Avoid leaving cooked shrimp out on the counter for more than 2 hours. If you don’t have time to shell all the shrimp at once, put them in the fridge between breaks. You can also remove the large vein along the shrimp’s back if you prefer, but it’s not necessary for freezing.
This is separate from cooking the shrimp and is done when you’re ready to freeze it, as boiling cooked shrimp takes care of harmful bacteria.
Freeze the shrimp within 1-2 days after boiling them to keep them from spoiling. If you don’t have enough space to keep cookie sheets in the fridge long-term, don’t worry—you will store them in smaller containers after they’ve frozen.
Label the bags with the date before you put them in the freezer. That way, you know how long you have until they expire.
As long as the shrimp stay frozen, they technically won’t expire but they may develop freezer burn. [6] X Research source
Do not leave raw shrimp on the counter for more than 2 hours to prevent spoilage. Although you can remove the shrimp shells to conserve space, they may not retain as fresh of a flavor.
Getting the shrimp wet before freezing them creates an icy glaze that helps them stay preserved longer.
Freeze the packed shrimp within 1-2 days, as raw shrimp can only last up to 2 days in the fridge.
Label the container with the date to help you remember how much time you have until it expires. You can buy brine from some seafood specialty shops as an alternative.
As long as the shrimp stay frozen, they technically do not expire. Their flavor and ability to withstand freezer burn, however, rapidly deteriorates. [12] X Research source
It is safe to thaw shrimp at room temperature for up to 2 hours at a time. [14] X Research source
Avoid refreezing the shrimp afterward, as freezing and thawing shrimp multiple times can ruin their taste.
