Cooking Shrimp

My name is Nancy, a mother of two daughters. My family genuinely loves my food. In fact, no one ever wants to miss my dinner even for a day. For this reason, my husband and my children usually look forward to having a good time at our dinner table every evening.

Shrimp is one of the foods I like preparing for dinner. Ever since I learned how to cook this delicious protein-rich seafood, it has become of my favorite dish for dinner not only because it is delicious, but also because it is easy to prepare.

Shopping tips

The following tips guide me when I am buying shrimps

Best type of shrimp

Shrimp is sold in the market in many different ways. Initially, making the right choice was not an easy task. But today, I know better. When I am shopping for shrimp, frozen is usually my preferred choice. Even though fresh sounds like the best choice, the truth is that in more often than not, seafood labeled ‘fresh’ is actually frozen to allow for transit. Experience has taught me that frozen shrimp is actually fresher. Once you defrost it, it unleashes its freshness, just as the time when they caught it.

Clean sea odor

The fact that shrimp is labeled frozen doesn’t mean that it is the best for consumption. To ensure that I buy good shrimp, I usually pay attention to its odor. Clean sea odor is a sure sign that the shrimp is good. If I find out that they are smelling like ammonia, it means that they are spoiled.


Good shrimp must be shiny. So, I never buy anything that is not shiny and translucent.

Preparation tips

When I have bought a frozen shrimp, I usually keep it frozen until the time I am ready to use it. When it is time to thaw my frozen shrimp, I defrost it in my fridge overnight. Whenever I have bought fresh shrimp, I put it in a plastic container and then store it in my fridge until the time I am ready to cook.

To prepare shrimp, I start by removing the heads using a kitchen knife or my hands. After that, I remove the legs. Even though I prefer cooking shrimp with the shells, I sometimes remove them when my family requests that I cook without the shells.

To devein the peeled shrimp, I run a sharp kitchen knife down the shrimp’s back before lifting the sandy-colored vein away. When I am not yet ready to cook them, I keep them in a bowl.

Cooking tips

When I deep-fry

First, I dip the frozen shrimp in milk before dusting it lightly with flour. After which, I add an averagely heated vegetable oil, and then I fry the mixture until it is golden brown.

When broiling

The first thing to do is to use a kitchen knife to cut between shimmers and through to the shell via the meat. After which I then spread the shell so that it lies flat on my cutting board before doing a thorough washing in a clean, cold water. Next, I broil it on my oven for about 5 minutes.

After cooking, I clean up the kitchen, making sure to use vacuums for pet hair as my cat loves to keep me company as I cook. But he keeps his distance when it is shrimp time. Maybe he doesn’t understand how shrimps allow themselves to get caught, or something.