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• Found in both salt and fresh water, shrimp are swimming crustaceans and the most popular shellfish in the United States. Low in calories and saturated fat, shrimp meat is often featured in salads, gumbo, chowder, and stir-frys, or served pan or deep-fried as an appetizer.

• Fast Facts

  1. Available fresh, frozen and canned
  2. Rich in calcium and protein
  3. About 300 species, 6 of which are commonly eaten
  4. Popular hors d'oeuvres
  5. Some species are popular aquarium pets

• Cooking Shrimp

  Depending on its intended use, shrimp may or may not be peeled prior to cooking. Since it cooks quickly and can become rubbery when overcooked, it is recommended to leave the shell on for protection if using high-heat methods such as barbecuing and pan-frying. The shell may also be left on when making shrimp soups or stews to impart more flavor.

  Shrimp may or may not be deveined before serving, but most chefs agree that the mainly aesthetic benefits of deveining are usually not worth the effort, except when using especially large shrimp.

• Related Mahalo Pages

  Calamari | Crab | Frying | Garlic | How to Cook Crab Legs | How to Cook Lobster Tails | Lobster | Scallops | Scampi | Shrimp Creole | Shrimp Cocktail | Shrimp Grilling Tips | Sushi | Gumbo |

  Shrimp Monterey

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