Choosing frozen shrimp

dadsr4 · 07-13-2017, 02:42 PM

The last couple of shrimp purchases we have made have not been at all good. Mushy and tasteless. So, with a Throwdown going on, I thought it would be a good time to ask.
Shell on or off? Cooked or raw? As far as we live from the sea, fresh frozen is the best we can expect. Everything I've seen for a while is imported.
What say the experts?

Stlsportster · 07-13-2017, 02:52 PM

Fresh and raw are best. I like the ez peel where the shell is still on but its split down the back and already deveined.

I have had decent success with the pre frozen raw bags at Costco for a pinch and I keep a bag in the freezer. However I think the larger shrimp do better in this form than the smaller ones with less of an impact on texture.

cpw · 07-13-2017, 02:59 PM

America's test kitchen did a segment on shrimp a while back, and basically if you're not buying directly off the boat, the frozen bagged shrimp is the best, because they're frozen on the boat and kept frozen until you thaw them. My preference is the bigger ones, shell on, and wild caught, not farmed.

Thingfish · 07-13-2017, 03:05 PM

The freezing process crystallizes moisture in the shrimp's body and explodes cells, etc. leading to flavor loss. This is inevitable in the freezing process. You can minimize the flavor loss by buying the frozen shrimp in as whole a condition as you can. My preference would be whole, not de-veined with head on.

Having said that, even those of us fortunate enough to have access to fresh still by frozen from time to time for convenience. Trade-offs.

EricD · 07-13-2017, 03:07 PM

I'm lucky enough to be able to buy fresh raw shrimp 20 minutes outa the water.
I have gotten frozen before, but it just doesn't compare. I would buy raw frozen shell on. But the key is to get them de-veined first! Not only is it a PITA to do, but nasty to boot!

SmokinJohn · 07-13-2017, 03:30 PM

Raw Frozen, shell on.

Cook · 07-13-2017, 03:38 PM

Read the label & buy domestic. Get them large & as whole as possible...raw, uncooked. I feel you'll have a better chance of getting decent flavor.

Heading, shelling, and de-veining doesn't bother me...we do a couple hundred pounds a week on average around here.

As a side note...anyone ever seen blue shrimp?

LYU370 · 07-13-2017, 03:38 PM

I'm in the raw, frozen, shell on boat as well. Occasionally I can find frozen Texas Gulf shrimp.

chingador · 07-13-2017, 04:47 PM

frozen, raw, shell on wild caught. Keep in mind that gulf shrimpers stay out on the water for a long time. They freeze their catch on the boat, so pretty much all gulf shrimp has been frozen by the time it gets to the dock.

mjpmap · 07-13-2017, 05:06 PM

Hit your local Meijer store. They often have Argentinian red shrimp on sale. I get the shell on then shell and devein them myself. The reds stay firm and accept seasoning really well.

jfusaro · 07-13-2017, 05:18 PM

How do you defrost them, did you set them in a water bowl, maybe to long.
I get frozen shrimp from big y defrost them in the bag and they are not 1/2 bad.

USMC · 07-13-2017, 07:30 PM

If you have to buy frozen, the best would be non imported whole fresh shrimp, preferably fresh as possible from the Gulf here. My only further suggestion is to not get the IQF (instant quick freeze) shrimp from the boats that stay out for a while. They quick freeze them and are aggravating to peel, and my opinion is they lose texture and taste in that process. You can tell those by the eyes missing if they are head on shrimp.

Norm · 07-13-2017, 07:34 PM

I buy white shrimp when the boats are running in the gulf. If you want I'll give you a link to who I use. Keep in mind these are a 5# frozen block, I semi thaw them and divide up into smaller bags.

shares · 07-13-2017, 10:42 PM

Does anyone look at the country of origin when buying shrimp, scallops, or other shellfish? I worry about pollution where much of my available shellfish comes from, so I strongly prefer products that come from US fishing grounds.

smoke-n-mirrors · 07-13-2017, 10:54 PM

US wild caught only. I saw a farm raised shrimp video from I believe it was Malaysia or Cambodia. They farm raise the shrimp in the sewage ponds while adding tons of antibiotics! Haven't eaten any farm raised seafood since.

07-13-2017, 02:42 PM	#1
dadsr4 somebody shut me the fark up. Join Date: 02-08-10 Location: Howell, MI	Choosing frozen shrimp The last couple of shrimp purchases we have made have not been at all good. Mushy and tasteless. So, with a Throwdown going on, I thought it would be a good time to ask. Shell on or off? Cooked or raw? As far as we live from the sea, fresh frozen is the best we can expect. Everything I've seen for a while is imported. What say the experts? __________________ Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB

07-13-2017, 02:59 PM	#3
cpw Babbling Farker Join Date: 02-28-11 Location: Savannah, Georgia Name/Nickname : Chad	America's test kitchen did a segment on shrimp a while back, and basically if you're not buying directly off the boat, the frozen bagged shrimp is the best, because they're frozen on the boat and kept frozen until you thaw them. My preference is the bigger ones, shell on, and wild caught, not farmed. __________________ ________________ [COLOR=Orange]Outlaw 2860 Porch Model[/COLOR] Lang 84 Deluxe Yoder YS640 Savannah, GA [URL="http://www.facebook.com/yesdearbbq"]Yes, Dear BBQ on Facebook[/URL] Proudly sponsored by Royal Oak Charcoal and [URL="https://www.atlantabbqstore.com/"]The Atlanta BBQ store[/URL]

07-13-2017, 03:05 PM	#4
Thingfish is One Chatty Farker Join Date: 05-05-14 Location: Winter Park, FL	The freezing process crystallizes moisture in the shrimp's body and explodes cells, etc. leading to flavor loss. This is inevitable in the freezing process. You can minimize the flavor loss by buying the frozen shrimp in as whole a condition as you can. My preference would be whole, not de-veined with head on. Having said that, even those of us fortunate enough to have access to fresh still by frozen from time to time for convenience. Trade-offs. __________________ Weber One-Touch Silver 22.5 (1995) Pit Barrel Cooker - Original Version Potjie Pot cast iron 5 Gallon Thermoworks Smoke, Red "Backlit" Thermopen, Red ChefAlarm, Red Thermopop

07-13-2017, 03:07 PM	#5
EricD is One Chatty Farker Join Date: 08-08-14 Location: Framingham, Taxachusetts	I'm lucky enough to be able to buy fresh raw shrimp 20 minutes outa the water. I have gotten frozen before, but it just doesn't compare. I would buy raw frozen shell on. But the key is to get them de-veined first! Not only is it a PITA to do, but nasty to boot! __________________ 22" Weber Kettle black, 18" Weber Kettle black,Weber Genesis S-310 Stainless Gasser, Weber Genesis Silver Edition Gasser, 22" Weber Smoky Mountain, 28" Blackstone Griddle, Blackstone Pizza Oven, The Big Easy, Anova Immersion Cooker, PizzaQue, Kettle Rotisserie, Infrared temp gun, Maverick ET-732, ThermaPop, Grillaholics Grill Mats

07-13-2017, 03:30 PM	#6
SmokinJohn Babbling Farker Join Date: 10-15-12 Location: Anaheim, CA	Raw Frozen, shell on. __________________ Double Barrel Drum Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, Smokey Joe - Certified Moink Baller

07-13-2017, 02:52 PM	#2
Stlsportster Babbling Farker Join Date: 08-09-16 Location: Random Point In Time and Space Name/Nickname : Parental Assigned Label	Fresh and raw are best. I like the ez peel where the shell is still on but its split down the back and already deveined. I have had decent success with the pre frozen raw bags at Costco for a pinch and I keep a bag in the freezer. However I think the larger shrimp do better in this form than the smaller ones with less of an impact on texture.

07-13-2017, 03:38 PM	#7
Cook Babbling Farker Join Date: 12-23-10 Location: Mount Pleasant, SC & Harkers Island, NC Name/Nickname : Jay	Read the label & buy domestic. Get them large & as whole as possible...raw, uncooked. I feel you'll have a better chance of getting decent flavor. Heading, shelling, and de-veining doesn't bother me...we do a couple hundred pounds a week on average around here. As a side note...anyone ever seen blue shrimp? __________________ "Barbecue...it's just heat & meat" - Circa 5/10/11 - Quote by Cook Last edited by Cook; 12-13-2018 at 02:32 PM..

07-13-2017, 03:38 PM	#8
LYU370 somebody shut me the fark up. Join Date: 05-28-14 Location: Streamwood, IL	I'm in the raw, frozen, shell on boat as well. Occasionally I can find frozen Texas Gulf shrimp. __________________ Andy FEC100 - Big Joe - Weber Spirit II Gasser Are you ready for a THROWDOWN?!?!? Join us, It's a BLAST!! Join us for the Inaugural 2024 South East Bash - May 2024 Tennessee - Sign Up Link

07-13-2017, 04:47 PM	#9
chingador is One Chatty Farker Join Date: 10-18-06 Location: Houston, TX	frozen, raw, shell on wild caught. Keep in mind that gulf shrimpers stay out on the water for a long time. They freeze their catch on the boat, so pretty much all gulf shrimp has been frozen by the time it gets to the dock. __________________ ______________________________________________ Rec Tec 590 Stampede, Primo Oval XL, Weber 26" Kettle with Gabby Grills Santa Maria attachment. Lonestargrillz 42" pellet grill on order.

07-13-2017, 05:06 PM	#10
mjpmap is one Smokin' Farker Join Date: 03-31-15 Location: Wakefield, Va Name/Nickname : Mike	Hit your local Meijer store. They often have Argentinian red shrimp on sale. I get the shell on then shell and devein them myself. The reds stay firm and accept seasoning really well. __________________ Primo XL, Chargriller Smokin Pro, Master Forge gasser, Akorn cart model(wore it out & gave it away), Vision Diamond Cut B series, Rivergrill bowl, Jennair indoor gas grill:cop: Mike

07-13-2017, 05:18 PM	#11
jfusaro Is lookin for wood to cook with. Join Date: 09-05-16 Location: Newtown, Ct	How do you defrost them, did you set them in a water bowl, maybe to long. I get frozen shrimp from big y defrost them in the bag and they are not 1/2 bad.

07-13-2017, 07:30 PM	#12
USMC is one Smokin' Farker Join Date: 06-30-13 Location: Benndale, MS	If you have to buy frozen, the best would be non imported whole fresh shrimp, preferably fresh as possible from the Gulf here. My only further suggestion is to not get the IQF (instant quick freeze) shrimp from the boats that stay out for a while. They quick freeze them and are aggravating to peel, and my opinion is they lose texture and taste in that process. You can tell those by the eyes missing if they are head on shrimp. __________________ How does my butt taste? ... 22 WSM, 22 OTG, 18 Silver, WGA, GMG DB

07-13-2017, 07:34 PM	#13
Norm Quintessential Chatty Farker Join Date: 02-22-10 Location: USA Name/Nickname : Private	I buy white shrimp when the boats are running in the gulf. If you want I'll give you a link to who I use. Keep in mind these are a 5# frozen block, I semi thaw them and divide up into smaller bags.

07-13-2017, 10:42 PM	#14
shares is one Smokin' Farker Join Date: 07-18-08 Location: Mebane, North Carolina	Does anyone look at the country of origin when buying shrimp, scallops, or other shellfish? I worry about pollution where much of my available shellfish comes from, so I strongly prefer products that come from US fishing grounds. __________________ [URL="http://www.180Que.com"]www.180Que.com[/URL] - Finally! A competition BBQ schedule alarm app for mobile devices [URL="http://www.tooashamedtoname.com"]www.TooAshamedToName.com[/URL] - Competition BBQ Team

07-13-2017, 10:54 PM	#15
smoke-n-mirrors On the road to being a farker Join Date: 06-29-16 Location: hamburg, mn	US wild caught only. I saw a farm raised shrimp video from I believe it was Malaysia or Cambodia. They farm raise the shrimp in the sewage ponds while adding tons of antibiotics! Haven't eaten any farm raised seafood since. __________________ 24x60 Shirley Fabrication, elevated straight-back, w/2 burner griddle.