b: 1/3 ib. shrimp
Shrimp is an excellent source of lean protein and selenium, while being low in calories and fat. It also contains beneficial omega-3 fatty acids and B vitamins.
About
Shrimp are decapod crustaceans belonging to the infraorder Caridea, found in marine and freshwater environments worldwide. They are characterized by their elongated bodies, ten walking legs (the first pair bearing claws in some species), and a curved abdomen terminating in a fan-shaped tail. Shrimp vary considerably in size, from tiny species of a few millimeters to large varieties reaching 12 inches or more in length. The flesh is tender, delicate, and slightly sweet, with a firm texture when properly cooked. Common culinary varieties include white shrimp (Litopenaeus setiferus), black tiger shrimp (Penaeus monodon), and pink shrimp (Farfantepenaeus duorarum), each with subtle flavor and texture differences.
Culinary Uses
Shrimp is one of the most versatile and widely consumed seafood proteins globally. It is prepared through sautéing, grilling, boiling, steaming, frying, and raw preparations (as in ceviche or sashimi). Common preparations include shrimp scampi, kung pao shrimp, garlic butter shrimp, shrimp tempura, and paella. The delicate flavor pairs well with citrus, garlic, chili, butter, and light sauces. Shrimp cooks quickly—typically requiring only 2-3 minutes per side—making it ideal for weeknight meals. It is a staple in Asian, Mediterranean, and American cuisines.