How to Cook Frozen Shrimp

Boil shrimp in salted water. Measure 2 tablespoons (34g) of salt and 8 cups (2 liters) of water into a saucepan. Bring the water to a boil and add the shrimp. This amount of water is enough to boil about half a kilogram of shrimp. When the water comes to a boil again, reduce the heat on the stove and cook for an additional 3-6 minutes until the shrimp turn pink and opaque. ^[7]

• The shrimp will float when cooked.
• To finish boiling the shrimp, you will turn on the cold water faucet and pour over the shrimp.
• You can leave the shrimp shells on for boiling.

Halve and grill the shrimp. First, you will heat up the grill. If baking with gas, choose medium heat. If you grill with charcoal, let the charcoal burn for a while to stabilize before grilling the shrimp. Slice along the back of the shrimp to create an opening, then widen the shrimp from the newly created opening. Place the shrimp on the grill and bake until they turn pink and opaque, which usually takes about 3-5 minutes. ^[8]

• If the shrimp has shells, simply cut off the legs and place them on the grill. You can still expand the shrimp body without peeling.
• Brush a little oil or butter on the shrimp before grilling to enhance the flavor.

Make pan-fried shrimp. Place the pan on the stove over high heat, add 1 or 2 small chunks of butter and a tablespoon of olive oil. When the oil is hot and the butter has melted, add the minced garlic to the pan (1-2 cloves), and let the garlic cook for 30 seconds to 1 minute. Put the shrimp in the pan, sprinkle with a little salt and freshly ground pepper. You should not fry too many shrimp but it depends on the size of the pan. Fry for 3-5 minutes and stir constantly. ^[9]

• Turn off the heat when the shrimp turn pink.
• You should dry the shrimp before putting it in the pan to make it easier to cook.
• Although you can leave the shrimp shells on for sautéing, it’s easier to peel them alive than after they’ve been cooked.

Flush shrimp with water to remove ice crystals before grilling or pan-frying. Put shrimp in a basket and rinse briefly. You just need to flush the water to break the frozen blocks and remove the frozen crystals on the outside of the shrimp. ^[10]

• If you’re using a wet cooking method like blanching or rimming, simply bang the bag of shrimp on the stovetop to break up any solid blocks. No need to flush. ^[11]
• For these cooking methods, you can leave the shrimp shells whole or peeled.

Blanch shrimp with spices in boiling water. Measure water into a small saucepan, place on the stove and bring to a boil over high heat. Stir the salt along with your favorite seasonings into the pot. Bring the water to a boil, then remove the pot from the heat. Stir the shrimp into the pot and cover. The shrimp will cook within 5-6 minutes, when the shrimp is pink and opaque. ^[12]

• Add in other flavorings and seasonings, such as squeezing half a lemon, 3-4 cloves of garlic, 1/4 onion, a handful of parsley, and/or 12-15 dried peppercorns. You can estimate the seasoning by hand because the weight of the seasoning does not need to be exact.
• Add 1/2 teaspoon (2.5g) of salt to 8 cups (2 liters) of water, this water capacity can blanch half a kilo of shrimp.

Bake the shrimp in the oven. Place the baking rack in the oven, about 15 cm from the grill. Turn the switch on and place the baking tray in the oven to reheat for 10 minutes. Pre-wash the frozen shrimp and marinate in your favorite seasoning mix, like Cajun seasoning powder. When the baking tray is hot, pull out the baking tray with gloves and put the shrimp in the tray. Push the tray back into the oven and cook for about 5 minutes. ^[13]

• You can make your own Cajun seasoning powder or buy pre-made products. You can also use Taco seasoning powder or sprinkle some powdered rosemary, basil, and garlic over the shrimp.
• Shrimp will curl slightly when cooked.
• If the shrimp clump when you pour them into the tray, use tongs to separate them.