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May 27, 2012 09:57 AM

I know, this is ridiculous but regarding raw shrimps...

Ok so here's the deal. Many recipes feature shrimps. Many of these recipes require the shrimps to be raw which is quite the problem because at least for me, actual raw shrimps are very hard to come by. The only way to get these is if I travel like 1,30 hour because for some reason, no actual shops/supermarkets have raw shrimps, they only have these pink little things! It's quite a problem, I am not quite sure how to handle that because these are already cooked so anything you do with these and they will overcook. An example is salt and pepper shrimps, you're supposed to dip them in cornstarch and stir fry them but won't they pretty much be ruined almost instantly? Am I the only one that has to deal with this problem? If not, how do you handle this?

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  1. What part of the world do you live in? I'm in a tiny town in the south east united states and can buy raw shrimp at most any grocery store.

    Maybe you could have frozen shrimps shipped to you but the shipping charges would likely be more than the shrimp.

    2 Replies
    1. re: kengk

      As far as I know - and I've asked fishmongers about this - almost all of the "raw" shrimp sold in supermarkets is actually shrimp that's been frozen and then thawed. Raw, never-frozen shrimp is apparently the exclusive province of coastal areas (so if that's where your small town is, then maybe they are raw).

      1. re: lamb_da_calculus

        Could this whole thread be a bizarre failure to communicate/language barrier regarding frozen versus raw shrimp?

        I never said the locally available shrimp here were never frozen, I said they were raw. Raw equals not cooked in my mind.

    2. I have occasionally run into this problem and, thinking I could just throw the shrimp into a sauce at the last second, I learned the hard way that pre-cooked shrimp is no good for cooked recipes. They immediately become rubbery and overcooked. The pre-cooked ones are fine for shrimp salad, shrimp cocktail, etc., but re-cook them at your recipes' peril!

      Do you have frozen raw shrimp available to you? Or can you ask at a local fishmonger if they can get the raw ones for you?

      1. You haven't mentioned where you live. In the USA, it is overwhelmingly the case that the raw shrimp sold in supermarkets and seafood markets have been previously frozen. The customer will get the best quality by purchasing a bag of IQF shrimp and defrosting them as needed. Your local store should be able to order frozen shrimp for you.

        1. I suppose I am lucky that there is plenty of raw shrimp available where I live. Until this thread, I would have bet it would have been fairly common anywhere in the US.

          For that recipe (salt & pepper shrimp) I would not try that with already cooked shrimp. I can't imagine how that would be any good. Most big box chain stores will typically have frozen raw shrimp for sale. Safeway, Vons, Albertsons, etc. However, usually that frozen raw shrimp will be headless and all the salt & pepper shrimp dishes I've had comes with head on. Asian stores will have head on frozen raw shrimp, US chains will not.

          I agree with you that most, if not all raw shrimp recipes would not work with cooked shrimp. I'd start looking for a good online source for this product. I can't imagine not having it available. Good luck.

          1. I wouldn't try to fry cooked shrimp. I'd use a different kind of seafood, drive the hour and a half, or just not make the recipe.