Shrimp, America’s favorite shellfish, is eaten all over the world, and is an important part of many different cuisines. Shrimp ranges in size, from colossal shrimp that can be up to 9 inches in length and are commonly sold as “prawns,” to the tiny, penny-sized shrimp that are dried and used as a flavoring in Asian and Latin American cuisine. Shrimp is usually categorized by size, either by names—like jumbo and extra-large, or by number—like 16-20 or 21-30 (the numbers indicate how many shrimp are in a pound, so the smaller the number, the larger the shrimp). Larger shrimp are usually more expensive, though some believe that smaller shrimp, typically raised in colder water, are more succulent.
HOW TO BUY
If buying unshelled shrimp, look for firm, shiny shells with no black spots. Raw shelled shrimp should be firm and translucent, and should smell of the sea.
HOW TO USE
To prepare shrimp for cooking, see our tip on how to peel and devein shrimp.
HOW TO STORE
Wash and drain fresh shrimp thoroughly before storing in an airtight container in the refrigerator for up to 3 days. Shrimp can also be frozen for up to 3 months.