Shrimp is the most popular seafood in the world, next to fish. The firm, translucent, flesh of raw shrimp is low in calories and saturated fat that makes it a healthier alternative to meat proteins. Shrimp comes in a wide range of colors and size depending upon the variety. It can be pink, gray, brownish or yellowish. Once cooked, the flesh of these crustaceans becomes opaque and orange in color. Fresh and frozen shrimp is available throughout the year.

Variety: There are numerous varieties of shrimp, but the most commonly available type is the deep-water which is also referred to as the pink shrimp. It is three to four inches in length and reddish-pink in color. Giant tiger prawns are also becoming popular worldwide. These large shrimp measures six to twelve inches in length, are one of the most widely consumed types, it is available on the menu of most seafood restaurant in many countries of Asia.

Nutrient Content: Shrimp is an excellent source of protein and selenium. It is also a very good source of vitamin D, vitamin B12 and a good source of iron, phosphorus, omega-3 fatty acids, niacin, zinc, copper and magnesium.

Health Benefits

• Shrimp is an excellent source of selenium, this neutralizes the injurious effects if free radicals which is the main cause of cancer and other degenerative diseases.
• Shrimp has low-fat and low-calorie protein, a four ounce serving of shrimp supplies 23.7 grams of protein for a mere 112 calories and less than a gram of fat.
• Shrimp is a very good source of vitamin D. This vitamin regulates the absorption of calcium and phosphorus, which is essential for strong teeth and bones.
• Shrimp has anti-inflammatory qualities that can help reduce gum swelling.
• Shrimp is a good source of vitamin B12. This vitamin is important for the proper brain function and essential for the formation and maturation of blood cells.
• Shrimp is also a good source of omega-3 fatty acids which reduce the risk of cardiovascular problems because it reduces cholesterol in the blood.
• Omega-3 fatty acids can also ease the symptoms of premenstrual syndrome, avoid blood clots, prevent the development of rheumatoid arthritis, slows the growth of cancerous tumors, and helps prevent Alzheimer's disease.

Buying and Storage tips:

• Fresh shrimp should have firm body that is still attached to their shells. They should be free of black spots on their shell since this indicates that the flesh has begun to break down.
• If you have the option, purchase displayed shrimp as opposed to those that are prepackaged. The reason for this is you can smell displayed fish because smell is a good indicator of freshness; good quality shrimp have a slightly saltwater smell.
• When storing any type of seafood, including shrimp, it is important to keep it cold since seafood is very sensitive to temperature. Therefore, after purchasing shrimp or other seafood, make sure to return it to a refrigerator as soon as possible. Fresh shrimp can last for 1 to 2 days.
• You can extend the shelf life of shrimp by freezing it. To do so, wrap it well in plastic and place it in the coldest part of the freezer where it will keep for about one month. To defrost shrimp place it in a bowl of cold water or in the refrigerator. Do not thaw the shrimp at room temperature or in a microwave since this can lead to a loss of moisture and nutrients.