14 Types Of Shrimp You Should Get To Know

Shrimp is the most popular seafood consumed in the U.S., handily beating the fins off of its closest competitors, salmon and tuna. Aside from being a good way to get protein, omega-3 fatty acids, and important nutrients like iodine, shrimp is light in calories and carbs, making it suitable for many diets. That these juicy, succulent little crustaceans are healthy is just a bonus on top of their culinary versatility and all-around tastiness. It's no wonder they're so wildly popular.

There are thousands of varieties of shrimp and prawns gracing our waters, in all different sizes and colors. While the terms shrimp and prawn are commonly used interchangeably, technically they are two distinct creatures with subtle physical differences; though as far as cooking and eating go, they taste and can be prepared in the same ways. So there's no need to get worked up over terminology.

A few key tips can help you when shopping for shrimp. Shrimp's quality degenerates quickly after being caught, so frozen shrimp are usually your best bet, unless you're buying straight from a fishing boat. When shopping for shrimp and prawns, look for IQF, or individually quick-frozen, shrimp that have no additives. Opt for wild over farmed shrimp for more flavor, and shell-on for best quality. Different varieties of shrimp lend themselves well to various preparations — here are some of the best types of shrimp to get to know so you can show off your shellfish prowess.

Species of white shrimp are found around the world, including the Gulf of Mexico, the coasts of China and Korea, and the Pacific waters off Central and South America. From habitat to habitat, these white shrimp have subtle differences, but generally they exhibit a clean, fresh shrimp flavor that's fairly mild and sweet and have a firm yet tender texture. They vary in size, topping out at around 9 inches, with the Gulf and Pacific varieties generally larger than Chinese white shrimp.

White shrimp can be prepared in similar ways to pink shrimp, as they're both mild with springy yet firm flesh that can hold up to many types of cooking, from boiling to steaming to grilling, making them a versatile option in the kitchen. Thanks to the pure, clean saltwater taste of white shrimp, they're particularly well-suited to dishes that showcase their natural flavor and toothsome texture, like this shrimp cocktail salad or a simple stir-fry.

They may easily be mistaken for lobsters or crawfish at first glance, but brown rock shrimp are one of the more unique members of the shrimp family. These heavily armored crustaceans live in deep ocean waters, primarily along the eastern U.S. and Mexican coasts. Just like lobsters, their shells are tough to crack, but the meat inside is rich and delectable with a delicate sweetness. They're often sold as meat already removed from the shell, since it can be difficult to break through.

If you find these shrimp whole, the rock-hard shell can actually work as an advantage for certain preparations, like grilling over an open flame. The sturdy carapace protects the meat inside, letting it cook through gently without getting charred. The meat can be used in much the same way you'd use crab or lobster, in recipes that will enhance its richness and delicacy without overwhelming it. Rock shrimp are great in pasta preparations like this simple summery pasta with rock shrimp, tomatoes, and corn. They also make a great shellfish alternative in lobster mac and cheese.

Royal red shrimp are aptly named. Along with their vibrant red shells, their flavor is nothing short of majestic, exhibiting the tender meatiness of sea scallops along with the delicate richness of lobster. They're found in deep waters in several parts of the world, including South America and Australia, but arguably the best come from the Gulf of Mexico. These silky, supple, and naturally salty shrimp are as delicious as they are visually stunning.

These delicacies don't need much to optimize their flavor. Like crab, scallop, and lobster, the exquisite richness of royal red shrimp should be enhanced and accentuated in a subtle way. They cook quickly, so a careful hand is needed when preparing these shellfish. Their tender, creamy texture works beautifully with butter and gentle seasoning. Too much spice and intensity can overwhelm the nuance of these fine shellfish, so it's best to keep them the star of the show by keeping things simple and elegant.

Tiger shrimp, also known as black tiger shrimp and black tiger prawns, are a major player in the seafood markets of many Asian countries. Most come from farms, although some are caught in the wild, and are much more flavorful than their cultivated counterparts. Their striped shells and flesh are what give these crustaceans their name and make them easy to identify compared to other shrimp. Tiger shrimp can grow to an impressive 13 inches in length, and these larger ones are often labeled as giant tiger shrimp.

These shrimp are mild in flavor and soft in texture. Their considerable size and unique appearance make them dramatic additions to many dishes — they're great served as a jumbo shrimp cocktail, simply skewered and grilled, or served as part of a surf and turf combo, like grilled rib eye and prawns. Or try these mild crustaceans in dishes with lots of flavor intensity, like in this recipe for Malaysian chili sesame prawns.

Sometimes known as the giant river prawn or freshwater shrimp, the giant freshwater prawn is the largest freshwater shrimp. It lives wild in the inland waters stretching from Pakistan and India to southeast Asia, as well as parts of Australia. As its name suggests, this variety of prawn grows to massive size, capable of reaching over a foot in length, particularly in the wild. It's largely farmed in areas throughout the world where it's not native, such as Hawaii and other parts of the United States, in which case it's typically kept to about half that size. It's also known as the Hawaiian blue prawn thanks to its blue-tinted shell and long blue legs, although, like most shrimp and other shellfish, it turns pink and red when it's cooked.

The giant freshwater prawn's flavor and texture are similar to that of lobster, a shellfish they also somewhat resemble, although the prawns have long, more slender claws in comparison, with the tails being where the meat is. These hefty prawns benefit from being cooked in their shells, like lobsters, to keep the flesh firm, juicy, and flavorful. They take well to roasting, boiling, and grilling whole, and aren't afraid of strong and spicy flavors. 

Banana prawns are found in the western Pacific Ocean, most commonly around Australia, where they are extremely popular to eat. There are actually two different species of banana prawns, differentiated by the color of their legs, but as far as flavor and culinary usage go, the two varieties are interchangeable. These prawns can grow to be quite large, almost 10 inches, although if they're farmed they can be much smaller than their wild counterparts. 

The flesh of banana prawns is mild, sweet, and meaty and takes to many different cooking preparations. They're perfectly suited for the grill, as their size and natural moistness allow them to cook well over an open flame without getting tough or dried out. The sturdy meat holds its shape well and can stand up to big flavors, so don't be shy pairing your grilled shrimp with a bold side, like this cilantro-chili dipping sauce. Or break out your spices and use them to make these flavorful masala prawns.

Mexican blue shrimp are another variety of seafood that have seen more eco-friendly harvesting improvements in recent years. Wild-caught along the coasts of Sonora and Sinaloa in the Gulf of California, these shrimp have a distinct blue-gray tinge to their shells. When cooked, the meat is succulent and fresh tasting with a satisfying snap and subtle saltiness that balances out the shrimp's naturally sweet flavor. These shrimp are highly sought-after, and thanks to that demand, it's important to seek out shrimp that are Fair Trade Certified and sustainably caught, which should be clearly stated on the product's label.

Their variety of sizes makes these shrimp versatile when it comes to cooking. They take well to any technique, from grilling to frying to roasting. Smaller Mexican blue shrimp are the perfect choice to fill a Baja shrimp taco or shrimp burrito, with their satisfyingly meaty, springy texture. Larger shrimp work well in bold dishes like camarones a la diabla, as they can take on spices like chile de arbol and cayenne pepper. Island flavors like tropical fruits, Jamaican jerk seasoning, and zesty citrus complement Mexican blue shrimp extremely well.