As someone who lives on the Gulf coast of Florida, I’m lucky enough to be able to enjoy fresh shrimp often—and believe me, I do just that whenever possible. But I’ve also discovered that there are many other kinds of shrimp, and that to get maximum enjoyment out of them, there’s a few buying guidelines you should always follow, and I’d like to share both of those things with you.

Consider this a shrimp primer. Shrimp 101, if you will.

First of all, here’s a rundown on the different kinds of shrimp:

White shrimp have a mild flavor and sweet meat; they’re also large in size. White shrimp season is April through December.

Brown shrimp are smaller than white shrimp, with a firmer texture and stronger flavor. Brown shrimp season is April through February.

Pink shrimp are tender and sweet, with a mild flavor, and are harvested in the Gulf and southern waters of Florida.

Ruby red shrimp have a delicate, sweet taste and are some of the most flavorful shrimp available, as well as highly sought-after.

Freshwater shrimp are more similar to crawfish than other kinds of shrimp and are usually quite small.

And when it comes to buying shrimp, take note of the following:

Look for shiny shrimp with no black spots that aren’t slimy. They should smell like the sea—any ammonia odor means the shrimp is going bad.

If you’re buying frozen shrimp, make sure to eat them within a month of buying them, and make sure the package is labeled “IQF” (individually quick-frozen) and “wild-caught in U.S.A.,” which means that the shrimp will have a superior flavor to that of farm-raised kinds.

Below are a few of my favorite shrimp recipes; I hope you’ll share yours with me, as well!