Thawing Shrimp Recipe
- Tap water (cold) – according to your preference
- Frozen shrimp – according to your preference
We usually buy frozen shrimp so that we can use it over a varying time period, also because everyone doesn’t live nearby coasts. And if you have a sealed pack of frozen shrimps in your refrigerator, you better learn to thaw them before cooking them.
- Pull out the amount of shrimp you require to make your recipe and seal back the remaining shrimp. Put the shrimp in a colander or a mesh sieve, and fill it with water. In order to make sure that the shrimps are wholly submerged in water, put the sieve or colander in a bowl.
- Keep the shrimp in water for 10 minutes and then drain the water. Repeat the same and keep the shrimps in water for 10-20 minutes this time.
- After draining the water, the shrimps will be defrosted but still cold. You can pat the shrimps dry with a kitchen towel or tissue paper right before you use them for cooking.
- Seal the remaining shrimps properly to use them later.
- Make sure that the shrimp is wholly exposed to the water.
- Make sure the water is cold because if hot or warm, the rate of bacterial growth increases.
- Be patient with thawing the shrimp, wait till it gets defrosted completely because if you take them out of the water too quickly, it may get slimy.
- Frozen shrimp might have a different taste than fresh shrimps because they undergo the process of freezing and thawing multiple times before reaching your kitchen, one of the reasons they get their signature taste.