Thread the shrimp onto the hook slowly. Remember that if the bait has begun to thaw, it may be mushy. Push the hook or jighead out the bottom side of the frozen shrimp once it has been threaded deep into the body of the shrimp. This is the most long-lasting method of using frozen shrimp as bait.
If you don't catch any fish after trying this method, that just means there's not much activity in these waters at this time. Try again later when more people are fishing or use live bait instead.
Shrimp is one of the most popular fishing baits. Some people like fresh shrimp, while others prefer frozen shrimp. Fishing with frozen shrimp is virtually identical to fishing with fresh shrimp. You'd need to thread it onto a hook and drop your line into the water, hoping for a bite. Frozen shrimp are easy to find in the seafood section of your local grocery store. Look for shrimp that are in their natural color, not dyed red or blue.
Fishing with grocery store shrimp is similar to other types of fishing. You want to try and stay within sight of the shore, but be sure to go where there's plenty of activity on the water. That way, you have a better chance of catching something!
Where should you fish for shrimp? Try under overhangs and along the edges of lakes and ponds. That's where all the food is: insects that have fallen into the water. Shrimps like to eat these same insects, so they're always happy to see you there!
What kind of boats can I use to catch shrimp? Boats with motors are best because they make it easier to search larger areas for shrimp. If you don't have a motor, then a boat sail is fine too. Just make sure someone knows how to drive it so you don't end up drifting out of your area looking for shrimp!
Cut through exactly behind where the head meets the body with a sharp knife. Gently push the head to the side without raising the knife. Continue with the rest of the shrimp, removing the heads (or preserving them for stock) and washing them in cold water before using or freezing. Shrimp should be cleaned as soon as you get them home from the market; the ice will keep them fresh but it can also cause them to leak digestive juices that will make cleaning them later difficult.
Shrimp have an ink gland under their shells that produces blackish-green liquid called "muddy water". This liquid contains a lot of nutrients that help shrimp grow bigger shells later when they become adults. If you don't want to wash the shrimp after catching them, just put them in a bowl of ice-cold water to stop them from eating anything else while you figure out what to do with them. This will prevent them from swallowing air and making them spoil faster.
Once you get rid of any visible dirt, soak the shrimp in a mixture of 1 part acid to 9 parts water. Stir gently but thoroughly until the shrimp are evenly coated. Let them sit for 15 minutes, then rinse them under cold water and drain well. The acid will remove any sand or other small particles that might be stuck to the shrimp's skin.
For a cleaner look, peel off the shell before cooking. This is easy if you freeze the shrimp for 10 minutes first.
Fill a large mixing basin halfway with cold water. Remove the frozen shrimp from their packing and place them in a Ziploc bag to keep them fresh. Submerge the bag in cold water, using a plate or cover to keep it completely submerged. Allow it to settle for 10–20 minutes, or until the shrimp are completely thawed. Remove the bag from the water and drain off the ice-cold water.
Now that the shrimp is thawed, remove and discard the shell and vein from each piece. Cook as many pieces at a time as will fit in your pot. Add more water if necessary during cooking to come up to a full depth of 1 inch. Cover and bring to a boil over high heat. Reduce the heat to low and simmer for 5 minutes. Drain through a colander placed over another pot for quick cooling and storage of the cooked shrimp.
Shrimp can be served hot or cold with cocktails or spicy sauces. To serve hot, return the drained shrimp to the pot and cook over medium-high heat, stirring often, until heated through, about 3 minutes. To serve cold, let cool completely before storing in the refrigerator or freezer.
Shrimp should be eaten within 24 hours of removal from the freezer. Thawed frozen shrimp is not recommended for those who are sensitive to bacteria because the water has a chance to evaporate which allows for growth of any remaining bacteria.