How to Reheat Shrimp: 2 Chef's Methods for Delicious Results

Steamed, fried, sautéed, baked — there are just so many ways to enjoy shrimp, and they’re an easy way to add a little seafood luxury to meals. That’s why it’s so frustrating when you reheat any leftovers only to have the shellfish turn chewy and rubbery. So we tapped a professional chef to find out his favorite method for how to reheat shrimp, plus bonus options to suit your needs. And if all this talk about shrimp has you craving some seafood, we’ve included a couple recipes too that are perfect for warming up the next day. Just keep scrolling to learn more.

The importance of reheating shrimp correctly

Although you can eat leftover shrimp cold, reheating it is the tastier option for waking up those delicious flavors again. That said, you should always use gentle heat when warming up shellfish like shrimp as intense heat may cause it to overcook and become rubbery. It’s best to consume the shrimp within 3 to 4 days of cooking it. But, if the shrimp feels mushy, has a strong odor and/or a dull color you’re better off discarding it than risking food poisoning symptoms like stomachaches and nausea.

Do shell-on shrimp need to be peeled before reheating?

With shell-on shrimp, whether from a seafood boil or peel-and-eat appetizer, it’s best to leave the shell on so the juices stay within the seafood as it’s warming up. Once reheated and slightly cooled, you can remove the shells and dig in. (Click through to learn how to cook shrimp with the shell on to save yourself time and produce mouthwatering results.)

A plate of shell-on shrimp as part of our guide on how to reheat shrimp — Getty

For sautéed shellfish: How to reheat shrimp on the stovetop

When it comes to reheating satuéed, grilled or roasted shrimp, your stovetop is the winner. Chef Daniel P. Craig, founder at Kitchen Deets, says it provides more precise temperature control and allows you to keep a close eye the shellfish. Here’s his easy step-by-step.

Heat a nonstick skillet over medium-low heat.
Add a generous 1 Tbs. of olive oil or butter to the skillet.
Place the shrimp in the skillet in a single layer.
Heat for 2 to 3 minutes, flipping them occasionally until they are heated through.

For crispy shellfish: How to reheat shrimp in the air fryer

If you’ve got leftover fried shrimp, chef Craig says the air fryer is your best bet — and they’re ready in as little as 2 minutes. Use his method listed below.

Preheat your air fryer to 350°F.
Place the shrimp in a single layer in the air fryer basket.
Cook for about 2 to 4 minutes, turning them halfway through.
Check for doneness by slicing into one shrimp. It should be heated through and no longer cold in the center.
Note: No air fryer? Place the shrimp on a parchment-lined baking sheet and reheat in a 325°F oven for 5 to 7 minutes or until they’re fully warmed.

2 shrimp recipes worth reheating

Shrimp’s versatility makes it a blank canvas for your favorite seasonings and cooking methods. Start with these two recipes from our test kitchen, which are also tasty when warmed up the next day! (Click through for a tasty recipes for crab fries and stuffed shrimp.)

Crispy Coconut Shrimp

Convenient store-bought marmalade creates the dipping sauce for these delicious treats.

Ingredients:

2 cups shredded sweetened coconut
2 cups plain dry breadcrumbs
4 eggs, beaten
2 cups all-purpose flour
½ tsp. salt
1 lb. peeled, deveined large shrimp
½ cup olive or vegetable oil
½ cup orange marmalade

Directions:

Active: 20 mins.
Total time: 20 mins
Yield: 10 servings

Line large baking sheet with parchment paper. In bowl, combine coconut, breadcrumbs and salt. Add eggs and flour to 2 separate bowls. Coat shrimp in flour; dip in eggs, then coconut mixture, shaking off excess. Transfer to parchment-lined baking sheet.
In skillet, heat oil over medium-low. In batches, cook shrimp, flipping once, until golden, 2 to 3 minutes per side. Drain on paper towels. In microwave-safe bowl, microwave marmalade in 15-second intervals, stirring, until melted. Serve shrimp with marmalade.

Spicy Shrimp Skewers

Food Network star Jamie Oliver infuses this simple dish with bold flavors, thanks to a quick 3-ingredient spice rub.

8 (10-inch) skewers
2 Tbs. olive oil
1½ tsp. paprika
½ tsp. garlic powder
½ tsp. crushed red pepper flakes
1 lb. peeled, deveined jumbo shrimp (21 to 25)
1 onion, chopped
1 tsp. curry powder
1 cup basmati rice

Directions:

Active: 15 mins
Total time: 45 mins
Yield: 4 servings

If using wooden skewers, soak in water 15 minutes. Prepare grill for medium-high direct-heat cooking. In bowl, whisk 1 Tbs. oil, paprika, garlic and pepper flakes; add shrimp. Toss until coated. Thread onto skewers.
In pot, heat remaining oil over medium heat; add onion and curry. Cook, stirring, until starting to soften, 7 to 8 minutes. Add rice and 2½ cups water; bring to a boil. Reduce heat to low. Cover; cook until tender, 15 to 20 minutes. Grill skewers, turning once, 3 to 5 minutes per side. Serve with rice. Garnish as desired.