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Shrimps are crustaceans that live not only in the seas around the world, but also in fresh water. They are considered an important source of protein and beneficial vitamins. We talk about who should add shrimp to their daily diets, and who should refrain from eating them.
Shrimp types
All shrimp are divided into marine and freshwater. Some species are grown on farms. In total, there are more than 2000 types of shrimp, but we will list the most common ones in our stores. In addition, they differ mainly in size, color and, not so significantly, in taste. Some species reach 30 cm, but mostly smaller shrimp are found.
Note that lobsters, lobsters, etc. also belong to crustaceans, but are not shrimp.
Black Sea (Baltic) shrimp
Atlantic (northern) shrimp, or chilim
Tiger shrimp
king prawn
The history of the appearance of shrimp in nutrition
The shrimp that we see most often – pink and bright – become so only as a result of heat treatment. In fact, all shrimp have a protective brown-brown color to match the color of the sandy bottom and silt. During the day, shrimp burrow and hide from birds and fish, and feed at night.
Shrimps have been known as food for a very long time, in ancient Greece they were a common dish. They were fried and baked, even then shrimp were considered a delicacy.
Common as a shrimp dish in Germany, the Netherlands and Belgium. The first two countries account for 80% of all shrimp consumption. Every year, the volume of catch in the wild is reduced, shrimp farms are developing. At the moment, about 25% of wild shrimp are sold.
In Judaism, eating shrimp is forbidden, but in Islam there is disagreement on this.
Composition and calorie content of shrimp
This is a low-calorie product, considered an excellent dietary meat. Shrimp are high in protein and low in fat. High concentration of iodine, vitamins and fatty acids.
| Calorie content per 100 g of tiger shrimp | 89 kcal |
| Proteins | 19,2 g |
| Fats | 0,6 g |
| Carbohydrates | 0 g |
The benefits of shrimp
Shrimps, like other seafood, are rich in proteins, calcium and iodine. Despite the low calorie content, there is a lot of cholesterol in shrimp, but in small quantities it is necessary for the body. Also, these crustaceans have a lot of omega acids, which have a positive effect on blood vessels, making them more elastic. Their reasonable use can be a good prevention of diseases of the heart and blood vessels.
Shrimps are suitable for dietary and sports nutrition, they are well digested and serve as a material for building their own proteins.
There are many trace elements in shrimp: zinc, sulfur, calcium, iodine, etc. Zinc improves the condition of the skin, hair and nails; sulfur regulates the sebaceous and sweat glands. Iodine is essential for the synthesis of thyroid hormones. There are a lot of fat-soluble vitamins in shrimp: K, A, E, D.
Shrimp get astaxanthin from green algae, which is considered an antioxidant. This substance protects cells from the harmful effects of free radicals, and also reduces the level of chronic inflammation. Thus, the risk of developing cancer is reduced.
Shrimp harm
Marine life can accumulate heavy metals, so you should keep an eye on where you buy shrimp.
– The main danger is low-quality products, therefore, when purchasing shrimp in a store, you should pay attention to the appearance and shelf life of mollusks. Eating stale shrimp can lead to serious poisoning. Preference should be given to boiled shrimp; it is best to refuse the use of shrimp fried in a large amount of oil. Also, you should not abuse shrimp, since their unlimited consumption can lead to an increase in cholesterol levels in the body and contribute to the development of atherosclerosis, warns Gastroenterologist Yulia Lerner.
Some people are allergic to seafood and shrimp in particular. Allergic reactions are manifested by severe itching, rash, nausea, vomiting and diarrhea. Therefore, allergy sufferers are not recommended to eat shrimp, especially overeating – it can be dangerous.
The use of shrimp in cooking
Most often, shrimp are sold in shell. Boiled-frozen is enough to scald with boiling water, raw must first be thawed and quickly boiled or fried. It is important not to overdo it, otherwise the meat will become “rubber”. The shell is easier to remove from the finished shrimp.
In large shrimp, it is better to remove the intestinal vein that runs along the top of the back – it can spoil the taste.
Pasta with shrimps in creamy sauce
Gourmet dinner or hearty lunch. Any shrimp of your choice will do.
| Shrimps (thawed and peeled) | 300 g |
| Pasta broad or spaghetti | 300 g |
| Onions | 1 piece. |
| Garlic | 3 denticles |
| Bulgarian pepper | 1 piece. |
| Tomato | 1 piece. |
| Olive oil | 2 Art. spoons |
| Cream (above 20%) | 100 ml |
| Hard cheese | 50 g |
| Salt pepper | to taste |
In a deep frying pan or saucepan, heat the oil, fry the chopped onion and garlic. Add the tomato, peeled and finely chopped. Fry until soft.
Pour 2 cups of water, add spices, put pasta (dry) and cook over low heat for 10 minutes. Add cream, simmer another 5 minutes. Lastly, add raw peeled shrimp and simmer for 7 minutes. Sprinkle with finely grated cheese before serving.
Salad with shrimp
Light exotic salad. Medium-sized shrimp are more suitable
| Shrimps | 150 g |
| Avocado | 1 piece. |
| Cherry tomatoes | 12 piece. |
| Salad leaves | half a bundle |
| Garlic | 2 denticles |
| Olive oil | 3 Art. spoons |
| Salt, pepper, lemon juice | to taste |
Boil the shrimp, remove the shell. Wash vegetables and fruits.
Tear the lettuce leaves with your hands and place in a bowl. Cherry cut in half. Remove the skin from the avocado and cut into cubes. Add cooled shrimp to bowl and stir.
Prepare dressing – mix salt, pepper, oil and 3 tablespoons of lemon juice. Add crushed garlic. Drizzle dressing over salad and toss gently before serving.
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How to select and store shrimp
Most often, shrimp are sold frozen, as they quickly deteriorate. Boiled-frozen shrimp do not need to be cooked, just thawed. Raw must be thermally processed.
Frozen shrimp are covered with a protective ice glaze – this is a normal practice that is used to maintain juiciness and presentation. But glaze should not be more than 7% by weight of the finished product. Choose packages where the glaze covers each shrimp separately, and the crustaceans do not stick together. Otherwise, this may indicate that the product has been re-frozen or kept warm.
Pay attention to the packaging – the type, location of the catch, as well as the size of the shrimp should be indicated. The latter is usually indicated by numbers, for example, 100/120. The code indicates the number of shrimp in the package – the more there are, the smaller the shrimp are offered for purchase. It is worth comparing the sizes of only one type.
Good shrimp have a uniform color, a light “head” and whole bellies. Usually boiled and frozen shrimp are pink in color, while fresh ones are various shades of gray and brown.
Frozen crustaceans are stored for up to four months, the taste deteriorates with longer storage. After defrosting, shrimp should be stored in the refrigerator and consumed within two days.
Popular questions and answers
How many shrimp can you eat per day?
What happens if you eat shrimp often?
During the acute phase of diseases of the gastrointestinal tract (cholecystitis, pancreatitis, gastritis, gastroduodenitis), as well as during an exacerbation of gout, shrimp should be excluded from the diet, as they will provoke an exacerbation of these diseases.
Can pregnant and lactating women eat shrimp?
However, shrimp should be consumed with caution, as during pregnancy, serious hormonal changes occur in the body, and allergies can develop to any type of food, says Julia Lerner.