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Ingredient Spotlight: Shrimp

Cooking shrimp may seem a little daunting or scary at first.  They can be delicate to handle – temperature wise, overcooking can happen pretty quickly, and lets face: shrimp is not the cheapest source of protein.  Yet, once you become familiar with it, a shrimp dish becomes easy to execute (not to mention tasty).  Most shrimp dishes come together quickly and shrimp adapts itself quite easily to a variety of spices and sauces.  It is no surprise that shrimp is a go-to protein in many countries.

Humans have been consuming shrimp for a long time.  Books depicting the consumption of shrimp date back to the 4th century (while China may have started consuming it as far back as the seventh century) however humans may have been consuming them since the prehistoric times.  Given that the Ancient Greeks and Romans fried, roasted, and wrapped them in fig leaves, preparation of this tasty seafood is nothing new.   

Nutritional Properties

Shrimp is rich in:

  • Selenium (48% RDI)
  • B12 (21% RDI)
  • Iron (15% RDI)
  • Magnesium (7%RDI)

Benefits of Consuming Shrimp

One serving size of shrimp (3 oz.) provides about 20 grams of protein.  It is a wonderful source of iodine, a mineral needed for proper thyroid and cognitive function.  Shrimp also contains choline, which is helpful for brain health and nerve function.

How to Use Shrimp

– Progress, Not Perfection –

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