Although shrimp is highly nutritious and widely recommended as part of a healthy diet, not everyone knows how to choose truly fresh shrimp. When buying shrimp at the market or supermarket, you may notice that some shrimp are very straight while others are naturally curved. So which ones should you pick?

According to an experienced seafood seller, the difference between “straight shrimp” and “curved shrimp” is more important than many people think. If you choose incorrectly, you may end up with shrimp that died long ago and were kept in cold storage. These shrimp usually have loose, mushy meat and a strong fishy smell, and no matter how you cook them, the taste will be disappointing.

Why Fresh Shrimp Are Curved

When selecting shrimp at the market, always prioritize those that have a naturally curved shape. Once shrimp die, their muscles relax and become limp, causing their bodies to remain unnaturally straight even if you try to bend them. In contrast, live or freshly caught shrimp contract when exposed to cold temperatures, which causes their bodies to curl slightly. This gentle curve is a reliable sign of freshness.

Additionally, fresh shrimp differ from frozen, chemically treated, or spoiled shrimp in several noticeable ways. Fresh shrimp typically have firm, plump flesh and a slightly curved body. However, they should not look unusually large or excessively thick, as this can indicate chemical pumping or preservation.

How to Choose Shrimp by Type

1. Black Tiger Shrimp (Tôm sú)

This farmed shrimp species is large and popular. Choose shrimp that are still alive with glossy, smooth shells. Their heads and legs must be firmly attached to the body. The shrimp should appear straight or slightly curved, with a bright, translucent band along the middle of the body. These signs guarantee firm, sweet, high-quality meat.

2. Rock Shrimp / Iron Shrimp (Tôm sắt)

These shrimp are smaller but known for their sweet, rich flavor. Select ones with a fresh pink-white color. If the shell turns dark pink, the shrimp have been stored too long and the quality has already declined.

3. Pink Shrimp (Tôm he)

These resemble black tiger shrimp but are smaller with a thinner shell. Choose shrimp that are still jumping or moving, with pink-white bodies and bright green eyes—these are signs of very fresh shrimp.

4. Lobster

Fresh lobster should have clear green claws, shiny shells, and lively movement. Ideally, buy lobsters that are still swimming or crawling vigorously. Their shells should be firm and glossy, with claws intact and the head tightly attached to the body without exposed flesh.

Additional Important Tips When Choosing Shrimp

Shrimp With Detached Heads or Tails

If you pick up shrimp and notice that the head or tail has fallen off easily, it means they have been stored too long. The head area may already be rotting or too soft—avoid buying these.

Shrimp Shell Turning Red

Shrimp that turn red during transportation, especially due to heat exposure, have likely started to spoil. Their meat will become mushy and lose all firmness after cooking. Only buy shrimp with clean shells and consistent coloration.

Soft, Mushy Flesh

If the shrimp flesh feels soft and lacks elasticity, the tail has likely begun to rot. You may also see a clear separation between the head and body. These shrimp will produce a very strong fishy odor when cooked, so it’s best to avoid them.

Check the Joints

To test for freshness, hold the shrimp under good light and gently stretch the body. Look at the gaps between the shell joints. If the joints are wide, the shrimp has been stored too long or kept in the freezer. Fresh shrimp have tight, narrow joints. Also avoid shrimp that feel gritty, slimy, or stick together.

Inspect the Legs

Fresh shrimp have legs firmly attached to the body and tight, springy flesh. Avoid shrimp whose legs have turned black—this is a clear sign of spoilage.

How to Properly Store Fresh Shrimp

To preserve shrimp correctly, remove the heads immediately after cleaning, especially if you plan to store them. The head and eyes harbor many bacteria that can spoil the meat quickly and affect both flavor and safety.

For storing whole shrimp, shrimp for short-term use, or peeled shrimp, place them in the freezer or deep freezer to maintain a low temperature. Freezing prevents bacterial growth and keeps the shrimp from deteriorating. Although freezing is suitable for long-term storage, avoid keeping shrimp for more than 30 days, as prolonged freezing can reduce nutritional value and degrade texture.