Frozen uncooked shrimp take about 4–6 minutes to cook in a skillet after thawing, depending on their size; cooking them straight from frozen usually takes about 5–8 minutes. This lemon-garlic shrimp recipe thaws the shrimp quickly in cold water, then cooks them in a hot skillet for an easy meal with butter, garlic, and lemon.
Ingredients
- 1 lb (450 g) frozen raw shrimp, peeled and deveined, ideally 26–30 per lb
- 1 tbsp (15 ml) olive oil
- 1 tbsp (14 g) unsalted butter
- 2 garlic cloves (about 6 g), finely minced
- ½ tsp (3 g) fine salt
- ¼ tsp (0.5 g) freshly ground black pepper
- 1 tbsp (15 ml) fresh lemon juice, plus lemon wedges for serving
- 1 tbsp (4 g) chopped fresh parsley (optional)
Instructions
- Thaw the shrimp safely. Keep the shrimp in a sealed bag and submerge it in a bowl of cold tap water for 10 minutes. If the shrimp are still stuck together or have ice around them, replace the water with fresh cold water and give them another 2–3 minutes. Do not use warm water or leave seafood on the counter to thaw.
- Drain and dry. Drain the thawed shrimp in a colander, then pat them dry with paper towels. Removing surface water helps the shrimp sauté instead of simmering in a puddle. If the shrimp still have shells, peel and devein them now; allow extra prep time, and save the shells for stock if you like.
- Heat the pan. Set a large skillet over medium-high heat. Add the olive oil and butter. When the butter has melted and the oil looks fluid, add the garlic and stir for about 20 seconds, just until fragrant. Keep it moving so it does not brown or burn.
- Cook the shrimp in batches. Arrange the shrimp in a single layer, leaving a little space between them. If they do not fit without crowding, cook two batches. Sauté the first side for about 1½ minutes, then turn and cook the second side for about 1–1½ minutes. Add the salt and pepper as they cook. The shrimp should be pink and opaque, with a gently curled shape; avoid cooking them until tightly curled.
- Check doneness and finish. Check the thickest shrimp with a food thermometer; seafood, including shrimp, should reach the USDA FSIS safe minimum internal temperature of 145°F (63°C). If needed, cook in 30-second increments and check again. Take the pan off the heat, stir in the lemon juice and parsley, and serve promptly.
Tips
- For the quickest safe thaw, use cold water. A sealed bag of peeled shrimp often thaws in about 10 minutes, but larger shrimp, shells, or a tightly frozen block can take longer. Keep the water cold and change it if it becomes icy. Cook the shrimp soon after thawing.
- Cooking from frozen is possible, but the texture may be less browned. Put the frozen shrimp in a wide skillet with 2 tbsp (30 ml) water and cover for 2–3 minutes over medium heat, just until they loosen and release ice. Drain off the liquid, add the oil and butter, then season and sauté until they reach 145°F (63°C). This usually takes about 5–8 minutes total, depending on size and how frozen they are. Avoid piling them into a small pan.
- Use size as a guide, not a substitute for checking. Small shrimp may cook in 2–3 minutes once thawed; medium or large shrimp often need 3–5 minutes, and jumbo shrimp can take 5–7 minutes. Those are approximate skillet times for a single layer, not a guarantee. A thermometer and opaque flesh are better doneness checks than the clock alone.
- Adjust the flavor without changing the method. Use salted butter and reduce the added salt, or replace the butter with another tablespoon (15 ml) of olive oil for a dairy-free version. Bottled lemon juice works in a pinch but tastes less fresh; start with 2 tsp (10 ml) and add more to taste.
Serving Suggestions
Serve the shrimp right away while the garlic-lemon butter is glossy. Spoon it over cooked rice, couscous, or orzo, and include the pan juices so the grains pick up the lemon and garlic. For a lighter plate, pair the shrimp with a green salad, steamed green beans, roasted broccoli, or sautéed zucchini. Warm crusty bread is useful for soaking up the remaining sauce.
For tacos, tuck the shrimp into warm tortillas with shredded cabbage, sliced avocado, and a spoonful of salsa or plain yogurt. You can also toss the shrimp with cooked pasta and a splash of pasta water to spread the buttery sauce; add the shrimp at the end so it does not keep cooking while the pasta is mixed. If serving buffet-style, keep the shrimp hot and avoid leaving seafood at room temperature for more than two hours.
Variations
- Chili-lime: Add ¼ tsp (0.5 g) red pepper flakes with the garlic and use lime juice in place of lemon. The result is sharper and a little spicy; add flakes gradually if serving people with different heat preferences.
- Herby: Stir in 1 tbsp (4 g) chopped parsley, chives, or cilantro at the end. Tender herbs taste fresher when added off the heat rather than fried with the garlic.
- More sauce: After the shrimp are cooked, add 2 tbsp (30 ml) chicken or vegetable broth and 1 extra tbsp (14 g) butter. Swirl the pan briefly, then spoon the sauce over rice or vegetables. Do not use the extra liquid as a reason to leave the shrimp simmering.
- Shell-on shrimp: You can cook thawed shell-on shrimp with the same seasonings, but they take a little longer and are harder to check with a thermometer. Turn them as needed and check a thick shrimp after removing or opening the shell enough to place the probe correctly. Peel at the table or before serving.
Storage and Reheating
Refrigerate cooked shrimp within two hours of cooking, in a covered shallow container. They keep for 3–4 days in a refrigerator at 40°F (4°C) or colder. If the room is hotter than 90°F (32°C), refrigerate them within one hour. Keep the shrimp separate from raw seafood and use clean utensils when packing leftovers.
For longer storage, freeze the cooked shrimp in an airtight freezer-safe container. For best texture, use within about 2–3 months; thaw overnight in the refrigerator before reheating. Freezing is safe for longer when the shrimp remain continuously frozen, but quality can decline. Do not refreeze shrimp that have been left out at room temperature.
Reheat only the portion you plan to eat. Warm it gently in a covered skillet with a teaspoon of water or broth, stirring once, until the center reaches 165°F (74°C); leftovers should be reheated to this temperature. A microwave also works: cover loosely, heat in short intervals, and check the center so the shrimp do not become rubbery. Shrimp can also be eaten cold if they were promptly refrigerated and kept cold.
Frequently Asked Questions
How long do frozen uncooked shrimp take to cook?
After thawing, peeled medium or large shrimp usually take about 3–5 minutes in a hot skillet, cooked in a single layer. Straight from frozen, allow roughly 5–8 minutes using the covered-steam-then-drain method in the tips. Size, shell-on status, pan temperature, and crowding all affect the timing, so check the thickest shrimp for 145°F (63°C).
Can I cook raw shrimp without thawing them first?
Yes. A skillet method works best if you first cover the frozen shrimp with a small amount of water for 2–3 minutes to loosen them, drain the released water, and then sauté until cooked through. The shrimp may not brown as well as thawed shrimp because they release moisture. For roasting, grilling, or a recipe that depends on browning, thawing first usually gives more even results.
How can I tell when shrimp are done without a thermometer?
Cooked shrimp turn opaque rather than translucent and usually look pink on the outside. They curl into a loose C shape; a very tight O shape can indicate overcooking. These visual signs are useful, but they do not confirm a safe internal temperature. For the most reliable check, use a food thermometer in the thickest shrimp and cook seafood to 145°F (63°C).
Should I rinse frozen shrimp before cooking?
Rinsing is not necessary for safety. Thaw them in a sealed bag in cold water, drain, and pat dry. If you do rinse off ice or loose debris, use cold running water, keep splashes contained, and clean the sink and nearby surfaces afterward. Dry shrimp well before sautéing to limit splatter and help them cook rather than steam.
Why did my shrimp turn out rubbery?
Shrimp become tough when they cook too long, especially if they are small or the pan is very hot. Start checking early, cook in a single layer, and take the pan off the heat once the shrimp reach 145°F (63°C). They continue to warm slightly from residual heat, so do not leave them sitting in a hot skillet while finishing other parts of dinner.
Can I thaw shrimp on the counter or in hot water?
No. Thaw shrimp in the refrigerator, or keep them sealed and use cold water when you need them sooner. Counter thawing and hot water can leave the outside of the seafood warm while the middle is still frozen. If shrimp have been left at room temperature for more than two hours, or one hour above 90°F (32°C), discard them rather than trying to make them safe by cooking.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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