Instead, they should defrost in a refrigerator or in cold water to prevent loss of moisture, nutrients and weight. When thawed, shrimp should be firm and fill the shell fully. Different types of shrimp have different flavors. The best shrimp are the whites and pinks from the Gulf. The Chinese white shrimp have a softer, watery texture and milder flavor than those from the Gulf, but are still tasty.
Rock shrimp have a good flavor, but are hard to peel, therefore are usually sold peeled and cooked.
Brown shrimp are more likely to taste of iodine, a naturally occurring mineral in seafood. Their strong flavor generally precludes them from many dishes, but as with most shrimp, brining helps improve their taste and texture. To brine shrimp, stir in one cup salt and one-half cup sugar into two cups boiling water until dissolved. Pour into a large bowl filled with ice and water, and add up to two pounds shrimp. Let the shrimp sit in the brine, refrigerated, for about two hours.