1, distinguished by color:

Observe that after the fresh shrimp is cooked, the whole body is pink, full of luster and bright color, and the meat color of the shrimp is white and elastic. On the other hand, the color of dead shrimp is dim, the edge of shrimp head, tail or shrimp shell turns black, and the body has white stripes or pan-black.

2, from the morphological distinction:

Look at the freshly cooked live shrimp. Its head and tail are closely connected with the body. The shrimp meat is firm and has certain elasticity and curvature. However, when the stale shrimp is cooked, its head and body, shell and meat will fall off or separate, and its original curvature cannot be maintained.

3, distinguish from the taste:

Smell the cooked fresh shrimp for any peculiar smell. The shrimp meat without peculiar smell tastes elastic and full of fresh and sweet feeling. If it smells bad, it means that the shrimp has gone bad.

4, from the sense of touch to distinguish:

Cooked fresh shrimps are clean in appearance, and the shells are closely adhered to the muscles. When peeling shrimp meat by hand, it takes a little effort to peel off the shrimp shells, and it feels dry and hard when touched by hand. The fresher shrimps are cooked, the harder they feel. However, when the shrimp body is about to deteriorate, the shrimp intestines and meat will fall off, and the shrimp will feel greasy when touched. If the shrimp shell sticks to the hands, it is said that the prawn has deteriorated.

5. When purchasing live shrimp:

If shrimp bubbles from time to time, it means it is fresh. Shrimp shells must be hard, with bright blue color, protruding eyes, firm meat and heavy fishy taste.