Small shrimp

Small shrimp are small marine crustaceans, highly valued in gastronomy for their delicate flavor and firm texture. Their elongated and curved body is covered by a translucent exoskeleton that, once cooked, takes on a characteristic pink or orange color.

These shrimp originate primarily from warm and temperate coastal waters, being common along the coasts of the Caribbean, South America, and Central America. They are fished in both marine habitats and estuaries, and their small size makes them ideal for preparing dishes such as ceviches, stir-fries, soups, and salads.

Regarding their nutritional properties, small shrimp are an excellent source of high-quality protein, low in fat and calories. They are rich in minerals such as iodine and selenium, in addition to providing B-complex vitamins and antioxidants, which contribute to a healthy and balanced diet.

In different Latin American regions, these small shrimp have various synonyms, among which stand out: tiny shrimp, small prawns, little crayfish, or simply small shrimp. These terms may vary by country but refer to the same type of ingredient ideal for multiple recipes.