Shrimp (peeled, raw)

Description

Raw, peeled shrimp have a delicate, slightly sweet flavor and a meaty, firm texture; when raw, they are translucent with a gray-white color, and after cooking, they take on a pink-coral hue. They are a source of lean, highly digestible protein with relatively low calories, providing omega-3 fatty acids, selenium, iodine, and vitamin B12, as well as the antioxidant astaxanthin; they positively affect the cardiovascular system, brain, and immunity, although individuals with high cholesterol levels or allergies should consume them in moderation. Shrimp are suitable for fried, grilled, stewed, and steamed dishes, pairing well with pasta, salads, rice, curry, soups, and Asian dishes; they can also be marinated or used for ceviche. Store chilled at 0–4°C for a maximum of 1–2 days or freeze in an airtight container at −18°C (for up to 3–6 months); thaw in the refrigerator or under cold running water and avoid refreezing.