.5 kg / 1 lb raw shrimp

Shrimp are decapod crustaceans belonging to the suborder Natantia, found in marine and brackish waters worldwide. Raw shrimp (uncooked) are translucent or gray in color with a firm, slightly rubbery texture and mild, briny oceanic flavor. Common culinary species include white shrimp (Litopenaeus vannamei), tiger shrimp (Penaeus monodon), and cold-water pink shrimp. Shrimp are classified by size, typically ranging from small "salad shrimp" (70+ per pound) to jumbo varieties (under 15 per pound). Raw shrimp develop their characteristic pink or white color only when cooked, as heat denatures proteins and reveals astaxanthin pigments.

Raw shrimp are fundamentally a blank canvas ingredient used across global cuisines—from Asian stir-fries and ceviches to European risottos and Mediterranean preparations. They cook rapidly (2-5 minutes depending on size), making them ideal for quick weeknight meals. Raw shrimp are commonly poached, grilled, sautéed, steamed, or served raw in ceviches and tartares when extremely fresh. They pair well with garlic, citrus, soy sauce, chili, tomatoes, and aromatic vegetables. Proper handling is critical: raw shrimp should be kept on ice or refrigerated until minutes before cooking to prevent bacterial growth and maintain quality.