|Latin Name||:||Parapenaus longirostris|
|Market Size||:||Frozen & Processed|
Shrimp have high levels of omega-3 fatty acids and low levels of mercury. Usually shrimp is sold whole, though sometimes only the meat of shrimp is marketed. As with other seafood, shrimp is high in calcium, iodine and protein but low in food energy.
Each type or species of shrimp have their own characteristics with flavor, texture. Shrimp should always be cooked quickly in order to preserve their sweet, delicate flavors. They can be boiled, steamed, grilled, sautéed, baked, or deep-fried. They can also be cooked with or without the shell, with the vein or deveined.