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.

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

Yes. Thaw the shrimp overnight in the refrigerator or quickly in cold water. Once thawed, pat them dry with paper towels. Heat some oil or butter in a skillet over medium-high heat and sauté the shrimp for 2 or 3 minutes until they are heated through and slightly browned.

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.

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!

Yes. When frying cooked and cleaned shrimp, using some butter and minced garlic enhances the flavor.

If they are pre-cooked, you can defrost them by placing them in the refrigerator or rinsing them under cold water. Washing them before adding to a salad is a good idea, but recooking is not necessary.

Yes, although the flavor might be slightly less intense compared to using raw shells.

Quickly sauté or stir-fry them in a hot pan for 1 or 2 minutes until heated through. Avoid overcooking to maintain their tenderness.

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.

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

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.

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.

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

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.

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.

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.

It is generally not recommended to heat precooked shrimp in a crock pot, as they are delicate and cook quickly. This method may lead to overcooking and a rubbery texture. Instead, use quicker methods like reheating in a pan, oven, or briefly in the microwave to maintain their tender quality. If a dish requires longer cooking, add the shrimp closer to the end to prevent overcooking.

Follow the packaging instructions or search online for the brand's instructions if the packaging is missing. If that's not possible, you can generally air-fry or bake frozen breaded shrimp.

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

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.

Yes, that is fine. You can also boil them directly in water. All you need is a little salt and soy sauce as seasoning.