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Frozen shrimp may contain preservatives like sodium tripolyphosphate and sodium bisulfite, which people with sulfite or phosphate sensitivities may want to avoid.

“Whether farmed or wild caught, the cheaper the shrimp, the more likely it is to have been treated with chemicals, particularly sodium tripolyphosphate and sodium bisulfite,” Melissa Clark writes in the New York Times.

Whether farmed or wild caught, the cheaper the shrimp, the more likely it is to have been treated with chemicals, particularly sodium tripolyphosphate and sodium bisulfite.

Adding sodium bisulfite doesn’t actually keep the shrimp from deteriorating, though; it’s purely for aesthetics.

This is not true of sodium bisulfite, though.