Supermarket seafood sections have exploded with shrimp. Truth be told, these days price is often our biggest consideration in deciding what to buy. But it’s not like we didn’t do the homework. Here are some tips:

If the shrimp has been frozen in the first place, we actually prefer to buy it still frozen because of the flexibility. Once the shrimp has been thawed, it should be cooked as soon as possible (definitely within 48 hours). If we buy it frozen, we can control how long it has been defrosted before cooking.

Shrimp are widely available in a form called individually quick frozen (or IQF). These shrimp are coated with a thin layer of ice, and then they’re frozen individually (just like the IQF chicken breasts). The IQF shrimp are particularly convenient since you can pull out as many as you need, and pop the leftovers back in the freezer. In most markets, IQF shrimp are available in bags in the frozen foods section. (In some supermarkets, the IQF shrimp are kept in bin, and shoppers scoop out what they need.) If you don’t find the IQF shrimp, ask the fishmonger if you can buy still-frozen shrimp from their stash behind the counter.

We like to buy medium-size shrimp for two reasons: They’re cheaper than very large shrimp. You’re also more likely to get a shrimp in every bite (or almost!) without having to cut them.

If we’re cooking anyway, we prefer to buy shrimp raw so that any juices that may be released in cooking will end up in the dish. Cooking the shrimp yourself also gives you more control, and the shrimp are not likely to be overcooked.

If you simply can’t stand to devein your shrimp, then select smaller shrimp where the vein is almost invisible.

Some shrimp are sold with all of the peels removed, or else with all of the peels except the tail section removed. These may cost a bit more, but if you hate peeling, the expense is worthwhile.

Another alternative is the “easy-peel” shrimp now widely available in larger grocery stores. These shrimp have been split down the back of the shells. We find the “easy peel” make peeling a bit slower since the shell comes off in two parts instead of one. But if peeling shrimp seems to take forever, you will enjoy the easy-peel variety.

Also to make peeling easier, you can buy a tool called a shrimp peeler/deveiner. Just slip the thin tool just under the shell at the widest part of the body and push it toward the tail section. The peel will slip right off, taking the vein with it. These inexpensive tools are available in kitchen equipment stores and some fish markets or check our shop.