Cooked Shrimp

Cooked shrimp are small marine crustaceans, typically found in temperate and tropical waters worldwide. They are usually cooked by boiling, steaming, or pan-frying, which firms their flesh and brings out their characteristic sweet, delicate flavour. After cooking, they are often peeled and deveined before being used in various dishes.

Shrimp are prized for their mild, sweet flavour and tender texture, making them a popular ingredient in a wide range of dishes. They are frequently used in prepared salads, pasta dishes, sushi, and seafood platters. Their versatility allows them to be served hot or cold, and they pair well with various herbs, spices, and sauces.

Shrimp are a natural food product and not a food additive, so they do not have an E-number or require authorisation on the Register of Food Additive Authorisations. They are a good source of protein, iodine, and selenium. Like other seafood, shrimp can be a source of cholesterol, but dietary cholesterol's impact on blood cholesterol levels is complex and varies among individuals. The NHS Eatwell Guide includes seafood as part of a healthy, balanced diet.