Shrimp

Shrimp are a versatile seafood that can be found fresh or frozen, with peak seasonality varying by species and region. They are a popular ingredient in many cuisines, including Asian, Latin American, and Southern United States cooking. Shrimp can be grilled, sautéed, fried, or steamed and are often used in dishes like paella, gumbo, stir-fries, and as cocktail shrimp.

Shrimp Synonyms

Prawns
scampi

Shrimp Substitutes

Crabmeat

Different Forms/Types of Shrimp

Dried shrimp

Small, whole shrimp that have been sun-dried or machine-dried. Used as a flavoring agent in many Asian cuisines.

Fresh shrimp

Shrimp sold live or on ice, often whole with the head and shell on, but sometimes headless. Freshness is paramount for the best flavor and texture.

Canned shrimp

Shrimp that has been cooked and then canned, often used in salads, dips, and quick meals. Not as flavorful as fresh or properly frozen shrimp.

Frozen shrimp

Shrimp that has been quickly frozen to preserve its quality. Available both raw and cooked, peeled or unpeeled. A convenient option that can be of high quality.

How to Choose Shrimp

When choosing fresh shrimp, look for specimens that smell of the sea without any hint of ammonia. The flesh should be firm and the shell should be glossy with no black spots, which can indicate quality loss. For frozen shrimp, avoid packages with ice crystals or frost, as this may suggest they have been thawed and refrozen. Always check the country of origin and opt for wild-caught or sustainably farmed shrimp with certifications like MSC or ASC.

Cooking/Prep Tips for Shrimp

Shrimp is a versatile seafood that can be prepared in a myriad of ways, and understanding its cooking nuances is key for intermediate and expert home cooks. It's important to avoid overcooking shrimp, as they can quickly become tough and rubbery. Shrimp cook rapidly, often in just a few minutes, depending on their size. They are done as soon as they turn pink and opaque. To ensure even cooking, it's best to bring shrimp to room temperature before cooking. Deveining shrimp can improve their appearance and texture, and removing the shells can influence the flavor intensity of your dish. If you're aiming for a deeper, more seafood-forward flavor, consider cooking shrimp with their shells on.

Shelf Life of Shrimp

Fresh shrimp should be cooked on the day of purchase or stored in the coldest part of the refrigerator for up to two days. Frozen shrimp should be kept in the freezer until ready to use and thawed in the refrigerator overnight. Once thawed, do not refreeze. Dried shrimp should be stored in an airtight container in a cool, dark place and can last for several months. Canned shrimp should be stored in a cool, dry place and consumed by the 'best by' date; once opened, transfer any unused shrimp to a sealed container and refrigerate for up to two days.

Recommended Brands for Shrimp

canned shrimp: Bumble Bee, Crown Prince

frozen shrimp: Wild Planet, SeaPak

Cooking Techniques for Shrimp

Grilling: Grilling imparts a smoky flavor to shrimp and is ideal for larger sizes. Skewer the shrimp to make them easier to handle and cook them over high heat for 2-3 minutes per side, until they are pink and opaque.

Poaching: Poaching shrimp in a flavorful liquid at a gentle simmer can yield tender, succulent results. This method is great for shrimp cocktail or when you want to incorporate shrimp into salads or cold dishes.

Sautéing: Sautéing shrimp in a hot pan with butter or oil allows for quick cooking and the development of a flavorful crust. Cook shrimp for 1-2 minutes per side on medium-high heat, being careful not to overcrowd the pan.