Medium shrimp

Medium shrimp are marine crustaceans very popular in the cuisine of various cultures. They are characterized by their intermediate size, neither too small nor too large, which makes them ideal for a wide variety of dishes such as ceviches, stews, paellas, pastas, and salads. Their meat is firm, juicy, and has a delicate, slightly sweet flavor.

The origin of shrimp is primarily marine, although freshwater varieties also exist. They are caught off coasts all over the world, being common in regions such as the Caribbean, the Pacific, and the Atlantic.

Properties: Shrimp are an excellent source of lean protein, low in fat and calories, rich in B-complex vitamins, minerals such as zinc, iron, and selenium, and omega-3 fatty acids, which promote cardiovascular health. Furthermore, they are easy and quick to cook.

In different Hispanic American countries, medium shrimp may also be known as gambas (especially in Spain and some Latin American countries), langostinos (although this term sometimes refers to a larger variety), quitasoles, or simply camarón (singular or plural), depending on the region and the specific size of the crustacean.