Get tips for thawing, marinating and cooking shrimp to get perfectly-cooked shrimp every time.
Most shrimp, even the shrimp often sold as fresh in the supermarket, is flash frozen immediately after being caught.
The IQF label, individually quick frozen, means the shrimp are flash frozen individually to prevent them from freezing together in the bag. IQF shrimp also thaw faster.
If you can plan ahead, you can thaw your shrimp in the fridge overnight. Leave it in the bag and place it on a bowl or on a large plate to catch any liquid.
Place shrimp in a colander and place the colander in the sink. Run cold water over the shrimp for 10-15 minutes, until completely thawed.
Shrimp absorbs flavor quickly so there's no need to marinate for more than 30 minutes to an hour. Any longer and you run the risk of ruining the shrimp's texture.
If your marinade has acid in it citrus juice or vinegar stick to 30 minutes. The acid can start to cook the shrimp. It'll look white along the edges.
Shrimp gives you a clear signal when it's done. Its color changes from dull grey to bright pink. Once it's pink on all sides, GET. IT. OFF. THE. HEAT.
Click here to find delicious shrimp
recipes on cookingclarified.com!
Shrimp & Grits Shrimp & Corn Chowder
Southwest Shrimp Stacks Shrimp Fried Rice