Shrimp is without a doubt one of the most popular forms of seafood in the US and abroad. Compared to other types of seafood, like lobster, for example, it is more affordable and can be just as delicious if prepared correctly. It is an extremely versatile seafood and with a little experience, it is very easy to cook.

As the title of this article suggests, many people are searching for the best way to cook frozen shrimp. The reason this is such a popular question is because this seafood freezes so well. Many of us, after buying some, keep them in the freezer for future use. In fact, most of the shrimp we buy are frozen before we buy them from the store. Even shrimp that are supposed to be fresh have probably been recently thawed. There is nothing wrong with this, as I said before, this seafood freezes quite well.

Hopefully, the shrimp you already have on hand are still in the shell. You should avoid, if possible, buying any that have been peeled. Much of the flavor is in the peels, so if it had been previously peeled, it would have lost a great deal of essential flavor. Also, if you peel it yourself, you can save the shells and use them to make a delicious broth that can be used in many other recipes.

Of all the various ways of cooking shrimp, grilling and broiling are by far my favorite methods as I think they impart the best flavor and are quite simple to prepare. Below is a recipe and instructions for marinating and grilling shrimp.


I recommend that you DO NOT use your microwave to defrost shrimp or any meat for that matter. I know from past experience that the microwave can partially cook the meat during the defrosting process and it also influences the taste and texture of the meat. I usually take the shrimp out of the freezer a day or two before I plan to cook it, put it in a covered bowl, and thaw it in the fridge. If I’m in a big rush, I’ll put them in a colander and thaw them under cold water.


Grilling these delicious seafood, preferably on a charcoal grill, provides intense flavor and they hold up wonderfully on the grill. Some of the best types of ingredients that complement grilled shrimp are acidic like lemon, lime, orange, tomato, and vinegar. One of my all-time favorite ways to grill them is by first marinating them in a citrus herb marinade. This is especially wonderful in the summer. It’s light, healthy, and goes great with an ice cold beer or glass of wine.


Keep the shells on when marinating and grilling. Many recipes call for grilling without the shells. This is not recommended as the shells not only provide great flavor but also protect the shrimp from overcooking and drying out. This is not necessary, but it is also very useful to keep the tails on. After cooking, the tails provide an easy way to manipulate the shrimp as it is eaten.



1 pound shrimp (thawed if frozen, in shell and deveined)

1/4 cup of extra virgin olive oil

2 1/2 tablespoons fresh lemon juice

1 1/2 tablespoons fresh orange juice

1/3 cup freshly chopped parsley

1/3 cup freshly chopped cilantro

2 garlic cloves, minced

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 skewers: bamboo or metal. (If using bamboo, soak it in water for 15-20 minutes before grilling)


Step 1 – Remove the veins from the shrimp – Cut a 1/4-inch slit, through the shell, in the back of the shrimp and carefully remove the vein, leaving the shell intact.

Step 2: In a large bowl, mix all the ingredients except the shrimp

Step 3: Add the shrimp to the bowl with the marinade and toss to coat. Refrigerate for 1 hour.

Step 4 – When you’re ready to cook, skewer the shrimp on the skewers and discard the marinade.

Step 5: Preheat the grill to high heat and cook for 1 1/2 to 2 minutes per side.

Well, there you have it. Now you have a good idea of ​​what to do with those frozen shrimp in your freezer. Hope you enjoy the included summer roast recipe. Enjoy and happy eating!