uncooked shrimp
Excellent source of lean protein and selenium; rich in astaxanthin (a carotenoid antioxidant that gives cooked shrimp their pink color) and contains omega-3 fatty acids, particularly EPA and DHA.
About
Shrimp are decapod crustaceans belonging to the infraorder Caridea, native to marine and freshwater environments worldwide. Uncooked shrimp, also called raw or green shrimp, are characterized by their translucent, grayish-blue shells (exoskeletons) that turn opaque and pink only upon cooking through heat denaturation of proteins. The flesh is mild, slightly sweet, and delicate in texture, with a firm consistency when fresh. Shrimp range in size from small salad shrimp (60+ per pound) to large jumbo prawns (under 15 per pound), and the most commonly consumed species include white shrimp (Litopenaeus vannamei), pink shrimp, and black tiger shrimp. Quality raw shrimp should have a fresh ocean smell, firm texture, and no visible discoloration or dark spots.
Culinary Uses
Uncooked shrimp are versatile proteins used across global cuisines, particularly in Asian, Latin American, Mediterranean, and Caribbean cooking. Raw shrimp are prepared by peeling, deveining, and rinsing before use in dishes such as ceviche (marinated in citrus), sushi and sashimi, stir-fries, curries, pasta, and grilled preparations. The shrimp are typically cooked briefly (2-5 minutes depending on size) until they turn pink and opaque; overcooking results in tough, rubbery texture. Shrimp absorb flavors readily, making them ideal for marinades and spice-forward dishes. They pair well with garlic, ginger, chili, citrus, butter, and aromatic herbs.