Shrimp shows up in my kitchen far more often than any other seafood, mostly because it’s quick to cook and plays nice with almost any flavor I throw at it. But walking past the seafood counter used to feel like scanning a foreign language — white, brown, pink, shell-on, peeled, flash-frozen, etc. — what does any of it actually mean?
I finally did some homework so I could stop guessing and start buying shrimp that tastes great, fits the recipe, and doesn’t wreck the ocean in the process. What follows is the cheat sheet I wish I’d had the first time I tried to grill skewers and ended up with puny little curlers. From size labels that read like code to the difference between Gulf wild-caught and bargain-bin farmed, here’s everything you need to know before you toss another bag into your cart.
When it comes to seafood, Americans love shrimp. According to the National Fisheries Institute, the average American consumes nearly six pounds of shrimp a year which is more than any other type of fish or crustacean.
Whether you’re grilling citrus shrimp skewers, ladling shrimp gumbo over fluffy white rice or preparing a light shrimp salad for lunch, this guide will introduce you to the key types of shrimp. It also explains their sizes and helps you choose the best variety for your favorite dishes.
Common Types of Shrimp
It might surprise you to learn that, according to Britannica, there are more than 2,000 shrimp species. However, you’ll only see a handful of types behind the seafood counter on a dinner plate. Below are some of the most well-known types of shrimp.
White Shrimp
White shrimp are a staple in seafood cuisine, perhaps because they are tender with easy-to-peel shells. They have a sweet, clean flavor and a firm texture that holds up well in a variety of preparations. White shrimp can grow quite large, often reaching up to 8 inches long, so they’re a practical choice for many dishes. According to NOAA Fisheries, “Almost all of the white shrimp harvested in the United States come from the Gulf of Mexico, mainly from Louisiana and Texas.”
Brown Shrimp
Brown shrimp are great for shrimp boils, Louisiana-style BBQ shrimp and other dishes that allow them to soak up the dish’s other flavors. They have a firm texture and slightly salty taste that makes them the perfect complement to other seafood like salmon and scallops. U.S. wild-caught brown shrimp are an eco-friendly seafood choice because they are sustainably managed and responsibly harvested.
“When I lived near the Gulf of Mexico, there was nothing better than fresh Texas brown shrimp just hours old. Now that I’m landlocked, my favorite shrimp is Argentinean wild-caught shrimp. They’re widely available and have a better flavor and quality than some other imported shrimp.”
— Chef Jenn Allen, Dinner by Six
Pink Shrimp
When you think of shrimp, you are most likely envisioning pink shrimp. They are known for their mild flavor and slightly sweet taste. They work well in dishes that feature delicate sauces, like garlic shrimp bucatini pasta and shrimp and grits. Because they are larger shrimp, these crustaceans are good for shrimp cocktails and grilling.
Shrimp sizes
Shrimp size is typically measured based on the count per pound. The bigger they are, the less you get, which sounds suspiciously like a diet plan to me. Shrimp sizes range from extra colossal — less than 10 shrimp per pound — to salad shrimp, which is more than 70 shrimp per pound.
Fresh Shrimp vs Frozen Shrimp
When it comes to choosing between fresh and frozen shrimp, there are a few key points to consider. Fresh shrimp, if truly fresh and properly stored, can offer a slightly better texture and flavor. However, the term fresh can be misleading since shrimp might be several days old by the time they reach your grocery store.
On the other hand, frozen shrimp are usually flash-frozen shortly after being caught, which locks in their freshness and flavor. This makes them a reliable option year-round. Plus, frozen shrimp are often more affordable and can be defrosted quickly for convenient use in any dish. So, unless you have access to truly fresh shrimp, frozen shrimp are probably your best bet.
I tend to rely on frozen shrimp for most of my recipes. They’re particularly good for quick-cooking dishes like copycat takeout favorites such as shrimp lo mein, General Tso shrimp and kung pao shrimp.
“I love to stock up on frozen shrimp when they go on sale. They defrost quickly in the refrigerator or under running water, so advanced planning isn’t really required. Frozen shrimp is often preserved with salt, so always rinse and pat dry to decrease the sodium content.”
— Marjory Pilley, Dinner-Mom
Wild-Caught Shrimp vs Farmed Shrimp
Choosing between wild-caught and farmed shrimp is a lot like the wild-caught versus farm-raised debate surrounding salmon. Wild-caught shrimp are harvested from their natural habitats, while farmed shrimp are raised in controlled environments.
Wild shrimp, like those harvested from their natural habitats in the Gulf of Mexico or the coastal region of North Carolina, are often praised for their superior taste and texture. However, they can be more expensive due to stringent regulations and sustainable fishing practices aimed at protecting marine ecosystems. They can also be harder to find the farther you live from the coast.
Farmed shrimp, on the other hand, are raised in controlled environments, which can result in a more consistent product available year-round and often at a lower cost. While some farmed shrimp are raised sustainably, others may involve the use of antibiotics and chemicals, raising concerns about their environmental impact and food safety.
Selecting Sustainable Shrimp
Shrimp are vital to maintaining the ecological balance of our lakes and oceans. Not only do they help keep our waters clean, but they’re an important food source for larger fish and other sea creatures. That’s why sustainable shrimp fishing is crucial. According to the University of Washington’s Sustainable Fisheries program, U.S. wild-caught shrimp are often the most sustainable option due to strict regulations and eco-friendly methods like smaller nets and traps. These practices help protect marine habitats and maintain shrimp populations.
Farmed shrimp can also be sustainable if certified by organizations like the Marine Stewardship Council, which ensures responsible practices such as minimizing chemical use and preserving mangrove habitats. However, if not properly regulated, farmed shrimp can cause pollution and habitat destruction. The Seafood Watch guide published by the Monterey Bay Aquarium provides additional tips for making sustainable choices when buying shrimp.
My Favorite Shrimp Recipes
Shrimp are more than a popular and yummy seafood option, they’re also versatile and nutritious. Here’s a list of recipe favorites that use both fresh and frozen shrimp if you need some dinner inspiration.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
