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Life Tips 08/07/2025 01:16

Avoid these 5 types of shrimp at the market, no matter the price: They're nothing but disease carriers!

The reason is that aside from wasting money, the 5 types of shrimp below can also cause many diseases when consumed.
Shrimp is a protein-packed seafood loaded with calcium, iron, and phosphorus, and it’s a regular favorite on many family dining tables. However, choosing the wrong shrimp can backfire — affecting not only taste but also your health. Here are five types of shrimp to avoid, even if they’re being sold at rock-bottom prices or you’re ready to splurge.
1. Slimy Shells and Mushy Texture
If the shrimp feels slippery or coated in a gel-like film, and the flesh feels soft or squishy to the touch, that’s a major red flag. These are signs the shrimp has spoiled. The slime on the shell provides a breeding ground for dangerous bacteria, including Salmonella and Vibrio species.
Spoiled shrimp often carry an unpleasant smell, taste bland, and lack their signature sweetness and crunch. Eating them can lead to food poisoning symptoms like stomach cramps, diarrhea, or vomiting — especially risky for children and individuals with weaker immune systems. To avoid this, choose shrimp with firm, bouncy meat, dry and glossy shells, and no sticky residue.
2. Stiff, Straight Shrimp
Fresh shrimp typically curl slightly due to natural muscle tension. Shrimp that lie completely straight and feel rigid are usually a sign of death well before processing — or worse, multiple freeze-thaw cycles.
Not only do these shrimp lack flavor, but they also pose health concerns. Decomposing shrimp can produce histamines, which trigger allergic reactions or food poisoning. Additionally, harmful bacteria like Vibrio thrive under these conditions, possibly causing nausea, diarrhea, or acute stomach distress.
3. Odd Odors — Sour, Rotten, or Chemical
Fresh shrimp should give off only a mild, clean sea scent. If you detect sourness, chemical-like odors, or a strong stench, it’s best to steer clear. These smells could signal spoilage or artificial treatments like bleaching or chemical preservatives used to enhance visual appeal.
Consuming shrimp treated with such chemicals over time can lead to liver and kidney strain, hormonal disruption, and weakened immunity. Plus, they’re typically less tasty, harder to digest, and nutritionally depleted.
4. Shrimp With Detached Heads, Broken Legs, or Dried Flesh
Don’t be fooled by neatly packaged trays. Always inspect the details: if the shrimp’s head falls off easily, legs are broken or blackened, or the flesh looks dry and shriveled, it’s likely been dead for a while.
When shrimp lose their heads, they often lose moisture too — resulting in tough, tasteless meat more prone to bacterial contamination during storage and transport. Eating these can expose you to decay-causing microbes, leading to foodborne illness, gut infections, or digestive upset.
5. Strange or Uneven Colors
Color is a simple but effective indicator of shrimp quality. Fresh shrimp typically have a translucent or light grayish-blue appearance, with even coloration from head to tail. Be cautious if the shrimp has a darkened head, pale or patchy body, or inconsistent hues.
These could be signs of spoilage, exposure to pollutants, or artificial color enhancement. Such shrimp are not only lower in nutritional value but also carry a higher risk of producing toxins that can cause bloating, nausea, or fatigue after eating.
Final Tip: Price and Source Matter
When it comes to shrimp, cheap deals can come with costly consequences. Avoid buying shrimp that are heavily discounted or labeled as “clean, long-frozen” without clear sourcing. If buying frozen, check labels for the freezing date and expiry, and ask the seller about when it was processed.
Whenever possible, choose fresh, locally caught shrimp. Being cautious at the point of purchase is your first step in safeguarding your family’s health.
By recognizing these warning signs and making informed choices, you can enjoy delicious, safe shrimp meals without the hidden risks.

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