How to Cook Frozen Shrimp on the Stove (The Right Way)

The biggest mistake people make when cooking frozen shrimp is skipping the drying step. After you thaw and devein them, pat them completely dry before they go in the pan. Shrimp hold a lot of water, and that moisture turns to steam in a hot skillet, which means no sear, rubbery texture, and a watery mess at the bottom of the pan. Dry shrimp first, and you'll get a proper sear every time.

Once you've got this down, these shrimp are perfect for my White Wine Lemon Garlic Shrimp Pasta or my Easy Louisiana BBQ Shrimp which come together fast.

Jump to:

• Thaw Them the Right Way
• How to Clean Them
• The Step Nobody Tells You About (Secret to a Perfect Sear)
• Tips Worth Knowing
• How to Tell When They're Done
• Common Mistakes
• How to Cook Frozen Shrimp on the Stove
• How to Store Leftovers
• FAQs
• 📖 Recipe

Thaw Them the Right Way

Frozen shrimp need to be fully thawed before they hit the pan. You can't devein them straight from frozen, and ice crystals in a hot skillet means steam instead of a sear.

Two Ways To Do It:

1. Slow way: Put the bag in the fridge the night before, or the morning of
2. Fast way: Take them out of the bag, put them in a bowl of cold water, and let them sit about 20 minutes. When the time's up, drain the bowl, rinse the shrimp under cold water to remove any remaining ice, and you're ready to go.

Don't use the microwave. It messes with the texture, and you'll regret it.

How to Clean Them

Once they're thawed, clean them even if the bag says deveined.

Use a paring knife to cut a slit along the back of the shrimp lengthwise. You'll see the dark line, the digestive tract, sometimes it's pink. Remove it. Then flip the shrimp and run the knife lightly along the underside. Rinse thoroughly under cold water.

I usually leave the tails on. It just looks better on the plate.

The Step Nobody Tells You About (Secret to a Perfect Sear)

After you clean your shrimp, lay a few layers of paper towels on a baking sheet. Spread the shrimp out in a single layer. Then take a couple more paper towels and pat the tops dry, too.

Shrimp hold a lot of water, and moisture kills a sear. You'd never throw a wet steak into a hot pan and expect a crust; the same rule applies here. The paper towels pull that moisture out, so the shrimp can sear the way they're supposed to.

Tips Worth Knowing

• Check every shrimp yourself even when the bag says deveined. It only takes a few minutes.
• Cook in batches. Crowding the pan means the shrimp steam instead of searing. Work in batches if necessary.
• Buy frozen raw shrimp, not the thawed shrimp already sitting in the seafood case at the grocery store. Frozen raw is almost always fresher.
• Pull them off the heat the second they turn pink and opaque and curl into a loose C-shape. A tight O-shape means they're overcooked. It only takes a few minutes on both sides.
• Get them out of the hot skillet right away. The pan stays hot after you turn it off and will keep cooking them if they sit there.

How to Tell When They're Done

Cooked shrimp turn from gray and translucent to opaque pink. They'll curl into a loose C-shape. If you want to use a thermometer, you're looking for 140°F at the thickest part.

They take maybe 4 to 6 minutes, depending on the size of your shrimp. They cook fast.

Common Mistakes

• Skipping the drying step. This is the big one.
• Crowding the pan. Too many shrimp at once and they'll steam; you lose the sear completely.
• Leaving them on the heat too long. Once they're pink and opaque, they're done.

How to Cook Frozen Shrimp on the Stove

Frozen shrimp are more versatile than people think. You can sear them in a skillet, fry them, or throw them on the grill, and they come out great every time as long as you thaw and dry them properly first. Here's how to do each one. Once you know how to do this, you'll be making shrimp all the time. They're great over rice, grits, or pasta. Throw them in tacos. Add them to a grain bowl.

On the Stove (Searing):

1. After the frozen shrimp have been thawed, cleaned, and thoroughly dried, season with kosher salt, black pepper, and Cajun seasoning.
2. Add oil and a little butter to a skillet over medium-high heat, and once the oil is hot, swirl the oil around to cover the bottom of the skillet.
3. Add the seasoned shrimp to the skillet in a single layer without crowding the pan and sear for 2 to 3 minutes on one side, flip and sear the other side for 2 minutes, then turn off the heat.
4. Quickly baste the oil butter mixture over the shrimp and add freshly squeezed lemon juice, transfer shrimp to a serving bowl or platter and garnish with cilantro or parsley.

Frying:

The drying step still applies here. Larger shrimp take about 6 minutes in hot oil, smaller ones less. My Easy Cajun Panko Fried Shrimp walks you through the whole process if you want a recipe to follow.

Grilling:

Grilling adds a smokiness you just can't replicate on the stove. Use skewers so they don't fall through the grates, and about 2 to 3 minutes per side, depending on size. Watch them closely. Shrimp cook fast, no matter what method you use.

How to Store Leftovers

Store cooked shrimp in an airtight container in the fridge for up to 2 days.

Depending on your shrimp recipe, you can reheat them in a skillet over low heat until warm or in the oven for crispier shrimp. I suggest keeping an eye on them either way.

FAQs

📖 Recipe