uncooked shrimps

Shrimp are decapod crustaceans belonging to the suborder Natantia, characterized by their elongated, translucent bodies, curved tails, and ten legs. Raw or uncooked shrimp display a gray or grayish-green coloration and firm, translucent flesh that becomes opaque and takes on a pale pink to white hue upon cooking. The most commercially available species include white shrimp (Litopenaeus vannamei), black tiger shrimp (Penaeus monodon), and pink shrimp (Farfantepenaeus duorarum). Flavor is delicate and subtly sweet, with a firm, slightly springy texture. Size classifications range from jumbo (fewer than 10 per pound) to tiny salad shrimp (70+ per pound). Uncooked shrimp, sometimes called "green" shrimp in the trade, possess a faint oceanic aroma and must be handled with care to prevent bacterial growth and spoilage.

Raw shrimp serve as the foundation for numerous culinary preparations across global cuisines. In Latin American cuisine, they are essential for ceviches, where acid from citrus juice firms the flesh without heat. Asian cuisines employ raw shrimp in sashimi, sushi, and spring rolls, exploiting their delicate sweetness. Most commonly, uncooked shrimp are quickly boiled, grilled, sautéed, or steamed until just opaque, yielding tender, flavorful results. They pair excellently with garlic, lemon, white wine, butter, and chili. Quick cooking methods (2-4 minutes) prevent toughness; overcooking renders shrimp rubbery. Shrimp are versatile in cold applications (salads, cocktails) and hot preparations (stir-fries, pasta, risotto).