Shrimp— Small Crustacean, Big Reputation
By Ty Donald
Fresh or frozen, and with a myriad of choices, the seafood section of your grocery store should not be ignored. One of the most popular types of seafood is shrimp, it’s both cheap and easy to find. Omega-3s, as well as antioxidants and anti-inflammatory properties, give this crustacean plenty of reasons to be included in your shopping list.
While it has not been concluded whether the nutrients in shrimp and other shellfish play a dietary role in the treatment of cancer, a moderate amount of Astaxanthin and Selenium are present. These two essential nutrients are antioxidants with anti-inflammatory properties, which makes shrimp a great alternative protein source.
Like all shellfish, shrimp are low in saturated fat and high in omega-3s, which makes them a heart healthy, lean protein. However, if you have a problem with high cholesterol or sodium intake, you may want to limit yourself to a 6-oz portion once or twice a week as it can be hard to know with seafood just how much sodium your selection actually contains. According to The National Institute of Health, those in treatment for cancer should not eat raw fish (like sushi), raw oysters, or any other raw shellfish.
For the nutritional values of fresh versus frozen—many seafood counters receive shrimp frozen and sell it thawed over ice. Unless you’re sure your shrimp is truly fresh, (often the case at coastal fish markets) nutritional values are often comparable between the two. In fact, buying frozen may actually be the better choice.
Be sure to take a look at some of our favorite recipes that more than compensates for shrimp’s small reputation. Shrimp are great on the barbecue and loaded with spices like in our Cajun Style Spiced Shrimp, or quickly and simply cooked in or Angel Hair Pasta With Shrimp.