Choosing the perfect shrimp can be tricky, but with a few simple guidelines from Carrie Hirsch, the Culinary & Events Coordinator at the Technical College of the Lowcountry, you’ll know exactly what to look for the next time you’re at the seafood counter. From freshness to texture, here’s everything you need to ensure you’re picking the best shrimp for your meal.

Go to the right place: When it comes to buying shrimp, the source is key. According to Hirsch, “Shrimp are highly perishable, so it’s important to buy from the right fishmonger — don’t skimp on the price!” Quality and freshness are directly tied to where you buy your seafood, so visit a reputable fish market or seafood store. If you’re looking for fresh shrimp, it’s worth paying a little extra to ensure you’re getting the best product available.

Check the color: The color of shrimp can tell you a lot about its freshness. Hirsch emphasizes, “When buying shrimp, look for a translucent pink or gray color with smooth shells, tightly curled tails, and a firm texture—these are signs of freshness.” Avoid shrimp that appear dull or discolored, as this could indicate age or improper handling. Fresh shrimp should have a clean, translucent look.

Always buy whole: While it might seem easier to purchase pre-cleaned shrimp, buying whole shrimp can make a significant difference in both cost and quality. “It takes more effort to clean the shrimp yourself, but it’s less expensive, and pre-cleaned shrimp often sit around longer in the store because they cost more,” Hirsch explains. “Some recipes call for the head to be left on, which enhances flavor because the fats and natural juices remain intact.” If you’re up for a little extra work, buying shrimp with their shells or heads on can boost both flavor and savings.

Smell test: Fresh shrimp should have a clean, ocean-like scent. Hirsch warns, “Red flag: If there’s even a hint of an ammonia smell, that’s a definite sign the shrimp is spoiled. Rinsing it off or cooking bad shrimp just means you’ve got cleaned, bad, cooked shrimp!” Always give shrimp a quick sniff before buying—any off-putting odor is a sure sign to walk away.

Check the texture: The texture of shrimp is another clear indicator of freshness. Hirsch advises, “Avoid shrimp with a slimy or mushy texture or cracked shells.” Fresh shrimp should feel firm to the touch, with smooth, intact shells. She also shares a humorous line from poet Ogden Nash:

“The Shrimp: A shrimp who sought his lady shrimp / Could catch no glimpse. Not even a glimp. / At times, translucence / Is rather a nuisance.”

But seriously, always look for shrimp that retain their shape and firmness — this is a sign of good quality.

Avoid frozen shrimp: One key tip Hirsch emphasizes is to steer clear of frozen shrimp, particularly imported varieties. “My favorite bumper sticker reads: ‘Friends don’t let friends buy imported shrimp.’” Frozen shrimp often undergo processing that can compromise flavor and freshness. Additionally, many imported shrimp come with environmental and ethical concerns. Whenever possible, opt for fresh, local shrimp that hasn’t been frozen to ensure the best taste and quality.

The local advantage: In the Lowcountry, shrimp aren’t just a dish — they’re a way of life. Hirsch notes, “Graceful shrimp trawlers, surrounded by circling birds hoping for a snack, can be seen from the pristine beaches and waterways of the Lowcountry. It’s one of the reasons we’re destined to live our best lives here — and why we have bragging rights about our shrimp being the best on the planet!”

When buying shrimp, Hirsch stresses, “There are two things I feel very strongly about — only buy local (or at least domestic), and never buy frozen.” Supporting local shrimpers not only ensures you’re getting the freshest product, but it also helps sustain the local fishing industry.

Don’t blame the shrimp: Hirsch also advises being mindful of how you cook shrimp. “Whether you’re sautéing, frying, boiling, or baking — if overcooked, shrimp become rubbery, so always be extra attentive.” Overcooking shrimp is a common mistake, so keep a close eye on them to maintain their delicate, tender texture.

Presentation perfection: Finally, for an extra touch of flair, Hirsch recommends always leaving the tails on when serving shrimp. “To enhance the presentation, always leave the tails on when serving shrimp and grits — it’s a showstopper!” Not only does this add to the visual appeal of your dish, but it also enhances the eating experience, giving diners something to hold on to as they enjoy their shrimp.

Hot spots for fresh shrimp

Hilton Head Island

• Benny Hudson Seafood
• South End Seafood 
• Spanish Wells Seafood & Produce 
• Piggly Wiggly 
• Barnacle Bill’s 
• Hudson’s Seafood House on the Docks 

Bluffton

• Russo’s Fresh Seafood 
• Nantucket’s Meat & Fish Market
• Bluffton Oyster Company
• Lemon Island Seafood 
• Lowcountry Fresh Market & Cafe

Beaufort area 

• Sea Eagle Market 
• Gay Fish Co. 
• Bradley Seafood Market
• CJ Seafood Express