Place shrimp in a sealed, leak-proof bag
Submerge the bag in cold water
Change the water every 10 to 15 minutes
Use shrimp as soon as they are thawed
For very small shrimp, thaw in cold water for about 10 to 20 minutes
For larger shrimp, thaw in cold water for about 20 to 30 minutes
Do not use hot water
Do not leave shrimp at room temperature
If using a microwave, defrost in short bursts and cook immediately after
Pat shrimp dry before cooking