7 Magic Tricks To Do On Shrimps If You’re Diabetic

When talking about a diet plan, be it for weight loss, weight gain, or for managing diabetes, we often need to talk about it both in macroscopic and microscopic levels, with macroscopic level focusing on tangible food groups and microscopic focus placed on nutrients.

One of the most important components in a diet is protein because it sustains or build your muscles and helps stabilize blood sugar levels by slowing down the metabolism of sugar from carbohydrates.

Contents

• Shrimp benefits for diabetes
• 1. Pan-Seared Garlic Shrimp in Olive Oil
• 2. Shrimp and Avocado Salad
• 3. Coconut Shrimp, Healthy Version
• 4. Shrimp in Tomato Sauce
• 5. Shrimp and Veggie Stir Fry
• 6. Seafood Tomato Soup
• 7. Shrimp Cocktail

And blood sugar spikes are definitely not good at all for those with diabetes because the disease results from a dysfunctional insulin system which causes a failure to extract sugar from the bloodstream to use or store.

However, when it comes to diabetes, even though protein options seem abundant, we must be careful. For example, Medical News Today advises against red meats and fatty cuts.^{Instead, the usual recommended sources of protein include seafood like tuna [insert link to tuna article] or poultry.}

Most of us are quite familiar with poultry selection: chicken, duck, or turkey. Of course, due to its high fat content, you better render out or trim off the duck fat. But what about seafood? We have already mentioned tuna, and of course salmon, cod, sea bass, are all healthy options. What about shellfish?

In this post, we are taking a brief look at the very accessible and beloved crustacean: Shrimp. There will be a brief overview about its relationship with diabetes, followed by 7 delicious and simple recipes for home cooks.

Shrimp benefits for diabetes

First off, shrimp, as we can tell just by looking at it, has very low fat content as well as carbohydrates. At the same time, it also has high protein and low calories: (per 100g)

• Calories: 99kcal
• Protein: 24g
• Fat: 0.3g
• Carbohydrates: 0.2g

Shrimps are also an excellent source of phosphorus and potassium, both of which are important minerals for maintaining a healthy body.

As obviously shown, the high-protein, low-fat, low-carbs (therefore low-sugar) nutritional profile makes shrimps a healthy component to any diet. But it may be particularly beneficial for diabetic people, not the least because of the above-mentioned nutritional profile.

Though much less than the Omega 3 contents in wild salmon (887mg per 3oz) and tuna (733mg for same serving size), shrimps only contain 267mg of the much sought-after fatty acid in 3oz.^{But considering shrimps, unlike salmon and tuna, are a scrawny, their Omega-3 content is pretty decent. And Omega-3 has been shown to reduce insulin resistance, help prevent type 2 diabetes, and decrease risks for cardiovascular disease.}

In short, shrimps may not be regarded as a superfood like salmon and tuna, they are nevertheless an extremely healthy addition to your diet that provides a lot of protein, decent amount of diabetes-and-other-diseases-fighting Omega-3, and very little diabetic nemeses like carbs, sugar, and saturated fat (or any fat at all).

But, as with almost any food, how you cook the shrimps could make all the difference to your health. Next, we’re pulling up 7 healthy recipes for shrimps, tailored to those of you struggling with diabetes, meaning we’re steering clear of carbs, sugars, and dairies.

1. Pan-Seared Garlic Shrimp in Olive Oil

This recipe is probably the simplest and arguably healthiest on this list.

The ingredient list is short:

• 1 clove of garlic, finely chopped or sliced
• 2 tablespoons of olive oil
• 6 peeled raw shrimps
• 1 teaspoon of lemon juice
• 1 teaspoon of salt
• black pepper to taste
• optional chilli flakes to taste

To cook this dish, put your pan on medium heat, add the olive oil and sauté the garlic until it turns slightly golden-brown. Add salt and pepper just before you put in your shrimps, and fry them until they are done, with a bright red colour and a little bit golden-brown around the edges. Turn off the heat and squeeze in just one slice worth of lemon juice (about a teaspoon).

Finally, if you would like, add chilli flakes and parsley on top to add another layer of flavour, and you are done!

If you are doing this for entree, you can simply adjust the portion according to your needs and make a simple salad or sautéed veggies on the side.

2. Shrimp and Avocado Salad

Speaking of salads, some of us like to have salad as the main course, and protein is usually a headache to figure out. Well, shrimps to the rescue!

Unlike the previous dish, this one is much less precise. For this recipe, all you need are 4 to 6 shrimps, half an avocado, olive oil, turmeric, lemon, and salt and pepper, plus whatever veggies you like to eat.

How you cook the shrimp depends entirely on your preference and mood. You can simply boil them, or sear them in a pan like we did in the previous recipe. Or, if you are doing meal prep—roast a couple dozens of them at once on a roasting tray and keep them in the refrigerator.

Really, the only tricky part (if you can call it that) is the salad dressing. The simplest version is one part lemon juice to two parts of olive oil, then salt, pepper, and turmeric to taste. Mix it with a fork or shake it in a bottle until all the ingredients combine to form a homogenous, shiny, thick sauce.

Alternatively, you can play with the dressing by using different spices such as paprika and cumin. Adding a small dollop of mustard is also a good option.

Finally, just cut up some avocado and tear up some veggies and mix them all up.

3. Coconut Shrimp, Healthy Version

Instead of frying, this healthy version only calls for pan-searing or grilling. To make the coconut flavour really pop, spices like turmeric and paprika are recommended.

The recipe ratios are similar to the garlic shrimp recipe at the beginning of this list, except instead of garlic, we are using a table spoon of coconut, and instead of frying the coconut, we are dry-toasting it in the pan before we add any oil to it. We are also going to add just enough coconut milk so it half-covers the shrimps.

So to cook this dish, toast the coconut flakes until it becomes fragrant and slightly golden. Then add the olive oil, immediately followed by the shrimps seasoned with salt, pepper, and your choice of spice. When your shrimps are golden-brown, add coconut milk until it covers the shrimps halfway. Let the whole thing simmer for 5 to 10 minutes, until the coconut milk reduces to a thick sauce.

Yes, it looks like a curry, but not to worry—it is much simpler and its light flavour doesn’t really require a bunch of starch for you to swallow.

4. Shrimp in Tomato Sauce

Don’t fret at the mention of sauce just yet—this one’s completely healthy. For ingredients, you only need 4 things:

• 1 can of crushed tomatoes
• 3 cloves of garlic, finely chopped
• 1 white onion, finely chopped
• 4 tablespoons of olive oil

On medium low heat, cook the salted and peppered onion and garlic in the olive oil for 15 to 20 minutes. They shouldn’t turn golden, but only soft and translucent. Then add the crushed tomatoes, cook and stir until it thickens to the point where if you part the sauce in the centre, the bottom of your pan is clear of liquids. Your onions should almost melt in your mouth.

You can now use this sauce on your sautéed shrimp. For a simple modification, add chopped fresh basils at the end and make it a marinara sauce.

Pair this dish with roasted vegetables, and that’s one hell of a meal.

5. Shrimp and Veggie Stir Fry

In Chinese cuisine, shrimps are often used to add umami to a vegetable dish. Some common pairings include spinach, eggs, and any green, leafy vegetables that look “too healthy.”

And of course, all these dishes are most popularly made with garlic. For added flavour, drop some sesame oil into your olive oil when cooking.

Finally, you can add any spices you wish—that’s the beauty of stir fry: you can make it anything you want.

6. Seafood Tomato Soup

No, we are not recommending the kind of thick, creamy, heart-disease-inducing rich soups. For this soup, we are using a vegetable stock as base, add tomatoes, celeries, carrots, and parsley, with any kinds of seafood you like, from fish to clams to scallops, and of course, shrimps.

It’s simple: sauté some onions and garlics until they soften and seashells until they open up. Then add the vegetables and fry them until fragrant. Finally, vegetable stock and seasoning. Cook for half an hour after seasoning to taste.

As usual, spice it up to your liking.

7. Shrimp Cocktail

Okay, this one’s cheating. For it’s not actually a cocktail sauce that we’re pitching to you, but more like chilled tomato sauce plus extra lemon juice and cumin. It’s not exactly the deal, but close enough. For this one, since it’s consumed chilled, we recommend cooking the shrimp by boiling so you won’t find solidified grease stuck on the surface, which you will if sautéed in oil.

So, that’s it, folks, the 7 healthy and simple recipes for home. Not exactly restaurant-quality, but many restaurant dishes aren’t exactly diabetes-friendly. A final tip: Use olive oil whenever you can, for it is one of those oils containing a lot of Omega-3 that’s good for your diabetic health.

Shrimp and Diabetes

Table of Contents[Hide][Show]

• What is Shrimp?
• Nutrition Facts for Shrimp
• Shrimp & Seafood Compared 
• Research on Shrimp and Diabetes
• Conclusion

From an elegant tray of shrimp cocktail at a party to a row of grilled shrimp at a backyard barbecue, there are so many ways for seafood lovers to enjoy this classic crustacean, even with diabetes. But be aware not all of them are good for you!

Keep reading for ideas on how to prepare shrimp in the healthiest way possible.

What is Shrimp?

Most people consider seafood to be a pretty healthy food group. And they often think of “superfoods” like salmon with all those heart-healthy omega-3 fats. But what about shellfish like shrimp? Are they just as good for you?

Like with many foods, not all types of shrimp are created equal!

Just as a greasy fish stick or a piece of fried chicken isn’t healthy, a battered, deep-fried piece of shrimp isn’t doing your body any favors either. The healthiness of seafood all depends on how you prepare it.

With that said, let’s see which kinds of shrimp get a passing grade and which ones are best skipped over.

Nutrition Facts for Shrimp

Shrimp is super-high in protein and lower in carbs, which is ideal.

Just check out the nutrition facts for 100g (4oz) serving of plain cooked shrimp:

• Calories: 99
• Protein: 23.9g
• Fat: 0.3g
• Carbohydrates: 0.2g
• Fiber: 0

High protein foods are great for diabetes because not only does protein help stabilize blood sugar, it also plays a role in satiety (feeling more full). Energy from carbs burns up quickly but proteins and fats give stable energy that will hold you over until your next meal.

Grilled shrimp or shrimp cocktail will have nutrients similar to the list above, but shrimp that have been breaded and fried like shrimp tempura, shrimp nuggets, or “popcorn shrimp” will have a lot more carbs than just 0. 2g per serving.

It’s best to stay away from breaded, deep-fried foods because they’re higher in simple carbohydrates and bad fats. The healthy omega-3 fats from the shrimp will be overshadowed by the inflammatory, rancid vegetable oils used in fast-food joints.

When it comes to shrimp cocktail, the main pitfall to watch out for is whether or not the cocktail sauce has added sugars in it. Cocktail sauce often contains ketchup which can be quite sugary, so look for no-sugar versions of this sauce or better yet, make the cocktail sauce at home so you know what’s going into it.

Shrimp & Seafood Compared 

It’s hard to go wrong when choosing between seafood options, as most seafood is low in carbs and rich in protein and good fats (when we’re talking about “good fats” we mean omega-3 fatty acids like EPA and DHA.)

Omega-3 fats get a lot of press these days because of their anti-inflammatory nature. Less inflammation in the body equals less pain, improved insulin sensitivity, and better overall metabolic function. No wonder we love them!

The daily minimum recommendation for omega-3 fatty acids is 0.25 to 0.5g (250 to 500mg) and there is really no upper limit – the more, the merrier!

In opposition to omega-3s are the omega-6 fatty acids found commonly in vegetable oils and processed snack foods, as well as some nuts and grains.

While omega-6 fatty acids are not inherently bad for you, Western diets tend to overflow with omega-6s while omega-3s are scarce. When the ratio between omega-6s and omega-3s gets out of whack things start to go bad and inflammation becomes rampant.

So, in most cases, you’ll want to limit foods that are rich in omega-6s and stock up on omega-3 rich foods like fatty fish (as well as chia and flax seeds)!

This chart breaks down the macronutrients for five different types of seafood and highlights the amount of omega-3 fats for each food (100g is equivalent to a 4oz serving).

You may notice that these foods are pretty similar in protein, carbs, and calories. The main area where they differ is the amount of omega-3s they contain.

For example, 100g of shrimp provides 0.3g of total omega-3 fatty acids, broken down further into 0.2g of EPA, 0.1g of DHA and trace amounts of ALA, while the same amount of salmon provides a whopping 1.5g of omega-3s.

The rich concentration of omega-3s is why salmon has earned the title of an anti-inflammatory “superfood.”

But just because salmon hits the ball way out of the park, that doesn’t mean that other seafood options aren’t healthy, because they are great choices as well.

Shrimp, cod, tuna, tilapia, and many others make excellent protein sources for any meal and the moderate amount of omega-3s is an extra bonus.

Research on Shrimp and Diabetes

There aren’t many studies that look specifically at the benefits of shrimp, but there are a host of studies that sing the praises of omega-3 fats as a whole. 

Firstly, studies have found that individuals with metabolic disorders like type 2 diabetes and non-alcoholic fatty liver disease tend to have decreased levels of omega-3 fatty acids in their blood. Low levels of omega-3s are also correlated with higher insulin resistance.

With that background in mind, let’s look at some studies that show off the benefits of omega-3 supplementation in chronic illness.

A 2017 study found that 24 weeks of omega-3 supplementation (520mg/day) resulted in reduced waist circumference, lower glucose levels, lower HbA1c, and lower leptin levels among type 2 diabetics when compared to a placebo. The diabetics receiving treatment also had improvement in lipids, including lower triglycerides and improved atherogenic index scores.

A 2018 review concluded that omega-3 supplements were connected to improvements in cardiovascular markers among type 2 diabetic patients. They found that supplementation was associated with significant reductions in LDL cholesterol (-0.10), VLDL cholesterol (-0.26), and triglycerides (-0.39), as well as HbA1c (-0.27%) and inflammation markers TNF-alpha (-0.59) and interleukin-6 (-1.67).

Further, omega-3s have been shown to improve insulin resistance in metabolic conditions similar to diabetes such as Polycystic Ovarian Syndrome (PCOS). Although PCOS has some different features compared to diabetes, both disorders share commonalities like chronic inflammation, hormonal dysregulation, and insulin resistance.

One such study (2017) gave 68 women with insulin resistance from PCOS either a supplement of 1,000 mg omega-3 from flaxseed oil (with vitamin E) or a placebo for 12 weeks. By the end of the trial, the treatment group had significant decreases in insulin and insulin resistance (HOMA IR), but increased beta-cell function.

Conclusion

To wrap everything up, shrimp is a good food for people with type 2 diabetes to include in their menu. It’s a low carb food with very few red flags to worry about in terms of nutrients.

What really matters is how you prepare the shrimp—stay away from high carb batters and unhealthy oils for frying. Other than that, shrimp can be enjoyed as shrimp cocktail, broiled, grilled, streamed, stir fried, baked, or cooked any other way you can think of.

One last thing to pay attention to is the origin of the shrimp you’re buying. If available, look for shrimp that are wild-caught rather than “farm-raised,” as seafood caught in the wild is likely to contain fewer toxins (such as antibiotics) compared to those raised in cramped farming conditions.

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types, benefits and harms to the body – Blog from GDEBAR.RU – News, articles, reviews Posted by

22.03.2021
Updated 08/27/2021

Contents

1. Types of shrimp
2. Useful properties of shrimp
3. Harm of shrimp
4. How to choose shrimp 9001 2
5. How to cook shrimp

Shrimp types

Everyone’s favorite shrimp, considered a particularly healthy delicacy, but once available only to a select few, is now widely available, relatively inexpensive, and sold in almost every supermarket and grocery store.

Shrimps belong to the decapod family of crustaceans and number up to 2000 species. But only 20 of them are caught or farmed for commercial sale. Many species live in the seas and oceans, some live in rivers and lakes. Some shrimp drift in the water, while others spend most of their lives at the bottom in search of food.

Most individuals have a lifespan of 1 to 7 years. The length of the shrimp can reach from a few millimeters to 20 cm, the average size is from 4 to 8 cm.

Shrimp swim backwards, quickly bending the muscular abdomen and tail. Their diet includes small plants and animals, but some species feed on carrion.

Each shrimp is born as a male and only in the process of growing up do some turn into females. The female can lay between 1,500 and 14,000 eggs, which are attached to the swimming legs. The larva of the shrimp goes through 5 stages of maturation, becoming a young individual.

Shrimps are an important element of the ecological system and the food chain, as they purify water and serve as food for various fish and whales.

Shrimps are divided into cold-water and warm-water. Cold-water live in the north, differ in small size. The most popular of them – northern and Atlantic – have a red color. Warm-water shrimp live in tropical zones and are larger in size. Some of the most famous are tiger and king prawns.

In this article, we will consider the beneficial and harmful properties of this valuable seafood.

Useful properties of shrimps

Composition of shrimps. The chemical composition and benefits of this seafood for the human body are impressive. Shrimp are mostly made up of protein and water. About 22% of the pulp is protein. In turn, this protein contains 76% pure protein.

Shrimps are famous for their low calorie content and for being a good source of iodine for adults and children. Other seafood can hardly boast of such unique indicators: 100 g contains the daily norm of iodine and only 99 kcal. The iodine in shrimp meat helps improve thyroid function.

Each 100 grams of shrimp contains a share of the daily intake of the following nutrients:

• selenium – 56%;
• vitamin B12 – 25%;
• iron – 18%;
• phosphorus – 14%;
• niacin – 13%;
• zinc – 11%;
• magnesium – 8%;
• sodium – 0.1%.

Also in the chemical composition of shrimp, copper, calcium, potassium, manganese, as well as vitamins A, D, C, E, vitamins of group B (thiamine, pyridoxine, folic acid) are present in a certain amount. Shrimp meat contains a small amount of essential amino acids and important trace elements that affect the health of cells, tissues and human metabolism.

Since shrimp meat is practically free of carbohydrates and fats, this makes it an ideal food for those men and women who want to lose weight and take care of their health.

Naturally, much depends on the method of preparation: there can be no question of any deep-frying or cheese sauce. Otherwise, the entire effect and useful properties will be nullified. With a healthy diet, seafood is better to just cook.

Phosphorus and vitamin D found in shrimp meat, combined with calcium, help strengthen bones, which is beneficial for growing children and reduces the risk of fractures and osteoporosis in old age.

Shrimps are a good source of beneficial omega-6 and omega-3 polyunsaturated fatty acids, which have a beneficial effect on brain function and reduce the risk of acquiring Alzheimer’s disease in old age, as well as the powerful antioxidant astaxanthin, which increases skin elasticity, promotes hydration and reduces damage from the sun’s rays. The named antioxidant also has an overall beneficial effect on vision and eye health.

Due to the large amount of omega-3 and astaxanthin in shrimp, it is useful for women to consume this product not only because of its beneficial effect on the beauty of the skin, nails and hair, but also to minimize the symptoms of PMS and menopause, that is, to normalize hormonal levels.

For men, substances such as zinc and selenium will increase testosterone levels, improve potency and prevent the development of prostatitis. That is, shrimp are on the priority list for those who are experiencing a second youth, but do not want to suffer from classic male ailments.

The mineral selenium found in seafood is believed to help fight certain types of cancer. But research in this direction is still not enough to speak with confidence about the specific effectiveness and benefits of eating shrimp for this purpose.

Previously, it was believed that eating a lot of shrimp is bad for people with heart disease, since every 100 g of shrimp meat contains 200 mg of cholesterol, and this amount is the daily maximum for such people. But in 1996, an experiment was conducted and the positive effect of the shrimp diet was proven: along with the increased level of “bad” cholesterol, the level of “good” also grew. Moreover, the increase in the latter was more pronounced, so the net effect on the body was positive. Again, the level of “bad” cholesterol mainly rises from saturated fat, and this is hardly possible with the use of shrimp: they contain only 2 g of fat per 100 grams.

Nutritionists recommend eating a portion of boiled shrimp every 2‒3 days, because seafood stimulates the work of the heart and blood vessels, improves the immune and nervous systems, promotes weight loss.

Attention! Before including shrimp in your diet, be sure to consult your doctor. This consultation is especially necessary for pregnant women. It is unlikely that the treatment of poisoning is included in women’s plans for this period.

With all the great health benefits of including shrimp in your diet, it is still not recommended to exceed the dosage and consume more than 300 g of the product per day per adult in order to avoid problems with cholesterol. The optimal amount of the product for the body of an adult is 100 g per day, and for children – 50 g.

A nutritional system or a special diet that includes regular consumption of shrimp helps with various chronic diseases, such as diabetes, pancreatitis, gastritis, cirrhosis, cholecystitis, etc. . First of all, you need to ask your pediatrician about this. If during pregnancy the mother, and then the baby, did not have allergic reactions, doctors usually allow seafood to be included in the menu. But at the same time, do not forget about vegetables and fruits, cereals, cereals, natural juice and tea.

Shrimp harm

First of all, the product is contraindicated for adults and children allergic to crustaceans.

Let’s also touch upon the use of hormones, antibiotics, pesticides in the artificial cultivation of shrimp. In fact, most of the crustaceans consumed are grown on farms, large industrial tanks or shallow artificial ponds. Without strict adherence to environmental regulations and quality control, harmful bacteria can multiply in such tanks and contaminate seafood.

Not considered a good choice for gout sufferers as it is high in purines, which are a natural and essential body chemistry, but excess can lead to problems in people with gout.

Shrimp farms are usually built along the coastline. For these needs, mangrove forests are being cut down, that is, the natural buffer of protection against hurricanes and floods is being destroyed, and the habitat of crustaceans is also being destroyed. In poor countries, such farms use low-paid, almost slave labor. To grow 1 kg of shrimp, you need to feed them almost 3 kg of fish, which also causes a lot of damage to the ecological system. This is another reason not to abuse seafood.

It should also be noted that shrimp, like many other types of seafood, may contain traces of mercury, which is hazardous to health.

Marine crustaceans are capable of accumulating heavy metals and carcinogens in the body. If a person decides to eat more than 300-400 g of shrimp meat at a time, this can cause serious poisoning. Moreover, the reaction of the body can manifest itself only after a few hours, and the consequences will be the saddest: increased pressure, interruptions in the work of the cardiovascular system, muscle spasms, impaired liver and kidney function.

In such a scenario, it is important to immediately seek first aid from doctors, and not try to do a quick gastric lavage on your own: this will not give a result, it will only worsen the situation.

How to choose shrimp

Shrimp is a category of perishable goods. Therefore, if you do not live on the ocean, then most likely you buy them frozen. Sometimes shrimp are sold thawed, but there is a risk that they could have been thawed a couple of days ago or even gone through several freeze-thaw cycles, which means that their quality no longer meets safety requirements. Buying freshly frozen shrimp, you get an almost fresh, and therefore healthy product.

Shrimp may be wild or farm raised. As a rule, wild ones are tastier, but more expensive than artificially grown ones. Focus on your budget.

The shrimp organism easily accumulates toxic substances. Some farms, for example in Asia, grow crustaceans using pesticides and antibiotics to prevent disease. If we are talking about wild shrimp, then there is no guarantee that they were caught in an ecologically clean area. Therefore, trust only trusted manufacturers, otherwise the risk of poisoning is extremely high.

A quality product should not be slippery and should smell like the sea. Poor quality shrimp can be recognized by a strong ammonia odor or blackened head and dark spots. When buying shrimp in a package, follow the advice of experts and simple rules: study the integrity of the packaging material, check the shelf life and conditions, avoid frozen or “snowy” goods on the shelf.

How to cook shrimp

One cannot but say that in addition to the rich composition and useful properties, shrimp have excellent taste qualities. Boiled, fried, marinated, fresh, salted, steamed – a variety of all kinds of dishes, recipes and unique combinations of this product will not leave indifferent even a sophisticated gourmet.

In general, shrimp is a versatile product that can be prepared in many different ways. The most useful are boiling, steaming, grilling, frying, sautéing. It is important to remember that the line between properly cooked shrimp and spoiled is very thin.

Cooking methods vary, but in order to properly cook the shrimp, it is recommended to first defrost them in the refrigerator overnight. If you do not have such time in stock, then you can soak in cold water before cleaning. Some soak in salt water. In no case should you use hot water or a microwave oven to defrost the product if you do not want to spoil it.

To remove the shell from a shrimp, pull on the legs and remove them. Using your thumbs, separate the shell from the body. You can remove the head along with the shell. The dark vein along the spine of the shrimp is the alimentary canal. It is better to remove it with a knife to avoid surprises in the form of bitterness or even sand. Remove the tail as desired. When making a shrimp cocktail, the tail is usually left out so that it can be conveniently grabbed and dipped into the sauce.

After defrosting and cleaning, rinse the shrimp under running water and lay them out on a paper towel to remove excess water.

Shrimp does not take long to cook: 3-4 minutes is enough.

Therefore, they are often underexposed or overexposed to the fire. It is better to choose crustaceans of the same size so that the degree of readiness is uniform. When frying, place the shrimp in a single layer. You need to fry for 1-2 minutes in butter or olive oil, then mix, add natural spices and turn over to the other side.

The finished side of the shrimp turns white-orange. To more accurately assess the readiness of shrimp, it is better to cut them along the ridge, where the digestive canal was previously removed. As soon as the translucent meat turns white, the seafood is ready. You should immediately remove it from the pan so as not to overdo it and prevent the meat from becoming tough. It remains only to sprinkle with lemon juice to emphasize the taste of shrimp, and serve drinks.

When cooking, shrimp are poured into boiling water, to which you must first add salt, pepper, bay leaf. Boiling time is 2 to 5 minutes. As soon as the shrimp is cooked, it acquires a white-orange color. After that, the seafood should be immediately removed from boiling water. In order for the cooking to stop and the meat to remain the most tender, you need to prepare a container with cold water and ice, where after the heat treatment you need to place the product.

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If you want to eat shrimp in Moscow, see the selection of restaurants on our website. You can choose the nearest institution, filter by average bill, rating or reviews.

See also restaurant menus with healthy foods such as fish and seafood.

You will also find the best places in the capital for those who are on a diet and are used to healthy eating.

About the benefits of shrimp – Ascop-Ukraine

Shrimps are loved and appreciated all over the world not only for their excellent taste, but also for their benefits for our body. They have long moved from the rank of delicacies available only to a few, into a public product. Light and at the same time satisfying, few people are left indifferent, but not everyone knows about the enormous benefits of shrimp.
Human health largely depends on what he eats. Eating wholesome foods is the key to good health and longevity.

What are the benefits of eating shrimp:

Prevents anemia.
Contains a large amount of iron, Fe, helps prevent anemia.

Thyroid.
Replenishes iodine deficiency and supports normal thyroid function.

Diabetes.
If you have diabetes, eating shrimp is a must. They do not contain carbohydrates, but contain antioxidants and omega-3 fatty acids, which are necessary for diabetics.

Cancer prevention.
Seafood contains an antioxidant – astaxanthin. It fights many free radicals and is a prophylactic against cancer.

Weight Management
Shrimp is low in calories but also high in easily digestible protein that boosts energy and helps lead a healthy lifestyle. This quality of seafood makes them indispensable for physical exertion.

Nervous system.
The fatty acids in shrimp have a positive effect on brain activity. The high presence of omega-3 fatty acids activates mental performance, protects against dementia and Alzheimer’s disease.

Restoration of the body.
The carotenoid in shrimp renews cells and promotes the formation of new ones. Thus, the risk of developing many chronic diseases can be reduced.

Bone strengthening.
The high content of vitamin D in shrimp strengthens the skeletal system. Such a product is useful for people with sore joints. Also, the risk of bone dystrophy is reduced, while the ligaments become elastic.

Prevention of thrombosis.
People with varicose veins benefit from including shrimp in their diet. Pectin, which is part of the product, removes heavy metals and radionuclides, and dietary fiber helps to accelerate metabolic processes.

Strengthening of muscle tissue.
Protein and amino acids found in shrimp are actively involved in the creation of a muscular frame. Even a minimal amount of shrimp makes up for the protein deficiency.

Strengthening the immune system.
Shrimps contain many substances that have a positive effect on the human body. Iodine saturates tissues with oxygen, takes an active part in the formation of hormones. Omega-3 fatty acids restore the body, have anti-inflammatory properties. The immune system is activated, fatty acids normalize the functioning of the kidneys and liver.

Purification of the body.
Shrimps are rich in vitamins A, B, ascorbic acid and other useful trace elements. They suck out harmful fats from the intestines, remove toxins and toxins.

Skin improvement.
Promotes the production of collagen, which has a positive effect on the overall condition of the skin.

Wrinkle prevention.
Shrimp shell contains chitosan, which prevents premature appearance of wrinkles, fights small mimic wrinkles, makes the skin soft and velvety.

Prevention of hair loss.
Seafood fatty acids prevent hair loss and combat the problem of brittle hair and split ends.

Seafood also fights depression and improves mood.

Worth mentioning the harmful properties of seafood:

– A food allergy to shrimp can appear at any age, even if it has never been before.