I would marinate in olive oil, garlic, salt, crushed red pepper, 15 minutes than saute. Do not boil first.

Thaw but don’t boil. They will cook in just a few minutes

Do not boil. And I have found that "QF" brand or labeled shrimp are not very good, have an off taste. They are the ez peel ones.

Do not boil.

Also, make sure they are bone dry before you saute them -- after they thaw (in the fridge) -- set them on several layers of paper towel and pat dry with more paper towel.

Agree do not boil. Marinate if desired for a couple of hours (in refridgerator) as the shrimp thaws then saute in olive oil and butter. Don’t overcook.

I just thaw them (in water) drain, and then season with a little salt, pepper and Trader Joes 21 Seasoning Salute. Heat the pan, add some olive oil, get that pretty hot. Place the shrimp in the pan, and let them cook really well on one side, getting a good brown color. Give them a stir, then remove. Repeat, if necessary, so they are not crowded in the pan. Then add some sliced garlic, and then add the shrimp back in, with some wine or a little broth, then add a couple of tablespoons of butter off the heat.

I thaw in cold water too.

If you want to saute them, you can just cook them in the pan once they're unthawed. Just use cold water.

We could only get uncooked shrimp for Christmas, so we did boil water then drop them in for a few minutes, then cooled them in the colander with ice before putting in the fridge. But this was for shrimp cocktail.

Agree, do not boil!

I steam frozen raw shrimp, in a basket above water level, with desired spices. Think it retains flavor best and prevents overcooking.

Ina Gardten roasts her shrimp. Has anyone tried this method?

https://www.foodnetwork.com/recipes/ina-garten/roasted-shrimp-cocktail-recipe-1943915

Thaw them first in the fridge. For the good garlic flavor, shell them first, dry the shrimps with a paper towel, then pan fry / sauté them with butter and whatever seasonings you want. DO NOT BOIL for this purpose. Cooking time will depend on size of your shrimp.

If I just want to have shrimp cocktail, do I boil them? Or saute? I make shrimp often, sauteed or stir-fried, but I have a hankering for some cold shrimp and cocktail sauce.

Thanks for all the suggestions, i will definitely not boil first as per all the replies above. . i will try to dry them well and then saute with a bit of butter and olive oil, then add minced garlic . thanks

Bpath…those are boiled, with plenty of shrimp boil on the water!

FWIW, if you want that little bit of char that you get from grilling, you could broil them.

And I agree about not pre-boiling. They'll just get rubbery.

bpath, try to get frozen cooked shrimp for shrimp cocktail, but otherwise do what we did in my post above.

Great ideas, Lyban. I now have to go out to our freezer and dig out my own latest bag of frozen shrimp to make LocaEater's recipe suggestion for our dinner tonight. Yumm!

Lots of ways to do shrimp/prawns - I like them sauteed quickly in a frying pan in a bit of oil, then tossed into a stir fry or fried rice dish or a Thai curry. I've never boiled them first. I also do a mean prawn risotto which basically involves tossing them into the risotto when it's nearly done.

The one time you boil shrimp is for cocktail --in the shell and with plenty of shrimp boil (Zatarain's in the yellow box for us). I remember being in New Orleans and walking past a restaurant on a street corner as they were lifting up a big net full of boiled shrimp. DH and I will do a smaller scale version and call it dinner once or twice a year, and now I'm ready for another dose.

If not for cocktail, they are likely peeled and then sauteed, We have one dish we like to do where the peeled shrimp are laid on top of a bed of parboiled Orzo with feta, tomato and basil, covered and baked, We don't usually grill them because DH doesn't like the larger ones -- and I tend to agree that the largest ones are often not as good in flavor or texture (more likely to be tough).

Well, i made the shrimp last night. i thawed in cold water, dried them completly then marinated in oil and lemon and garlic for just a short time then sauté them for 3-4 min. in butter.

one problem again here in rental they only has teflon pans but they turned out very good.

thank you to all for suggestions