shrimp or prawns
Excellent source of lean protein and selenium; also rich in iodine, phosphorus, and B vitamins while being low in calories and fat.
About
Shrimp and prawns are decapod crustaceans belonging to the order Decapoda, with shrimp (family Caridea) and prawns (family Penaeidae) being distinct though often used interchangeably in culinary contexts. These marine or freshwater invertebrates have elongated bodies covered by an exoskeleton, ten walking legs (including two pairs of chelipeds in prawns), and a fan-shaped tail. Prawns are typically larger than shrimp, with more prominent claws and a more angular body profile, while shrimp are smaller and more delicate. Both have a subtle, slightly sweet flavor with a firm, translucent texture when raw that becomes opaque white or pink upon cooking. Common varieties include white shrimp, tiger prawns, jumbo shrimp, and coldwater shrimp, each with subtle flavor and texture variations.
Culinary Uses
Shrimp and prawns are versatile proteins used across global cuisines, featured in stir-fries, curries, seafood pasta, ceviches, and grilled preparations. They are particularly central to Asian, Mediterranean, and Latin American cooking, where they are valued for their quick cooking time and ability to absorb flavors. Commonly prepared by sautéing, grilling, boiling, or steaming, they pair well with garlic, citrus, chili, and aromatic herbs. Their sweet briny flavor complements both delicate and bold seasonings, making them suitable for light preparations or rich sauces.