Shrimp is one of the most popular and versatile seafood choices worldwide. It is used in many dishes, from fine dining meals to simple shrimp cocktails. In the U.S. alone, shrimp makes up over a quarter of all seafood consumption, showing just how loved it is.
But buying shrimp can be tricky. There are many factors to consider, like labels, sustainability, fresh vs. frozen options, and different sizes. It can feel overwhelming, but with the right knowledge, you can make better choices.
Fresh vs. Frozen Shrimp
Many think fresh shrimp is always better, but that’s not always true. Most “fresh” shrimp at stores has already been frozen and thawed. Frozen shrimp, especially when kept consistently cold, often has better flavor and texture.
IQF Shrimp
Individually Quick Frozen (IQF) shrimp is convenient because each shrimp is frozen separately. You can thaw only what you need, reducing waste.
How to Check Freshness
Smell: Fresh shrimp should smell like the ocean. A strong fishy or ammonia smell means it’s not fresh.
Appearance: The shell should be clear and slightly shiny. Black spots or dull colors mean poor quality.
Texture: Fresh shrimp should be firm. If it feels slimy or mushy, avoid it.
Shrimp Sizes and Labels
Shrimp sizes can be confusing. Instead of terms like “jumbo” or “large,” look at the count-per-pound number. Smaller numbers mean bigger shrimp.
Shell-On vs. Peeled Shrimp
Shell-on shrimp have more flavor and moisture during cooking. They are great for grilling and can be used to make seafood stock. Peeled shrimp are easier to cook with, especially for quick meals.
Wild-Caught vs. Farm-Raised
Wild-caught shrimp often have a firmer texture and richer taste. However, some fishing methods harm marine life. Farm-raised shrimp are available year-round and usually cost less. Look for sustainability labels like MSC or BAP to ensure ethical sourcing.
Proper Storage and Thawing
Store fresh shrimp on ice and cook it within two days. Frozen shrimp should be stored at 0°F. Thaw in cold water, not at room temperature, to prevent bacteria growth.
Cooking Shrimp
Grill: Cook for 2-3 minutes per side.
Sauté: Use olive oil and garlic for a quick meal.
Boil: Perfect for shrimp cocktails. Boil with lemon and seasoning for 2-3 minutes.
Common Myths
- Farmed shrimp isn’t always low quality. Sustainable farming has improved.
- Bigger isn’t always better. Smaller shrimp can be sweeter.
- “Organic” shrimp labels can be misleading. There are no universal seafood standards.
Making the Right Choice
Shrimp is delicious and easy to cook, but choosing the right type matters. Look for freshness, sustainability labels, and proper handling to get the best shrimp for your meals.