Shrimp is America’s favorite shellfish.
In general, shrimp can be divided into two broad categories – warm-water shrimp and cold-water shrimp. Those hailing from the colder waters are smaller and have more succulent meat.
The size categories, which determine price, are: colossal (10 or less per pound), jumbo (11-15), extra-large (16-20), large (21-30), medium (31-35), small (36-45) and miniature (about 100).
ECO-TIP: The most eco-friendly shrimp are northern shrimp (Canada) or Oregon pink shrimp.
Selecting and Storing Shrimp
Shrimp is available in many forms—raw (shelled or unshelled), cooked, fresh frozen or canned. Raw shrimp should have a pleasant briny smell with no ammonia odor. Raw shrimp can be kept in the refrigerator, tightly wrapped, for 2 days; cooked shrimp will keep up to 3 days stored in the same manner. Frozen shrimp will keep for up to 3 months. Healing Gourmet recommends organic shrimp, fresh frozen. Buying organic shrimp ensures the shrimp are antibiotic-free, hormone-free, preservative-free, and 100% organic.