Q&A for How to Cook Already Cooked Shrimp

Cut it open! If the shrimp is still translucent in the middle, it's not done yet.

Not long at all! On the grill, you only need to cook shrimp for about 10 seconds per side.

I wouldn't bake pre-cooked shrimp as they will turn rubbery and unpleasant.

You really don't have to. However, if you choose to season them, you could use lemon pepper. It's not as salty, but gives a nice kick to your food.

Yes, though I recommend defrosting them first to do that. It will be difficult to remove the shells if they are frozen. If they aren't frozen you can do it before or after cooking.

Thaw frozen cooked shrimp overnight in the refrigerator, or place the frozen shrimp in a colander in the sink and run cold water over it until thawed, which should take between 10 and 15 minutes, depending on the size of the shrimp.

Yes, you can, but the texture might not be ideal. Cooking frozen vegetables in a stir-fry pan with a little oil may not taste as good as using fresh vegetables.

Grilling pre-cooked shrimp is not recommended as they tend to dry out. Instead, try wrapping them in aluminum foil with salted butter and placing them on the grill until the butter melts. While they might become overcooked and rubbery, the foil and butter can help retain some moisture.

Wrap the shrimp loosely in foil and place them on a baking tray. Cook at 300°F (about 149°C) for 15 minutes.

First, thaw the shrimp. Then, stir-fry with cooked rice, vegetables, and an egg. After that, season with soy sauce and other spices before serving.

Yes, pat the shrimp dry for better browning, heat the skillet over medium-high heat, add the shrimp in a single layer, and cook for 2-3 minutes, stirring occasionally. Season and serve as desired.

First, prepare the green curry sauce according to your favorite recipe or with pre-made curry paste. Once the sauce is simmering, add the prawns and let them heat through for a few minutes. You can also add vegetables like bell peppers or snow peas for extra flavor. Then, stir gently, adjust the seasoning if necessary, and serve with steamed rice or noodles, garnished with fresh herbs like cilantro or Thai basil.

Tenderizing cooked shrimp isn't typically necessary as they're usually already tender. However, if they're a bit tough, try soaking them in a mixture of water and baking soda for 15-20 minutes. This can help break down proteins and make them more tender. Rinse thoroughly after soaking, and avoid over-soaking as it can make the shrimp mushy.

First, thaw the pre-cooked shrimp if it was frozen. Then, toss with Old Bay seasoning. For a stronger taste, mix the seasoning with melted butter and toss the shrimp in it. Cook for a few minutes in a skillet until heated through, then serve hot.

Precooked shrimp can typically be stored in the freezer for up to 2-3 months without significant loss of quality. However, for the best taste and texture, it's recommended to consume them within the first month. Be sure to package the shrimp in an airtight container or freezer bag to prevent freezer burn and label it with the freezing date.

Yes! Thaw them in cold water or overnight in the refrigerator, then heat them in a skillet with olive oil and garlic. Season, toss with cooked pasta, and serve hot.

Defrost shrimp in the refrigerator or in a sealed plastic bag immersed in cold water to prevent it from becoming waterlogged and losing flavor and texture.

You can steam them with lemon and paprika in the water. They get rubbery because they dry out when frozen. Steaming will restore moisture. Steam them until they become tender.

In my experience, you can add them, but wait until the gumbo is almost finished and add them just to give them a little heat and the flavor of everything else.

Use teriyaki marinade, which you can buy at the grocery store, and let the shrimp sit in it for at least an hour to make sure the flavor is absorbed. When marinating shrimp, do it in the refrigerator, and then just serve!

If they were precooked, you can eat them. If they were raw, you need to cook them first.

According to the U.S. Food and Drug Administration, if the shrimp were thawed properly in the refrigerator or cold water, it is safe to refreeze and rethaw them. They should not be held at room temperature for more than a total of 2 hours during thawing and refreezing.

Yes, you can, but it is generally better to deep fry shrimp immediately after cooking to enhance flavor absorption and ensure the batter adheres well.

No, it's not advised because certain enzymes in shrimp may not dissolve properly and could cause food poisoning.

You can simply thaw and serve precooked shrimp for a shrimp cocktail. Boiling it first could make the texture rubbery.

Yes, you can, but uncooked shrimp generally tastes better, as it absorbs the tempura flavor more effectively. Pre-cooked shrimp already has its own flavor, which might not blend as well with the fry or tempura.

Yes. Since the batter cooks quickly, it helps to pre-cook the shrimp to make sure it's properly cooked and tastes good.

It depends on whether the shrimp is frozen or refrigerated. Follow the package instructions for best results.

Yes, you can. The outcome might vary, however, as Tuscan recipes have many ingredients, so adding it may be risky.

Preheat your oven to 350°F (175°C). Place the thawed shrimp in a single layer on a baking sheet lined with parchment paper or aluminum foil. Bake for 5 to 7 minutes or until heated through. Be careful not to overcook, as they can become rubbery. Once heated, serve immediately.