but were a tad mushy. I actually think they were not quite ready yet because I ended up leaving them in a little bit longer and then they were perfect. So, if you’re not sure if it’s been long enough, try leaving them for another minute or two. At that point, the water has cooled enough that it’s not going to overcook them, so leaving them longer is a good idea.
If you have more shrimp than the 12 that the recipe calls for, you’ll need more time. I have done as many as 20 in that same pot. They then take about 10 minutes. If you’re going to do more than that, use a bigger pot and more boiled water.
Step #9
If you’re planning to serve the shrimp cold (like for shrimp cocktail) or use them later, prepare an ice bath: In a large bowl, put two cups of ice cubes and fill halfway with cold water.
Step #10
If you want cold shrimp, once they’re cooked, drain off the hot liquid and transfer shrimp (but not the aromatics) to the ice bath. Let them sit in there for a few minutes to fully cool off before draining.
If you want the shrimp to be served warm instead, drain off the hot liquid and serve immediately.
You can add them to a sauce for a pasta dish or squeeze some lemon over them and serve them as is.
I have so many great shrimp recipes for you to try, from my Easiest Shrimp Tacos to the ever popular Shrimp Cocktail.
Step #11
Note that if they had the peels on, you can serve them with the peel or take the peels off before serving.
Podcast Episode: Cooking Frozen Shrimp
Listen to me explain briefly about How To Cook Shrimp From Frozen, with some great tips along the way, by clicking the play button below:
Listen to more Recipe of the Day episodes here.
Print
How to Poach Frozen Shrimp Recipe
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
DESCRIPTION
This is the best way to cook frozen shrimp. They end up so tender and juicy.
Ingredients
- 12 large frozen shrimp (21–25 count per pound, deveined and peeled or deveined and easy peel)*
- 1/2 tsp. salt
- 1/2 of a lemon (optional)
- 8–10 peppercorns (optional)
- a handful of fresh parsley (optional)
Instructions
- Fill a 3 quart saucepan 3/4 full of water.
- Add salt. If using, squeeze the juice of the lemon into the pot and add the peel and flesh once squeezed. Add the peppercorns and parsley if using.
- Bring the pot to a rapid boil over high heat.
- Remove from the heat and let it stop boiling.
- Add the frozen shrimp. Stir. Put the lid on the saucepan. Cover the pot. Let sit off of the heat for 5-6 minutes**, until shrimp are opaque and pink.
- If serving cold, prepare an ice bath: In a large bowl put two cups of ice cubes and fill halfway with cold water.
- When shrimp are cooked, drain off the hot liquid and serve immediately or transfer shrimp (but not the aromatics) to the ice bath. Let them sit in there for a few minutes to fully cool off before draining.
- Serve as is or peel them first.
Love this recipe? I’d appreciate it if you could scroll down and add a *5 star rating* to help others know they’ll love it as well!
Notes
*NOTE: You can do as many as 20 shrimp in that same sized pot with that same amount of water. They’ll just take longer to all cook through, about 8-10 minutes. If you want to do more shrimp than that, use a bigger pot with more boiled water in it and it will work perfectly.
**It is better to err on the side of more time than less time. If the shrimp look done but aren’t quite ready, they will be mushy. So if you’re not sure, leave them a bit longer. And if you try one and it’s a bit mushy, let everything stay in the water a bit longer.
This post originally appeared in January 2018 and was revised and republished in October 2022. This post contains Amazon affiliate links.
Excellent directions with excellent results, thank you!
Maureen, You’re welcome. I’m happy you liked it! Thank you for coming back to let me know :)
Just tried this recipe. Followed the instructions to a T. Sorry to say the shrimp turned out mushy. They look cooked all the through though.
Ken, I’m so sorry this didn’t work out for you. I’ve done it many many times with great success. One time I thought mine were a bit mushy too so I left them in longer and then they were great. It’s possible that yours were similar. I’m going to add a note to the recipe letting people know to err on the side of longer if in doubt. I hope that helps!
Perfection! Thank you so very much for sharing this!
You’re very welcome, Linda. I’m glad you loved it!
Wow, this was a revelation for me. Far faster than thawing first as well. I used the lemon, parsley and peppercorns with the salt. We love all shrimp but especially shrimp cocktail and I will be making this often. Thank you!
You’re welcome, Teri! Isn’t it so wonderful and easy? :)
Great way to cook frozen shrimp. Now my only way!
Wonderful, Barbara! It’s so easy.
Only way I will prepare shrimp from now on!
Thanks so much, Paul!
Hi, I am so looking forward to trying your way of preparing shrimp. My question is, I am the only one who eats shrimp, so I will be cooking 6 shrimp max. I know to reduce the water, but would I also reduce cook time. Thank you. Suzie
Yes, you can reduce the water, Suzie. With less shrimp they probably only need to sit in the hot water (off the stove, remember) for 5 minutes. If the shrimp are opaque and pink, they are done and ready to enjoy!
Thank you, I always seem to over cook. I am trying this recipe now and am confident they will turn out great !!
You’re going to love it, Jay! It’s so easy and I use it all the time.
Great way to do this, and your instructions were perfect.
Thank you so much, Laura!
Perfect every time
Thanks so much, Mike!
Hi! Would jumbo shrimp need to be left in longer?
Lori, I cook all different sizes of shrimp in this way. If they’re big ones, I’ll typically use a larger pot and more water. That way the hot water doesn’t cool down as much or as quickly when the large frozen shrimp are added. Then, leave them in the water for an extra couple of minutes, and then check them. If they’re not done, leaving them for a few more minutes usually does the trick. Enjoy!
Just tried this with frozen shrimp! I was a little skeptical…
They came out perfect! Game changer!
Thank you!
You’re welcome, June! It makes life so much easier, right?
Brilliant and cooks shrimp from frozen to pot just perfectly! Raw shrimp need not be intimidating. I have used this method a few times now and it does not disappoint. Thank you, Christine!
I’m really glad you like it, Kell. Thanks for letting me know and for the comment and rating. I appreciate it!
Great way to cook frozen shrimp! Once in ice water n drained can I immediately put into fridge with lemon wedges for cocktail later?
Lark, Yes, immediately after they’re cooled from the ice bath, drain them and put them into the fridge. Cover the container that they’re in. It’s best to use them within 24 hours, but even sooner, if you can.
Hi, can you put frozen Argentinian red shrimp, from Costco, straight from the freezer directly into creole.
Jacky, I’ve never tried it and I think it would work, however, the actual bag of Costco shrimp says “Do not cook from frozen” right on it. I’m not sure why it says that but these warnings sometimes have good reason.
I would therefore probably thaw them quickly first like this: https://cookthestory.com/how-to-thaw-shrimp/
If you want to try cooking them from frozen anyhow, here’s what I’d say. As long as the shrimp are frozen separately (not all frozen together) it should work. Add them in Step #6 as listed. Then you’re going to cook them in the sauce for 4 minutes without flipping them. Flip them and cook, stirring occasionally, until they’re cooked through. You can use an instant-read thermometer to make sure they’re at a safe temperature. The USDA states that the safe temperature for shrimp is 145F, which is what I advise also, but many people find that to be overcooked and prefer them at 120F.
Christine, thank you so much! I can’t get over how good these turned out. I was in a hurry and googled to find out if I could just cook them from frozen. I figured I’d just do it this one time. I don’t think I’ll ever cook shrimp another way now!
You’re very welcome, Sherry. And I have to say that I’m the same way. This is almost the only way I cook shrimp anymore. Sometimes I still thaw them out and then saute them in butter, but usually, this is better. I just melt butter with garlic and toss them with it after. Thanks for the comment and 5 star rating!
I was skeptical but I can honestly confirm that this is the best (and simplest) way to cook frozen shrimp.
Gerry, I know exactly what you mean. I had learned how to poach shrimp by putting them in water off the heat, and then on a whim, I decided to try it with frozen shrimp. I wasn’t expecting it to work AT ALL. But wow! It’s my favorite way to cook them now. I always feel a bit like a magician when I do it! lol. Thanks for your comment and the 5 stars. I appreciate it!
Thanks so much for a great recipe for tender, delicious Shrimp Cocktail!
You are very welcome, Linda. Glad you enjoyed!
I made these tonight to put in a cold buttermilk soup recipe. I think this recipe must be foolproof. It was the first time my shrimps were tender and had flavor! Thank you!
That’s great, Kathleen! It’s such a wonderfully easy way to prepare them.
Retired Truckdriver, living full time in a Diesel Pusher Motorcoach, traveling & REALLY SEEING this great Country.
Followed Your directions with 12 Frozen 4″ Jumbo Shrimp, and prepared a $1.00 box of Pasta-Roni Fettuccine Alfredo. (Only adjustment to the Pasta was using a half cup of Half and Half instead of straight milk).
An Absolutely Perfect Dinner for Two!!!!
Just a Private note Concerning My post..
I used your “Poached” recipe with pre cooked then frozen Jumbo Shrimp..
They turned out Perfect, without having to “Thaw Them Out” first..