Shrimp freezes well whether it's cooked or raw. It's best to thaw the shrimp in the refrigerator to prevent the growth of illness-causing bacteria. Shrimp defrosted in the refrigerator can be frozen again if necessary. If you thaw the shrimp in the microwave or in cold water, you must cook it thoroughly before refreezing to ensure it's safe to eat. Purchased frozen shrimp that thaws before you get it home to the freezer also requires cooking before you can refreeze it.
Allow cooked shrimp to cool completely in the refrigerator before refreezing. Warm shrimp produces steam, which causes moisture to build up and freeze on the shrimp. This frozen moisture build up can cause freezer burn.
Peel the shells and devein cooked shrimp prior to freezing. Leave raw shrimp in the shells.
Repackage both cooked and raw shrimp in a clean freezer bag. Press the air from the bag and seal it closed.
Place the package of prepared shrimp in the freezer. Store frozen for six to nine months.
Only refreeze shrimp once. Constant thawing and freezing compromises the flavor and texture quality of the shrimp.
Never thaw frozen shrimp at room temperature or in hot water, as this encourages the growth of harmful organisms.