Canned shrimp

Canned shrimp are cooked shrimp preserved in cans for easy and extended use in cooking. This ingredient consists of small or medium shrimp that have been cleaned, cooked, and then packaged in a can with brine or water, allowing them to maintain their flavor and texture for long periods without losing freshness.

The use of canned shrimp is common in various cuisines around the world, especially in coastal regions and countries with a seafood tradition. In Latin America, where seafood is a fundamental component of many recipes, these shrimp are a practical and accessible resource for preparing dishes such as salads, sauces, stews, and pastas, without the need to handle fresh shrimp.

Origin: The practice of canning seafood has its roots in preservation techniques developed in Europe in the late 19th century, but today canned shrimp are produced in multiple countries with access to marine fishing, such as Ecuador, Mexico, and countries in Southeast Asia.

Nutritional properties: Canned shrimp are an excellent source of lean protein, low in fat, and rich in minerals such as zinc, iodine, and selenium. They also provide B-complex vitamins, essential for energy metabolism. Despite the canning process, they retain a large part of their nutrients, although it is advisable to check the sodium content on the label, as some preparations may contain added salt.

Synonyms in Spanish in Hispanic America: canned shrimp, canned shrimp, shrimp in preserve, shrimp in brine. In some regions, they may also be called canned langoustines when referring to similar but larger varieties.