Shrimp is an excellent protein to keep in the freezer as it defrosts quickly, is low in saturated fat, and has a generous texture that enhances various dishes. It can add depth to a gumbo or be used in salads and poâboys. According to the USDA, frozen shrimp is safe to eat indefinitely, but for the best quality, it should be consumed within three to six months. Labeling frozen shrimp and careful storage, like quick freezing in a single layer, are key tips for maintaining its flavor and texture.
Shrimp is one of the best proteins to stash in the freezer, defrosting quickly and enriching dishes with its meaty texture and low-saturated fat profile.
Fresh shellfish must be stored under 0°F, ideally used within three to six months for optimal flavor. Always label frozen items for reference.
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