Shrimp is America’s favorite shellfish.

In general, shrimp can be divided into two broad categories - warm-water shrimp and cold-water shrimp. Those hailing from the colder waters are smaller and have more succulent meat.

The size categories, which determine price, are: colossal (10 or less per pound), jumbo (11-15), extra-large (16-20), large (21-30), medium (31-35), small (36-45) and miniature (about 100).

Shrimp is low in fat and calories, and provides an excellent source of protein, selenium and vitamin D, plus a good source of vitamin B12, niacin and iron.

The most eco-friendly shrimp are northern shrimp (Canada) or Oregon pink shrimp.

Shrimp is available in many forms—raw (shelled or unshelled), cooked, fresh frozen or canned. Raw shrimp should have a pleasant briny smell with no ammonia odor. Raw shrimp can be kept in the refrigerator, tightly wrapped, for 2 days; cooked shrimp will keep up to 3 days stored in the same manner. Frozen shrimp will keep for up to 3 months. Healing Gourmet recommends organic shrimp, fresh frozen. Buying organic shrimp ensures the shrimp are antibiotic-free, hormone-free, preservative-free, and 100% organic.