Shrimp

Shrimp are small marine crustaceans very popular in the cuisine of various cultures, especially in seafood recipes. They have an elongated body and a delicate and firm texture that makes them ideal for a wide variety of preparations, from stir-fries and soups to cocktails and grilled dishes.

Their origin is primarily marine, although there are species of freshwater shrimp. Shrimp are caught in oceans and rivers of many regions of the world, being very common along the coasts of Latin America, Asia, and the United States.

Regarding their nutritional properties, shrimp are an excellent source of high-quality protein, low in fat and calories. Furthermore, they provide essential minerals such as iron, zinc, and iodine, and contain B vitamins, including B12, which is important for the nervous system.

In the Hispanic American culinary context, shrimp may also be known as langostinos (although this designation may vary depending on the country and size), gambas (a term more common in Spain but sometimes used in Latin America), or simply camarón in the singular. In some countries, such as Mexico and Central America, camarones is used to refer to different sizes and species within this family of crustaceans.