How to Defrost Shrimp the Right Way (So Quick and Easy)
Shrimp are a staple in my house. I love how flexible and versatile they are (I add them to tacos, pasta, or a summery sandwich). But the thing that keeps me returning to shrimp again and again for my weeknight meals (along with the fact that they cook in a flash) is that they’re the perfect backup protein to keep in the freezer. Shrimp, like many other foods, are generally frozen at the peak of freshness. Therefore buying them frozen is a great way to be able to enjoy shrimp at their best, and on top of that they defrost in a flash. I can go from deciding I’d like to cook shrimp to them being thawed and ready to go in under 30 minutes if necessary. (A package of chicken thighs could never.) That said, it’s important to defrost any protein in the correct way to avoid possible food safety issues. With that in mind, here’s everything you need to know about how to defrost frozen shrimp safely.
What Are IQF Shrimp?
If you’re buying bagged frozen shrimp from the grocery store, you’ve probably seen it labelled “IQF,” which stands for Individually Quick-Frozen. Unless you live in a coastal area where fresh seafood is easily accessible, almost any shrimp you buy — even at the fish counter — has been previously frozen. Most bagged shrimp you find in the frozen section of the grocery store was flash frozen on a fishing boat right after coming out of the water. This process involves freezing each shrimp individually, which both preserves their texture by minimizing ice crystals and ensures the frozen shrimp don’t stick together in the bag.
How to Quickly Defrost Shrimp in a Colander
Frozen shrimp’s super power is that you can defrost them lightning-fast. Because shrimp are relatively small and frozen individually, they don’t need more than 15 to 20 minutes from freezer to frying pan. Add frozen shrimp to a colander and set under cold running water, stirring occasionally, until thawed.
Don’t be tempted to use hot water here. In addition to raising their temperature too quickly and allowing harmful bacteria to possibly take hold, shrimp are very delicate, and even hot water from the tap can start to cook them. It’s also a bad idea to defrost shrimp at room temperature, which can lead to them entering the “danger zone,” the temperature range (40°F to 140°F) where bacteria can grow rapidly.
How to Defrost Shrimp Submerged in Cold Water
If you have slightly more time on your hands, you can also defrost shrimp in a sealed plastic bag submerged in cold water. Per the USDA, “The bag should be submerged in cold tap water, changing the water every 30 minutes so it continues to thaw. Small packages of meat, poultry, or seafood — about a pound — may thaw in an hour or less.”
How to Defrost Shrimp in the Refrigerator
If you’re not planning on using shrimp for a day or two, another option is to transfer frozen shrimp from the freezer to the refrigerator to safely defrost. This method is the most time-consuming, however, so plan ahead, as it can take anywhere from five to eight hours for a one-pound bag of shrimp to thaw completely.
Recipes to Try with Shrimp
Further Reading
Do Water Filters Really Work — And Which Ones Are the Best?
Ball Just Dropped the Most Beautiful Mason Jars for Its 140th Anniversary ("So Iconic!")
