A bag of frozen shrimp can save dinner. However, if it's not done right, your favorite crustacean can be watery and bland. The key to correctly preparing frozen shrimp is to allow the seafood to thaw long enough before mixing it with the other ingredients. Once it has released all the water, you can put it in a pot of boiling water, a skillet, or a preheated oven and cook a delicious dish.
Method 1 of 4: Thawing Shrimps
Step 1. Take a frozen bag of clean, shelled shrimp
It is best to buy shrimp that are already clean and shelled to save preparation time. If you prefer, you can also buy the whole shrimp and do it yourself later. Anyway, the first option is easier, as the crustacean is ready to go to the pan or to the oven as soon as it defrosts.
- Some frozen shrimp come pre-cooked. Check the packaging.
- It is important that the shrimp is already clean, as it is practically impossible to remove the dark viscera while it is frozen or after it is ready. Another option is to wait for the thawing, but then there is the issue of delay.
Step 2. Place the shrimp in a colander or colander
Open the package and pass the frozen shrimp to a colander or colander. To ensure faster defrosting, separate the tightly stuck pieces that have frozen together.
- If you don't have a strainer or colander, hold the container closed under running tap water. This process takes time, but it also works.
- You can also put the exact amount of shrimp you intend to prepare in a plastic bag with a zip closure so you don't have to do everything in the package.
Step 3. Leave the strainer or colander in a bowl of fresh water
Place the object in a bowl and see if the water is covering all the shrimp. Wait 10 to 15 minutes, or until the last ice melts.
To speed up the defrosting process, let a trickle of water run from the tap directly into the bowl to replace the water that gets too cold
never use warm or hot water in this process, as the crustacean can thaw unevenly, which alters its texture.
Step 4. Transfer the thawed shrimp to a bed of paper towels
Take the strainer or colander out of the bowl and shake it a few times to remove excess water. Then place the shrimp on top of several sheets of paper towels. Fold them and use the top part to dry the crustaceans or get a clean cloth to remove the remaining moisture.
There should be no ice crystals or standing water left on the surface of the shrimp at the end of the process
Step 5. Heat the seafood quickly to release the remaining liquid (optional)
Add the thawed shrimp to a non-stick skillet or a pot of boiling water and cook for a couple of minutes or until they no longer shine. The heat from the fire causes the shrimp to shrink a little in size, as it removes the traces of unwanted moisture.
This step is not necessary, but it can be useful if you want to ensure that the dish doesn't get watery after it's done
Method 2 of 4: Cooking the Shrimps
Step 1. Fill ¾ of a large pot with water
Leave about 5 cm to the edge so that the water has room to bubble and not spill. You should choose the size of the pan based on the amount of shrimp you want to prepare, remembering that shellfish should not take up more than ¼ of the total volume of the pan.
- If your sink has a hot water faucet, fill the pan with this water to save a little time as it boils faster.
- If you have boiled the shrimp to finish defrosting it, you can cook it in the same water.
Step 2. Wait for the water to boil well
Place the pot in the strongest mouth of the stove and turn the heat on high. When the water starts bubbling non-stop, it's time to put in the shellfish.
Do not add shrimp if the water is not boiling yet, as its temperature decreases. This way, the meat takes longer to cook and ends up becoming rubbery
Step 3. Add seasonings and other flavors to the liquid (optional)
Add a generous amount of coarse salt to the pan to flavor the meat and then add all the ingredients you want to use. For every 250 g of shrimp, add 2-3 teaspoons (10 to 15 g) of cloves or ground black peppercorns and half a lemon.
- You can also use herbs, such as parsley, thyme or cilantro, to give the meat a fresh flavor and a delicious aroma.
- Let the spices simmer along with the water for five minutes to give them all their flavor.
Step 4. cook the prawns for two to seven minutes or until they begin to float.
Smaller shrimp typically need only two to three minutes to cook, while larger ones may need up to five. Keep an eye on the pan and see if there are any crustaceans starting to rise to the surface of the water, which is a good sign that they are ready.
- Stir the water from time to time so that all shrimp cook evenly.
- No need to wait for them all to float. When you notice about five or six on the surface, you can take the pan off the heat.
the well-cooked shrimp should be tender, juicy and slightly pink.
Step 5. Drain the shellfish in a sieve or colander
Turn off the heat and use gloves to take the pan off the stove and pour its contents into the sieve or colander. Shake the utensil a few times to remove excess water.
- Do you want to make a shrimp cocktail or reheat the meat later? Place the shellfish on a platter with ice for a few seconds and drain them again. In this way, the ice stops cooking.
- To enhance the flavor of the dish, serve the shrimp cooked while still hot with melted butter and the spice mix of your choice.
- If a little meat remains, transfer it to an airtight container and store it in the refrigerator for up to three days.
Method 3 of 4: Grilling the Shrimps in the Oven
Step 1. Preheat the oven
Turn on the oven at a temperature of about 200 ºC and wait about ten minutes for it to heat up well. The oven needs to be hot for the shrimp to have a delicious crispy crust. In the meantime, you can finish preparing your shellfish.
It is also possible to use a convection oven at the same temperature
Step 2. Cover the prawns with dehydrated seasonings for an explosion of flavors
Prepare a quick spice mix with ¾ teaspoon rock salt, ½ teaspoon garlic powder, ½ teaspoon paprika, and ¼ teaspoon black pepper, cayenne, and teaspoon oregano. Stir everything very well in a large bowl and place the prawns to cover them in this seasoning.
- Lemon pepper is another popular choice for this type of shrimp preparation as well as other seafood.
- The amounts of seasoning above are for about 250 g of shrimp. If you do more or less, adjust accordingly.
if you like, you can also cover the seasoned shrimp with butter before putting it in the oven for grilling.
Step 3. Spread the shellfish on a non-stick baking sheet
Arrange them in a single layer, about 1.5 cm apart. Neither shrimp should be on top of the other.
- Allow a little space for the shrimp to cook faster and more consistently.
- Use a baking sheet with edges to keep the seafood from slipping.
Step 4. Roast the prawns for about five to eight minutes or until they reach the desired point
Place the pan in the oven and close the door. The crustacean should not take long to be ready, but it all depends on your type of oven.
- They are ready when they gain a light pink hue with a visible gold at the corners.
- Use the oven light (if any) to monitor doneness.
Step 5. Safely remove the baking sheet from the oven while wearing gloves
When the seafood is ready, open the oven and handle the pan carefully. Place it on stove racks or on a counter to cool.
- Allow the shrimp to cool for two or three minutes before serving. Be careful with the roasting pan as it must be very hot.
- Store leftovers in an airtight container in the refrigerator and consume them within three days.
Method 4 of 4: Sauteing the Shrimps
Step 1. Heat one or two tablespoons (15 to 30 ml) of oil or butter in a large skillet
Turn the pan in all directions as it heats so the entire surface is greased. Wait for the oil to start making a little noise before adding the shrimp.
- It is best to choose an oil with a high smoke point, such as canola, peanut, or sunflower oil.
- Be careful not to let the pan get too hot, especially if you use butter, as the fat can burn and leave the shrimp with a bitter taste.
- Fry only 100 to 200 g at a time to make things easier on your side.
Step 2. Add garlic and other flavorings to the oil for a touch of flavor
If desired, add 15 to 30 g of garlic, chopped onion and parsley or lemon zest while the oil heats up. Saute the chosen ingredients until they soften or become translucent.
Be careful not to overcook them as they can give the shrimp a burnt taste. Between 30 and 45 seconds of skillet is enough
aromatic ingredients such as garlic and onion can take the flavor of shrimp to the next level.
Step 3. Add the crustaceans to the pan and sauté them for four or five minutes
The pan will start to sizzle as soon as the shrimp touch the oil. Stir the skillet or shrimp over and over so that they cook evenly. In a matter of a few minutes, the seafood should turn a very light pink and start to brown on the outside.
- Feel free to season the shrimp with ½ teaspoon of salt, black pepper, chili powder, cayenne or curry at this point. You can also choose another seasoning option.
- Shrimp cook quickly, so don't leave the pan unattended as the meat can burn.
Step 4. Allow it to cool for a minute or two before eating
Shrimp should be very hot when it comes out of the pan. As hard as it is to resist temptation, wait a while so you don't burn your mouth. Afterwards, enjoy!
- Finish the sauteed shrimp with a little melted butter or a dash of finely chopped fresh herbs such as parsley, cilantro or dill.
- Store leftovers in an airtight container in the refrigerator and consume them in two or three days.
- Always have frozen shrimp at home when you're in the mood for a quick and delicious meal.
- One of the biggest advantages of frozen shrimp is that it has a very long shelf life. If stored properly, seafood can last for up to a year!