How To Cook Shrimp Like a Pro

Can I cook shrimp from frozen? Why is my shrimp rubbery? Am I seasoning it correctly? These are questions we hear all the time at Fulton Fish Market. Shrimp is the most consumed seafood in the United States, with the average American eating over 5 pounds of shrimp every year. Yet so many of us struggle to cook shrimp well.

"Shrimp is unforgiving," explains Robert DiGregorio, Fulton Fish Market's head of quality control. "Because shrimp are so lean and small, you have a very narrow window between perfectly cooked and rubbery. But once you understand that window, shrimp becomes one of the easiest proteins to master."

We're sharing five approachable ways to cook perfect shrimp like a pro chef, so you can confidently serve them and love them every time.

• How Do You Cook Shrimp?
• How Do You Know When Shrimp Is Done Cooking?
• How to Pan Fry or Sear Shrimp
• How to Grill Shrimp
• How to Bake Shrimp
• How to Boil Shrimp
• How to Deep Fry Shrimp

How Do You Cook Shrimp?

Cooking shrimp to perfection comes down to 3 factors: cooking time, using fat, and seasoning. If you're constantly scratching your head over what went wrong when you cook shrimp, your solution is likely one of the following:

Cook Time: Knowing how long to cook shrimp depends on how you plan to cook it and the size of the shrimp. Because shrimp are often small, lean, and their bodies have an uneven thickness from front to back, they generally need to be cooked hot and fast to achieve the elusive snappy exterior and moist interior. “Hot and fast” preparations like grilling, frying, and searing require as little as a minute, whereas “low and slow” preparations like baking or poaching may take at least a few minutes to fully cook your shrimp.

The size of your shrimp also dramatically affects cooking time. For example, colossal shrimp (16-20 shrimp per pound) can take 2-3 times longer to cook than medium shrimp (41-60 shrimp per pound) in the same cooking preparation. You can learn more about shrimp sizes in our Shrimp Size Chart.

Use Fat: Shrimp's lack of natural fat content can make it tricky to cook, as it dries out quickly. Adding butter or oil early and often during the cooking process helps create and maintain perfectly moist shrimp. Consider finishing your shrimp with additional fat, like a drizzle of high-quality olive oil or a pat of butter, just before serving to ensure your shrimp stay tender and succulent rather than turn rubbery.

Season Strategically: It's important to know how and when to season shrimp for the best results. "People always ask me about seasoning shrimp, and my advice is simple: salt first, always," advises DiGregorio. "Then add your garlic, pepper, or any hardy seasonings you want. If you're adding delicate spices to shrimp cooked on high heat, wait until it's removed from the heat before adding them. I've seen too many shrimp ruined by burnt spices that turn bitter."

The timing matters because shrimp are small and quickly absorb flavors. Hardy seasonings like salt, black pepper, garlic, and oil-based marinades can be added before cooking with intense heat. Delicate seasonings like dried herbs and powdered spices, however, are best added after a "hot and fast" cook to prevent them from burning. For "low and slow" preparations like poaching and boiling, you can season the shrimp with those delicate seasonings before cooking without worry.

How Do You Know When Shrimp Is Done Cooking?

Shrimp is done cooking when it reaches an internal temperature of 145°F according to the USDA. That said, checking the temperature of small shrimp can be challenging due to their size and uneven thickness, so many home cooks rely on visual cues instead.

• Color: Look for a shrimp that is opaque throughout. Undercooked shrimp will appear translucent and need more time to cook through.
• Shape: Cooked shrimp should be curled into a loose “C” shape. Overcooked shrimp will form a tight O-shape.

If using a thermometer, aim to pull the shrimp off the heat between 120-140°F, as it will continue to cook for a few minutes after being removed from the heat to reach a perfect 145°F for optimal texture and juiciness without overcooking.

How to Pan Fry or Sear Shrimp

Pan frying is one of the most popular ways to cook shrimp at home, delivering restaurant-quality results with minimal effort. Try our Fulton Garlic Shrimp recipe for a foolproof introduction to this technique.

Pan-Fried/Seared Shrimp Steps:

1. Heat a heavy skillet over medium-high heat. Once hot, add 2-3 tablespoons of olive oil or butter, letting it sit until shimmering.
2. Pat the thawed shrimp completely dry, then season with salt just before they hit the pan.
3. Arrange shrimp in a single layer on the pan without crowding, working in batches if necessary.
4. Cook undisturbed for 1-2 minutes until the bottom develops a golden sear.
5. Flip the shrimp to its other side and cook another 1-2 minutes until the shrimp reaches an internal temperature of 145°F.
6. For extra flavor, add minced garlic, lemon juice, and a splash of white wine during the final minute of cooking, swirling to create a quick pan sauce.
   

Pro Tips:

• The biggest mistake people make is moving shrimp around too much, according to DiGregorio. "Let them sit in the pan undisturbed. That's how you get that beautiful golden crust. If you're constantly flipping and stirring, you'll steam them instead of searing them."
• The butter-wine mixture left in the pan is excellent and shrimpy in flavor. Spoon it directly over your shrimp or cook it a few extra minutes on low heat to thicken and reduce into a silky sauce.
• Use medium to jumbo shrimp (21-40 count) for best results. They're large enough to develop a beautiful sear without overcooking, yet cook through quickly with high heat.
  
• Always use thawed shrimp for pan frying. Never cook shrimp directly from frozen. Frozen shrimp hitting hot oil or butter can create a dangerous splattering situation and result in uneven cooking, with an overcooked exterior and potentially undercooked (and unsafe) interior.

How to Grill Shrimp

Grilling shrimp requires high heat and added fats to retain moisture while developing those irresistible charred flavors and textures. Our Grilled Shrimp With Onions & Chili Peppers recipe is a crowd-pleasing option that showcases how well shrimp takes to the grill.

Grilled Shrimp Steps:

1. Preheat your grill to high heat (around 400-450°F) and brush the grates with oil to prevent sticking.
2. Toss your shrimp (we recommend using shell-on shrimp) in melted butter or oil with salt, pepper, and garlic.
3. Place the shrimp directly on the grates over the hottest part of your grill.
4. Cook shrimp for 2-3 minutes per side if using shell-on shrimp, or 1-2 minutes per side if using peeled shrimp, until the shrimp turn pink and slightly charred, with opaque meat.
5. Remove from heat and add seasonings as desired before serving.

Pro Tips:

• Jumbo to colossal shrimp (16-30 count) are best for grilling as they can withstand the intense direct heat better than smaller shrimp.
• We recommend shell-on shrimp whenever possible because the shells act as a natural barrier, retaining juices and preventing overcooking while still imparting grilled flavors.
• If the outside of your shrimp cooks too quickly, move the shrimp away from direct heat to let them reach the proper internal temperature without burning,

How to Air Fry Shrimp

Air frying is an excellent option for cooking shrimp when you want crispy results without deep frying. Try our Air Fryer Coconut Shrimp recipe for a crunchy air-fried shrimp dish that's sure to disappear fast.

Air Fried Shrimp Steps:

1. Preheat your air fryer to 400°F.
2. Toss thawed, peeled shrimp with your preferred seasonings and fats.
3. Arrange shrimp in a single layer in the air fryer basket. Don't overcrowd the basket, or your shrimp will steam instead of crisp.
4. Air fry the shrimp for 5-8 minutes, shaking the basket halfway through. When done, the shrimp will be lightly golden and opaque throughout.

Pro Tips:

• Medium to large shrimp (31-40 count) are ideal for air frying as they are substantial enough to stay juicy but small enough to crisp up quickly and evenly.
• For breaded shrimp, spray the breaded coating lightly with oil before air frying to achieve a golden, crunchy exterior.

How to Bake Shrimp

Baking is a popular method for cooking shrimp, especially when you're preparing a larger batch or want a hands-off approach. Our Shrimp-Alfredo Pasta Bake recipe shows you just how easy baking shrimp can be! Here are the basic steps to baking shrimp for any recipe.

Baked Shrimp Steps:

1. Preheat your oven to 400°F.
2. Arrange thawed, peeled shrimp in a single layer on a rimmed baking sheet.
3. Drizzle with melted butter or olive oil, season with salt, and add aromatics such as minced garlic or lemon slices, if desired.
4. Bake for 6-10 minutes, depending on size, flipping halfway through. When done, the shrimp will turn pink and opaque throughout.

Pro Tips:

• This versatile method works well with any size shrimp from medium (41-60 count) all the way up to super colossal (8-15 count), though cooking times will vary for each.
• For extra flavor and moisture, add a splash of white wine or lemon juice halfway through cooking.
  

How to Poach Shrimp

Poaching is a gentle cooking method in which shrimp simmer "low and slow" in flavorful liquid just below boiling, resulting in tender, moist shrimp. Poaching is a less popular method for cooking shrimp at home, but it's worth trying, especially if you're making shrimp for salads, shrimp cocktail, or cold applications. Try poaching shrimp to use in our Shrimp Summer Rolls recipe for a light, refreshing shrimp dish.

Poached Shrimp Steps:

1. Fill a large pot with enough seafood or vegetable broth to cover the shrimp.
2. Add aromatics like lemon slices, bay leaves, peppercorns, or Old Bay seasoning to further infuse flavors.
3. Bring the poaching liquid to a gentle simmer (not a rolling boil) around 170-180°F.
4. Add your thawed shrimp to the pot and cook for 2-5 minutes, depending on size, until they just turn pink and opaque.
5. Remove the shrimp immediately with a slotted spoon, then plunge them into an ice bath to stop the cooking.

Pro Tips:

• This method works beautifully with any size shrimp, though extra-large to jumbo shrimp (21-30 count) are particularly well-suited for cocktail presentations.
• The ice bath shock preserves the tender texture and keeps your shrimp from overcooking due to residual heat.
• As a finishing touch, you can reduce and strain the broth to make a delicious dipping sauce for your shrimp dish.

How to Boil Shrimp

Boiling is one of the quickest and easiest methods for cooking shrimp, making it perfect for any recipe that calls for pre-cooked shrimp. Boiling delivers tender, flavorful shrimp in just minutes. You can try it with our classic Shrimp Cocktail recipe for a simple yet elegant appetizer.

Boiled Shrimp Steps:

1. Fill a large pot with enough water to cover the shrimp and bring to a rolling boil.
2. Add seasonings like salt, lemon slices, bay leaves, or peppercorns to the boiling water for extra flavor.
3. Add your thawed shrimp to the boiling water (shell-on or peeled, both work well).
4. Cook for 2-3 minutes for medium shrimp or 3-4 minutes for larger shrimp, until they turn opaque pink and white throughout.
5. Remove the shrimp immediately with a slotted spoon or drain in a colander.
6. Plunge the shrimp into a bowl of ice water to stop the cooking process and preserve their tender texture.
   

Pro Tips:

• Any size shrimp works for boiling, though large (31-40 count) to jumbo shrimp (21-30 count) are ideal for shrimp cocktail presentations where you want impressive, substantial pieces.
• Shell-on shrimp will have slightly more flavor, but peeled shrimp are more convenient for immediate serving.
• Don't skip the ice bath. It’s crucial to stop the cooking process and keep your shrimp from turning rubbery.

How To Steam Shrimp

Steaming is a gentle, hands-off cooking method that produces incredibly tender shrimp. This method is perfect for prepping shrimp for salads, cold appetizers, or any dish where you want simply sweet shrimp.

Steamed Shrimp Steps:

1. Fill a large pot with 1-2 inches of water and place a steamer basket or insert inside.
2. Season the thawed shrimp with salt, pepper, or any aromatics you’d like.
3. Bring the water to a rolling boil over high heat, then reduce to medium heat.
4. Add your shrimp to the steamer basket in a single layer.
5. Cover the pot with a tight-fitting lid and steam for 4-6 minutes for large shrimp (31-40 count) or 6-8 minutes for jumbo shrimp (21-30 count), until they turn white-pink and opaque throughout.
6. Remove the steamer basket of shrimp from the pot and open the lid to let the steam escape.

Pro Tips:

• Shell-on shrimp are best for steaming as the shells protect the delicate meat and add extra flavor.
• Don't let the water touch the bottom of the steamer basket. The shrimp should cook from steam, not direct contact with water.
• If you’re not eating the shrimp right away or want cold shrimp, we recommend plunging the shrimp in a bowl of icy water immediately after cooking.

How to Deep Fry Shrimp

Deep-fried shrimp have an irresistibly crispy, golden crust that makes for crowd-pleasing appetizers or main dishes. While it's not the healthiest cooking method, there's no denying the appeal of perfectly fried shrimp with a crunchy exterior and tender interior. Try our Popcorn Shrimp recipe for bite-sized, addictively crispy fried shrimp.

Deep Fried Shrimp Steps:

1. Pat your thawed, peeled shrimp completely dry with paper towels.
2. Set up a breading station with flour in one shallow dish, beaten eggs in another, and seasoned breadcrumbs or cornmeal in a third.
3. Coat each shrimp in flour, then egg, then breadcrumbs, coating completely. Be sure to gently shake off the excess of each as you move between bowls.
4. Fill a heavy pot or deep fryer with 2-3 inches of vegetable oil or peanut oil and heat to 375°F. Use a thermometer to monitor oil temperature.
5. Working in batches to avoid overcrowding, carefully add breaded shrimp to the hot oil.
6. Fry the shrimp for 2-3 minutes until golden brown, and the shrimp reach an internal temperature of 145°F.
7. Remove the shrimp with a slotted spoon and place them on a cooling rack to allow excess oil to drain.
8. Serve immediately while hot and crispy for best results.

Pro Tips:

• Medium shrimp (41-50 count) work best for deep-frying since they cook evenly and are perfect bite-sized pieces.
• Never leave hot oil unattended, and keep a lid nearby in case of fire.
• If deep-frying shrimp in batches, be sure to remove batter and floating bits with a slotted spoon between batches to keep the cooking oil clean.
• Maintain oil temperature between batches. If the oil is too cool, the shrimp will absorb excess oil and become greasy. If it is too hot, the breading will burn before the shrimp cooks through.
• Season your breadcrumb mixture with spices like paprika, garlic powder, cayenne, or our Signature Seasoning for extra flavor.

How to Microwave Shrimp

Microwaving is the simplest method for cooking shrimp. While you won't get the crispy exterior or charred flavor of other methods, microwaving delivers tender, moist shrimp in just minutes with minimal cleanup. This method works best when shrimp will be mixed into dishes, like salads or pastas, rather than served as a standalone protein.

Microwaved Shrimp Steps:

1. Pat your thawed shrimp completely dry with paper towels.
2. Arrange shrimp in a single layer on a microwave-safe plate or shallow dish.
3. Drizzle a small amount of water, butter, or lemon juice on the shrimp to keep them moist.
4. Season with salt, pepper, and any other desired seasonings.
5. Cover the dish with a microwave-safe plastic wrap (vented to allow steam to escape) or parchment paper.
6. Microwave on high for 2-3 minutes, checking at the 2-minute mark to prevent overcooking.
7. Let stand for 1 minute before removing the cover. The shrimp will continue cooking from residual heat.

Pro Tips:

• Medium to large shrimp (31-50 count) work best for microwaving as they're easier to monitor and less likely to overcook.
• Check the shrimp for doneness frequently. Microwaves vary in power, and shrimp can go from perfectly cooked to rubbery in just seconds.
• Do not the microwave to reheat already cooked shrimp, as it will likely become overcooked and rubbery.

FAQs

How long can cooked shrimp stay in the fridge?
Cooked shrimp can be stored in the fridge for 2-4 days when kept in an airtight container.

How long can raw shrimp stay in the fridge?
Raw shrimp stays fresh in the refrigerator for 1-2 days after purchase or thawing. 

How do you cook frozen shrimp?
One of the benefits of shrimp being small and cooking quickly is that they can be cooked from frozen more easily than other seafood. While we generally recommend thawing first for best results, you can cook frozen shrimp in a pinch using gentler methods like baking or poaching. Simply add a few extra minutes to the cooking time and monitor closely until the shrimp are opaque throughout.

There are limitations to consider when cooking frozen shrimp. You won't be able to marinate or season the shrimp beforehand, and high-heat methods like pan-searing and grilling can be unsafe. Frozen shrimp can cause dangerous splattering in hot oil and result in an overcooked exterior with an undercooked interior. For the best texture, flavor, and food safety, we recommend following our quick thawing instructions to safely defrost your shrimp first. It only takes 15-20 minutes under cold running water.

My shrimp is overcooked. Now what?
If your shrimp turned out overcooked and rubbery, don't throw them away—there's still hope. Chop the overcooked shrimp into smaller pieces and fold them into dishes where texture is less noticeable, like shrimp salad, fried rice, pasta, or tacos. The added sauces, dressings, and other ingredients will compensate for the tougher texture while you still get to enjoy shrimp’s wonderful flavors and health benefits.

Want to dive deeper into everything shrimp? Check out our Essential Guide to Shrimp to learn about different varieties, sustainability, and more.

Can I eat shrimp raw?
Most shrimp should not be eaten raw. The exceptions to this are sweet shrimp (amaebi) and spot shrimp (spot prawns), which are excellent raw when responsibly sourced and handled.

What are the best ways to season shrimp?
To season shrimp, add them to a mixing bowl with a dash of oil (optional) to help seasonings cling to the shrimp. Add your chosen seasonings to the bowl and toss. Once the shrimp are evenly coated, they're ready to cook. Salt should always go on first, followed by ingredients like minced garlic, black pepper, chili flakes, or fresh herbs mixed with a bit of oil or butter. The mixture will cling evenly to the shrimp when tossed thoroughly.

If you're grilling or using very high heat, wait to add any fine, powdered spices or dried herbs until the shrimp are done cooking, otherwise they will char and taste burnt.

Can I broil shrimp?
While you can broil shrimp, we don’t recommend it since broilers lack the temperature control of other methods like baking or pan-frying. This makes it nearly impossible to prevent shrimp from unevenly cooking or overcooking under such intense, direct heat.