Shrimp is one of America’s favorite seafoods. In fact, the average American eats about 4 pounds of shrimp per year! However, nothing is more disappointing than sitting down to enjoy some succulent shrimp only to find it has a strange, plastic-like taste. If you’ve experienced this, you’re not alone. Many shrimp lovers report noticing an unpleasant chemical or medicinal flavor, especially in shrimp sourced from Asia. So what causes this metallic, plastic taste in shrimp? And more importantly, how can you avoid it?
The Causes of Off-Flavors in Shrimp
There are a few potential culprits behind the plastic tastes showing up in shrimp:
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Iodine or Bromine Iodine and bromine are naturally occurring elements that all shrimp contain in trace amounts. However, farmed shrimp may be exposed to higher levels which can give it a chemical taste This is because iodine and bromine are common disinfectants used in aquaculture
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Dirty Water Shrimp farms especially overseas operations with lax regulations can have contaminated water supplies. Pollutants like oil, debris, and industrial runoff can impart flavors.
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Antibiotics and Chemicals: Antibiotics, pesticides, and other chemicals used to treat disease and pests on shrimp farms can leave residues that affect taste.
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Mishandling: Improper storage and transportation where shrimp is exposed to heat or cross-contamination can cause “off” flavors.
How To Avoid Bad Tasting Shrimp
Luckily, there are some ways to source better shrimp that doesn’t have that artificial taste:
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Buy Wild-Caught: Wild shrimp from clean waters will have purer flavor. They forage on natural diets versus pelleted feed that farmed shrimp eat.
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Choose North American Farms: US and Canadian farms have stricter regulations regarding water quality and chemical use.
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Check Certifications: Look for trusted eco-labels like Marine Stewardship Council that indicate sustainable practices.
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Buy Fresh: Previously frozen shrimp tends to be lower quality with more additives. Buy fresh when possible.
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Use Your Senses: Smell shrimp before buying. It should have a mild, briny scent without ammonia or iodine smells.
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Ask Questions: Don’t be afraid to ask seafood staff where the shrimp is from and if it’s farmed or wild-caught.
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Remove Vein: The digestive tract or “vein” can accumulate any foul compounds. Removing it helps.
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Marinate Before Cooking: A quick soak in something acidic like lemon, lime, or vinegar can help rinse away any surface flavors.
My Experiences With Plastic-Tasting Shrimp
I’ve certainly experienced the unpleasant surprise of biting into a shrimp and getting a mouthful of chemicals. Here were some of my encounters over the years:
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The time I bought a bag of frozen cooked shrimp from the Asian market near my house. I learned later it was imported from a Vietnamese farm. Those had an incredibly strong iodine flavor that ruined my pasta.
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Another time I ordered grilled shrimp at a restaurant and they tasted like the smell of new rubber gloves. I sent them back because they were inedible.
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Just last month I made ceviche with a pound of “fresh” shrimp from the supermarket. They were supposedly from the Gulf but they had an unnatural medicinal taste. I had to tweak the marinade to mask it.
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However, the wild caught white shrimp I found at my local fish market were sweet with just a subtle brininess. And the spot prawns a fishmonger recommended from Santa Barbara were amazing when simply grilled.
So in my personal experience, it really does come down to sourcing high quality, natural shrimp instead of the cheap imported mystery shrimp. It’s worth spending a little more for shrimp that actually tastes good! Just be sure to use your nose and ask questions when buying shrimp. With so much concerning farming practices these days, we have to be informed consumers.
The Bottom Line
Plastic-tasting shrimp can ruin an otherwise delicious seafood meal. The cause seems to stem from contaminated farming environments overseas with little regulation. To avoid the issue, opt for wild-caught shrimp or shrimp from North America where standards are higher. Or look for reputable eco-labels when buying farmed shrimp. With a little vigilance at the seafood counter, you can enjoy shrimp with a natural sweetness versus a chemical flavor. Don’t settle for less when it comes to your shrimp! Insist on quality and vote with your dollars to support responsible shrimp suppliers.
Rotten Shrimp – Mark Schatzker: Flavor Detective
Why do shrimp taste briny?
The brininess comes from the saltwater habitat where shrimp thrive, while the oceanic flavor adds a touch of freshness that makes shrimp taste like it was just plucked out of the sea. These undertones are particularly prominent in raw or lightly cooked shrimp, where the flavors are less masked by other ingredients or cooking methods.
What are the side effects of eating shrimp?
Shrimp allergy can be identified from signs and symptoms that appear after consuming shrimp or smelling it, such as itching, the appearance of red plaques on the skin, swelling in the face, especially in the eyes and mouth, and in the throat creating the feeling of a lump in the throat.
Do shrimp taste fishy?
When it comes to shrimp, they smell far fishier than they taste. Their flavor has only a mild hint of fishiness, which is so mild that you’d barely notice it. Most people would tell you that shrimp do not taste fishy, as they have a unique flavor all of their own.
What does shrimp taste like?
As well as the great flavor of the sea, shrimp have a delicate sweetness that works really well with the salty tang. If you’ve ever eaten prawns or langoustines, then shrimp taste like a milder version of these. The sweetness of shrimp comes from a mild, creamy, buttery flavor, which is often missing in other types of seafood.