On National Shrimp Day, Bubba Knows Best

May 10 is National Shrimp Day, a day for taste buds to pay homage to America’s favorite seafood. Americans eat more shrimp than any other seafood, consuming an estimated 1.27 billion pounds annually—or about 4.1 pounds per person. Only Japan consumes more, at a whopping 7.23 (3.28 kg) pounds per person.

A Small but Huge Fan Favorite

Fun facts aside, let’s look at some of the reasons shrimp is such a hit with diners, whether at home or dining out.

As you may recall from the movie Forest Gump, shrimp’s versatility is legendary. To quote Bubba from the movie Forest Gump: “Shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, sauté it. Dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich…”

Shrimp’s adaptability accounts for some of its popularity, but it is far from the only reason people love this loveable crustacean. Frozen shrimp is relatively inexpensive, convenient to store, and goes from freezer to plate in minutes. As Bubba points out, it is diverse enough to be served as an appetizer, in a soup, sandwich, or salad, or as the main entrée.

Shrimp can also stand up to any cooking method a chef can dish out—grilled, fried, boiled, poached, steamed, baked, you name it. And for less-experienced cooks, shrimp is about as foolproof as you can get: Steam until pink, and they’re ready to enjoy. Of course, for sushi fans, defrost and they are ready to go. Shrimp are also firm enough to take on the thickest, spiciest sauces while there’s no nationality they can’t accommodate, be it Italian, French, Caribbean, Chinese, or Japanese.

Yet what attracts many diners to select shrimp, whether from the menu or store freezer, is its healthy reputation. Shrimp are low in calories—about seven calories per medium shrimp—and saturated fat. It is a good source of protein and one of the best sources of vitamin B12. It also has impressive amounts of potassium and other nutrients like iron and vitamin D. These health attributes greatly appeal to pescetarians, who don’t eat meat, as the succulent seafood provides a fast, easy way to get the protein and other nutrients often found in meat and foods that are far more complicated to cook.

Shrimp also contains selenium, an antioxidant that activates enzymes to fight the growth of cancer-causing free radicals. Meanwhile, people who eat shrimp have been found to have a lower risk of high blood pressure, cholesterol, heart disease, and stroke.

So, on May 10, celebrate this wonderful fruit of the sea and be sure to stock up. There’s no such thing as too much shrimp. Just ask Bubba.