Shrimp is making headlines this week as seafood counters across the U.S. fill up ahead of National Shrimp Day on May 10. The annual celebration puts a spotlight on shrimp, the most consumed seafood in the country. In markets nationwide, shoppers are zeroing in on fresh selections as restaurants and home kitchens prepare to showcase shrimp in every form.
From Lowcountry boils in the Southeast to shrimp tacos in the Southwest, shrimp has become a staple in regional cuisines across the country. The seasonal surge reflects not only shrimp’s popularity but its growing role in culinary traditions coast to coast.
Shrimp popularity in the US
Over the past decade, shrimp consumption has grown steadily, with Americans now averaging more than five pounds per person annually. Shrimp’s widespread popularity in the U.S. comes down to a few key things: versatility, accessibility, flavor and nutrition.
Dishes like shrimp scampi, shrimp quesadillas, firecracker shrimp and chorizo shrimp lollipops show just how imaginative American shrimp recipes have become. And shrimp’s adaptability to fit into any dish is what makes it such a diverse and popular ingredient — sliding easily into nearly any cuisine. It can be grilled, fried, tossed into soups or served raw in sushi and ceviche, making it a staple across a wide range of cooking styles.
How people celebrate
If the fictional character Bubba from the movie “Forrest Gump” had his way, every day would be National Shrimp Day. As someone who famously listed dozens of ways to cook shrimp, he’d likely be surprised it only gets one day of celebration. Still, his shrimp devotion captures the spirit of how Americans embrace National Shrimp Day through food, creativity and a shared love for this versatile seafood.
Restaurant specials
Restaurants across the country are leaning into the spirit of National Shrimp Day with dedicated menus, special deals and regional flair. Coastal eateries may offer fresh-off-the-boat shrimp boils, while urban bistros experiment with global flavors — think shrimp bao buns or coconut shrimp curry bowls.
Chain restaurants like Red Lobster and Bubba Gump Shrimp Co. often run themed promotions, giving fans a chance to enjoy classic and limited-time offerings alike. These deals might include prix fixe menus, shrimp samplers or even exclusive recipes inspired by the holiday. Some locations add a festive touch with shrimp-themed décor or limited-edition merchandise, turning the dining experience into a full-on celebration.
Fresh picks from seafood counters
Leading up to May 10, seafood counters in grocery stores and fish markets see a noticeable bump in shrimp sales. Retailers often feature shrimp discounts, seasonal recipes and even demos to inspire shoppers.
With options ranging from wild-caught gulf shrimp to sustainably farmed varieties, it’s easy to find something that fits both the taste and the budget. Shoppers often use the day as an excuse to make a crowd-pleasing dish, like grilled shrimp skewers, shrimp scampi, or even a classic cocktail.
Home cooking traditions
At home, National Shrimp Day becomes a playground for experimentation and nostalgia. Some home cooks reach for cherished family recipes like Creole shrimp stew or shrimp and grits, passed down through generations. Others use the day to try new flavors — maybe a Thai-inspired shrimp curry or smoky chipotle shrimp tacos.
Social media fills with photos and cooking tips as people show off their creations and swap ideas. It’s more than just making dinner; it’s a celebration of shrimp in every style, shared across kitchens, big and small.
Shrimp’s health benefits and risks
Shrimp might be small, but it brings a lot to the table. It fuels the body, supports heart and brain health and still manages to taste like a treat. Like any ingredient, though, it’s all about balance, and knowing what to watch for makes it even easier to enjoy.
Benefits
Health says that shrimp is a nutrient-rich shellfish that’s low in calories and high in protein, making it a healthy option for many diets. It provides key nutrients like selenium and vitamin B12 — each supporting immune health, red blood cell production and cellular protection.
Some studies suggest that including shrimp in a balanced diet may help support pregnancy outcomes and lower the risk of heart disease, particularly when it’s chosen in place of red or processed meats. It also contains astaxanthin, a natural antioxidant linked to heart and metabolic health. On top of that, shrimp is generally low in mercury, making it a safer option for regular meals compared to other types of seafood.
Risks
In the same article, it was said that eating shrimp in moderation is generally safe for most people, but there are a few risks to be aware of. Shrimp is a common food allergen and can cause severe reactions in sensitive individuals, including anaphylaxis, a potentially life-threatening condition. Other symptoms might include hives, swelling, vomiting or difficulty breathing. Because of this, those with shellfish allergies should avoid shrimp entirely.
Contaminants are another concern when it comes to shrimp. Depending on where it’s sourced, it may contain traces of heavy metals or microplastics. While shrimp is generally low in mercury, long-term exposure to environmental contaminants can still pose health risks, especially for pregnant individuals.
Shrimp also contains more cholesterol than some other types of seafood, which may be something to monitor for those with specific dietary needs. Choosing grilled or steamed shrimp over fried options can help retain its health benefits. Opting for shrimp from trusted, sustainably focused suppliers can further reduce risk while still offering a flavorful and nutrient-dense addition to meals.
A day to savor
Shrimp brings versatility, comfort and a little bit of flair — all in a dish that feels both familiar and endlessly adaptable. National Shrimp Day is more than just a nod to what’s on the plate; it’s about the shared experience around it. From seafood counters to restaurant kitchens to home stoves, it’s a day that celebrates flavor and community. And in the end, it’s a reminder that simple ingredients, prepared with care, can make the biggest impact.
Jennifer Allen is a retired professional chef and long-time writer. Her work appears in dozens of publications, including MSN, Yahoo, The Washington Post and The Seattle Times. These days, she’s busy in the kitchen developing recipes and traveling the world, and you can find all her best creations at Cook What You Love.