Raw shrimp with shell

Raw shrimp with shell are small marine crustaceans highly valued in gastronomy for their delicate flavor and firm texture. They are presented whole, with their external shell intact, which helps maintain their freshness and juiciness during cooking, adding a more intense and characteristic flavor to dishes.

The origin of shrimp is diverse, as they are found in both salt and fresh waters in different regions of the world, especially in coastal areas of Latin America, Asia, and the Caribbean. In Hispanic American cuisine, shrimp are a basic ingredient in a wide variety of recipes, from ceviches and stews to fried dishes and rice.

Their nutritional properties include their high content of high-quality protein, low fat level, and a good amount of minerals such as zinc, iron, and iodine, which benefit the immune system and metabolism. Additionally, shrimp contain omega-3 fatty acids, which are beneficial for cardiovascular health.

In different Spanish-speaking countries, raw shrimp with shell go by various common names, such as camarón (Mexico, Central America), langostino (Argentina, Chile, Uruguay), gamba (Spain), and in some contexts, they are also called repollo (Colombia, although rarer and more regional). It is important to be aware of these variations to facilitate the search and correct use of the ingredient in recipes.