While browsing the seafood section at the supermarket, it may seem like shrimp is just shrimp, but there are actually several types and sizes.
While there are at least 300 species of shrimp in the world, only a small portion are commercially availableThey boil down to a few categories: pink, white, brown, and redThat’s right, pink shrimp or white shrimp can actually be one of several different varieties.
For example, the white shrimp you see in stores is usually pacific white shrimp or white leg shrimpPink shrimp can either be gulf pink shrimp, Maine shrimp, northern shrimp, Oregon pink shrimp, or southern pink shrimpBut despite a wide variety, some are better than othersThere are a few red flags to look for and some basic tips that make picking the right shrimp for your dish a cinch.
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Standard sizes
When you buy shrimp, whether fresh or frozen, the size designation isn’t standard and it’s best to use count per poundWhen you see 41/50 on the packaging of frozen shrimp, that means there are 41 to 50 shrimps per poundU15 means there are less than 15 shrimps per poundThe fewer shrimps per pound, the larger they areHere’s a quick overview:
SIZE COUNT PER POUND
Extra Colossal U/10
Super Colossal U/12
Colossal U/15
Extra Jumbo 16/20
Jumbo 21/25
Extra Large 26/30
Large 31/40
Medium 41/50
Small 51/60
Tiny 61/70
Salad Style 71+
Types of shrimp
White shrimp: These are on the sweeter side, but tend to taste nuttier than pink shrimpThere are also Chinese white shrimp and Mexican white shrimp which are farmed species and not wild-caught (usually less sustainable).
Pink shrimp: These are the little pink guys you’ll typically see behind the seafood counterThey’re pink when raw, hence the name.
Rock shrimp: While they start out in hard shells, they’re typically deshelled before they’re soldThey’re often compared to lobster because of their firm texture, and you can substitute them for lobster as a more affordable protein.
Brown shrimp: They have a more mineral flavor than white and pink shrimp, and they can contain more iodineThey turn pink once they’re cooked and are commonly used in dishes like gumbo.
Royal red shrimp: Named after their bright red color, they’re also often compared to lobster because of their rich flavor and firm texture.
Tiger shrimp: These little fellas are characterized by their stripes and can actually become quite large, but they tend to be farmed and not very sustainable.
Fresh versus frozen
The shrimp you see behind the seafood counter at large chain grocery stores were all likely individually quick frozen (IQF)IQF is a processing method used shortly after harvesting to keep the eating quality high and ice particles small when stored in the freezer.
Shrimp can also be frozen in large blocks of iceFor the buyer at the market, this means they’re just sitting there dethawing before your eyesTheir freshness is an illusion unless called out on the tag, so you’re better off buying the frozen packagesThe only exception? If you live in an area with fresh seafood close by, you may have a local port or shop that sells truly fresh and live shrimp.
Nutritional facts
According to the USDA food database, 3 ounces of shrimp contains:
20 grams of protein
.24 gram of fat
.17 grams of carbohydrates
60 milligrams of calcium
33 milligrams of magnesium
94 milligrams sodium
What is sustainable shrimp?
Wild-caught shrimp from the United States is the most sustainableIf you did some digging into where your shrimp came from, you’d want it to be caught with small nets and traps (many overseas fishers use massive nets that sweep up anything and everything in their path, destroying other ocean life and habitats)If you see “wild imported shrimp,” that’s likely how it was caught.