READY TO EAT?
REFRIGERATING AND HANDLING
Fresh Shrimp must stay COLD - keep them iced down until processed for cooking or freezing. For the best tasting shrimp, use within 48 hours of purchase. Store in the coolest part of the refrigerator, on ice. Cover with wax paper to allow air to circulate for no more than 3 days.
Freezing: Both cooked and raw shrimp may be frozen, but freezing raw preserves a better flavor. Raw shrimp can be frozen with shell or without, but should have the heads removed, and packed tightly in a freezer storage bag. Raw frozen shrimp will last six months in the freezer, while frozen cooked shrimp should be consumed within two months. Frozen, cooked, and uncooked shrimp should ideally be thawed in the refrigerator in advance of need. They can be added frozen to casseroles and baked dishes. If you need to quickly thaw, rinse under cold water, not warm. Warm will begin the cooking process. DO NOT REFREEZE SHRIMP
Cooked: Shrimp can be stored in a sealed bag for no more than three days in the coldest part of your refrigerator.