Should you thaw them first? No. Repeat after me: no. You are not a fancy restaurant. You don’t have time for that. Cooking raw shrimp directly from frozen is not only okay, it’s often better for texture. Seriously. Thawing can make them rubbery if you blink wrong. Frozen? They stay plump and juicy.
I know it sounds weird. Like, how can ice water turn into a perfect bite? But it works. Trust the process. You’re about to feel like a kitchen wizard.
Okay, but how do you actually do it?
First, rinse them under cold water for ten seconds. Why? To knock off any frost or ice crystals. You don’t want extra water splashing around in your pan. Just a quick shower, then pat them pretty dry with a paper towel. Not bone-dry—just enough so they don’t steam.
Next, heat your pan over medium-high heat. Use a fat with a high smoke point, like avocado oil or clarified butter. Olive oil is not your friend here—it’ll burn and taste sad. Get the oil shimmering hot. You want a sizzle, not a sad simmer.
