kilo small shrimps

SeafoodSeasonality varies by geographic region and species; Atlantic shrimps peak in autumn and winter months, while warm-water varieties are often available year-round in tropical regions. Farmed small shrimps are increasingly available year-round in most markets.

Small shrimps are an excellent source of lean protein, selenium, and vitamin B12, while remaining low in calories and fat. They contain beneficial omega-3 fatty acids and astaxanthin, a potent antioxidant responsible for their pink coloration when cooked.

About

Small shrimps, scientifically classified within the order Decapoda and family Caridea, are diminutive crustaceans typically measuring 1-2 inches (2.5-5 cm) in length. These creatures are found in coastal waters, estuaries, and freshwater environments across the globe, with significant commercial populations in Southeast Asia, the Mediterranean, and the Atlantic. Small shrimps are characterized by their translucent body, segmented tail (telson), and delicate sweet flavor. When raw, they display a grayish or greenish hue, transitioning to pink or reddish tones upon cooking due to carotenoid pigment exposure. Their diminutive size makes them ideal for whole consumption, including the edible shell and head, though they are often peeled depending on regional preparation traditions.

Culinary Uses

Small shrimps are prized throughout global cuisines for their tender flesh, rapid cooking time, and versatility. In Mediterranean and Spanish cooking, they are commonly sautéed whole with garlic and olive oil (gambas al ajillo) or added to seafood paellas. Asian cuisines utilize them extensively in stir-fries, curries, dim sum preparations, and as constituents of shrimp pastes and fermented condiments. Southeast Asian cuisines feature them in fresh spring rolls, salads (such as Thai shrimp salad), and soups. Small shrimps cook rapidly—often requiring only 2-3 minutes—and pair well with garlic, chili, lemon, soy sauce, and aromatic herbs. Their size makes them particularly suitable for appetizers, appetizer platters, and seafood preparations where whole presentation is desired.

Forms & Preparations

Whole, fresh — Uncooked with head and shell intact; used in Mediterranean sautés and Asian stir-fries; requires minimal preparation.
Whole, frozen — Flash-frozen at peak freshness; thaw before cooking or use directly in high-heat applications; maintains quality comparable to fresh when properly stored.
Peeled and deveined — Tail meat only, with intestinal tract removed; prepared for rapid cooking in curries, pasta, and composed dishes where presentation of whole form is unnecessary.
Dried — Sun-dried or kiln-dried small shrimps (sometimes called shrimp jerky); rehydrated or ground into powder for broths, stocks, and fermented condiments in Asian cuisines.
Shrimp paste (belacan, kapi, mam tom) — Fermented preparation of minced small shrimps with salt; concentrated umami flavor used as seasoning agent in Southeast Asian cooking; requires tempering in hot oil before use.