Shrimp

Name: Shrimp — small to medium swimming crustaceans with a slender body, long antennae and a fan-shaped tail, the most widely eaten seafood in many countries. In North America “shrimp” is used for most of them, while in Britain, large ones are called prawns. The Shellfish page covers them from a food-safety angle.

Description

Shrimp are caught wild, by trawling, and farmed in ponds, mostly in Asia and Latin America. The United States is the largest shrimp-eating nation, consuming around two kilograms per person per year, mostly imported from India, Ecuador, Indonesia and Vietnam. They are an ingredient in dishes from Cajun shrimp and grits and shrimp cocktail to Thai tom yum, Indian curries and Spanish gambas al ajillo.

Wild-caught shrimp trawls have been criticised for catching other animals as bycatch, including turtles, and farmed shrimp for destroying coastal mangroves and for pollution, which has led to certification schemes such as ASC and BAP.

Main nutrition value

Shrimp are lean, high in protein, and a source of selenium, vitamin B12, iodine, phosphorus and the antioxidant astaxanthin, with very little fat, but relatively high in cholesterol.

How best to be consumed

Shrimp cook in minutes, and are versatile.

1. Boil, steam, grill or sauté for 2 to 4 minutes, until pink and curled into a loose C, and remove from heat; a tight O means overcooked.
2. Devein by cutting along the back and removing the dark vein, which is the gut, mainly for appearance and grit.
3. Use in stir-fries, curries, gumbo, pasta, tacos, salads and fried rice.
4. Marinate briefly with lemon, garlic and herbs, and avoid long acid marinades, which turn them mushy.
5. Keep raw shrimp on ice, and frozen shrimp frozen until needed.

Overconsumption could cause…

Shrimp are healthy in food amounts, with some specific points.

1. Shellfish allergy, which can be severe and is usually lifelong, so anyone allergic must avoid shellfish and check labels.
2. Dietary cholesterol, which is higher in shellfish than most fish, although current evidence suggests it affects blood cholesterol less than saturated fat does for most people, and shellfish are low in saturated fat.
3. Sulphites and phosphates used as preservatives in some shrimp, which can trigger reactions in sensitive people.
4. Antibiotics and additives in some imported farmed shrimp, so choose certified products where possible.
5. Breading, frying and rich sauces, which add much more fat and calories than the shrimp itself.

GroupsCrustaceansShellfishCrustaceansHigh proteinLow fatRich in seleniumRich in vitamin B12Fresh

Made intoShrimp Paste

Related foodsPrawnsCrayfishLobsterCrabLangoustineCrawfish

Wikipedia — Shrimp, used for origin, naming and history: https://en.wikipedia.org/wiki/Shrimp