Shrimp
Quick-cooking, versatile, and universally loved — from scampi to tempura to ceviche.
Also known as: prawns, jumbo shrimp, shell-on shrimp
Overview
Shrimp is the most popular seafood in many countries, prized for its sweet, briny flavor and remarkably fast cooking time. It appears across cuisines worldwide — stir-fried in Chinese woks, grilled on Mediterranean shores, deep-fried in Japanese tempura, and tossed into Latin American ceviches.
Shrimp is sold by count per pound (e.g., 21-25 means 21 to 25 shrimp per pound), with lower numbers indicating larger shrimp. They can be purchased fresh or frozen, shell-on or peeled, and raw or pre-cooked.
Culinary Uses
- Sauteed with garlic and butter for classic shrimp scampi or stir-fries.
- Grilled on skewers with vegetables and a citrus or herb marinade.
- Deep-fried in tempura batter or breaded for shrimp cocktail.
- Poached or steamed for salads, tacos, and cold preparations like shrimp cocktail.
Flavor Profile
- Sweet, briny, and delicate — shrimp has a clean ocean flavor that pairs with bold and subtle seasonings alike.
- The shells contain deep umami that enriches stocks and bisques when simmered.
- Overcooked shrimp becomes rubbery and loses its sweetness.
Storage
- Fresh shrimp should smell like the ocean, not fishy. Use within 1-2 days of purchase, stored on ice in the refrigerator.
- Frozen shrimp is often fresher than 'fresh' counter shrimp (most is frozen at sea and thawed for display). Keep frozen for up to 6 months.
- Thaw frozen shrimp in the refrigerator overnight or under cold running water for 15-20 minutes. Never thaw at room temperature.
Preparation
- To devein, make a shallow cut along the back curve and remove the dark intestinal tract with the tip of a knife.
- Keep shells on for grilling and roasting — they protect the meat and add flavor. Peel after cooking.
- Pat shrimp dry before searing or frying — moisture prevents browning and causes oil to splatter.
Nutrition
Shrimp is exceptionally lean, high in protein, and low in calories — one of the most nutrient-dense animal proteins available.
It is one of the best dietary sources of selenium and iodine.
About 24g per 100g with less than 1g of fat.
A powerful antioxidant mineral; shrimp is one of the richest sources.
Critical for thyroid function.
Essential for red blood cell formation and neurological function.
Dietary Considerations
- Shellfish allergy is common and can be severe — distinct from finfish allergy.
- Naturally gluten-free and dairy-free; suitable for keto, paleo, and most low-carb diets.
- Contains dietary cholesterol, but current research suggests minimal impact on blood cholesterol for most people.
Nutrition information is educational and approximate; it varies by variety, portion, and preparation, and is not a substitute for professional dietary advice.
Common Pairings
Recipes with Shrimp
Bengali Chingri Malai Curry
An elegant Bengali prawn curry simmered in sweet coconut milk with warm spices and a hint of green chili, rich and aromatic, reserved for special occasions.
Malaysian Chicken Curry Laksa
A comforting bowl of noodles in a rich, spicy coconut curry broth topped with poached chicken, tofu puffs, bean sprouts, and fresh herbs, a Malaysian hawker favourite.
Shrimp Etouffee
A Louisiana Creole classic — plump shrimp smothered in a rich roux-based sauce built on the holy trinity of onion, celery, and bell pepper, seasoned with Cajun spice and served over rice.
Filipino Kare-Kare (Oxtail Peanut Stew)
A festive Filipino stew of fall-apart oxtail and vegetables blanketed in a thick, nutty peanut sauce tinted golden with annatto. Always served with a side of salty bagoong shrimp paste to season each bite at the table.
Creole Shrimp Gumbo
A deep, dark roux-based gumbo laden with shrimp, andouille, and okra over rice — the pride of Creole Louisiana cooking.
Filipino Pancit Bihon
Thin rice noodles stir-fried with chicken, shrimp, and crisp vegetables in a savoury soy-citrus sauce — a fixture at every Filipino celebration.
Indonesian Nasi Goreng
Indonesia’s beloved fried rice, wok-tossed with sweet soy, chili, and shallots and traditionally crowned with a runny fried egg.
Gambas al Ajillo
Sizzling garlic shrimp in olive oil with a whisper of chili — ready in minutes and made for crusty bread.
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