National Shrimp Day shines a spotlight on the United States’ favorite seafood every May 10. Shrimp has earned its place on dinner tables across the country, making a big impact on the American culinary landscape. Tossed in pasta, grilled at a summer cookout or simmered in gumbo, shrimp brings its signature flavor and texture to every dish. Across cuisines and occasions, shrimp consistently proves why it remains a staple in American kitchens.
America’s top seafood choice
Shrimp has held the title of America’s most popular seafood since 2000. Its mild flavor and quick cook time make it a go-to protein across cuisines. From garlicky scampi to tacos and stir fry, shrimp works well in countless dishes.
According to the 2024 release by the National Fisheries Institute on the most consumed seafood species in the United States, Americans consumed 19.7 pounds of seafood per person in 2022. While that’s a slight dip from 2021, when seafood consumption hit record highs during the pandemic, the number remains above pre-pandemic levels.
“The 2022 list reflects the correction that took place following the 2021 supply surge, which saw a 9 percent increase in available seafood,” NFI Programs Director Richard Barry said in a SeafoodSource article. “Since the previous year experienced record high supply growth, a slight dip the following year was expected.”
Despite the decrease, shrimp stayed at the top of the list, followed by salmon, canned tuna and tilapia. Pangasius and cod saw the largest gains in per capita consumption. The numbers suggest that Americans still have a strong appetite for seafood, with shrimp leading the charge year after year.
Regional shrimp specialties
Shrimp might be a national favorite, but how it shows up on the plate often depends on where you are. Local specialties, like pickled shrimp, highlight just how versatile and beloved shrimp really are. The ingredients may change, but the appreciation for this seafood staple remains consistent. Here’s how three states bring their own spin to shrimp:
Louisiana classics
Shrimp dishes in Louisiana bring bold flavor and deep heritage. Recipes like shrimp étouffée and shrimp creole combine Gulf shrimp with aromatic vegetables and spices, simmered into hearty, comforting meals. They’re a cornerstone of the state’s Creole and Cajun cuisine.
Lowcountry staples from South Carolina
Shrimp and grits are one of the Lowcountry’s signature dishes. The creamy base of stone-ground grits pairs perfectly with sautéed shrimp, often dressed with bacon, scallions or gravy. It’s both a weeknight comfort food and a brunch favorite.
California’s coastal spin
California keeps it light and fresh with Shrimp Louie salad. This West Coast classic features chilled shrimp, crisp lettuce, hard-boiled eggs and a tangy dressing. It’s a reminder of how versatile shrimp can be in warm-weather cooking.
Gulf Coast boils
In many parts of the Gulf Coast, shrimp boils are a community event. Large pots filled with shrimp, corn, potatoes and spices are a summer staple, especially for backyard gatherings and beachside cookouts. It’s casual, flavorful and meant to be shared.
Pacific Northwest twists
The Pacific Northwest adds its own touch to shrimp dishes, often featuring spot prawns, technically a type of shrimp, with fresh herbs, local wine reductions or seasonal vegetables. These preparations highlight the region’s focus on fresh, simple ingredients that let the shrimp shine.
Cooking shrimp at home
Shrimp isn’t just America’s favorite seafood when dining out; it’s a top choice in home kitchens, too. With its quick cook time and mild flavor, shrimp adapts easily to a wide range of meals, from busy weeknight dinners like spicy shrimp tacos to casual backyard gatherings. From stovetop favorites to backyard boils, the variety of methods and flavors available reflects why shrimp remains a staple in American kitchens coast to coast. Here’s a look at some of the most beloved ways to prepare it at home:
Quick and classic methods
When time is tight, shrimp steps up. A quick sauté with garlic, butter and lemon creates a restaurant-worthy dish in minutes. It’s the kind of no-fuss recipe that feels comforting and impressive at the same time.
Grilling, especially during summer months, brings out shrimp’s smoky side. Grilled shrimp with a light marinade, like olive oil, citrus, herbs, adds depth without overpowering the shrimp’s natural sweetness.
Cooking for a crowd
Shrimp is ideal for gatherings, especially when the goal is good food with minimal prep. Coastal communities popularized the shrimp boil — big pots brimming with shrimp, potatoes, corn, sausage and spices. It’s a tradition in the Gulf Coast and beyond, designed for sharing and celebration.
The casual setup encourages people to dig in and connect. And since shrimp cooks quickly, it’s easy to feed a crowd without spending hours in the kitchen.
Everyday meals, coast to coast
No matter where you live, shrimp fits easily into the daily dinner rotation. It stars in tacos on Taco Tuesday, slides into stir-fries for quick weeknight wins and turns pasta into something extra with just a few added spices. Shrimp even works well in soups and stews, offering richness without heaviness. Its ability to take on bold seasonings, from Cajun to Caribbean to garlic butter, makes it a natural partner to a wide range of flavors.
Sustainability and sourcing
As shrimp consumption continues to grow, sourcing becomes increasingly essential. That rise in popularity also brings growing concern about how shrimp are harvested and farmed. But shrimp lovers don’t need to give up on their favorite seafood as eco-friendly options do exist. The key is knowing what to look for, and the Monterey Bay Aquarium’s Seafood Watch program is a helpful resource.
Understand the ratings and certifications
Choosing sustainable shrimp doesn’t have to be complicated. Seafood Watch offers a color-coded system: green for Best Choice, yellow for Good Alternative and red for Avoid.
Shrimp certified by the Aquaculture Stewardship Council (ASC), Marine Stewardship Council (MSC), Global Seafood Alliance Best Aquaculture Practices (BAP), or Naturland meet strict environmental and social responsibility standards. These certifications help consumers identify products that are better for the ocean and for the people who depend on it.
Know where your shrimp comes from
Asking where your shrimp comes from can also go a long way. U.S.-caught shrimp from the Pacific, Gulf Coast or British Columbia are generally solid picks. Certified farmed shrimp from Ecuador, Thailand or Honduras also rank higher on sustainability scales. Some shrimp from Vietnam or Myanmar can be good options too, depending on how they’re raised.
If no sourcing information is available, it’s safer to assume it might fall into the Avoid category. A little awareness at the seafood counter can help protect the oceans and still make for a delicious dinner.
One small shrimp, one big story
Shrimp may be small, but it has a big place in American kitchens and coastal traditions. And while it’s easy to enjoy, how it’s sourced matters, too. Knowing where shrimp comes from and how it’s raised lets people enjoy their favorite seafood while also protecting the waters it comes from. That’s what makes National Shrimp Day more than just a food holiday; it’s a reminder of shrimp’s wide-reaching impact, from the meals people share to the choices they make at the market.
Mandy Applegate is the creator behind Splash of Taste and seven other high-profile food and travel blogs. She’s also co-founder of Food Drink Life Inc., the unique and highly rewarding collaborative blogger project. Her articles appear frequently on major online news sites, and she always has her eyes open to spot the next big trend.