Be a Shrimp Know-It-All

Published December 26th, 2019

Welcome to Fresh Thyme—the best place for shrimp! Versatile and easy to prepare, shrimp run the gamut from appetizer to main dish. They readily absorb flavors, respond well to marinades, and are ideal for ethnic cuisine. Whether sautéed, grilled, broiled, boiled, or chilled, shrimp are easy to prepare on even busy weeknights.

Your Fresh Thyme Farmers Market has the widest assortment of shrimp around. Some are farm-raised, others wild-caught. All are flash-frozen on the ship, just moments after harvest. You get the freshest, most flavorful shrimp available!

”Shrimp is a good source of protein and contains no carbs. Rich in nutrients, a single serving of shrimp provides more than 20 vitamins and minerals.”
-Meghan Sedivy, Fresh Thyme Registered Dietitian

Shrimp Know it All

Extra-Jumbo – 16/20 per pound
When to use: An ideal size when shrimp are the star of the meal, extra-jumbo shrimp are meaty and substantial. Prepare simply so big shrimp flavor shines. Serve 4 to 6 per person. Next smaller size is jumbo, 21/25.

Large – 31/40 per pound
When to use: To feed a crowd or keep within budget, this size fits the bill. Ideal for shrimp cocktail, it’s large enough to nibble in one or two bites. It also takes to marinades and seasonings well and is an excellent size for stir-fries.

Medium – 41/50 per pound
When to use: Versatile and affordable, medium shrimp work well in tacos, pasta dishes, and pizza. The next smaller size is small, 51/60. These tiny shrimp are served in salads, minced for bisques, or included in eggrolls.

Raw vs Precooked
Control the cooking process with raw shrimp. While precooked shrimp saves time, you run the risk of overcooking. Save precooked shrimp for cold dishes or salads, or heat just enough to warm through.

Shelled vs Not
Shrimp may be shelled and deveined, unshelled (but not deveined), or EZ-peel (deveined, with a split shell for easy peeling). Though shrimp are easier to clean before cooking, some cooks prefer the extra flavor that shells impart in cooking. The choice is yours!

Fresh vs Frozen
Choose fresh if you don’t have time to thaw. Buy frozen and thaw properly. Discard any fresh shrimp that smell like ammonia.

How to Thaw
Place frozen shrimp in the refrigerator to thaw, about 24 hours per pound of shrimp. Or place shrimp in a colander under cold running water until thawed, about 10 minutes.

Ready, Set, Sail
Fresh Thyme has a boatload of ready-made shrimp, including Boom Boom, Coconut, Sriracha, and Tornado Shrimp. Try some tonight!

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