Shrimp is a shellfish that is in the crustacean family. It is either caught wild by net trawling or can be raised in aquaculture farms. The tail meat of shrimp is eaten and can be boiled, steamed, grilled, fried, baked or broiled. It can be prepared as a main course or as an ingredient in chowders and soups, salads, appetizers and sushi. It is widely available throughout the United States as fresh or frozen shrimp.
Contents
Per 100g serving--approximately 3 1/2 oz.--shrimp provides 106 calories with only 16 calories from fat. The same serving size also has around 20g of protein, around 2g of fat and 1g of carbohydrates. Shrimp delivers vitamins D and B12 and also contains minerals, including phosphorus, copper and especially selenium.
Benefits
Shrimp is an excellent source of protein. Shrimp also provides omega-3 fatty acids that help reduce the risks of heart disease by reducing triglyceride levels in the bloodstream. Shrimp also contains selenium, essential for proper thyroid and immune system function.
Misconceptions
Shrimp has a reputation of raising cholesterol levels. However, it has been determined that eating shrimp increases HDL cholesterol, the "good" cholesterol. Also, shrimp decreases LDL or "bad" cholesterol levels, helping to reduce the risk of heart disease.
Concerns
Some people are allergic to shellfish, including shrimp. Avoiding eating shrimp is the best approach to preventing allergic reactions. It is important to read food labels to ensure that allergens are not part of the ingredient list. Reactions can include, rashes and itching, swelling of the mouth, face and throat, congestion and difficulty breathing. Severe reactions can be life-threatening and require medical attention.
Safe Handling
Shrimp spoils easily. Raw shrimp should be kept frozen or refrigerated until ready to be used. Raw shrimp should smell fresh without any fishy or off odors. Prepared shrimp dishes should be eaten or refrigerated immediately after preparation.
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