Freshwater shrimp is farm raised. It's large and can reach a weight of 4-6 ounces each.

Freshwater shrimp is similar to the shrimp you are used to buying in many ways, but also have unique attributes. It's a no-fat product, meaning they contain less than .05% fat. What little fat there is, is largely highly unsaturated (heart healthy) fat. It contains less cholesterol than saltwater shrimp. The texture of freshwater shrimp is, in some ways, more similar to lobster.

Grilling the shrimp is our best recommendation for cooking. When grilling, leave the shells on and marinate. Since it contains so little fat, this will keep it from getting dry.

Lobster

• Remember, lobster shells turn bright red well before they are ready to eat.
• Look for firm, white meat to ensure it is fully cooked.
• For best flavor, do not defrost frozen lobsters before cooking.

Crab

• Prepare sauces before cooking crab - it doesn’t stay warm long.
• Crack crab legs at the end to get the meat out easily.

Shrimp

• Shrimp loses half its weight after cooking. Two pounds raw become one pound cooked.
• Cook only until the flesh becomes opaque. Overcooking shrimp makes it dry and rubbery.
• To devein shrimp, make a shallow cut along the outer curve, pick out the dark vein with a pointed utensil, then rinse.
• Shrimp cooked in the shell has more flavor than shrimp that’s peeled before cooking.

If you're curious about the best practices to enjoy seafood safely and what items have higher levels of mercury, head on over to our food safety page. We have guidelines and recommendations for species to eat and ways to avoid consuming too much mercury by eating seafood.