Content

• What you need
• Warning

• Drain the water after the shrimp are thawed, this time the shrimp touches soft hands, not hard.
• The salt will help the shrimp taste more intense.
• Do not put thawed shrimp back in the freezer without cooking it.

Boil shrimp in salt water. Measure 2 tablespoons (34g) of salt and 8 cups (2 liters) of water in a saucepan. Boil water and add shrimp. This water is enough to boil about half a kilogram shrimp. When the water boils again, lower the heat of the stove and cook for another 3-6 minutes until the prawns turn pink and cloudy.

• Shrimp will float when cooked.
• To finish boiling shrimp, you will turn on cold water over the shrimp.
• You can leave the shells on for boiling.

Split and Grilled shrimp. You will first heat the grill. If you cook with gas, choose medium heat. If you cook with charcoal, let the charcoal burn for a while to stabilize before baking. Slice the shrimp along the back to create a crack, then spread the shrimp from this newly created opening. Place the prawns on the grill and bake until they turn pink and opaque, which usually takes about 3-5 minutes.

• If the shrimp have shells, just cut off all the legs and place on the grill. You can still widen the body without peeling.
• Sweep a little oil or butter on the shrimp before baking for flavor.

Making pan-fried shrimp. Place the pan on high heat, add 1 or 2 small slices of butter and 1 teaspoon of olive oil. Once the oil is hot and the butter has melted, put the chopped garlic in a pan (1-2 cloves), and let the garlic cook for 30 seconds to 1 minute. Put the shrimp in the pan, sprinkle with a little salt and freshly ground pepper. You should not over-fry shrimp, but it depends on the size of the pan. Fry for 3-5 minutes and stir continuously.

• Turn off the heat when the shrimp turn pink.
• You should dry the shrimp before you put it in the pan to make it easier to cook.
• Although you can leave the shells in full for pan-frying, it's easier to peel raw shrimp than after it's cooked.

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Method 3 of 3: Processing shrimp without thawing

1. 

   
   
   Blanch shrimp with spices in boiling water. Measure the water in a small pot, place it on the stove and heat on high. Stir salt together with your favorite spices into the pot. Heat until the water boils, then lift the pot off the stove. Stir shrimp into pot and cover. Shrimp will ripen within 5-6 minutes, then shrimp is pink and opaque.
   • Add other flavors and spices, such as squeezing half a lemon, 3-4 cloves of garlic, 1/4 onion, a handful of parsley, and / or 12-15 dried pepper. You can estimate seasonings by hand as the seasoning weight does not need to be precise.
   • Add 1/2 teaspoon (2.5g) of salt to 8 cups (2 liters) of water, this water capacity can blanch half a kilogram of shrimp.

2. 

   Make sauteed shrimp with oil and garlic. Heat the saucepan on high heat, add a teaspoon of olive oil and a few slices of butter. Cook 1-2 chopped garlic cloves for about 1 minute. Dry the prawns and put them in the oil, then sprinkle with a little salt and pepper. Fry for 5-7 minutes, stirring evenly until the shrimp turn pink.
   • Do not over-fry shrimp to avoid overcooking.
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What you need

• Filter basket
• Pot or pan
• Heat resistant gloves
• Salt
• Cooking oil or butter, optional
• Seasoning, optional

Warning

• Do not thaw shrimp at room temperature without using water, as thawing takes a long time so bacteria will multiply.