Why You Should Buy Your Shrimp Frozen
What's the best place to find the freshest, sweetest, juiciest shrimp? The freezer section of your supermarket.
Our students are always surprised when we tell them where to find the best shrimp, and it’s probably not where you think: walk past the fishmonger and head right to the freezer cases. Don’t get us wrong—our fishmongers do a great job—but there is no denying that for shrimp the bags in the freezer case are the easiest, tastiest, and most reliable source. Here’s why:
The quality of frozen shrimp is generally excellent.
When it comes to shrimp, the term “fresh” is mostly a fallacy: Unless you live near a coastal area and have access to fresh-off-the-boat shrimp, virtually all shrimp sold at fish counters were bought previously frozen and thawed by the fishmonger. And the longer the shrimp sits, the more its flavor and texture deteriorate. For superior flavor and texture, buy shrimp frozen and defrost them just before cooking. Within just 24 hours of thawing, the muscle tissue begins to degrade and turn mushy, and the shrimp's flavor becomes less fresh.
Frozen shrimp offer flexibility.
That is, if you buy bagged, IQF (individually quick-frozen) shrimp. Because IQF shrimp are flash-frozen right on the boat as soon as they are caught to lock in freshness, the formation of large ice crystals which would otherwise develop during the freezing process will not, thus preventing damage to the flesh. And because the shrimp are frozen separately before they are packaged, the individual shrimp will not clump and stick together; this allows you to count out the exact number you need for a recipe.
The freezer section offers choices.
All of the information is printed on the bag, so there’s no need to ask anyone for clarification of what you’re buying. Here’s what to look for on a bag of frozen shrimp:
Shell-On (Not Peeled)
Not only are shell-on shrimp considerably cheaper than peeled ones, but they’re often in better shape than shrimp that get raggedy during commercial shelling. Plus, the shell itself is one of the most flavorful parts of the crustacean and can be used to make a quick, briny stock for seafood-based pan sauces, soups, or stews.
Wild Shrimp (Not Farm-Raised)
Wild shrimp are tastier than farm-raised shrimp due to their diet of algae, which contains precursor compounds that convert to flavorful bromophenols reminiscent of iodine and the sea.
Ingredients: Shrimp (No Salt, No STPP)
Shrimp should be the only ingredient on the bag. This allows you to make sure your shrimp is salt- and chemical-free. To prevent darkening or water loss during thawing, some manufacturers add salt or chemicals such as sodium tripolyphosphate (STPP) to shrimp that compromises the meat’s texture and flavor.
