I would like to point you to the cook book “The Wok” by J. Kenji Lopez-Alt. In it he says the chinese secret to cooking frozen shrimp is to defrost the frozen shrimp in a brine solution at room temperature for 15 minutes, no need to add ice cubes as the frozen shrimp will keep the shrimp cold enough. The brine is 2.5 percent salt and 2 percent baking soda. Then drain and pat dry the shrimp before frying. It will definitely yield great tasting shrimp.