As someone who loves seafood, I’ve come to appreciate the importance of understanding the various aspects of buying shrimp. Over the years, I’ve learned a lot about the different sizes, types, and sustainability factors involved in making the right choice.
I am going to share what my tricks are to find the best shrimp for my dishes, whether I am cooking paella like in the picture below or making a simple stir-fry.
How can you tell if shrimp are good quality?
Identifying good quality shrimp can be difficult but this is what will set your meal apart. For me, the quality of ingredients is the most important part of cooking. Next time you are at the seafood counter, look out for the following:
- Appearance: High-quality shrimp should have a firm, glossy, and semi-translucent appearance. The color should be vibrant with no black spots or discoloration. The shells should be intact and show no signs of damage.
- Smell: Fresh shrimp should have a mild, ocean-like scent. Any strong or unpleasant smell, such as ammonia or what you would call “fishy smell”, may indicate that the shrimp are not fresh and could spoil your dinner and, even worse, make you sick.
- Texture: Good quality shrimp should have a firm, slightly springy texture when touched. If the shrimp feel mushy or slimy, it’s a sign that they may not be fresh or have not been properly stored.
- Storage conditions: Fresh shrimp should be kept on ice or in a refrigerated display case, while frozen shrimp should be stored at a consistent temperature to prevent thawing and refreezing, which can affect the texture and quality.
- Sourcing: I am big on this one! Look for shrimp that come from sustainable and responsible sources. Shrimp sourced from well-managed fisheries or farms tend to be of higher quality and have a lower environmental impact. If you are in United States, check for certifications or labels such as MSC (Marine Stewardship Council) or ASC (Aquaculture Stewardship Council) to ensure the shrimp are responsibly sourced.
- Packaging: When buying frozen shrimp, inspect the packaging for any signs of damage, ice crystals, or freezer burn. These factors can compromise the quality and taste of the shrimp. And of-course, check the “best before” date to ensure you’re getting the freshest product possible.
What is the best type of shrimp?
When it comes to enjoying shrimp, not all types of shrimp are created equal. It’s essential to consider both the shrimp species and sourcing practices to ensure you have chosen the most suitable for the type of dish you are making.
Shrimp Species
- White Shrimp: White shrimp, native to the Atlantic and Gulf coasts of the United States, are known for their sweet, mild flavor and firm texture. They are perfect in shrimp scampi or ceviche, and hold up well when grilled or sautéed.
- Pink Shrimp: Found along the southeastern coast of the United States and the Caribbean, pink shrimp are recognized for their tender texture and slightly sweet taste. They taste great in dishes that require delicate flavors, like shrimp cocktails or light pasta dishes.
- Tiger Shrimp: As one of the largest shrimp species and my personal favorite type, tiger shrimp boast a bold, robust flavor and a firm texture. Their striking black and white stripes make them an attractive addition to any dish. They’re often used in Asian cuisine, where their taste complements bold spices and sauces.
Shrimp Sourcing
When selecting shrimp, it’s crucial to consider sourcing practices to support both environmental sustainability and ethical treatment of marine life. My advice is:
- Opt for wild shrimp: Wild-caught shrimp tend to have a more natural diet and habitat, resulting in better flavor and texture. Look for shrimp sourced from well-managed fisheries that adhere to sustainable practices to minimize the impact on the ecosystem.
- Choose local or regional shrimp: Purchasing shrimp from local or regional sources helps reduce the carbon footprint associated with transportation and supports local fishing communities. Plus, locally-sourced shrimp are often fresher and more flavorful as they have less travel time.
- Check for certifications: Look for shrimp with certifications from organizations like the Marine Stewardship Council (MSC) or Aquaculture Stewardship Council (ASC). These labels indicate that the shrimp has been sourced following sustainable and responsible practices.
Size Matters. Or does it?
When it comes to shrimp, size is often the first thing that comes to mind. After all, shrimp are frequently marketed and sold based on their size, with labels like “jumbo” or “medium” adorning packages at the grocery store. But does size really matter when it comes to taste, texture, and overall dining experience?
Small Shrimp: Subtle and Versatile
Smaller shrimp, often found in the 51/60 or 61/70 count range, may not be as visually impressive as their larger counterparts, but they pack a punch when it comes to versatility. Their tender texture and subtle flavor make them ideal for dishes with delicate flavors, such as salads, pasta, stir-fries or shrimp cocktail.
Medium Shrimp: The Goldilocks Choice
Medium-sized shrimp, typically around the 31/40 or 41/50 count range, strike a balance between size and flavor. They’re large enough to hold their own in a variety of dishes, yet still offer a tender and succulent texture. Medium shrimp can be used in almost any shrimp recipe, my favorite being shrimp fried rice.
Large and Jumbo Shrimp: A Feast for the Eyes
Large and jumbo shrimp, often found in the 16/20 or 21/30 count range, are prized for their impressive appearance and bold shrimp flavor. Their larger size means they can withstand high heat, making them ideal for grilling or broiling. Additionally, their firm texture allows them to stand up to rich sauces and boldly seasoned dishes.
Shrimp Heads and Shrimp Shell
Size and species of shrimps are important, but also the presentation—specifically, whether the shrimp are sold with their heads and shell on or off.
Shrimp with Heads On
Shrimp sold with their heads on are often considered fresher, as the head on shrimp contain enzymes that can cause the meat to deteriorate more quickly once removed. Moreover, the heads can impart a richer flavor to dishes when used in stocks or sauces.
However, they do require more work to clean and prepare, as you’ll need to remove the heads before cooking and eating.
Shell on Shrimp
Many shrimp are sold with their shell on, which helps protect the delicate meat and preserve its natural flavor. Shrimp with shell on can be easier to find than those with heads on, and they’re often available in a variety of sizes and species. Shrimp shells can enhance their flavor and juiciness, making them a popular choice for grilling, boiling, or steaming.
However, purchasing shrimp with shell on means you’ll need to peel and devein them before eating, which can be a time-consuming process. Some people also find that the shells can make it more challenging to gauge the shrimp is done during the cooking process.
Peeled and Deveined Shrimp
For those seeking convenience, peeled and deveined shrimp are the easiest option. These shrimp have been fully prepped and are ready to cook straight out of the package. This can save a significant amount of time and effort, especially when preparing large quantities of shrimp.
The downside of peeled and deveined shrimp is that they can be more susceptible to overcooking and losing their natural flavor, as the shells provide protection during cooking. In fact, prepped shrimp may not be as fresh as those with heads and shells on, since the peeling process exposes the meat to air and potential contaminants.
Is it better to buy frozen or raw shrimp?
It can be tricky to decide which is the better option, as both have their own advantages and disadvantages.
Raw shrimp are usually fresher, but they must be cooked or frozen within a few hours after being purchased to preserve freshness. On the other hand, buying previously frozen shrimp ensures that any parasites and bacteria will be removed, though this also means that it may lack some of its original flavors.
Frozen shrimp is generally cheaper than its raw counterpart since it has usually been processed in factories; however, you should make sure that it isn’t over-processed or thawed too many times throughout its journey from the production line to the supermarket shelf. The taste quality may also not be as good as with raw shrimp. If you were to go for frozen shrimp, I would choose ones that were individually quick frozen.
How to Thaw Frozen Shrimp
When it comes to thawing frozen shrimp, proper technique is essential to ensure optimal flavor, texture, and food safety.
The most reliable method is to thaw shrimp in the fridge overnight. Simply transfer the frozen shrimp from the freezer to a covered large bowl or plate and place it in the fridge for 12 to 24 hours, depending on the size and quantity of shrimp.
This gradual thawing process preserves the shrimp’s quality while minimizing the risk of bacterial growth.
If you’re short on time, you can also use the cold water method: place the shrimp in a sealed plastic bag and submerge it in a bowl of cold water, replacing the water every 30 minutes until the shrimp are fully thawed.
Whichever method you use, pat the shrimp with paper towel before cooking to get rid of as much moisture as possible. You can read our article Shrimp 101: Choosing, Cleaning, and Preparing Shrimp for Your Dishes for detailed information on how to prepare and store your shrimp.
Labeling and Environmental Impact
Buying shrimp goes beyond size and species—it’s about eco-conscious choices too. The shrimp industry can affect marine life and local communities. In this guide, we’ll dive into understanding labels and their role in the sustainability of shrimp production.
Sustainability Certifications
Choosing shrimp with sustainability certifications supports responsible practices. Certifications like Marine Stewardship Council (MSC), Aquaculture Stewardship Council (ASC), and Best Aquaculture Practices (BAP) indicate responsible sourcing.
MSC labels show the shrimp is wild-caught using sustainable practices. ASC-certified shrimp follows strict environmental and social standards in farming. BAP certification ensures comprehensive standards for farmed shrimp.
Wild-Caught vs. Farm Raised Shrimp
Consider whether shrimp are wild-caught or farmed. Wild shrimp can have a lower environmental impact, but overfishing and bycatch are concerns. Choose those from sustainable fisheries. Farmed shrimp, if certified by ASC or BAP, helps meet seafood demand responsibly, but be aware of potential habitat destruction and water pollution.
Shrimp is a popular seafood choice for many recipes. I hope after reading this article, you will have no trouble to buy shrimp that are quality, sustainable, healthy, and flavorful. When buying shrimp, consider size, species, sourcing practices, and labeling for environmental impact. Frozen or pre-cooked options may also suit your needs better than raw products.
No matter what type of shrimp you choose to buy in the end, understanding how these factors affect both taste and sustainability is key for making an informed decision about which kind of shrimp best suits your diet.
