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There are two main types of shrimp: cold water shrimp and warm water shrimp. Practically speaking most of the domestic shrimp available in U.S. markets is of the warm water variety and is caught in the Gulf of Mexico. Thailand and South America, however, have become a major exporters of shrimp to the world.
There are three main species of shrimp – white, pink and brown.
Most shrimp in the markets has been frozen (see Freshness of Shrimp), but freezing doesn’t affect the flavor as much as with other fish. They are sold by size, and the grading system (which isn’t very accurate) based on the number of shrimp per pound. Small shrimp will have 36 – 45 per pound, medium 31 – 35, large 21 – 30, extra large 16 – 20 and jumbo, which are 11 – 15 per pound.
Colossal shrimp (less than 10 shrimp per lb.) are often referred to as Prawns in this country, although prawns are actually a different species.
4 ounces shrimp = 120 calories, 2g fat, 0g sat fat, 0g mono fat, 23g protein, 1g carbohydrates, 167mg sodium, 170mg cholesterol, Vitamin K 0mcg