and 4 ounces shrimp
Shrimp is an excellent source of lean protein and selenium, with minimal fat and calories (approximately 100 calories and 20 grams of protein per 3-ounce serving). It also provides vitamin B12, phosphorus, and astaxanthin, a potent antioxidant responsible for its pink color when cooked.
About
Shrimp are small, decapod crustaceans belonging to the suborder Dendrobranchiata and family Penaeidae (among other families), found in marine and freshwater environments worldwide. They are characterized by a slender, curved body with a hard exoskeleton, ten jointed legs (including two pairs of antennae), and a muscular abdomen that tapers to a fan-shaped tail (telson). The flesh is lean, delicate, and sweet, with a firm texture when properly cooked. Shrimp range in size from tiny specimens (salad shrimp, 50+ per pound) to jumbo varieties (16-20 per pound or fewer), and in color from translucent gray to pink, red, and brown, depending on species and cooking method. Common varieties include white shrimp, pink shrimp, brown shrimp, and tiger shrimp, each with distinct flavor profiles and culinary applications.
Culinary Uses
Shrimp is one of the most versatile seafood ingredients, featured prominently in cuisines from Asia, Europe, the Americas, and beyond. It is grilled, sautéed, boiled, steamed, fried, and added to soups, stews, stir-fries, pastas, risottos, and rice dishes. In Asian cuisines, shrimp appears in curries, broths, and as a filling for dumplings and spring rolls. Mediterranean cooking employs shrimp in garlic-forward preparations, paellas, and seafood pasta sauces. The ingredient cooks quickly—typically 2–4 minutes depending on size—and pairs well with garlic, lemon, chili, ginger, soy sauce, and butter. Care must be taken not to overcook, as shrimp becomes tough and rubbery when exposed to heat for too long.