Shrimp as part of a healthy diet:

• A 3 ounce serving of shrimp…
  • contains 84 calories, 20.4 grams of protein, 0.2 grams of fat, and 94.4mg of sodium.
  • Shrimp are low in saturated fat and are a good source of protein, phosphorus, and vitamin B12, and choline.

Selecting your Shrimp:

• shrimp you purchase should look firm and translucent, and their shiny shells should still be intact. The shells should have no visible flaws or unusual characteristics.
• shrimp should always smell fresh, mild and like the ocean. Do not purchase shrimp exhibiting a strong fishy or ammonia-like scent, as this indicates decomposition.
• Avoid any shrimp package that appears abused, torn or unsealed. Ice crystals or signs of frost on the product may indicate that the package has been frozen for an extended period of time, or that it has been thawed and refrozen.

Storing Shrimp:

• Frozen shrimp that will be used within two days of purchase can be thawed and kept in the refrigerator.
• T hawed shrimp can be stored in the refrigerator for two to three days, if placed in a leak-proof plastic bag or plastic container with a lid. You should cover the bag or container with ice to ensure optimum quality.
• If storing longer than two days, shrimp should remain frozen and wrapped in foil, moisture-proof paper or plastic. Every time you freeze and thaw any seafood and then repeat the process, you are diminishing its flavor and texture.
• When freezing shrimp for longer storage times it is best to separate into meal-sized amounts and freeze in freezer safe containers or plastic bags.

Clean your shrimp the easy way with our simple tips. How to Clean & Devein Shrimp:

• Devein the shrimp by peeling the shell from it.
• Use a pairing knife to make a shallow slit along the back from the head end to the tail end.
• Look for the black sand vein that runs along the center of the back. If the vein is there, use the tip of the knife to carefully remove and discard it.
• Rinse the shrimp under cool running water.
• The vein is actually the shrimp’s digestive tract and is generally removed on larger shrimp. The vein is perfectly safe to consume once the shrimp is fully cooked.

Avoid Cross Contamination:

• Clean your utensils and kitchenware before and after it comes into contact with any raw protein, including raw shrimp.
• Make sure to keep your shrimp separate from any other ready-to-eat food during preparation.

Preparing Shrimp:

• Shrimp should be cooked to a minimum internal temperature of 145 Degrees F.
• A good indicator that your shrimp are ready to be checked for temperature is when it curls into the shape of the letter “C” and the flesh becomes pearly and opaque.

Try Shrimp in our delicious recipes!

• All About Shrimp
• Cilantro Lime Grilled Shrimp with Dip
• Italian Shrimp Fettucini
• Shrimp & Broccoli Alfredo
• Shrimp and Slaw Street Tacos
• Shrimp and Veggie Mac N’ Cheese
• Shrimp Tacos with Lime Crema Sauce
• Shrimp Tacos with Southwest Watermelon Salsa
• Shrimp, Pineapple & Veggie Skewers
• Spicy Garlic Shrimp Pasta
• Spicy Shrimp Spinach Salad

Learn a little bit more from our partners at the Texas Farm Bureau about Texas Shrimp

Sources:

Texas Department of Agriculture Shrimp Guide for Texans

National Agriculture in the Classroom

From Pond to Plate | Texas Shrimp from Texas Farm Bureau on Vimeo.