Shrimp
Shrimp is a quick-cooking, sweet, briny shellfish that appears across nearly every coastal cuisine in the world, from Cajun gumbo to Thai curries to Spanish tapas.
How to buy
Fresh shrimp should smell clean and oceanic, never fishy or like ammonia, and the flesh should be firm and slightly translucent. Shell-on shrimp keeps better and offers more flavor if you make stock from the shells; peeled and deveined is simply more convenient. Size is usually sold by count-per-pound (such as 16/20 or U10), and most shrimp labeled 'fresh' at the counter was previously frozen -- that's standard practice and not a quality concern.
How to store
Keep raw shrimp as cold as possible, ideally nestled on ice in the fridge, and use within 1-2 days. It freezes well for 6-9 months. Cook shrimp just until it turns opaque and curls into a loose 'C' shape -- shrimp cooks in minutes and turns rubbery almost immediately past that point, so timing matters more than with most proteins.
Culinary profile
- Flavor
- Sweet and briny with a clean ocean flavor that fades quickly if overcooked, turning bland and rubbery instead. Simmering the shells in stock or sauce before cooking the shrimp itself adds an extra layer of flavor.
- Texture
- Snappy and tender when cooked just right; toughens and turns rubbery within moments of overcooking. Raw shrimp is firm and slightly translucent.
- Aroma
- A clean, briny sea smell when fresh; a strong ammonia odor is a clear sign of spoilage.
How to prepare
- Peeled and deveined — Prepped for most cooking methods by removing the shell and digestive tract.
- Butterflied — Sliced partway through and opened flat for faster, more even cooking and presentation.
- Skewered — Threaded onto skewers for grilling.
- Breaded and fried — Coated and deep-fried for a crisp exterior.
- Poached — Gently cooked in simmering water, often for shrimp cocktail.
Classic dishes
American
- Shrimp cocktail — Poached, chilled shrimp served with a tangy cocktail sauce.
Italian
- Shrimp scampi — Shrimp sautéed quickly in garlic, butter, and white wine, often tossed with pasta.
Mexican
- Shrimp ceviche — Shrimp cured in citrus juice with onion, chile, and cilantro.
- Shrimp tacos — Grilled or fried shrimp folded into tortillas with slaw and a creamy sauce.
Chinese
- Kung pao shrimp — Shrimp stir-fried with peanuts, dried chiles, and a sweet-savory sauce.
- Shrimp fried rice — Rice stir-fried with shrimp, egg, and vegetables.
- Har gow — Translucent steamed dumplings filled with whole shrimp, a dim sum staple.
Japanese
- Shrimp tempura — Shrimp dipped in a light batter and deep-fried until crisp.
Indian
- Shrimp curry — Shrimp simmered briefly in a spiced coconut or tomato-based curry.
Thai
- Pad thai — Stir-fried rice noodles with shrimp, egg, tamarind, and peanuts.
- Tom yum goong — A hot and sour soup built around shrimp, lemongrass, and lime.
Vietnamese
- Bánh xèo with shrimp — A crispy turmeric crepe filled with shrimp, pork, and bean sprouts.
Spanish
- Gambas al ajillo — Shrimp sizzled in olive oil with garlic and a touch of chile.
- Shrimp paella — A saffron rice dish studded with shrimp and other seafood.
Cajun & Creole
- Shrimp and grits — Sautéed shrimp in a savory sauce served over creamy, slow-cooked grits.
- Gumbo — A thick, roux-based stew often loaded with shrimp alongside sausage and okra.
- Jambalaya — A one-pot rice dish simmered with shrimp, sausage, and the Cajun trinity of vegetables.
- Shrimp po'boy — Fried shrimp piled onto a crusty roll with lettuce, tomato, and remoulade.