Choosing and Cooking Shrimp

Sweet, sumptuous and always fresh, the Gulf shrimp at Giant Eagle® are frozen at sea and shipped directly from the Gulf of Mexico. They're the best-tasting shrimp you'll ever eat!
Article Photo

Choosing Shrimp

Fresh shrimp should be firm, “shiny,” and smell like the sea. Don’t select shrimp that have black spots, an unusual odor, or a slimy look or feel. Choose frozen shrimp that have been flash-frozen. Check the expiration date before buying and use it within a month after you buy it.

White shrimp have a mild flavor and are suitable for many different cooking styles. Brown shrimp have a richer flavor and snap when bitten into. They’re best suited for shrimp cocktail, battering and frying.

How Much to Buy

Shrimp are graded by size and "count" (the average number of shrimp per pound). The smaller the count, the bigger each shrimp. To determine servings, allow about ½ lb. unpeeled or 4-6 pieces breaded shrimp per person.

  • Jumbo: 16-20 count
  • Colossal: 26-30 count
  • Large: 31-40 count
  • Medium: 41-50 count

Preparing Shrimp for Cooking

  1. Remove the shell starting at the head. Tails can be kept on or removed depending on how shrimp will be used.
  2. To remove the vein, use a small paring knife to cut down the middle of the back to expose the vein, and then use the tip of the paring knife or your fingers to remove it.
  3. Place peeled and deveined shrimp in a bowl of ice water until ready to use.

Impress with Shrimp Cocktail

  • Choose a tail-on shrimp, cooked or uncooked.
  • If shrimp is frozen, thaw by placing in the refrigerator overnight in a covered bowl, or by running the shrimp under cold water (be sure to drain well).
  • If uncooked, steam or boil shrimp until flesh is pearly and opaque, about 5-7 minutes. Cool shrimp in an ice bath to stop the cooking process.

Chill until ready to serve, then arrange on a pretty platter with a bowl of cocktail sauce.