Although shrimp contains cholesterol, it has almost no saturated fat. In fact, shrimp is rich in omega-3 fatty acids. As a result, it can reduce the risk of cardiovascular disease by 5.8%.
Shrimp contains nutrients like vitamin B12, calcium, magnesium, zinc, selenium, and omega-3 fatty acids. Omega-3 fatty acids can benefit the cardiovascular system. A study found that consuming at least 500 milligrams of omega-3 fatty acids per day was associated with a 25 percent lower risk of coronary heart disease.
Although shrimp are high in cholesterol, research suggests shrimp may not be bad for you. A study evaluated shrimp in a low-fat diet among healthy individuals.
Shrimp provide protein, selenium, and cobalamin. In rare cases, they may be contaminated with antibiotics.
One ounce of shrimp contains 30 calories and 6 grams of protein. Shrimp is a good source of vitamin D, selenium, and energy-boosting B-vitamins.
From a nutritional viewpoint, shrimp is both good and bad. Food poisoning due to contaminants and toxins is a major health risk. Some shrimp filter feed, getting food from water. In addition to risks, shrimp contains helpful nutrients like omega-3 fatty acids, vitamin B12, zinc, iodine, potassium, selenium, iron, calcium, magnesium and sodium.
What are the different types of shrimp?
There are over 2,000 shrimp species worldwide. “Jumbo shrimp” categorizes shrimp larger than average. This term applies to various shrimp species. Shrimp packet counts indicate shrimp per pound.
We will discuss types of shrimp, sustainable farming, composting shells, living environments, kosher status, and growth rates.
White Shrimp: A popular U.S. shrimp with sweet flavor and firm texture. Ideal for grilling or sautéing.
Brown Shrimp: Brown-red shell with tender meat. Flavors range from mildly sweet to light salty. Chefs prefer steaming or boiling to keep natural ocean flavors. Good for fried rice, broth, and dumplings.
Ghost Shrimp: Tiny transparent shrimp hiding along the Pacific coast. Expert tunnelers earning “ghost” nickname.
Rock Shrimp: Named after their hard, calcified shells.
Mantis Shrimp: Grow up to 15 inches. Most dangerous species due to spear and club-like claws.
How to properly cook shrimp?
Drain and rinse shrimp in a colander under cold running water. Cook shrimp for 2-3 minutes on each side, flipping only once. Transfer to a serving dish. Serve seared shrimp immediately with pasta or rice. Keep in mind shrimp cook quickly – don’t take your eyes off them otherwise they can overcook. Undercooked shrimp look like a wide “U” shape, while overcooked shrimp form an “O” shape. Perfectly cooked shrimp are pink with bright red tails and look as a “C” shape and ready to eat!
If frozen, thaw shrimp. Shrimp will bend easily when thawed. Shrimps have minerals, vitamins, protein, iodine and omega-3 acids essential for the body. Another plus is low calorie content.
Before you cook shrimp, peeled or with shell, you need to choose them correctly. There are about two thousand species divided into two categories – shrimp from northern and warm waters. The most common are deep-sea shrimp, reaching seven centimeters. These are usually boiled after being caught and frozen. Brown shrimps are considered large and expensive. Their taste relates to habitat.
Defrost shrimp at low temperature or in cold water. Cook shrimp four to seven minutes depending on method and recipe. The good thing is you’ll never wait too long for shrimp to cook!
If you prefer shrimp without the head, pull them out by pinching the head close to the body with your thumb and index finger, twist the head and pull. Deveining shrimp is not a “must” and rather depends on preferences. However, bigger shrimp have bigger veins that are sometimes gritty. To devein shrimp, use a toothpick, insert it between shells at the middle close to the ridge just under the vein.
What are the body parts of a shrimp?
The body of a shrimp is divided into two main parts: the cephalothorax (fused head and thorax), and the long, narrow abdomen. The cephalothorax bears long antennae and is covered by a hard piece of exoskeleton called the carapace, which protects the shrimp. Shrimp have 10 legs attached to the thorax, with some species having 2 pairs for walking and 3 pairs for feeding. The abdomen has 5 pairs of appendages called swimmerets used for swimming and carrying eggs.
Shrimp are characterized by a semitransparent, flattened body and a muscular abdomen terminating in a fanlike tail. The appendages are modified for swimming. Shrimp occur in oceans, lakes and streams. They are crustaceans with an exoskeleton. The nervous system consists of ganglia controlling different body parts. This allows navigation, predator avoidance and memory. While not extremely advanced cognitively, shrimp are highly adapted to their environment.