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Shrimp can be grilled, sautéed, boiled, or steamed. Cooking them quickly over medium-high heat helps retain their tenderness.

Peeling and deveining is recommended for better texture and flavor, though it can be done after cooking if preferred.

Yes, shrimp freezes well. Place in an airtight container or freezer bag for up to six months.

Cooked shrimp can be stored in an airtight container in the refrigerator for up to three days.

Shrimp can be cooked either way. Shells add flavor and moisture, but peeled shrimp are easier to eat.

Avoid overcooking shrimp; cook just until pink and opaque for the best texture.

Popular dishes include shrimp scampi, shrimp tacos, paella, shrimp stir-fry, ceviche, and gumbo.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Shrimp are done when they turn pink and opaque, and their tails curl into a 'C' shape. Overcooking makes them tough.

Store raw shrimp in the coldest part of your refrigerator in an airtight container and use within 1–2 days.

Thaw shrimp in the refrigerator overnight or under cold running water for faster results. Avoid using warm water.

Yes, shrimp can be cooked from frozen; simply add a couple of extra minutes to the cooking time.

Common seasonings include garlic, lemon, paprika, chili, herbs, butter, and Old Bay.

Yes, but marinate for no more than 30 minutes, as the acidity can start to cook the shrimp.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Yes, as long as it has been properly refrigerated and consumed within three days, cold cooked shrimp is safe.