Shrimp is one of the most popular seafood options around thanks to its sweet, briny flavor and versatility. But nothing is more off-putting than seeing those strange white spots suddenly appear on your shrimp. It immediately sparks concerns about freshness and safety. But are shrimp still okay to eat if they have white spots?
In this complete guide, we’ll cover everything you need to know about white spots on shrimp including:
- Common causes of white spots on shrimp
- Identifying harmless vs harmful spots
- Safety considerations when preparing and eating
- Best practices for storage and handling
- Tips for preventing white spots
- Recipes and cooking methods to try
Let’s dive in so you can feel confident serving up shrimp, spots and all!
What Causes White Spots on Shrimp?
There are three main culprits behind those mysterious white spots:
- Freezer burn
- White spot syndrome virus
- Glazing
The good news is that most white spots on shrimp are harmless and do not indicate spoiled or contaminated shrimp. However, it’s important to understand the differences between each cause.
Freezer Burn
Freezer burn is one of the most common reasons you might see white spots appear on frozen shrimp. It occurs when frozen shrimp is damaged by exposure to air, causing dehydration. This oxidation creates a dry, chalky texture and pale spots on the surface.
While freezer burn affects quality in terms of taste and texture it does not make shrimp unsafe to eat. The white spots are purely cosmetic. Rinsing, marinating or cooking freezer burned shrimp can help improve flavor and moisture.
White Spot Syndrome Virus
White spot syndrome (WSS) is a viral infection that affects shrimp and other crustaceans It causes distinctive white spots on the shell, especially on the legs, tail and head
Despite its alarming name, WSS does not affect human health at all. The virus is specific to aquatic invertebrates. The white spots are also purely cosmetic and do not impact flavor.
WSS is very rare in farmed shrimp and shrimp infected with the virus are typically removed during processing. But if you do see these viral white spots, the shrimp are still perfectly safe to cook and eat.
Glazing
Many frozen shrimp products are coated in a protective glaze which helps lock in moisture and prevent freezer burn. This glaze mixture of ice and water leaves a frosty white residue on shrimp.
As shrimp thaw, these harmless ice crystals melt away leaving no spots behind. The glaze itself has no flavor and does not affect the quality or safety of the shrimp once thawed.
How to Identify Harmless vs Harmful Spots
While most white spots on shrimp are benign, it’s still important to inspect for signs of actual spoilage or contamination. Here’s how to tell the difference:
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Location – Safe white spots only appear on the surface shell. Spoilage shows deeper inside the flesh.
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Size – Small dot-like spots are typical. Large blemishes or deep lesions indicate contamination.
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Color – Pure white spots are normal. Yellow, gray or black spots are a red flag.
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Texture – Firm, intact flesh is ideal. Mushy, slimy or sticky texture signals spoilage.
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Smell – No “off” odors should be present. A sour or ammonia-like scent means shrimp is bad.
When in doubt, remember this rule: if shrimp smells, looks or feels gross in any way, don’t risk eating it. Discard any shrimp with obvious signs of spoilage.
Are Shrimp with White Spots Safe To Eat?
While shrimp with harmless white spots are 100% safe, proper storage, handling and cooking is still essential:
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Cook shrimp thoroughly to an internal temperature of 145°F. This kills any potentially harmful bacteria present.
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Refrigerate raw shrimp at 40°F or below and use within 2 days. Freeze for longer storage.
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Thaw frozen shrimp gradually in the fridge, not on the counter. Don’t refreeze thawed shrimp.
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Wash hands, prep tools and surfaces thoroughly before and after handling raw shrimp. Avoid cross-contamination.
By following basic food safety guidelines, you can enjoy shrimp with white spots without worry. Now let’s talk about how to prevent spots in the first place.
Tips for Preventing White Spots on Shrimp
To avoid dealing with spots at all, here are some top tips:
- Purchase fresh, properly handled shrimp from reputable sellers
- Store shrimp below 40°F right from the start
- Freeze shrimp quickly at 0°F with proper air-tight packaging
- Seal shrimp tightly in freezer bags, pressing out excess air
- Limit freezer storage time to 3-6 months maximum
- Thaw frozen shrimp gradually in the refrigerator
Take extra care when freezing shrimp yourself. Use high quality freezer bags, freeze immediately and minimize air exposure for best results.
How to Cook Shrimp with White Spots
The good news is that harmless white spots do not restrict how you can cook and enjoy your shrimp. You have options!
Grilling
Quickly charring shrimp over a hot grill helps minimize the dry texture from freezer burn spots. Brush with oil or marinade first for extra moisture and flavor.
Sautéing
A hot pan and quick sauté in butter, olive oil or other fat boosts moisture in freezer burned shrimp while also developing delicious browning.
Simmering
Gently simmering shrimp in soups, curries or stews allows it to soak up extra moisture from the braising liquid.
Marinating
Soaking shrimp for 30 mins – 1 hour in an acidic marinade of lemon/lime juice, wine, vinegar or yogurt tenderizes flesh and adds moisture.
Breading
Breading and frying adds a crispy exterior that helps conceal any undesirable texture issues.
Don’t let a few harmless white spots stop you from whipping up shrimp scampi, tacos, salads, skewers, cocktails and more. Pick your favorite preparation and dive in!
Satisfying Shrimp Recipes to Try
Beyond basic cooking methods, here are some top-rated recipes perfect for shrimp with white spots:
- Garlic butter shrimp scampi
- Blackened shrimp tacos with pineapple salsa
- Shrimp fried rice with ginger and soy sauce
- Spicy Thai coconut shrimp curry
- Classic shrimp cocktail with lemon and cocktail sauce
- Shrimp and sausage gumbo
- Shrimp po’ boy sandwich with rémoulade
- Shrimp salad with lemon vinaigrette
- Shrimp ceviche with lime juice “cooking”
The Final Scoop
Finding white spots on your shrimp can be alarming, but in most cases it is completely harmless. As long as the shrimp smells and looks fresh, you can safely proceed to cook and enjoy it.
Stick to safe storage guidelines, inspect carefully for signs of spoilage, and handle shrimp properly to minimize any risks. Then turn those spotted shrimp into a delicious meal using your favorite seasonings and cooking methods.
So go ahead and embrace shrimp, spots and all. Just think of them as little beauty marks that make your shrimp unique. With the right techniques, you can savor perfect texture and flavor every time. Here’s to happy, healthy shrimp eating!
Non-native shrimp can cause the spread of White Spot Syndrome
Are white spots on shrimp safe to eat?
The white spots on shrimp are either white spot syndrome, or freezer burn. Both options are theoretically safe to eat for humans, as the virus that causes WSS doesn’t hurt humans, and freezer burn is still edible but tough. Now, there is another, third possibility.
Can I eat raw shrimp?
Eating raw shrimp is not recommended. Raw shrimp can contain bacteria that can cause food poisoning. It is also a good source of purines, which can trigger gout attacks. If you want to eat shrimp, cook it thoroughly to reduce the risk of food poisoning and to help prevent gout attacks. Cook shrimp until it is opaque and pink to ensure that it is safe to eat.
Can you cook shrimp with white spots?
Yes, shrimp with white spots can be used in cooking. The white spots are purely aesthetic and do not affect the taste or safety of the shrimp. If you prefer to remove the white spots, you can use the soaking method mentioned earlier.
Are white spots on shrimp a sign of white spot syndrome?
If the white spots you’re seeing are on the shrimp’s shell, then it white spot syndrome. It’s a viral infection that affects lots of crustaceans, especially shrimp. It’s almost 100% lethal, spreads very quickly, and there is no known treatment. Most shrimp infected with WWS don’t even make it to the market.