Types of Shrimp
- Pacific White are the most common type sold in grocery stores. They have a sweet, mild flavour and a firm texture. They’re an all-purpose choice for cooking; try them in pasta dishes and stir-fries.
- Black Tiger are related to Pacific White and offer a similar flavour and texture, but they are often larger. Big ones are excellent for skewering and grilling and make terrific shrimp cocktails.
- Freshwater are even larger than Black Tiger and come in a range of colours, from pinkish brown to bluish gray. They taste and cook up like Black Tiger shrimp, so they’re good in the same sorts of recipes.
- Argentinean are wild-caught in the southern Atlantic Ocean. They have dense, tender flesh and a buttery, almost lobster-like, flavour. Try them grilled like lobster tails and served with melted butter.
- Coldwater, as their name implies, live in super chilly water. These wild-caught shrimp are small and sold cleaned and cooked. They are firm, with a delicate, sweet flavour.