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Shrimp are small crustaceans that have ten legs and long antennae. They spawn in deep offshore waters, but young shrimp swim into shallow waters where they develop into adults. Their habitats range from Alaska to South America, Taiwan to Australia. With their firm yet succulent pale-pink flesh, shrimp are the most popular seafood around the world. They provide the basis for an enormous fishery and a growing shrimp-farming business.
Shrimp can be sold raw with heads and shells intact; raw with shells on and heads removed; raw and peeled; or peeled, cooked, and deveined. They are sold by the “count,” which is the number of shrimp per pound (454g). Shrimp can be frozen individually (called IQF), or in blocks. Most shrimp sold in U.S. supermarkets and fish markets have been frozen and thawed. Shrimp are also available canned.
There are thousands of varieties of shrimp, but those we eat fit into two categories.
Warm-water shrimp
These tend to be medium to large in size. Types include white shrimp, pink shrimp, and brown shrimp—all of which have pink meat when cooked. Rock shrimp have sweet meat within shells that are difficult to peel. Freshwater shrimp (or Malaysian prawns) come from lakes and river deltas in Asia and can grow to weigh nearly a pound (454g).
Cold-water shrimp
These tend to be smaller, but have firmer, sweeter meat. Pacific ocean pink and Atlantic Northern pink shrimp are usually machine-peeled, cooked, and served as shrimp meat. Spot, sidestrip, and coon shrimp live in North Atlantic waters and are usually sold fresh.
Wash shrimp and pat dry with a paper towel.
Shrimp can be cooked with heads and shells on, or peeled. Cooking shrimp in their shells seals in flavor and juices, but then they must be peeled by diners at the table, a messy job you may want to avoid. If you prefer to cook them peeled, twist off the heads, then, running your finger along the abdomen, lift off the shells.
Shrimp have edible sand veins, actually digestive sacs, that run along their backs. Most smaller shrimp are only peeled, but larger shrimp look more attractive deveined. If you wish to devein a peeled shrimp, run a sharp knife along the vein, then rinse under cold eater to remove the vein and any grit. To devein a shrimp with the shell on, cut through the shell along the vein, then lift the vein out with a toothpick.
Brining shrimp removes excess water and gives shrimp a crunchy texture. To brine shrimp, dissolve salt and sugar in hot water. Add a tray of ice cubes and stir. Place shrimp in the cold solution and soak 30 minutes for peeled shrimp, or 60 minutes for shrimp with shells on.
Shrimp cook very quickly and toughen with heat. The secret to successful shrimp cookery is to not overcook them. Cook shrimp at the last minute and serve them hot.
Pan frying
Rinse shrimp and pat dry with paper towels. Heat a frying pan until hot and add oil. Add shrimp, making sure they are not crowded in the pan, and fry, turning occasionally, for 4 to 8 minutes, depending on size. Shrimp are done when they are opaque in the center.
Deep frying
Pour oil into a wok or deep fryer; it should be at least 1 1/2 inches (about 3.8cm) deep, and the cooker should be less than half full of oil. Heat oil to 375°F (190°C), using a thermometer to monitor temperature. Dip peeled shrimp in batter, drain, then slip them into hot oil. Cook until brown, 2 to 3 minutes.
Simmering
Pour enough cooking liquid (water or broth and herbs and spices) in pan to cover shrimp. Bring to a boil, add shrimp, and reduce heat. Simmer until shrimp are opaque in the center, 3 to 6 minutes, depending on size and whether or not they have been peeled.
Grilling
If shrimp are small, string them on a skewer, then place them 4 inches (about 10cm) above prepared hot coals or fire. Cook until opaque and moist on the inside, 3 to 4 minutes.
Broiling
Place aluminum foil on a baking pan and spread shrimp on top. Place 4 inches (about 10cm) from the heat and broil 2 minutes on each side.
Shrimp, 3 oz. (85g) (cooked, moist heat)
Calories: 84
Protein: 17.7g
Carbohydrate: 0.0g
Total Fat: 0.92g
Fiber: 0.0g
*Excellent source of: Selenium (33.7mcg), and Vitamin B12 (1.3mcg)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.
When cooked (moist heat), shrimp (mixed species) provides 0.327 grams of omega-3 fatty acids, derived from EPA (0.171g), DHA (0.144g), and ALA (0.012g), per 100 grams of shrimp (mixed species).
Health benefits
and concerns for fish and seafood
Many health benefits and concerns associated with this food are applicable to other fish and
seafood. Read about health benefits and
concerns for fish and seafood for a full description.
Copyright © 2002 Healthnotes, Inc. All rights reserved. www.healthnotes.com
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The information presented in Foodnotes is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2003.