Q&A for How to Freeze Shrimp

If you store it properly and maintain a consistent temperature in your freezer, raw shrimp will stay good in your freezer for 3-6 months. It’s likely still safe to eat after that time, but the quality may not be as good.

It’s not a good idea to refreeze any kind of raw meat. The freezing and thawing process breaks down cells in the meat, causing it to become mushy and making it taste worse. The more often you refreeze and thaw your shrimp, the more the quality will degrade.

You can, but keep in mind that cream sauces don’t freeze and reheat especially well—so your shrimp alfredo might not taste quite as good after you warm it up again. Pasta also freezes better if you cook it al dente (slightly chewy), since it won’t come out as mushy when you reheat it. Put the pasta in a well-sealed, freezer-safe container to keep it fresh.

Most shrimp sold in the US supermarkets and fish markets has been frozen.

You can. When you freeze it in water, however, it helps them not get freezer burn or dried out, which helps retain flavor.