Raw shrimp may be grayisholive or pinkish-tan. Shells are translucent and moist, not dull or dry. Shells should not be slippery, have black edges or spots. There should be no drying on the meat (sign of freezer burn).

Shrimp have a mild fresh sea smell. Never buy seafood with an off odor or a strong ammonia smell.

Because shrimp freeze extremely well, product is available yea rround.

Shrimp are sold in a variety of forms. In coastal states, shrimp are available whole/fresh/raw -- also called heads-on. Whole shrimp should be displayed on a thick bed of fresh ice -- not melting -- in a case or under a cover. The meats are firm to the touch, not soft. Outside of coastal states, shrimp are frequently sold peeled and deveined (P&D) in frozen five pound blocks. Frozen shrimp should be packaged in a moisture and vapor proof wrap that fits closely around the product. There should be no ice crystals or other signs of thawing and refreezing. Check for Country-of-Origin label and always purchase domestic product as America’s quality standards are easily the highest. Also check for Date Packaged. Grocers may also defrost P&D shrimp, display them on ice, and sell them by the pound.

In cling wrap or airtight containers in the coldest part of the refrigerator. Keep your refrigerator at 32 to 38 degrees F. For the best flavor and quality, use fresh shrimp within one or two days. Cooked shrimp can be refrigerated 3 – 4 days.

If purchasing frozen shrimp for freezing, place them in the freezer immediately. Keep freezer at 0 degrees F or below. If purchasing raw shrimp for freezing, twist off the heads. Place headless, shell-on shrimp in freezer bags with ice water. Expel air and seal bags. Spread bags out in freezer for quick freezing. Shrimp maintain their quality for twelve months.

Thaw in refrigerator overnight.