Use it up · Fish and seafood

Shrimp

Have extra shrimp? Here’s how to choose, store and prep shrimp, plus 5 family recipes to use it all up, best matches first.

🍽 See the recipes 🧺 Pick a few things you have

🛒 Choosing it

Raw shrimp should look clear and pearly with little or no smell. Most shrimp is sold frozen, which keeps it at its best.

🧊 Storing it

Fridge: Raw: cook within 2 days of buying, kept at 40°F or below
Freezer: 6 to 18 months

Keep the fridge at 40°F or below and the freezer at 0°F. Freezer times are for best quality; food kept frozen at 0°F stays safe. When in doubt, throw it out. Times from U.S. Food and Drug Administration and FoodSafety.gov.

🔪 Prepping it

Thaw in the fridge or in a bag under cold running water. Shrimp cook in 2 to 3 minutes and are done when firm, pink and opaque.

📊 Nutrition per 100 g

Shrimp, raw, peeled. 100 g is about 3 1/2 ounces.

Calories	85 kcal	4%
Protein	20 g	40%
Total fat	0.5 g	1%
Saturated fat	0.1 g	1%
Total carbohydrate	0.0 g	0%
Dietary fiber	0.0 g	0%
Total sugars	0.0 g
Sodium	119 mg	5%
Calcium	64 mg	5%
Iron	0.5 mg	3%
Potassium	264 mg	6%

% Daily Value for adults (FDA). From USDA FoodData Central 175179 (SR Legacy).

🍽 Recipes that use it up

5 recipes, the ones that use the most shrimp first.

Plan them into your week in the meal planner, or find recipes for two or three things at once with the “What can I make?” picker.

More fish and seafood

Salmon White fish (cod, tilapia, catfish) Canned tuna All ingredients →

Storage times and buying tips are general guides from the sources below; follow any date or instructions on the package. Cook meat, poultry, fish and eggs to the USDA safe temperatures in each recipe.