Sulfites like sodium bisulfite are commonly used in shrimp preservation to prevent melanosis or black spotting However, some people are sensitive to sulfites and they are considered an allergen Thankfully, there are methods to remove or reduce sulfites in shrimp if you are concerned about consuming them.
In this comprehensive guide, you’ll learn about sulfites in shrimp, associated health risks, recommended sulfite limits, plus simple techniques to eliminate sulfites from shrimp right in your own kitchen.
Why Are Sulfites Added to Shrimp?
After shrimp are harvested, they are susceptible to melanosis, which causes black or gray spotting on the shells and meat This darkening is caused by natural enzymes and makes the shrimp appear less appetizing
To inhibit melanosis and extend shelf life, shrimp producers dip the shrimp in a sodium bisulfite solution after catching. The bisulfite blocks the enzyme activity responsible for the spotting. This keeps the shrimp looking fresher for consumers.
Health Risks of Consuming Sulfites
In sensitive individuals, consuming sulfites can trigger adverse reactions:
- Hives, swelling, itchiness
- Wheezing, chest tightness
- Stomach cramps, nausea
- Headache, dizziness
- Rashes
Severely sensitive people may experience life-threatening anaphylaxis with breathing difficulty and plummeting blood pressure.
People with asthma are especially prone to sulfite reactions. The FDA prohibits sulfites from being directly added to fresh fruits and vegetables due to the hazard.
Acceptable Sulfite Limits in Shrimp
Due to the potential for adverse effects, health organizations have established limits for sulfite residues in shrimp:
- FDA: 100 mg/kg (100 ppm) maximum
- EU: 30 mg/kg for cooked shrimp
- Canada: 100 mg/kg for raw, 50 mg/kg for cooked
Shrimp containing higher amounts should not be sold or consumed. Unfortunately, abuse does occur during harvesting, risking dangerous sulfite overdoses.
5 Simple Ways to Remove Sulfites from Your Shrimp
If you want to take extra precautions against excess sulfites, here are proven methods to eliminate most of the bisulfites from store-bought shrimp:
1. Rinse Thoroughly under Cold Water
Give shrimp a good 15-30 second rinse under cold running water before cooking. This will wash away residual bisulfite powder or solution clinging to the surface.
2. Peel and Devein Shrimp
Peeling helps remove surface bisulfites concentrated on the shells. Deveining also takes out sulfites lodged around the digestive tract. Discard the shells/veins after peeling.
3. Soak in Milk or Vegetable Oil
A 30 minute soak in milk or oil will help draw out some absorbed sulfites from the shrimp flesh. Then rinse again before cooking as normal.
4. Boil Shrimp for 2-3 Minutes
Studies show boiling leaches out a significant amount of sulfites, likely around 30% or more. Discard the boiled water then cook the shrimp as desired.
5. Marinate in an Acidic Ingredient
Marinating peeled shrimp for 30+ minutes in lemon juice, vinegar, or wine before cooking can also help lower sulfite levels. Rinse after marinating.
Combine washing, peeling, quick blanching and marinating for maximum sulfite reduction from your shrimp.
Other Tips for Lowering Your Sulfite Exposure
Aside from pre-treating store-bought shrimp, here are some other helpful ways to reduce sulfites in your diet:
- Check labels and avoid processed foods listing sulfites in the ingredients
- Buy certified sulfite-free dried fruit instead of conventional
- Opt for low-sulfite or sulfite-free wines
- Make limit alcoholic beverages, since sulfites are added to most
- Beware of restaurant food, which likely contains undisclosed sulfites
- If sensitive, always carry emergency epinephrine
- Inform servers at restaurants about your sulfite allergy
Enjoy Shrimp Safely With Proper Sulfite Removal
For people concerned about excess sulfites, properly washing, preparing and cooking shrimp helps maximize the reduction of these problematic preservatives. Combining simple kitchen methods makes it possible to enjoy shrimp without putting your health at risk.
While overly sensitive individuals may still require caution, these techniques can provide great peace of mind for those wanting to reap the nutritional benefits of shrimp without the risks of sulfite exposure. So don’t deny yourself delicious shrimp dishes – just take a few extra steps to strip away potentially troublesome sulfites beforehand.
How to peel and De-vein shrimp with the Easy fork method.
FAQ
Does cooking destroy sulphites?
How do you flush out sulfites?
Does wild caught shrimp have sulfites?
What is sodium metabisulfite treatment for shrimp?
Can sulfites in shrimp cause a life threatening reaction?
Asthmatics can have life-threatening reactions from consuming sulfites in shrimp. The symptoms range from mild wheezing to anaphylaxis, a quick, severe and life-threatening allergic reaction characterized by difficulty breathing, anxiety, confusion and fainting.
Can sulfites be used with shrimp?
Pair it with shrimp and you have increased your parts per million dose (measurement of sulfites) exposure. One of the most common uses of sulfites is to prevent melanosis or ‘brown spots’. Shrimp and lobster are often treated with sulfites to prevent this process. Sulfite sensitive suffers have thresholds that they tolerate of the preservative.
Is it safe to eat shrimp with sodium sulfite?
Shellfish handlers use sodium sulfite to preserve shrimp. However, eating shrimp that contains sodium sulfite can be hazardous to your health if you are allergic to the shellfish. For centuries, people have used sulfites to preserve foods and beverages.
How much sulfite is present in shrimp?
The FDA restricts the amount of sulfite residue on shrimp to 100 parts per million. Other countries have limits that range between 60 to 100 ppm for raw shrimp and as low as 30 ppm on cooked shrimp. (Note: The passage does not provide the exact amount of sulfite in shrimp, but it does state the regulatory limits.)