SHRIMPLY IRRESISTIBLE

Let's take a deep dive into America's favorite seafood.

- LIZZY BRISKIN

We sure do love shrimp! According to the National Fisheries Institute, Americans eat more shrimp than any other type of seafood, and it's no mystery as to why: Shrimp is quick cooking, mild tasting, highly versatile, and (if you know what to look for) sustainable. To make your next scampi night the best one yet, we asked some chefs and seafood experts to shell out their top tips.

Hit the Freezer Aisle

"Fresh shrimp" is usually a misnomer, says Bryan Szeliga, owner of the bustling Fishtown Seafood shop in Philadelphia. "Most shrimp sitting on ice at a seafood counter were frozen for transport and then thawed for sale." This shortens their shelf life, so they need to be cooked in the next day or two for optimal flavor, as well as for food safety reasons.

"Thawed shrimp also typically have added salt or sodium tripolyphosphate, a.k.a. STPP, a preservative that adds moisture to seafood," Szeliga says. While the chemical is labeled "generally recognized as safe" by the FDA, it can negatively affect seafood's texture and flavor. (Salt and STPP are sometimes added to frozen shrimp too, so check the bag.) Unless you're buying shrimp at the dock, then, fresh is often not best. A bonus to going for frozen: There's no rush to cook it.

Understand the Numbers