How to Freeze Seafood Like Shrimp and Scallops Safely

Seafood spoils faster than almost any other protein. If you buy fresh shrimp or scallops, or have leftovers, you need to freeze shrimp and other shellfish immediately and correctly to maintain that sweet ocean flavor.

Preparation

• Clean: Peel and devein shrimp if desired (shells can also be left on for protection). Rinse scallops.
• Dry: Pat them very, very dry. Surface water is the enemy if you aren't controlling it.

The Sheet Pan Method (Flash Freeze)

This prevents them from sticking together in a solid block.

1. Spread shrimp/scallops in a single layer on a lined baking sheet.
2. Freeze for 1 hour.
3. Transfer to a heavy-duty freezer bag. Squeeze out all the air.

The Ice Glaze Method (Professional)

This is how buying "IQF" (Individually Quick Frozen) shrimp works.

1. Freeze the seafood on a tray until hard.
2. Dip the frozen shrimp/scallops into a bowl of ice-cold water.
3. Return to the freezer. The water forms a thin protective ice shell.
4. Repeat once more for a thicker shell.
5. Bag them up. This ice barrier protects the delicate meat from freezer burn air.

Storage Life

• Lean Seafood (Shrimp, Scallops): Best within 3-6 months.
• Fatty Fish: Use sooner.

Thawing

Never thaw seafood in the microwave!

• Fridge: Overnight.
• Quick: Seal in a bag and run under cold (not warm!) water.

Treat your seafood right, and it will taste fresh-caught every time.