Introduction

Shrimp position in the international market is due the fact that this small crustacean is somehow different from other seafood, because their flesh has no spines and bones. Another reason is its popularity, the wide distribution it has, since after frozen can be easily transported anywhere in the world, but especially because unlike fish, cooking is easy and quick. Boiled, steamed, stir-fry or microwave, shrimp are ready for a multitude of uses and preparations.

From a nutritional standpoint, the shrimp are a special food. Recent research has shown that cholesterol levels in many seafood, including shrimp, are significantly lower than previously thought. In average 100 g shrimp contains approximately 100 mg cholesterol; about a third of cholesterol in a hen's egg.

The nutritional value of shrimp varies with food, geographic location, species and age, and it is just like any other animal protein. In general, the shrimp are rich in protein and low in calories. Service 100 g contains about 20 g of protein and 90 to 100 calories.

Shrimps also have a low fat content, with a range close to 0.5 to 1 g per 100 g.

Fat shrimp are mostly polyunsaturated contain moderate amounts of Omega-3 fatty acid, a highly sought therapeutic component and found almost exclusively in seafood. Finally, like other seafood, shrimp is a good source of calcium and phosphorus.