The tiny crustaceans known as shrimp provide nourishment for millions of people worldwide. Shrimp contain a rich, easily digestible supply of protein, more than 21 grams per 3.5 ounces of cooked shrimp, with only one gram of fat. The words shrimp and prawns are often used interchangeably, but small differences do exist. In general, prawns generally weigh more and cost more than shrimp.
A mild flavor, excellent nutrition profile, and relatively low cost had made shrimp the second most consumed seafood in the US.
Aquaculture has been employed to help meet the significant global demand for shrimp. Most farmed shrimp comes from southeast Asia, or domestically in the South.
Shrimp farming practices can be harmful for humans and for the environment. Shrimp farms cause significant and irreversible environmental damage, and worse, according to Consumer Reports, imported and farmed shrimp can be contaminated with banned agricultural chemicals such as the antibiotic chloramphenicol.
Wild-caught shrimp are frozen at sea soon after catch. Some sources indicate no loss of freshness, flavor or nutrition after a single freeze/thaw cycle. Before eating, shrimp must be shelled and 'deveined,' referring to the removal of the digestive tract.
What to Look for
Seek out wild-caught shrimp to avoid possible contamination. Budget conscious shoppers will find that fresh whole shrimp are considerably cheaper than deveined shrimp. Larger shrimp usually command higher prices as well, though often no difference in flavor exists. More than 300 varieties of shrimp can be found on the market, categorized by color and the geography of the ocean where caught. Cold-water shrimp, caught in the northern oceans, contain firmer, sweeter flesh than their southern counterparts from the Gulf of Mexico and southern oceans.
Rock shrimp, a southern species, can be difficult to peel, but offer a succulent sweetness that enhances many shrimp dishes.
Common Pitfalls
Many chefs cancel out shrimp's excellent nutritional profile by slathering them in butter and oils, masking the delicate flavor of shrimp meat while piling on the calories. This common nutritional error seems to be more prevalent in contemporary American and Southern dishes, but less common in Asian shrimp dishes.
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