Shrimp, also called prawns, are small, sweet shellfish that cook in minutes. They turn pink and curl when done.
- Type
- Crustacean (shellfish)
- Flavor
- Sweet, mildly briny
- Cooks in
- 2 to 4 minutes
- Sold
- Fresh, frozen, shell-on or peeled
- Allergen
- Yes: shellfish allergen
History
People have eaten shrimp for thousands of years along coasts across the world. Today most shrimp is farmed, especially in Asia and Latin America, as well as caught wild.
Where it comes from
Shrimp live in oceans and fresh water worldwide; major producers include India, Vietnam, Ecuador, China and Indonesia.
Where it is used most
Vietnamese fresh rolls, Thai tom yum, Indian shrimp curries, Spanish gambas al ajillo and Louisiana gumbo, among countless dishes.
Varieties and types
Sizes range from small to jumbo. Tiger prawns, white shrimp and pink shrimp are common types.
Flavor and how to use it
Cook just until pink and opaque. Overcooking makes shrimp tough and rubbery. Poaching, sautéing and grilling all work.
Buying, storing and substitutes
Keep fresh shrimp on ice in the coldest part of the refrigerator and use within a day, or freeze. Thaw frozen shrimp in the refrigerator.
Good to know
Shellfish is a major allergen. Cook shrimp thoroughly.
Recipes that use it
Photo credit: Valeria Boltneva on Pexels.