Raw shrimp (peeled)

Description

Raw shrimp (peeled) have a delicate, sweet flavor with a subtle hint of the sea and a meaty, firm texture; they are translucent and gray-white before cooking, and after being cooked, they turn pink with dense meat. They are a source of lean, high-quality protein with relatively low calories, containing valuable omega-3 fatty acids, iodine, selenium, vitamin B12, and choline, which support heart, thyroid, and nervous system functions, although individuals with high cholesterol or allergies should exercise caution. Culinarily, shrimp are suitable for quick frying, grilling, stewing, pasta, risotto, salads, tacos, and Asian dishes, and proper preparation enhances their flavor. It is best to store them in the refrigerator at a temperature of 0–4°C for a maximum of 1–2 days or freeze them in an airtight container at −18°C for up to 3 months; thaw slowly in the refrigerator, dry before cooking, and do not refreeze after thawing.