Frozen shrimp are generally farmed shrimp.

The number on the box represents the number of frozen shrimps per pound. For example, 30/40 means that there are approximately 30-40 shrimps per pound of frozen shrimp.

The smaller the number, the larger the individual shrimp is and the more expensive it is. On the contrary, the larger the number, the smaller the individual shrimp is and the cheaper the price.

High-quality shrimp is the most basic condition for successful dish production, so shrimp must be fresh, non-toxic, non-polluted, non-rotten, and free of impurities.

When cooking shrimps, the natural shape of the shrimps is the main factor. When selecting ingredients, the sizes must be similar so that the shrimps can be heated evenly. The mature shrimps will be consistent in age, tenderness, pure color, and beautiful shape. Extended information

How to select fresh shrimps

1. No peculiar smell.

Fresh shrimp has a normal fishy smell. If there is a peculiar smell, it means that the shrimp has been stored for too long and has rotted.

2. The meat shells are tightly connected.

Fresh shrimp shells and shrimp meat are very tightly adhered to each other. When peeling the shrimp meat with your hands, the shrimp meat will stick to your hands and it will take a little effort to peel off the shrimp shells. The shrimp intestine tissue and shrimp meat of fresh shrimp are also tightly adhered. If there is loosening, it means that the shrimp is not fresh.

3. Check the extension and bending force.

Fresh shrimp have complete head and tail, which are closely connected with the body. The body of the shrimp is relatively straight, with a certain degree of elasticity and curvature. On the other hand, for stale shrimp, the head and body, shell and meat are loosely connected, and the head and tail are easy to fall off or separate, and cannot maintain their original curvature.

Reference material Baidu Encyclopedia-Shrimp