Clean Eating Thai-Style Shrimp Recipe - The Gracious Pantry (2024)

FAQs

Is Thailand farm raised shrimp safe? ›

Improvements to Thailand's farmed shrimp industry have earned it a Good Alternative rating by Seafood Watch. A decade ago, 75 percent of Thailand's shrimp was rated Avoid by Seafood Watch. Now, due to improvements in managing wastewater and feed, nearly all of Thailand's shrimp carry the Good Alternative rating.

Farmed shrimp is poorly regulated or unregulated in much of the world. This has led to mangroves being clear-cut for shrimp production, and shrimp farms dumping their filth into local waters. Plus, farmed shrimp may be treated with antibiotics, insecticides and preservatives before ending up in your shrimp co*cktail.

The waters from the Gulf of Mexico and Atlantic coast produce some of the tastiest and cleanest shrimp in the world, and both are very accessible to everyday customers.

Granted, you shouldn't eat raw shrimp, but you also don't technically need to worry about washing it off first. It's good to go right out of the package and won't hurt you. But do you want to? Obviously, you'll want to peel at least a significant portion of the shell off shrimp; that's not exactly tasty.

Thaw and sauté: Thaw the shrimp overnight in the refrigerator or quickly in cold water. Once thawed, pat them dry with paper towels. Heat some oil or butter in a skillet over medium-high heat and add the shrimp. Sauté the shrimp for 2-3 minutes until they are heated through and slightly browned.

Yes, you can trust the quality of seafood served in Thai restaurants, as long as they are licensed and follow food safety regulations. The Thai government has strict regulations in place to ensure the safety and quality of food served in restaurants.

Avoid whiteleg shrimp farmed in China, India, Indonesia, Malaysia, Mexico, Nicaragua, or Vietnam (intensive ponds only).

Farm-raised shrimp can be safe to eat but there are reasons to pause before taking a bite of the pink and juicy crustacean that you buy from the supermarket or at a restaurant. Consumers often fear that farmed shrimp contain fertilizers, pesticides and antibiotics.

The major pathogens affecting the Thai shrimp industry are white spot syndrome virus (WSSV), yellowhead virus (YHV) and bacterial diseases (vibriosis).