When it’s cooked right, shrimp is deliciously juicy and tender and can be paired with a variety of sauces to play a great part in different dishes. From Asian stir-fries to Louisiana shrimp and grits, the quick-to-cook crustacean is praised for its versatility in cuisine across the globe. If you’re intending to cook it though, it’s best to know how each preparation method works and how to purchase the best shrimp as there can be a thin line between overcooked and undercooked shrimp. You’ll also want to know the different varieties of the shellfish.
Shrimp, Prawns, and Langoustines: What’s the Difference?
It's easy to get mixed up between shrimps, prawns, and langoustines because they all look pretty similar and are crustacean cousins. But don't be fooled, there are some major differences in their size, taste, and where they like to hang out.
Shrimp are usually the smallest of the bunch, typically ranging from 1 to 3 inches in length. They have two pairs of claws and can usually be found in salt or tropical waters. They have a somewhat more salty and firm flavor than either langoustines or prawns.
Langoustines, have a similar appearance to shrimps and prawns but are more closely related to lobsters. They are normally located in saltwater, such as the Mediterranean Sea and the Northeastern Atlantic Ocean, which has given them the name “Norway lobsters”. They have a rich and fishy flavor similar to the lobsters named after.
Prawns are the largest and plumpest of all three and grow up to 12 inches in length. They’re more commonly found in freshwater or brackish water. Almost like the muscle-bound bodybuilders of the crustacean world, prawns have bigger pincers and longer legs compared to their shrimp counterparts. They have three sets of claws while shrimps only have two. While shrimp may be a little bit saltier, prawns are normally on the sweeter side.
Types of Shrimp
Now that we’ve got the other crustaceans out of the way, let’s talk about shrimp themselves. There are a bunch of different types of shrimp, which vary in size, coloring, and flavors. They include but are not limited to white, black tiger, pink, brown, rock, royal red, spot, northern and blue. The different types can have different uses. Blue shrimp are often found in Asian dishes, while brown shrimp is often found in seafood gumbo. White shrimp are the most commonly farmed variety in the world.
How to Purchase Shrimp
If you’re purchasing shrimp, it’s important to know what you’re looking for to get the best quality possible.
Go for Fresh Shrimp
Store-bought frozen shrimp is usually cheaper and can be kept for up to one year, but as with almost any meat, poultry, or seafood, freezing the product will see a decline in its quality, flavor, and texture. If you have to go for frozen shrimp, look for well-packed shrimp that are individually flash-frozen, they will generally taste better than the pre-cooked or block-frozen varieties. Shrimp should be defrosted properly before it’s cooked, or it’ll end up with an unpleasant rubbery texture.
If you are looking to prepare a dish that will really “pop” in taste within a day or two, then fresh shrimp has that wow factor. If purchasing from a local food market or fishmonger, you'll want shrimp that has a light briny smell. The flesh of the shrimp should be firm and translucent.
Be cautious of shrimp with a strong ammonia smell or if instead of having that nice firm flesh has a slimy or mushy feel. These are indications that the shrimp is no longer fresh and is likely spoiled.
Consider the Source
Shrimp can be farmed or caught wild and the source may affect the quality of the product. Wild-caught shrimp is praised for its sensational flavor. Farmed shrimp in comparison may be somewhat more bland. Look for labels that indicate whether your delectable crustacean is wild-caught or farmed.
Lastly, it’s important to check the labels of the meat you buy. Raw shrimp may carry foodborne illnesses that can be dangerous to young children and pregnant women, while other shrimp may contain preservatives like sodium bisulfite or sodium tripolyphosphate which can hinder the taste and texture.
Know Your Sizes
The type of shrimp and its origin may play a factor in affecting both the size and the count. Some common sizes and counts are:
- Colossal: 10 or less
- Jumbo: 11 to 15
- Extra large: 16 to 20
- Large: 21 to 30
- Medium: 31 to 40
- Small: 41 to 50
- Extra small: 51 to 60
The size of the shrimp is also likely to affect the cooking time and the texture. Larger shrimp will take longer to cook. Bigger shrimp tend to have firmer textures than their smaller buddies.
Just a note, you may or may not have considered: the size of your shrimp can have a big impact on how the cooking turns out! If you're working with bigger shrimp, it might take a bit longer to cook them up just right. Size can also affect the texture, so keep that in mind when you're prepping your next seafood feast.
If you’ve got yourself some big chunky shrimp, you’ll find they work amazingly well on grills, or when they’re roasted or stuffed. Meanwhile, the smaller variety is great for salads, soups, and stir-fries.
Vein or Devein
Shrimp can be purchased veined or deveined, depending on availability at your grocery story or local fishmonger. If you don't want the hassle of having to peel and devein your shrimp, we recommend getting the deveined variety, as the process to remove that pesky vein can be time-consuming. Shrimp with the peel and head-on may come at a less expensive cost but consider the time it will take to prepare the shrimp. Those extra dollars may be worth it in the long run.
Different Methods To Cook Shrimp
When you're ready to whip up some shrimp, it’s best to remember that the way you cook it can change the taste and texture. Lucky for you, there are a ton of ways to cook shrimp that you can test out in your kitchen.
Check out some of the fan favorites below and get cookin'!
Grilling
If you want your shrimp to be juicy and tender while still getting that smoky flavor, grilling is the way to go! Grilled shrimp can be brilliant on skewers, in tacos, served with vegetables like peppers and zucchinis in kabobs, in flavorful salads, or in parsley and basil pasta meals.
To keep things in perfect harmony, heat your grill to medium-high and give those skewered shrimp a good brush with some olive oil, salt, and pepper. Trust us, your taste buds will thank you.
Boiling
Boiling is a pretty speedy way to cook shrimp, as they’ll need about 2-3 minutes in total before they’re pink and done. This might be super handy when you’re trying to impress someone and want to make a quick but delicious starter like a shrimp cocktail. To boil shrimp, start with a pot of boiling, salted water, and toss your shrimp in. When those shrimp look cooked, drain the To stop the cooking process, drain and rinse them with cold water or transfer to ice cold water then pat dry.
Sautéing
Pasta dishes, stir-fries, and salads come to life with sautéed shrimp. Heat around a tablespoon of oil or butter in a large skillet over medium-high heat, before you add the shrimp. High-smoke point oils such as canola, peanut, and avocado oil work best for shrimp as they tend to have neutral flavors. Once the shrimp is in the pan, cook them for around 2-3 minutes before they’re golden and opaque.
Your choice of seasoning will all depend on the type of dish you’re making. Whether your dish is French or Mexican, garlic and citrus are great starting options, but if you want a bit more kick, chili or paprika might be the perfect pairing. Whatever your favorite is, add it before the shrimp are done and when they’re ready, serve!
Roasting
Looking for a low-maintenance way to cook shrimp? Roasting is your answer! Heat your oven to 400°F (200°C) and grease up a baking dish with a bit of oil. To make cleanup even easier, you could even cover the dish with some tin foil. Pop those little seafood delights in a single layer and give them a good brush with olive oil, salt, pepper, and whatever seasoning floats your boat. In just 10-15 minutes, you'll have perfectly pink, firm, and cooked-through shrimp ready to satisfy your cravings without any fuss.
Baking Shrimp
If you’re just using olive oil as well as seasoning to bake your shrimp, it’s a fairly similar process to roasting. After tossing the olive oil, salt, pepper, and something fantastic like paprika in a bowl, bake your shrimp in a preheated oven at 400°F (200°C) for 6 to 8 minutes
Another baking option is to make a batter made of eggs, milk, flour, and spices. To do this, mix the batter ingredients in a bowl, coat the seasoned shrimp in the batter, and remove any excess before placing them on a baking sheet or casserole dish. Bake in a preheated oven at 400°F (204°C) for 10 to 15 minutes until they are golden and fully cooked. You can serve them hot or cold with your desired sauce.
Some fanciful folks like to bake their shrimp in a mixture of lemon juice, minced garlic, and chopped fresh parsley. Pour the mixture over the shrimp arranged in a baking dish and bake in the oven.
Frying
Fried shrimp is a classic dish that is widely popular in Southern cuisine, particularly in the more coastal regions of the Southeast. Louisiana Creole and Cajun cuisine famously feature the fried crustacean as part of appetizers or seafood platters. Chinese stir-fries, Japanese tempura dishes, Caribbean seafood stews, and Mexican taco fillings might also see fried versions of our shrimpy guys.
To prep fried shrimp, beat an egg, then cover your shrimp in it, along with a mixture of flour, salt, pepper, and seasoning. Make sure the shrimp is nice and evenly coated. In a large pot or Dutch oven, heat some oil (sautéing your low smoke point oils like canola or vegetable oil will be great)
First, dip the shrimp into the beaten egg and then cover them with the flour mixture. Then, in a large pot or Dutch oven, heat some oil over medium to high heat and fry the shrimp in batches until they are fully cooked and golden brown on each side. This will typically take about 2-3 minutes per side. Once done, lay them on paper towels to absorb any excess oil. You might want to serve them with a great dipping sauce such as tartar, cocktail, garlic aioli, sweet chili or even Cajun-style Remoulade.
Nutrition and Benefits of Shrimp
Shrimp is a low-calorie and high-protein food that is also a good source of several essential vitamins and minerals. A 3-ounce serving of shrimp contains:
- Calories: 84
- Protein: 18 grams
- Fat: 1 gram
- Carbohydrates: 0 grams
- Sodium: 111 milligrams
- Cholesterol: 166 milligrams
- Vitamin D: 22% of the daily value
- Vitamin B12: 20% of the daily value
- Selenium: 48% of the daily value
Shrimp is a good source of antioxidants and omega-3 fatty acids that aid in reducing inflammation and giving your heart health a nice boost. It is important to keep in mind that shrimp can be high in cholesterol levels, particularly if you lather a rich batter on it, so individuals with cholesterol complaints should opt for the healthiest cooking methods, such as boiling or roasting.
How to Store Shrimp
If you're not planning to cook your little sea creatures right away, you’re best storing them the correct way to keep them fresh and delicious. Fresh ones should be kept in the coldest part of your fridge and gobbled up within a couple of days. Frozen shrimp can normally be preserved for somewhere between six to twelve months in the freezer.
If you're planning to use frozen shrimp for a meal, place the frozen shrimp in a colander and transfer it to the refrigerator overnight to let the shrimp gradually thaw. Depending on the size of the shrimp, it can take up to 12 hours for them to thaw. Larger varieties will take longer.
If you're in a pinch, toss the shrimp in a sealed plastic bag and let them take a dip in some cold water. This should help the shrimp defrost faster.
Do not thaw frozen shrimp at room temperature.
Recipe of the Week: Grilled Shrimp and Veggie Packets
Now that you're a shrimp expert, you can dive into shrimp recipes. Our recipe of the week is shrimp foil packets, a super healthy but tasty meal that only takes half an hour to prepare and cook.
