Ingredient of the Month: Shrimp

Ingredient of the Month: Shrimp

Learn all you need to know about sweet, succulent shrimp with our in-depth guide.



Succulent, crisp and subtly sweet — it’s no wonder pink-tinged prawns (slang for jumbo shrimp) have such far-reaching appeal. From scampi and mac' n’ cheese to spring rolls, this protein-packed shellfish is a mainstay on menus around the globe.

How to Find Shrimp
Look for shrimp at your local grocery store; if you live near the ocean, opt for fresh-caught seafood from the local market. The bigger the count per pound number, the smaller the shrimp — for example, 41-50 is small and U10 is jumbo.

How to Tell if Shrimp is Fresh
Almost all shrimp is frozen when caught, then defrosted on site. For superior flavor, look for the IQF (Individually Quick-Frozen) label. When buying fresh, choose firm, shiny-shelled shrimp free from dark spots, or de-shelled shrimp that’s translucent.

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How to Peel and Devein Shrimp
Rinse in cold water and pat dry. Pinch off the legs, then hold the shrimp firmly with one hand and use the other to tug it out of the shell. Pull off the tail, if desired. With a paring knife, make a small cut along the back, then use the tip to carefully pull the dark vein up and out.

How to Prep & Recipe Idea
Peel, devein and rinse fresh shrimp before use (save the shells for making seafood stock!). Defrost shrimp overnight in the coldest part of your refrigerator, or place in a colander under cold running water. Bring coastal flavors with a kick to your table with our spicy shrimp quesadilla.

Tip: Want to know more? Check out our guide for selecting a preparing shellfish.

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