Hi all!

What is the best shrimp to buy at HEB?

Wild caught. Always wild caught.

IQF and thaw them yourself.

SpiderDude said:

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Wild caught. Always wild caught.

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This. Make sure it's not that stuff raised on a farm.

My first choice for shrimp at HEB is wild caught, not previously frozen.

If it is frozen (including previously) it is almost certainly treated with sodium tripolyphosphate, which
cosmetically enhances seafood and increases the sales weight with absorbed liquid.
When it cooks off some, including me, think the shrimp are mushier than untreated.
Also, there are some concerns about whether it is a problematic chemical.
US labeling regulations do not require it be noted, though it typically is.

momlaw said:

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My first choice for shrimp at HEB is wild caught, not previously frozen.

If it is frozen (including previously) it is almost certainly treated with sodium tripolyphosphate, which
cosmetically enhances seafood and increases the sales weight with absorbed liquid.
When it cooks off some, including me, think the shrimp are mushier than untreated.
Also, there are some concerns about whether it is a problematic chemical.
US labeling regulations do not require it be noted, though it typically is.

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What makes it a 'problematic chemical'? If you don't mind me asking.

It is labeled on all frozen shrimp packages if it contains it.

Also, if you eat any sausage, lunch meats, or hams, they have phosphates in them.

momlaw said:

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My first choice for shrimp at HEB is wild caught, not previously frozen.

If it is frozen (including previously) it is almost certainly treated with sodium tripolyphosphate, which
cosmetically enhances seafood and increases the sales weight with absorbed liquid.
When it cooks off some, including me, think the shrimp are mushier than untreated.
Also, there are some concerns about whether it is a problematic chemical.
US labeling regulations do not require it be noted, though it typically is.

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If its not previously frozen, I wouldn't be looking for it at HEB.

https://www.seriouseats.com/2015/08/how-to-pick-shrimp-varieties-freshness-guide.html

Quote:

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The vast majority of shrimp sold in the supermarket or at the fishmonger were deep frozen at sea and delivered to the retailer in that state. That display of "fresh" shrimp you see at the counter? Those are the same bags of frozen shrimp you find in the freezer that have simply been allowed to thaw out in the store before going on display. There's no way to know how long they've been there defrosted, so you're better off buying the frozen shrimp and defrosting them yourself at home where you have more control over the process and can guarantee that your shrimp don't spend too long out of the freezer before being cooked.

The one exception to the always-buy-frozen rule is when you have access to live shrimp, either fresh from the ocean, or stored in tanks at the shop. In those cases, cook the shrimp as soon as possible after purchasing for best flavor and texture.

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CalAG said:

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momlaw said:

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My first choice for shrimp at HEB is wild caught, not previously frozen.

If it is frozen (including previously) it is almost certainly treated with sodium tripolyphosphate, which
cosmetically enhances seafood and increases the sales weight with absorbed liquid.
When it cooks off some, including me, think the shrimp are mushier than untreated.
Also, there are some concerns about whether it is a problematic chemical.
US labeling regulations do not require it be noted, though it typically is.

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What makes it a 'problematic chemical'? If you don't mind me asking.

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It's not problematic. She constantly posts her green concerns here throughout the day. Ignore it.

Thank you everyone for all your advice! Much appreciated.