shrimp

or large shrimp. peeled and de-veined

SeafoodYear-round, as shrimp are farmed and wild-caught globally with overlapping seasons; peak availability and quality vary by region and sourcing method.

Excellent source of high-quality protein and selenium; low in calories and fat while providing B vitamins and minerals including zinc and iron.

About

Large shrimp are decapod crustaceans (Penaeus and related genera) harvested from marine and brackish waters worldwide. In culinary classification, "large" shrimp typically measure 21–25 count per pound, representing a substantial size between medium and jumbo varieties. Peeled and de-veined shrimp have had their outer carapace removed and the dorsal nerve cord (often called the "vein," though technically the intestinal tract) extracted, leaving only the meat. This preparation yields tender, pale flesh ranging from translucent to opaque depending on cooking state, with a mild, slightly sweet oceanic flavor and a firm, succulent texture when properly handled.

Culinary Uses

Large peeled and de-veined shrimp are highly versatile in cuisines worldwide, requiring minimal preparation before cooking. They are featured in classic dishes such as shrimp scampi, paella, gumbo, tempura, and ceviche, and serve as a primary protein in stir-fries, pasta dishes, and seafood risottos. The pre-processed form is convenient for quick weeknight cooking, suited to grilling, pan-searing, broiling, or poaching. Shrimp cook rapidly—typically 3–5 minutes depending on heat—and pair well with garlic, lemon, butter, chili, and fresh herbs.

Forms & Preparations

  • Peeled and de-veined (raw) — Shell and vein removed, ready for immediate cooking; most common prepared form for home cooking and professional use.
  • Frozen peeled and de-veined — Flash-frozen at peak freshness to preserve quality; thaw before use. Convenient for long-term storage without quality loss.
  • Cooked and peeled — Pre-cooked shrimp, typically pink and firm, requiring only reheating. Convenient for cold preparations such as shrimp cocktail and salads.
  • Butterfly-cut — Horizontally sliced almost in half lengthwise and opened flat, increasing surface area for faster cooking and improved sauce absorption.
  • Dehydrated or dried — Moisture removed for shelf stability; rehydrated before use or added directly to stocks and soups. Common in Asian cuisines.
  • Powdered or ground — Finely processed dried shrimp used as seasoning or umami-rich ingredient in stocks, pastes, and dry rubs.