A bag of frozen shrimp can be a lifesaver for the dinner menu. However, if not prepared properly, your favorite seafood will become tasteless and watery. The key to cooking frozen prawns is that the prawns have been allowed to sit long enough to thaw before mixing with the other ingredients. Once all the liquid is out, you can put the prawns in a pot of boiling water, a hot flat skillet, or a preheated oven and the shrimp will cook to perfection.
Step
Method 1 of 4: Defrosting Frozen Shrimp
Step 1. Take a bag of prawns that have been peeled and cleaned of back dirt
Starting with peeled prawns that have been removed from the back will save preparation time. If you prefer, you can also buy whole shrimp and peel them yourself later. Either way, all you have to do to get the prawns ready to pop into the pan, oven, or flat pan is to defrost them.
- When shopping for frozen shrimp, check each package that has the symbol “IQF,” which stands for “Individually Quick Frozen”. This means that each shrimp is frozen separately, which reduces the chances of sticking together and improves the taste and texture.
- Importantly, the dirt on the back of the shrimp has been cleaned. It is practically impossible to clean the dirt on the back of the shrimp while the shrimp is frozen or after cooking, and it is too long to wait for the shrimp to completely thaw.
Step 2. Place the shrimp in a colander or wire sieve
Open the plastic wrap and remove the frozen shrimp into a colander or wire sieve. To quickly thaw the prawns, crush the large frozen chunks together.
- If you don't have a sieve or a wire sieve, place the sealed bag of shrimp in the sink and run the tap water over it to thaw it out. This method is time consuming, but can be used.
- You can also put the amount of shrimp you want to cook in a separate plastic bag beforehand if you don't want to cook the whole bag of shrimp.
Step 3. Dip a strainer or wire mesh in a bowl of water
Place the sieve into the bowl, making sure that it fits into the bowl and that the prawns are completely submerged in the water. Let the prawns sit for 10-15 minutes, or until all the ice has melted.
To speed up the defrosting process, open the tap slightly so that some water drips into the bowl, replacing the cold water
Warning:
Do not use warm water to thaw shrimp. This can cause the shrimp to melt unevenly, affecting their texture.
Step 4. Transfer the thawed shrimp to a piece of kitchen paper
Transfer the sieve or wire sieve and shake a few times to remove any excess water, then pour the prawns onto paper towels. Fold the tissue in half and use the dry part of the tissue or use another tissue to carefully wipe or absorb any remaining liquid.
There should be no remaining ice crystals or water on the surface of the shrimp if the shrimp has been wiped
Step 5. Heat the shrimp briefly to remove any remaining liquid (optional)
Place the defrosted prawns in a non-stick saucepan or pot of boiling water over high heat and cook for about 2-3 minutes, or until the prawns are opaque. The heat will reduce the size of the prawns a bit so that all the unwanted liquid comes out.
Although the prawns don't have to be preheated, this step is useful if you want to make sure the shrimp dishes are not mushy
Method 2 of 4: Boiling Shrimp
Step 1. Fill the pot with water to 3/4 of the volume of the pot
Leave 2.5-5cm of space from the top of the pot so the water doesn't overflow when it boils. Make sure to choose a cookware that is large enough to fit the shrimp and water you want to cook. Shrimp should not be more than 1/4 the volume of the pot.
- To save time, turn on the hot water tap until the water that comes out is hot enough. After that, fill the pot with hot tap water so that when it is about to be cooked, the water temperature is high enough.
- If you boil frozen shrimp to completely thaw them, you can cook them right away in the same water.
Step 2. Boil the water until it really boils
Place the pan on the middle burner and set it to medium-high heat. When the water starts to boil, add the prawns.
Adding the prawns before the water boils can lower the temperature so that the prawns cook longer and will eventually turn rubbery
Step 3. Add all the other spices and seasonings to your cooking gravy (optional)
Add enough kosher salt to the pan to help season the prawns. Then, add the other spices you want to use. For 250 g of shrimp, add 2-3 spoons (10-15 g) of cloves or peppercorns, or squeeze and add half a lemon.
- Fresh herbs such as parsley, thyme, or cilantro can be used for a strong, spicy, and savory taste.
- Cook the spices over low heat for about 5 minutes to let the flavors out.
Step 4. Simmer the prawns for 2-7 minutes, or until they float
Small shrimp usually only take 2-3 minutes to cook, while larger shrimp usually take about 5 minutes. Watch carefully as some of the prawns start to float to the top of the pan-this is a sign that the prawns are cooked.
- Stir the prawns occasionally while they are simmering to ensure they are evenly heated.
- No need to wait for all the shrimp to float. When you see about half a dozen prawns floating, it means that they can be removed from the stove.
Tip:
Shrimp that are perfectly boiled usually look beautiful and pink in color.
Step 5. Drain the boiled prawns through a sieve or wire sieve
Turn off the stove and use pots or oven mitts to carefully remove the pan from the stove. Pour the prawns into a colander or wire sieve, then shake them a few times to remove any excess water.
- If you're making a shrimp cocktail or plan to reheat the shrimp, put the shrimp in the ice water for a few seconds, then drain again. This is to prevent the shrimp from accidentally being overcooked.
- To maximize flavor, serve boiled shrimp with melted butter and a pinch of Old Bay Seasoning.
- If you don't eat the shrimp, place them in an airtight container and store them in the refrigerator. Shrimp can be preserved for up to 3 days.
Method 3 of 4: Grilling Shrimp in the Oven with the Broiling Method
Step 1. Preheat your broiler oven
Set the broiler on high heat and allow at least 8-10 minutes for the broiler to reach an over-temperature-it should be nice and hot for the outside of the prawns to be really crispy. While the broiler is heating, prepare the prawns for cooking.
You can also use a conventional setting or a convection setting of around 200°C, although the broiling method will give the shrimp a better texture and cook faster
Step 2. Put the prawns in the dry seasonings for added flavour
Make a simple spice mix using teaspoon of kosher salt, teaspoon of garlic and paprika powder, and teaspoon of ground black pepper, chili powder, and oregano. Mix the spices in a large bowl, then add the prawns and shake until the prawns are evenly coated with the spices.
- Lemon pepper seasoning is another popular condiment option that is often used for broiling shrimp and similar seafood dishes.
- The amount of seasoning mentioned here for shrimp is about 250 g. If the shrimp you prepare is less or more than that, adjust the amount of seasoning.
Tip:
If you like, you can butter the seasoned prawns before broiling them to make the prawns soft and delicious.
Step 3. Arrange the prawns on a nonstick baking sheet
Arrange the prawns in a single layer and space between the prawns about 1.5 cm. Make sure no prawns are piled up.
- Giving the shrimp room to breathe will make the shrimp cook faster and more consistently.
- Use a special broiling pan or pan with high edges to prevent the shrimp from slipping.
Step 4. Bake the prawns for 5-8 minutes, or until they reach desired doneness
Place the baking sheet in the oven on the top rack, just below the broiler, then close the oven door. Shrimp don't need to be cooked long enough to cook evenly, especially under a very hot broiler.
- Shrimp are cooked when they turn pale pink, and there is a little bit of browning around the edges.
- If your oven has a light inside, turn it on so you can watch the shrimp cook.
Step 5. Remove the prawns from the oven using oven mitts
Once the prawns are cooked, open the oven, carefully remove the pan. Place the pan on a nearby stove, counter, or other heat-resistant surface to cool.
- Let the shrimp cool for 2-3 minutes before serving. Do not touch the pan at that time because it is still very hot.
- Place the uneaten prawns in an airtight container and place them in the refrigerator. Shrimp will keep for 3 days.
Method 4 of 4: Sauteed Shrimp
Step 1. Heat 1-2 tablespoons of oil or butter in a large flat skillet
Tilt the pan in all directions as it heats to ensure that the oil coats the surface of the cookware evenly. Wait until the oil starts to boil slightly, then add the prawns.
- For best results, choose an oil that has a high smoke point, such as vegetable oil, canola oil, peanut oil, or sunflower oil.
- Be careful not to let the pan get too hot, especially if you're using butter. If it's too hot, the cooking fat can burn, resulting in a scorched and sharp taste.
- It is recommended that you saute 100-250 g of prawns once cooked.
Step 2. Add garlic or other flavorful seasoning to the oil for added flavor
If you like, add 15-20g of minced garlic, sliced white onion, chopped parsley or onion, or grated lemon zest to a flat pan when it's hot. Cook the spices of your choice until they are slightly tender and look transparent.
Be careful not to overcook the flavorful seasoning as it can burn your prawns. The spices usually take 30-45 seconds to cook in a flat pan
Tip:
Aromatic spices such as garlic and shallots can create a new delicacy in stir-fried shrimp.
Step 3. Put the prawns in a flat pan and sauté for 4-5 minutes
The prawns will start to sizzle from the heat as soon as they touch the hot surface of the cookware. Shake the pan or stir constantly to ensure that the shrimp is evenly heated. In no time, the prawns will turn pink-white and have a slightly crunchy outer texture.
- At this time you can add the dry spices, namely salt, pepper, chili powder, curry powder, and cayenne pepper, each amounting to 1/2 teaspoon. Or you can season the shrimp with spices to taste.
- Shrimp cooks quickly. So, don't move and the pan must be waited so that your shrimp dish doesn't burn.
Step 4. Refrigerate the prawns for 1-2 minutes before eating
The prawns are very hot when they are freshly removed from the pan. Even if you can't stand to eat it, wait for the shrimp until the temperature is safe to eat. Enjoy!
- Before removing the prawns, add melted butter or sprinkle the prawns with chopped fresh herbs, such as parsley, cilantro, or fennel leaves.
- Store uneaten prawns in an airtight container and place them in the refrigerator. Shrimp can still be enjoyed in 2-3 days.
Tips
- Always keep a few bags of frozen prawns handy so you can always make a delicious meal right away if needed.
- One of the advantages of frozen shrimp is that it can be stored for a long time and not spoil. If stored properly, frozen shrimp can last up to a year!
