shrimp
Also known as: medium uncooked shrimp
A small, sweet shellfish sold by size -- as a count-per-pound number, like 16/20, rather than vague labels like 'large' -- and available fresh, frozen, or pre-cooked. It cooks extremely fast and turns tough and rubbery within a minute or two of overcooking, so timing matters more than technique.
Buying guidance
Buy by the count-per-pound number when precision matters, since 'large' and 'jumbo' vary by seller. Frozen raw shrimp with little visible frost is usually more consistent than shrimp thawed and sitting on ice at a counter; peeled and deveined saves prep time, while shell-on cooks with slightly better flavor and protects the flesh. They're done the moment they turn opaque and curl into a loose C shape -- a shrimp curled into a tight O is a sign it's gone too far. A strong ammonia smell means the shrimp has turned and should be avoided.
Substitutions
- Frozen shrimp, thawed under cold running water -- ready in minutes and works anywhere fresh shrimp is called for.
- Another quick-cooking, similarly-sized seafood such as bay scallops -- adjust cooking time to match its thickness rather than shrimp's.
Tips & common mistakes
The dark line running down a shrimp's back is its digestive tract, not a vein -- eating it isn't unsafe, but removing it gives a cleaner appearance and avoids the occasional bit of grit, which matters more with large shrimp than small ones where it's barely visible.
Storage
Shrimp sold as 'fresh' at a seafood counter has almost always been previously frozen and thawed for display, so treat it the same as shrimp thawed at home and don't refreeze it, since freezing twice noticeably softens the texture. If it won't be used within a day, it's better to buy it still frozen and thaw only what's needed.