To cook frozen shrimp, the best approach is to first thaw them to avoid rubbery texture, which can happen if cooked directly from frozen. To thaw, place shrimp in a bowl of very cold water for about 15-20 minutes, stirring occasionally to separate them. After thawing, pat the shrimp dry. For cooking, one fool-proof method is to heat butter or oil in a skillet over medium-high heat, then add seasoned shrimp and cook for 1 to 2 minutes per side until they turn opaque and are cooked through. Alternatively, frozen shrimp can be poached by boiling water, removing it from heat, adding shrimp, covering the pot, and letting them sit off-heat for 5-6 minutes until they are opaque and pink. Other options include broiling or air frying the shrimp directly from frozen by seasoning them and cooking until pink and curled, usually around 3-10 minutes depending on the method. In summary, thawing is recommended for best texture, then cooking by sautéing, poaching, broiling, or air frying until shrimp are fully cooked, opaque, and pink. Seasoning with salt, garlic, paprika, lemon, and herbs enhances flavor.