Raw small shrimp

Raw small shrimp are small marine crustaceans highly valued in gastronomy for their delicate flavor and firm texture. These shrimp, also known as langostinos or gambas in different regions of Latin America, are characterized by their small size and freshness when presented raw, making them ideal for a wide variety of recipes, from ceviches to sautés or preparations with garlic.

The origin of raw small shrimp is typically coastal, coming mainly from brackish and marine waters of regions such as the Caribbean, the Pacific, and the Atlantic, where they are caught using artisanal techniques or sustainable industrial fishing.

Regarding their properties, raw small shrimp are an excellent source of high-quality protein and contain low fat content. In addition, they provide essential minerals such as zinc, magnesium, and phosphorus, as well as B vitamins, especially vitamin B12, which contribute to a healthy diet. Due to their low caloric content and high nutritional value, they are a very popular ingredient in balanced diets.

In different Latin American countries, besides "small shrimp," they may be called gambitas (in Mexico and Central America), langostinitos, or simply gambas (in some areas of South America and the Caribbean). These names reflect the cultural and culinary diversity of the region, although in cooking, all of them are used to prepare fresh and flavorful dishes.