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. (Click through for tips on how to reheat lobster.)
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.)
Chef’s #1 pick: How to reheat shrimp on the stovetop
When it comes to reheating 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.
Short on time? How to reheat shrimp in the microwave
This method works well in a pinch, but just be mindful that it may leave a fishy odor in your microwave. Here is what Craig recommends:
- Place your shrimp on a microwave-safe plate in a single layer.
- Cover the seafood with a microwave-safe lid or plastic wrap with a small hole poked on top.
- Microwave on medium power in 20- to 30-second intervals. Check the shrimp after each interval to avoid overcooking.
- Stop microwaving once the shrimp reaches the desired temperature. They
should be warm but not piping hot.
Want crispy results? How to reheat shrimp in the air fryer
If you’ve got leftover fried shrimp, the air fryer is your best bet — and they’re ready in as little as 2 minutes. Here’s how:
- 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.
No air fryer? How to reheat shrimp in the oven
Like an air fryer, your oven evenly circulates heat around seafood so it gets warm all the way through without drying out. Here’s what to do:
- Preheat your oven to 325°F.
- Arrange the shrimp on a baking sheet lined with parchment paper.
- Place seafood in the oven and heat for 5 to 7 minutes.
- Keep an eye on the shrimp, and remove them as soon as they’re heated through.
How to tell if cooked shrimp is bad
Before reheating your shellfish, double-check that it hasn’t spoiled. The USDA notes that cooked seafood should be stored in the fridge to consume within 3 to 4 days. 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.
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!
Crispy Coconut Shrimp
Convenient store-bought marmalade creates the dipping sauce for these delicious treats.
- 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
- 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
- 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.
To enjoy other yummy foods for days to come, check out our reheating guides below: