medium shrimp, peeled
Peeled medium shrimp are an excellent source of lean protein (approximately 20 grams per 3-ounce serving), selenium, and B vitamins, while being low in fat and calories. They also contain astaxanthin, a carotenoid antioxidant responsible for their characteristic pink color when cooked.
About
Shrimp (Decapoda order, family Caridea) are small crustaceans commonly harvested from oceans and freshwater environments worldwide. Medium shrimp typically weigh 0.5–0.75 ounces (14–21 grams) per individual and are among the most versatile sizes in culinary applications. When peeled, the exoskeleton and digestive tract have been removed, leaving only the translucent to opaque muscle tissue. The flesh is mild, slightly sweet, and delicate in flavor, with a firm yet tender texture that becomes opaque white when cooked. Shrimp are available wild-caught or farmed, with variations in flavor and texture depending on origin and species.
Culinary Uses
Medium peeled shrimp are extensively used across global cuisines—from Asian stir-fries and curries to European preparations and North American seafood pasta and ceviches. Their neutral flavor allows them to absorb seasoning readily, making them suitable for both quick sautéing and slow-cooking in broths. Peeled shrimp require minimal preparation, reducing kitchen time and waste. They pair well with garlic, chili, citrus, coconut milk, and white wine. Common applications include shrimp scampi, pad Thai, paella, gumbo, and seafood salads. Quick cooking methods—sautéing, steaming, or boiling for 2–3 minutes—prevent toughness and maintain tender texture.