Raw shrimp

Description

Raw shrimp have a delicate, slightly sweet flavor and a firm, meaty texture. Before cooking, they are translucent with a grayish-blue tint, which changes to pink/salmon after cooking. In the kitchen, both small cocktail shrimp and larger tiger shrimp work well, pairing nicely with citrus, garlic, herbs, and spicy seasonings. They can be quickly sautéed, grilled, added to pasta, risotto, soups, salads, and when fresh, used for ceviche or sashimi. Shrimp are a source of high-quality protein with low calories, providing omega-3 fatty acids, selenium, iodine, and vitamin B12, which supports the cardiovascular system, thyroid, and cognitive functions, although individuals with high cholesterol and those with allergies should exercise caution. They should be stored in a cool place at 0–4°C on ice or in an airtight container for 1–2 days; for longer storage, freeze at −18°C (ideally up to 3 months) and thaw in the refrigerator, avoiding refreezing.