SHRIMP
Select high quality, fresh shrimp for freezing. Shrimp can be frozen cooked or raw, in or out of the shell. For maximum storage life and quality, freeze shrimp raw, with heads removed but shells still on. Be sure to wash and drain the shrimp if frozen raw. Quickly chill shrimp cooked before freezing. Package in freezer containers or bags, leaving 1/4-inch headspace, seal and freeze.
Shrimp are sized and sold by count (number of shrimp per pound) either whole or headless. For example, headless shrimp of 16-20 count means there are 16 to 20 headless shrimp per pound. Counts for headless shrimp range from under 10 (the largest shrimp) to 300-500 (the smallest).
Shrimp should have a mild aroma (similar to the ocean), tightly adhering shells and firm flesh.
Store shrimp in the coldest part of your refrigerator at 32 degrees F and use within two days, or freeze at 0 degrees F for up to six months.
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