Shrimp recipes

Frozen raw shrimp, already peeled and deveined, is the most convenient option and often fresher than shrimp from the seafood counter. The tips explain how to thaw it quickly, what sizes to buy and how to swap in other seafood. Cook shrimp last, just until pink and opaque, so it stays tender instead of rubbery.

Common questions

How do I know when shrimp is cooked?

Shrimp is done when the flesh turns from translucent gray to opaque and pink, and it curls into a loose C shape. A tight O shape usually means it has overcooked. Most medium to large shrimp cook in two to three minutes total. The USDA recommends cooking shellfish until the flesh is pearly and opaque.

How do I thaw frozen shrimp quickly?

Put the frozen shrimp in a colander or sealed bag and run or submerge it in cold water for 5 to 10 minutes, until thawed. Don't use hot water, which can partially cook it and encourage bacteria. Pat the shrimp very dry before cooking so it sears instead of steaming.

What size shrimp should I buy?

Shrimp are sold by count per pound, such as 21/25 or 31/40; smaller numbers mean bigger shrimp. Large and extra-large (31/40 to 26/30) shrimp suit most pastas, stir-fries and tacos. Jumbo (16/20 or 21/25) are good for shrimp cocktail and skewers. Small shrimp work in fried rice and salads.

Is shrimp healthy?

Shrimp is high in protein and low in fat and calories, and it provides nutrients like selenium, vitamin B12 and iodine. It contains dietary cholesterol, but it is low in saturated fat. How healthy a dish is often depends more on the cooking method and sauce. Shellfish is a common allergen.