Are You Choosing the Right Type of Shrimp for Your Recipes?

America loves its shrimp—just look at this wide variety of shrimp recipes! And according to an in-depth investigation into America’s love of this sweet yet savory crustacean by Consumer Reports, Americans eat, on average, almost four pounds of shrimp per year. With many shellfish to sample, shopping for shrimp can be confusing. That’s why we put together this handy guide for all the types of shrimp you might buy.

Farmed vs. Wild

Before we differentiate tiger prawns from rock shrimp, let’s get into the basics of how shrimp comes to your supermarket. Shrimp is either farmed or caught out in the wild. According to Consumer Reports’ investigation, it’s best to shop for sustainably farmed or responsibly caught shrimp. This ensures that your shrimp makes its way to your table in an eco-friendly way. In general, follow these two guidelines:

• For wild shrimp, look for certification from the Marine Stewardship Council or shrimp listed as “Best Choice” or “Good Alternative” on seafoodwatch.org.
• For farmed shrimp, look for certification from Naturland, Aquaculture Stewardship Council or Whole Foods Responsibly Farmed.

Shrimp vs. Prawns

Let’s talk about the difference between shrimp and prawns. Some folks think that shrimps are just, well, shrimpier prawns, but that’s not the case. On the surface, shrimp look different—they have that trademark bend or curl to their body while prawns do not. They also have some other distinct biological differences (the types of gills and claws), but we won’t bore you with that.

What’s important to know is that these two can be used interchangeably, so if your local grocer is out of rock shrimp but you see tiger prawns are on sale, it’s an OK substitution.

Types of Shrimp

Rock Shrimp

Rock shrimp get their name from their rock-hard shells, and are usually sold cleaned and de-shelled since the process is pretty challenging. Flavor-wise, rock shrimp taste very similar to lobster—they even have a lobster-like texture. So this is a great substitute if you’re looking for the flavor of lobster with the ease of preparation of shrimp.

White Shrimp

The term “white shrimp” covers many different species of shrimp, all of which are translucent blueish-greenish when raw but pink when cooked, and all of which tend to be sweet, tender and easy-to-peel. These shrimp are tender with a sweet flavor. Most of the time, generic white shrimp is actually Pacific white shrimp or whiteleg shrimp for those of you that want to know exactly what species you’re cooking.

Learn how to grill shrimp in no time!

Pink Shrimp

Pink Shrimp, like white shrimp, is a blanket term used for several species of shrimp that are generally pink when raw, though the hues can range from almost white to almost gray. Most are small in size and are sometimes designated as “salad shrimp” (because they go well in shrimp salad). Overall, these shrimp are mild and sweet.

FYI, this is how to clean and devein shrimp the right way.

Spot Prawns

This one is a bit of a paradox. First of all, biologically speaking, spot prawns are shrimp. Second, these shrimps are jumbo, growing up to 12 inches in length. Aside from their size, you can tell a spot prawn by its spikes and by the fact that it’s easy to tear them in half while peeling them. Spot prawns tend be wild-caught off the coasts of Alaska, California, Washington and British Columbia, and fetch a heftier price than most other shrimp (and prawns).

Tiger Prawns

You can tell tiger prawns (or tiger shrimp) by the telltale striping on the body. These prawns are mostly found in Asia but there are some non-native populations off the East Coast as well. Like spot prawns, tiger prawns can grow enormous in size (up to 12 inches long). Whether farmed or fresh, they have a strong shrimp flavor.

Brown Shrimp

Brown shrimp have reddish-brown shells with dark green and red tail-fan appendages. Along with white shrimp, they are the most commonly sold American wild-caught shrimp and come primarily from the Gulf of Mexico. They may also be referred to as “summer,” “redtail” or “golden” shrimp. These shrimp tend to have a firm texture and a mild, mineral-like taste.

Now that you know how to pick out your shrimp like a boss, try cooking it one of these 10 ways.

Need more shrimp in your life? Here's what to make next!

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Asparagus 'n' Shrimp with Angel Hair

We’ve all heard that the way to a man’s heart is through his stomach, so when I plan a romantic dinner, this shrimp asparagus pasta with angel hair is one dish I like to serve. It’s easy on the budget and turns out perfectly for two. —Shari Neff, Takoma Park, Maryland

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Garden-Fresh Seafood Cocktail

For something cool on a hot day, we mix shrimp and crabmeat with crunchy veggies straight from the garden. Look for adobo seasoning in your grocery’s international section. —Teri Rasey, Cadillac, Michigan

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Oven-Baked Shrimp & Grits

On chilly days, I doctor up grits and top them with shrimp for a comfy meal. If you’re not a seafood lover, use chicken, ham or both. —Jerri Gradert, Lincoln, Nebraska

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Shrimp & Nectarine Salad

For a cool salad on a hot summer day, I combine shrimp, corn, tomatoes and nectarines with a drizzle of tarragon dressing. We love it chilled, but it's delectable served right away, too. —Mary Ann Lee, Clifton Park, New York

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Feta Shrimp Tacos

A unique combination of taco seasoning and feta cheese works remarkably well in these refreshing tacos. It’s a goodthing you get two per serving, because you won’t want to stop at one! —Athena Russell, Florence, South Carolina

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Cilantro Lime Shrimp

A quick garlicky lime marinade works magic on these juicy shrimp. They come off the grill with huge flavors perfect for your next cookout. —Melissa Rodriguez, Van Nuys, California

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True Shrimp Creole

A true Cajun dish, this recipe is even better if refrigerated overnight to allow all the flavors to blend.

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Shrimp Monterey

For a special occasion or when company's coming, this delicious seafood dish makes a lasting impression. You'll be surprised at how fast you can prepare it. A mild, fresh-tasting sauce and the Monterey Jack cheese nicely complement the shrimp, I serve it over pasta or rice. —Jane Birch Edison, New Jersey

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Shrimp Chowder

I simmer my rich and creamy shrimp soup in the slow cooker. Because the chowder is ready in less than four hours, it can be prepared in the afternoon and served to dinner guests that night. —Will Zunio, Gretna, Louisiana

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Shrimp Lover Squares

At our house, these delicious shrimp squares are a must during family movie and game nights. —Ardyce Piehl, Poynette, Wisconsin

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Caribbean Shrimp & Rice Bowl

I had a similar rice bowl on vacation and re-created this lighter version at home. It takes me back to the islands every time I make it. Try grilling the shrimp for more beachy flavor. —Lauren Katz, Ashburn, Virginia

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Shrimp Pad Thai Soup

Pad thai is one of my favorite foods, but it is often loaded with extra calories. This soup is a healthier option that has all the flavor of traditional pad thai. —Julie Merriman, Seattle, Washington.

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Cajun Boil on the Grill

I came up with these everything-in-one seafood packets for a family reunion, since the recipe can be increased to feed a bunch. The foil steams up inside, so open carefully. —Allison Brooks, Fort Collins, Colorado

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Shrimp & Crab Pizza

When we were growing up, my mother made an amazing pizza with shrimp and crab. Now my kids ask for it, and the tradition continues. —Danielle Woodward, Colorado Springs, Colorado

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Mediterranean Shrimp Orzo Salad

This pretty crowd-pleaser always stands out on the buffet table. With plenty of shrimp, artichoke hearts, olives, peppers and a host of herbs, it's a tasty change of pace from pasta salads. I serve it with a from-scratch vinaigrette. —Ginger Johnson, Pottstown, Pennsylvania

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Shrimp Fried Rice

This delectable shrimp dish is filled with color and taste that makes it vanish fast. Our family of four can't get enough of it. Bacon adds crispness and a hint of heartiness. Consider it when you need a different main dish or brunch item. —Sandra Thompson, White Hall, Arkansas

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Lemon & Dill Shrimp Sandwiches

Our family took a once-in-a-lifetime trip to Norway, where we got to eat incredible shrimp sandwiches like these. The crustier the bread, the better. —Monica Kolva, Millville, New Jersey

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Party Shrimp

The marinade for this dish makes the shrimp so flavorful, you won't even need a dipping sauce. Even those who claim they don’t like shellfish really dig this appetizer. —Kendra Doss, Colorado Springs, Colorado

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North Carolina Shrimp Saute

Seafood is very popular in my state. I altered this recipe several times and now it's truly a family favorite. —Teresa Hildreth, Stoneville, North Carolina

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Shrimp Gazpacho

Here’s a refreshing take on the classic chilled tomato soup. Our twist features shrimp, lime and plenty of avocado. —Taste of Home Test Kitchen

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Creole Jambalaya

Jambalaya is a traditional Louisiana dish, coming from our Spanish and French culture. Rice is the main ingredient, with different meats or seafood mixed in. I particularly like this variation with shrimp and ham. —Ruby Williams, Bogalusa, Louisiana

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Shrimp Pasta Salad

I adore shrimp, so discovering it in this pasta salad recipe was a real treat for me. The lemon-dill sauce is light and bright. —Traci Wynne, Denver, Pennsylvania

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Creamy Seafood Enchiladas

Shrimp and crab plus a flavorful sauce add up to outstanding enchiladas. I made them for an annual fundraiser, and now they’re always in demand. Spice up the recipe to your taste by adding more green chiles and salsa. —Evelyn Gebhardt, Kasilof, Alaska

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Shrimp Tartlets

Fill mini tart shells with a cream cheese mixture, then top with seafood sauce and shrimp for a picture-perfect look and delightful taste. This recipe makes a great appetizer, or serve several for a fast, light meal. —Gina Hutchison, Smithville, Missouri

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Finger-Lickin'-Good Shrimp

My husband and I were vacationing in Cabo San Lucas, Mexico when we happened upon a terrific restaurant that served shrimp wrapped in bacon. Though I've changed them slightly, these delicious appetizers are enjoyed by everyone who tries them. —Sandi Solari, Manteca, California

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Southern Seafood Gumbo

I tasted a similar dish at a local restaurant and later duplicated it pretty closely. I trimmed it down a bit and no one in my family seemed to mind. —Susan Wright, Champaign, Illinois

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Split-Second Shrimp

I use my microwave to hurry along preparation of this super fast shrimp scampi that's buttery and full of garlic flavor. Serve it as an elegant entree or an appetizer for a special occasion. —Jalayne Luckett, Marion, Illinois

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Garlic Lemon Shrimp

You'll be amazed that you can make this simple, elegant pasta in mere minutes. Serve with crusty bread to soak up all of the garlic lemon sauce. —Athena Russell, Greenville, South Carolina

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Seafood Cioppino

If you're looking for a great seafood recipe for your slow cooker, this classic fish stew is just the ticket. It's brimming with clams, crab, fish and shrimp, and is fancy enough to be an elegant meal. —Lisa Moriarty, Wilton, New Hampshire

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Sesame Cilantro Shrimp

On days when I don't feel like spending much time in the kitchen, I reach for shrimp. I can have a hot meal in the table in 10 minutes. —Tami Penunuri, League City, Texas

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Buttery Grilled Shrimp

This is easy and delicious! These shrimp are great with steak, but for a special occasion, brush the sauce on lobster tails and grill. —Sheryl Shenberger, Albuquerque, New Mexico

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Garlic Shrimp & Orzo Salad

I enjoy cold pasta salads and rice salads, so I decided to make one with orzo, a rice-shaped pasta. Feel free to add other favorite veggies—like asparagus and green beans—and serve with rolls or pita bread.—Valonda Seward, Coarsegold, California

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Shrimp & Vegetable Boil

When my children were small, they liked picking out the ingredients for making this supper. When there’s no shrimp on hand, we use crab or chicken. —Joyce Guth, Mohnton, Pennsylvania

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White Seafood Lasagna

We make lasagna with shrimp and scallops as part of the traditional Italian Feast of the Seven Fishes. Every bite delivers a tasty “jewel” from the sea. —Joe Colamonico, North Charleston, South Carolina

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Asian Shrimp Pancakes

I keep these crisp, colorful appetizer pancakes on the small side so my guests can easily pick them up with chopsticks and eat them in a few bites. I think the little shrimp-topped cakes are as good as any I've tasted in Asian restaurants. —Tonya Burkhard, Davis, Illinois

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Carolina Shrimp Soup

Fresh shrimp from the Carolina coast is one of our favorite foods. We add kale, garlic, red peppers and black-eyed peas to complete this wholesome, filling soup. —Mary Marlowe Leverette, Columbia, South Carolina

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Pickled Shrimp with Basil

Red wine vinegar plus the freshness of citrus and basil perk up marinated shrimp with hardly any prep. Serve over greens if you'd like a salad. —James Schend, Pleasant Prairie, Wisconsin

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Shrimp & Sweet Potato Skewers

These skewers make romantic picnic food. I perfected them for a date with my wife. We like them with couscous and a glass of chilled wine. —Paul Wargaski, Chicago, Illinois

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Lime-Marinated Shrimp Salad

Ceviche is a seafood dish of raw fish marinated in citrus juice, which “cooks” the fish without heat. This version starts with cooked shrimp and adds tomatoes, cucumbers and serrano peppers. —Adan Franco, Milwaukee, Wisconsin

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Spicy Shrimp & Penne Pasta

I created this creamy pasta dish when I needed to use up some marinara. Red pepper flakes give it a little heat, which my family loves. It's super versatile, so try it with chicken or stir in some fresh basil, too. —Lorri Stout, Gaithersburg, Maryland

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Shrimp Avocado Salad

This salad can be served as a cool and satisfying dinner or lunch. The delicious taste and smooth texture of avocados mixed with the crisp shrimp salad is heavenly. —Teri Rasey, Cadillac, Michigan

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Spicy Sweet Shrimp with Pineapple Salsa

I wanted to find a way to use pineapple salsa in a recipe. I came up with this super simple, delicious and quick dish! —Erin Schillo, Northfield, Ohio

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Shrimp Puttanesca

I throw together these bold ingredients for a feisty seafood pasta. —Lynda Balslev, Sausalito, California

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Fajita-Style Shrimp and Grits

I combined two of my favorite dishes—shrimp with cheesy grits, and fajitas—into this spicy one-dish meal. For more heat, use pepper jack cheese instead of Mexican cheese blend. —Arlene Erlbach, Morton Grove, Illinois

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Shrimp with Warm German-Style Coleslaw

We love anything that is tangy or has bacon. With fennel and tarragon, this is a super savory dish. I use the medley from Minute Rice if I don't have time to make my own. —Ann Sheehy, Lawrence, Massachusetts

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The post Are You Choosing the Right Type of Shrimp for Your Recipes? appeared first on Taste of Home.

Lauren Cahn