Unless I can get live shrimp, I typically use frozen. Most of the “fresh” shrimp you’ll find at a grocery store has been previously frozen anyway, so flash-frozen will typically be fresher and of better quality anyway.
If you do buy it from the seafood counter, buy it early in the day. It’s usually put in the case frozen, first thing in the morning, and allowed to slowly thaw during the day. I never buy seafood counter shrimp after 2pm.
I like to get the “easy peel” stuff, so I can cook with the shells on, which not only helps keep the shrimp from over-cooking, and getting rubbery, but also adds a lot more flavor.
Tip: look for the words “flash frozen on boat” on the packaging.
Here’s the best way I’ve found to get perfecty cooked, juicy, tender shrimp from frozen.
Bring 4 cups of salted water to a full boil.
Remove from heat, add 1 cup of frozen shrimp, and cover.
Let rest 8-10 minutes, off heat.
Remove the shrimp from water and serve immediately (for warm dishes), or transfer to a bowl of ice water to quick chill and stop cooking, for cold salads, coctails, etc.
You can heat your salted water in the microwave, as well.
You’re welcome! 😉
PS – If your dish calls for sauteing, or grilling, skip this method and thaw your frozen shrimp in cold, salted water overnight in the fridge.
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