Shrimp are high in protein, low in fat, and rich in unsaturated fatty acids. They are also a good source of various nutrients like phosphorus, iron, and histidine. Regular consumption can be beneficial for brain health. Shrimp sold on the market include live shrimp, fresh-chilled shrimp, frozen peeled shrimp, dried shrimp, and shrimp paste. Which one is the most nutritious? And what are the best and safest ways to prepare them? Let's take a look at the information below.
Live Shrimp: Best Blanched for Freshness. Common types of live shrimp include green shrimp, river shrimp, grass shrimp, prawns, giant tiger shrimp, white shrimp, and others. Their meat is firm and springy with a sweet, fresh flavor, and blanching is the best way to preserve this delicate taste. For blanching, heat oil in a wok, stir-fry scallions and ginger until fragrant, add a splash of baijiu (Chinese liquor), then add water and bring to a boil. Next, add the shrimp that have been trimmed (deveined and whiskers removed). Once cooked, plunge the shrimp into ice water. This will make them exceptionally crisp and tender when eaten.
When buying live shrimp, choose ones that are lively and jumping. Do not buy any that smell off, have lost their heads, or have shells that are naturally falling off. Avoid shrimp that have been dead for too long without proper refrigeration, as after death, bacteria rapidly break down histidine (the component that makes shrimp delicious), producing toxic and allergenic histamine, which can easily lead to food poisoning. When blanching, be sure to cook them thoroughly to kill any harmful bacteria and ensure safety. If you cannot finish them all at once, freeze them immediately.
Fresh-Chilled Shrimp: Boil Longer in Salted Water. Fish and seafood like shrimp can contain bacteria that are resistant to low temperatures; these bacteria continue to multiply even during refrigerated storage. The protein in fresh-chilled shrimp has already partially denatured, so its texture and safety are not on par with live shrimp. It is best to boil them for a longer time in salted water with scallions and ginger. Eating them with a dipping sauce of garlic, ginger-vinegar, or wasabi can help reduce the formation of harmful histamine. Braising or grilling are also good cooking methods.
Frozen Shrimp: Great for Braising and Stir-frying. During the processes of frozen storage and thawing, the juices in shrimp can easily be lost, making their flavor and texture inferior to fresh shrimp. Long-term storage also makes them more susceptible to bacterial growth, so frozen shrimp are better suited for more robust cooking methods like braising or stir-frying. Peeled frozen shrimp have a crisp and tender texture and can be stir-fried with ingredients like peas, cucumbers, or asparagus. They can also be used in dishes like Cashew Shrimp or Longjing Shrimp. To thaw frozen shrimp, you can place them in the refrigerator with a little salt or baijiu, or use a microwave. However, avoid refreezing, as this not only diminishes flavor and nutrients but also makes the shrimp spoil more easily.
When buying frozen shrimp or peeled shrimp, choose those with a production date that is more recent. For shrimp that are blue or white, it's best to select those with an even layer of ice on the surface. Red shrimp may have been dead for a long time (except for those that were cooked before freezing or Argentine red shrimp). Avoid buying shrimp that are overly large, brightly colored, or have excessively thick ice blocks.
Dried Shrimp: A Natural Flavor Enhancer. Dried shrimp are made from sun-dried small sea shrimp and are rich in calcium and astaxanthin. However, the calcium in dried shrimp is not easily absorbed, so they are not a top choice for calcium supplementation. They are, however, a natural flavor enhancer and a versatile ingredient that can be used to add umami to soups or paired with ingredients like winter melon, bok choy, and soy products. Before eating, rinse them twice in water to remove impurities, excess salt, and soluble nitrosamine carcinogens. When buying dried shrimp, avoid those that are too white or too red. The best choice is a natural color, a mild fishy smell, dryness, and not being overly salty. Dried shrimp that have turned red or have a pungent odor should be discarded without hesitation.
Shrimp Paste: Nutritious but High in Salt. Shrimp paste is a paste-like food made from small shrimp like krill that are salted, pounded, and fermented. During fermentation, protein breaks down into amino acids, making it more delicious and easier to absorb. Calcium is converted into free calcium that is easily absorbed by the body, and it also contains more polyunsaturated acids after hydrolysis. Shrimp paste can be used with any dish: eggs, tofu, meat, and various vegetables. Because shrimp paste is high in salt, use it sparingly when seasoning and do not add more salt.
In addition, although shrimp is suitable for most people, those with a weak constitution or sensitive stomachs should not eat too much. People with gout, high uric acid, or hyperthyroidism should not eat shrimp. Spoiled seafood like fish and shrimp are more toxic than other spoiled foods. Once you find any spoiled, do not hesitate to throw them away.