If youre a fan of shrimp, youve got plenty of company. The small crustacean has a long body and is typically collected for food. The average American eats about 4 pounds of the stuff every year. Thats more than any other seafood.
Ranging in size from small to jumbo, shrimp are typically 1 to 3 inches long. The crustaceans come from warm and cold waters around the world. The pink cold-water ones come cooked and peeled. Warm-water shrimp, in white, brown, or pink, are available cooked or raw.
Around 90% of the shrimp you eat come from a farm. Theyre raised in ponds on a controlled diet.
Fishermen catch wild shrimp in coastal waters. These shrimp make up about 10% of what we eat in the U. S.
Shrimp are packed with nutrients and low in calories, making them a great protein source. Photo credit: iStock/Getty s.
The term “shrimp” includes many species of similar-looking shellfish. Cold-water shrimp are small and harvested in the oceans in the northwest and northeast regions of the U. S. and Canada. Â.
Warm-water shrimp are harvested in tropical areas and are usually farmed. More than 90% of the shrimp consumed in the U. S. are from farms. Â Most of the seafood eaten in the U. S. is imported from other countries, such as China, India, Thailand, and Vietnam.
Shrimp are mostly made up of protein and water. On average, 100 grams of cooked shrimp has:
In order to lose weight, shrimp are a great choice because they are low in carbs and calories and high in nutrients.
But be careful how you cook it. Shrimp that is cooked in a deep fryer or mixed with a creamy sauce tips the scales in the wrong direction.
The antioxidants in shrimp are good for your health. These substances can protect your cells against damage. Studies suggest that the antioxidant astaxanthin helps prevent wrinkles and lessens sun damage.
Shrimp also has plenty of selenium. Some research shows that this mineral may help stop some types of cancer, but not enough research has been done to say for sure.
The FDA says pregnant women and young children should avoid raw seafood. Their weaker immune systems put them more at risk for foodborne illnesses.
Vibriosis. Vibrio (or Vibrio vulnificus) is a marine bacteria found in sea creatures. It makes humans sick with an illness called vibriosis. You can get infected with this germ by eating raw or uncooked seafood. But you can also get an infection if you touch raw or undercooked seafood or its juices on a wound. Â.
If you have a mild case of vibriosis, you should feel better in three days. But 20% of people with vibrio infections die, sometimes within a few days of getting sick.
Researchers tested shrimp they bought at a fish market and found that 75% of them had vibrio bacteria. And 100 strains of vibrio â many resistant to antibiotics â have been found in farmed shrimp.
Cholera is an infection of the intestines that causes diarrhea. You can get it by drinking water or eating food thatâs contaminated with cholera bacteria. Itâs also occasionally spread when raw or undercooked shellfish are eaten. Â.
The Vibrio cholerae bacteria that cause cholera attach themselves to the shells of shrimp, crabs, and other shellfish. Cholera is rare in the U. S. , but itâs a major infection in many parts of the world.
Researchers found Vibrio cholerae non-O1% in about 13 percent of the samples they tested in a study of a major shrimp-producing area in Thailand. This germ has been associated with cases of gastroenteritis , or âstomach flu. â.
Parasites. Shrimp, like all living creatures, can have parasites. Foods like sashimi, sushi, and ceviche that are eaten raw or with only a little heat may contain these germs that need a host to live. This is why restaurants use commercially frozen seafood to prepare sashimi and sushi.
After reading these FDA rules, you should know how to store cold seafood that is sold raw and for how long:
If you must eat raw shrimp, make sure you get it from markets and restaurants that have a good reputation for being clean and safe. For the most part, though, organizations concerned with food safety recommend that you cook your seafood. Most seafood should be cooked to an internal temperature of 145 F (63 C). Â.
Raw seafood that has spoiled can have odors that are sour, rancid, or ammonia-like. Cooking makes these smells stronger. Donât eat raw or cooked seafood that has these odors. Â.
The Heating and Cooling Effects of Prawns on the Body
Prawns are a delicious type of shellfish that are enjoyed around the world But when it comes to your health, many people wonder – are prawns heating or cooling for the body? The effects of prawns on body temperature are more complex than you may think Keep reading for a complete guide on how prawns impact your body heat and overall health.
The Heating Nature of Prawns
In traditional Chinese medicine and Ayurveda, prawns are considered to have a heating effect on the body. There are a few reasons for this:
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High in protein and fat – Prawns are packed with protein and have a moderate fat content. It takes considerable energy to break down these macronutrients during digestion, which raises internal body heat
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Spicy flavor – Prawns have a naturally sweet, salty and slightly spicy flavor. Energizing spices like black pepper and chili peppers also have a warming effect.
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Strengthens digestion – Prawns are said to stoke the digestive fire (agni) and improve digestion. This boost in metabolic function generates additional internal heat.
So according to these ancient medicinal practices, the high protein, fat, and warming spices in prawns classify them as a heating food. Those who tend to run hot may want to limit prawn intake.
The Cooling Effects of Prawns
However, prawns also have some cooling properties:
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High in copper – Prawns are very high in the mineral copper, which has a cooling energetics in the body. Copper is known to calm pitta dosha, the fire element in Ayurveda.
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Low in fat – Although high in protein, prawns are relatively low in fat compared to many other protein sources like red meat. Their lighter nature makes them less thermogenic.
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High in zinc – Prawns are abundant in zinc, a mineral with known cooling abilities. Zinc is even used to treat inflammatory conditions like acne that involve excess heat.
So while prawns are considered a warming food, they have some cooling aspects as well. Those who run cold can benefit from the heating effects of prawns during winter.
The Nutritional Benefits of Prawns
Beyond heating and cooling impacts, prawns provide many beneficial nutrients:
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High in protein – Prawns contain over 20g of protein per 3 oz serving to support energy, muscle growth and fullness.
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Low in fat – With under 1g of fat per serving, prawns deliver protein with less fat than many other animal products.
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Rich in B vitamins – Prawns supply B12, B6, folate and more to benefit energy, brain function, and cell health.
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Packed with minerals – Prawns provide substantial amounts of zinc, copper, selenium and iodine for immunity, thyroid function and antioxidant activity.
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Contains antioxidants – Astaxanthin gives prawns their color and is a potent antioxidant that fights inflammation and oxidative stress.
This stellar nutritional profile makes prawns a healthy addition to a well-rounded diet when consumed in moderation. Let’s explore some of the top nutrients found in prawns.
Key Nutrients in Prawns
Here are some of the most abundant vitamins and minerals provided by prawns:
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Protein – For building and repairing tissues and muscle, supporting immunity and cellular functions.
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Vitamin B12 – Important for red blood cell formation, neurological function, and DNA production.
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Zinc – Supports immune health, growth and development, thyroid function, and digestion.
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Selenium – Has antioxidant effects to protect cells from damage and promotes thyroid health.
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Iodine – Crucial for thyroid hormone synthesis which regulates metabolism, growth and energy use.
Prawns also contain copper, phosphorus, niacin, vitamin E, iron and vitamin B6 in substantial amounts. Eating prawns supplies all these nutrients in one healthy package.
How Prawns Impact Body Temperature
Maintaining a consistent core body temperature around 98.6°F is vital for good health. The hypothalamus regulates temperature primarily through thermogenesis – the generation and dissipation of heat.
When warming foods like prawns are eaten, thermogenesis ramps up during digestion to break down nutrients. The hypothalamus senses the rise in heat and initiates cooling mechanisms like sweating and vasodilation.
Cooling foods like fruits and veggies have the opposite effect – requiring minimal energy for digestion and less internal heat production. But a food’s impact on temperature is small and temporary.
Those prone to feeling cold can benefit from prawns’ warming abilities during winter. But limit them in summer or if you tend to run hot. Moderation is key.
Tips for Enjoying Prawns
Here are some tips for cooking delicious prawns while balancing their heating nature:
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Enjoy prawns more in colder months when your body craves warming foods. Eat them less often in hot summer weather.
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Prepare prawns with cooling foods like cucumber, mint, yogurt and lime. This complements their flavor and offsets heating effects.
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If you run hot or have inflammatory issues, limit prawn intake and choose other protein sources. Have prawns only occasionally.
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Saute prawns in coconut oil instead of more warming oils. Coconut oil doesn’t generate heat during cooking or digestion.
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Steam, grill or boil prawns instead of frying. This cuts down on warming oils being used in preparation.
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Balance prawns with salads, vegetables and whole grains. Their fiber and water content help regulate body temperature.
The Verdict on Prawns’ Effects on Body Heat
When eaten as part of a varied, healthy diet, prawns provide protein, vitamins and minerals with relatively few calories. Those prone to chilliness can benefit from prawns’ warming thermal nature during cold weather. But overheating individuals may want to limit consumption.
Listen to your body’s needs and enjoy prawns according to your unique constitution. Overall, prawns offer wonderful health benefits when consumed sensibly as one component of a nutritious diet.
How to Prepare Shrimp
Shrimp is a versatile food that you can cook in several ways. Healthier methods include:
Unless you live near the coast, shrimp at your local grocery likely arent fresh. Theyll be frozen or previously frozen and thawed. Some chefs say it’s fine to buy shrimp that has already been thawed if you plan to cook them right away. Just dont refreeze them. Some people say that thawed shrimp might have been frozen and thawed more than once, which changes the taste and texture.
If seafood is marked “fresh frozen,” it means it was frozen while it was still fresh, usually just a few hours after being caught. Frozen seafood can be better in quality compared to fresh seafood. But donât buy frozen shrimp if the package shows signs of ice crystals or frost. Â.
Methods vary, but to prepare your shrimp, first soak them in cold water before you clean them. Some cooks use salt water. First, pull off the legs, then use your thumbs to separate the shell from the body. You can pull the head away as the shell comes off.
You can remove the tail next, but thats optional. Also up to you is “deveining” the shrimp. The “vein” is the black digestive tract that runs along the back. Simply use a paring knife to separate the flesh in a line and dig it out.
When youre done cleaning, rinse the shrimp and pat them dry.
Make sure you cook the shrimp completely. When they curl up almost like the letter “C” and the gray turns pink, you’ll know it’s ready.
 Risks of Eating ShrimpÂ
Shellfish, including shrimp, is also the cause of a common and sometimes severe food allergy. More than half the people who are allergic to shellfish have their first reaction as an adult.
Don’t eat shrimp that smells funny, especially if it smells like ammonia, which means bacteria are growing on it.
High mercury levels are a concern, especially for pregnant people. But shrimp tend to have low levels of mercury and are typically safe to eat during pregnancy. Â.
Is shrimp high in cholesterol?
One potential concern is the high amount of cholesterol in shrimp. Experts once held that eating too many foods high in cholesterol was bad for the heart. However, new research shows that it’s the saturated fat you eat, not the cholesterol in your food, that makes your cholesterol levels rise. Still, if youre wary of the stuff, moderation is key.
Shrimp and foodborne illness
As was already said, eating raw shrimp can make you sick, so it’s important to only get shrimp from reliable food sources. Â.
Prawns for weight loss ! And do they increase cholesterol and what are the benefits | Tamil
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