Cooked shrimp

Cooked shrimp are marine crustaceans that have undergone a cooking process, making them ready for immediate consumption or for use in various culinary preparations. Their meat is tender, juicy, and delicately flavored, typically turning pink or orange after cooking.

The origin of shrimp is diverse, as they are found in salt and fresh waters all over the world, especially in coastal regions. They are particularly popular in Latin American, Asian, and Mediterranean cuisines, where they are used in recipes such as ceviches, salads, rice dishes, and soups.

Regarding their properties, cooked shrimp are an excellent source of high-quality protein, low in fat and calories, and also provide minerals such as zinc, iodine, and selenium, as well as B-complex vitamins. They are ideal for balanced and healthy diets.

In different countries of Hispanic America, shrimp also go by various common synonyms, such as langostinos (Mexico, Venezuela), gambas (in some areas with Spanish influence), camarones (the most universal term), and even camarón in the singular to refer to the same species.