How to cook shrimp

Information for shrimp in our free cooking ingredients collection.

Shrimp

Shrimp is the most widely consumed seafood worldwide, and it is the second most popular in the United States, after tuna. The harvest of both wild and farmed shrimp is increasing rapidly to keep pace with the soaring demand for this crustacean. It has become popular internationally because its sweet, mild, and yet distinct flavor is similar to that of lobster, but it is easier to cook and costs half as much.

Although hundreds of species are caught, shrimp generally can be classified by origin, either warm water or cold water. Cold-water varieties, such as the well-known small, pink, peeled shrimp, tend to be sweeter than the larger shrimp, which typically develop in warmer waters. These larger varieties are often sold uncooked and unpeeled under the name “prawns”, but the name can be used for shrimp of any size.

The names of shrimp can be confusing. Many varieties of shrimp are named after a color (white, pink, brown), but white shrimp are not necessarily white. They may look pink, brown, or gray. Confounding the problem, most shrimp shells change color when cooked.

Shrimp are marketed according to size (number per pound), but market terms vary greatly. Because shrimp freeze well, most, even those classified as “fresh” in the supermarket, have been frozen at some point. Neither taste nor texture suffers much.

Shrimp is sold shelled or unshelled, raw or cooked, and fresh or frozen. Shrimp also can be bought breaded or stuffed or as a spread for crackers or bread. Dried shrimp and shrimp paste can be found in Asian grocery stores.

How to cook shrimp

Choose raw, shelled shrimp that are firm, moist, and translucent. Avoid any shrimp that smells like ammonia. Unshelled shrimp should have shiny, firm shells. Avoid those with black spots and those with yellow or gritty shells, which result from a bleaching process to remove the spots.

Before storing fresh, uncooked shrimp, rinse them well under cold, running water and drain thoroughly. Refrigerate, tightly covered, for up to 2 days.

Shrimp are usually shelled before they are eaten, which is easily accomplished by peeling back the head first, then the rest of the shell. Shelling is easier when shrimp are cold or even frozen. Shrimp are also usually deveined, although this is not necessary before eating small to medium-sized shrimp. To devein a shrimp, cut into the shrimp lengthwise with a sharp knife. Then use the knife to remove the dark vein, which is actually the intestine that runs down its back.

Although there are slight differences in texture and flavor, shrimp of various sizes (except the miniatures) can usually be substituted for each other.

As with all shellfish, shrimp should be cooked briefly or it becomes tough and rubbery. Cook only until the flesh turns opaque. To test, cut a shrimp in half, and check whether the flesh has turned from translucent to opaque. Whole shrimp should just begin to curl. If the shells are on, they should turn pink.

Serving suggestions

One reason for the popularity of shrimp is its versatility. Name a cooking technique, and you probably will be able to find a shrimp recipe for it. Shrimp is served cold in shrimp cocktail. It can be grilled, boiled, broiled, roasted, curried, or stir-fried. It goes well with pasta and rice. It is also an excellent ingredient in soups and can be used interchangeably with other shellfish in recipes. Garlic is a seasoning that particularly complements shrimp’s flavor. The two are used together in well-known dishes such as shrimp scampi.

• Legumes
• Alfalfa
• Broad beans (fava beans)
• Chickpeas (garbanzo beans)
• Common beans
• Black beans
• Cranberry beans
• Kidney beans
• Pinto beans
• White beans
• Dolichos beans
• Adzuki beans (azuki beans)

• Salmon
• Smelt
• Trout
• Shellfish
• Abalone
• Clam
• Crab
• Lobster
• Mussels
• Octopus
• Oysters
• Scallops

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