Shrimp freezes well and is readily available in the frozen seafood section of the grocery store or meat market. Its shelf life is drastically reduced after the shrimp is thawed, so it’s best to keep it in the freezer until you are ready to use it in a meal. If you thaw out too much or your meal plans change, it is possible to extend the storage life of the shrimp as long as you defrost it properly. Improper thawing and storage can cause illness from harmful food-borne bacteria.

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Thaw the shrimp in the refrigerator, not at room temperature or in cold water. Place the wrapped package in a bowl, so the bowl can catch any moisture that drains from the package.

Replace the bowl with a dry bowl after thawing is complete so moisture doesn’t leach back into the shrimp packaging. Store the refrigerated shrimp for up to three days before cooking or serving.

Re-wrap the shrimp in fresh plastic wrap or butcher paper if you can’t serve it within three days. Return the package to the freezer and store for up to three months.


  • Shrimp becomes rubbery and suffers a decline in flavor if frequently thawed and refrozen. Package the shrimp in serving sized packages before freezing so you don’t have to thaw more than you need for a single meal.