– 2 lbs large raw shrimp

SeafoodShrimp availability varies by region and species; wild-caught shrimp typically peak in summer and fall, while farmed shrimp are available year-round with consistent supply.

Rich in lean protein and selenium, shrimp are relatively low in calories and provide omega-3 fatty acids, though dietary cholesterol content should be noted for certain health considerations.

About

Shrimp are decapod crustaceans belonging to the infraorder Caridea, characterized by their elongated bodies, segmented abdomens, and 10 walking legs. Raw shrimp in their uncooked state display a translucent, bluish-gray shell with firm flesh that becomes opaque white or pink upon cooking. Large shrimp, typically classified as 16/20 or 13/15 count per pound, offer substantial meat content and a delicate, subtly sweet flavor with mild brininess. These crustaceans are found in both saltwater and freshwater environments globally, with significant commercial sources including the Gulf of Mexico, Southeast Asia, and the Atlantic coast.

Culinary Uses

Raw shrimp are versatile across numerous culinary traditions. In Asian cuisines, they are featured in stir-fries, curries, and noodle dishes, often quickly cooked to preserve tenderness. Mediterranean and Iberian preparations showcase them grilled, sautéed with garlic and olive oil, or chilled in ceviches. Raw shrimp also form the foundation for ceviche in Latin American cuisine and are essential in seafood pasta dishes. Their mild flavor pairs well with acidic elements (citrus, vinegar), aromatics (garlic, ginger), and complementary spices. Large shrimp are particularly suited to grilling, pan-searing, and serving as showpiece appetizers or main courses.

Forms & Preparations

Whole with head and shell — Unpeeled raw shrimp with head intact; requires cleaning and deveining; imparts maximum flavor to broths and stocks.
Headless shell-on (Green shrimp) — Head removed but shell intact; standard market form; must be peeled and deveined before most cooking methods.
Peeled and deveined (P&D) — Shell removed with digestive tract cleared; ready for direct cooking; the most convenient form for quick preparations.
Butterflied — Peeled shrimp split along the back and flattened; increases surface area for faster, even cooking and improves sauce absorption.
Deveined with tail on — Shell removed but tail segment retained for presentation; commonly used for appetizers, grilling, and plated dishes.
Chopped or minced — Finely cut raw shrimp used in forcemeats, stuffings, and Asian shrimp pastes; requires careful handling to prevent oxidation.