I wouldn’t leave them in the fridge for more than 24 hours. If you want to put them in the fridge at night, for use the next day, they’d be thawed and be fine to cook.
I find they thaw in about 5 minutes in a bowl of hot water.
As Smaug said, they cook so quickly, you need to be careful not to over cook.
Yes. You can thaw it quickly by placing it in a bowl covered with water- a large, shallow bowl is best. There seems to be a movement of sorts toward cooking some things frozen, but shrimp just cook too quickly, they'd be overcooked by the time the center thawed.
I'm with Happygoin- they don't keep at all well, especially when they've been frozen/thawed; best to thaw right before cooking. That's true for pretty much any sea food. I just use cold tap water (being a coward), with maybe one change of water if it gets very cold, and swirl them around a bit occasionally. When you cook them, it's pretty obvious when they're done; they go from translucent to opaque and acquire some pink. They'll get sort of tough and rubbery if overcooked.
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I find they thaw in about 5 minutes in a bowl of hot water.
As Smaug said, they cook so quickly, you need to be careful not to over cook.