Shrimp

Description

Shrimp has delicate, slightly sweet, seafood meat with a firm texture that turns pink when cooked; size and appearance depend on the species, and a thin black digestive tract is often found, which is worth removing. It is an excellent source of lean protein, low in calories, contains healthy omega-3 fatty acids, selenium, iodine, zinc, and vitamin B12, which supports muscles, the nervous system, and immunity, although individuals with high cholesterol should consider its cholesterol content in their diet. Shrimp are very versatile: they work well grilled, fried, in tempura, in curry, pasta, risotto, salads, soups, and ceviche, pairing excellently with citrus, garlic, butter, chili, and herbs. They should be stored in a cool place (0–4°C) and consumed within 1–2 days of purchase or quickly frozen (-18°C), thawed in the refrigerator, and not refrozen after thawing.