Shrimp are quick-cooking, versatile and take on flavor readily. This guide covers choosing, storing and cooking them well.
How to choose shrimp
Look for shrimp that smell clean and fresh, like the sea, with firm flesh and no strong odor. Most shrimp sold as "fresh" were previously frozen, so buying frozen and thawing at home is often the freshest option. Shrimp are sold by size (count per pound) — larger shrimp are more forgiving to cook, while smaller ones suit quick dishes and pasta.
How to store shrimp
Keep raw shrimp very cold and use them within a day or two of thawing. Store them in the coldest part of the fridge. Frozen shrimp keep well in the freezer; thaw them in the fridge overnight or under cold running water when you are short on time. Never refreeze thawed shrimp.
How to cook shrimp
Shrimp cook in just a few minutes and are easy to overcook, so watch them closely. They are done when they turn pink and opaque and curl into a loose C. A tight curl means overdone. Shrimp take well to grilling, stir-frying and quick sautéing, making them perfect for fast meals.
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Recipes to try
- Thai Stir-Fried Lemon Herb Shrimp with Zucchini Noodles
- Spicy Chili Grilled Shrimp with Lemon Herb Rice
- Mediterranean Grilled Shrimp with Lemon Herb Couscous
- Spicy Chili Grilled Shrimp Skewers
- Thai Spicy Chili Grilled Shrimp Skewers
- Thai Lemon Herb Grilled Shrimp
- Thai Grilled Coconut Lime Shrimp
- Thai Stir-Fried Shrimp with Coconut Lime
- Thai Grilled Shrimp with Coconut Lime Sauce
- Thai Grilled Lemongrass Shrimp Skewers
- Spicy Chili Grilled Shrimp with Lemon Herb Quinoa
- Thai Stir-Fried Lemongrass Shrimp
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