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Help a Poor Guy Use Up Some Frozen Pre-Cooked Shrimp

Hello Home Cookers!

I have a half a bag of the above in my freezer and not a lot of $. (They were left over from a previous shindig) I like shrimp just fine but never cook with them. Also, it seems the recipes I've found use raw shrimp.

Does anyone have any favorite recipe suggestions?

Many many thanks in advance!


Glendale is hungry...

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  1. since they're precooked, shrimp salad. dice the shrimp, add minced celery (including leaves) and onion, chopped hard-boiled egg, mayo, lemon zest. serve in avocado half or on sliced tomato or croissant.

    1 Reply
    1. re: appycamper

      I agree with the shrimp salad. Everyone has their own version, of course. I use lettuce, tomato, green onion, avocado, thawed shrimp (I also thaw them early and then wrap in paper towels to take as much moisture out as possible and store in the fridge), and then add some McCormick's Salad Supreme seasoning and some fresh ground pepper. Then toss with a little bit of mayo.

      Of course Shrimp cocktails are always great (with a little shredded lettuce on the bottom).

    2. you can make a simple, tasty pasta dish - heat a little olive oil, cook up a clove or 2 of minced garlic. Add tomato sauce (plain tomato, not a jarred pasta sauce), and red pepper flake to taste. Stir in the shrimp til warmed through & serve over pasta. Quick & dirty, but tasty on a busy night.

      1. Shrimp nachos, alfredo, add them to gumbo, frittata, dumplings, grits....

        1. You could broil them quickly with some sauce (I like Paula Deen's peach/Vidalia/chile) and make shrimp lettuce wraps. Add some raw onion, celery, red bell pepper ...

          1. Shrimp pot pie.

            Take your basic (or favorite) chicken pot pie recipe and sub out chicken with the shrimp.

            1. I am about to make "peanut noodles with shrimp", a recipe I found here somewhere. You might search for that.

              1. I would make shrimp tacos, Just saute them quickly in a little butter put on a tortilla with some shredded lettuce or cabbage and make a sauce by mixing sour cream and some hot sauce, like Frank's. It's quick, easy and tastes ok too.

                1 Reply
                1. re: John E.

                  that sounds good! reminds me that they are good in quesadillas. i know shrimp and cheese usually not good friends but for quesadillas they get along. slice shrimp lengthwise, layer with jack cheese and sauteed poblanos and onions in flour tortillas. griddle until tortillas are toasty and cheese melted. cut into wedges and serve with sour cream and salsa.

                2. This looks strange if you haven't had shrimp with cheese before, but try some Greek Garides me Feta:

                  1. Make a shortcut jambalaya-type dish, adding the shrimp just long enough to heat through: http://culinspiration.wordpress.com/2...

                    Or, what about trying it in this Brazilian stew? Again, add it at the last minute. Maybe use some fish stock for more flavor, if possible:
                    http://simplyrecipes.com/recipes/moqu... (this one got positive reviews from another chowhound)

                    1. Wow!

                      I'm tempted to buy more shrimp now so I can try making these things!

                      I'd say the frontrunners for me are the salad and the pasta but it's all good—especially the Moqueca—Brazilian fish stew. (that makes me want to go shopping for it alone)

                      Thanks again Chowhounders!

                      Chow, I mean, ciao,

                      Glendale is hungry...

                      1 Reply
                      1. re: Glendale is hungry

                        Take note that they will shrink by almost half once they are heated up. Precooked shrimp should be defrosted on paper towels, and if used in something hot, should go into the pan at the very end, for just 1-2 minutes to heat through. The longer you heat them the smaller and more rubbery they will get.

                        When buying uncooked shelled shrimp, choose bagged individually quick-frozen. If you buy them at the fish counter, what you are getting is this product, defrosted, so don't refreeze them. They can be boiled straight from frozen; don't overcook. If using them as an ingredient in a cooked dish, put them straight in, don't boil first. If you boil shell-on shrimp, put shells back into pot afterwards, simmer with celery, carrot, onion (optional white wine) until reduced in volume, and you'll have a little bit of shrimp stock to use in other dishes.

                      2. Super simple, and definately not diet-friendly: I defrost them and then place equal portions of butter and Paul Prudhomme's RedFish Magic spice blend in a skillet. Use more than you think you need the first time, and it should be just enough. Cook the spices a bit, then add the shrimp and heat just until warmed through. Serve over rice.

                        1. Thaw them in the fridge and use them in summer rolls! Here's a CHOW recipe for them....


                          1 Reply
                          1. This is so not cooking, but I've been eating defrosted pre-cooked shrimp in salad for dinner all week...

                            One thing I tried last summer was heating a tortilla in a skillet till it was a little crunchy and puffed. Then, take it off the heat and smear it with a tablespoon or two of guacamole. Top with defrosted frozen shrimp and some salsa (or salsa mixed with a bit of sour cream). Dinner!