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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.

For shrimp without packaging, stick to those with shells to avoid sodium tripolyphosphate.

Wet scallops are treated with sodium tripolyphosphate, a chemical that causes the scallops to expel water when cooked and can prevent a proper sear.

“Wet” scallops are chemically treated with a solution of water and sodium tripolyphosphate so that they stay moist longer.

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.