Niturition of Shrimp:
Shrimp is one of the most commonly consumed types of shellfish.
It is quite nutritious and provides high amounts of certain nutrients, such as iodine, that aren’t abundant in many other foods.
On the other hand, some people claim that shrimp is unhealthy due to its high cholesterol content.
Additionally, it is commonly believed that farm-raised shrimp may have some negative health effects compared to wild-caught shrimp.
This article will explore the evidence to determine if shrimp is a healthy food to include in your diet.
Here is an overview of the nutrients in a 3-ounce (85-gram) serving of shrimp :
- Calories: 84
- Protein: 18 grams
- Selenium: 48% of the RDI
- Vitamin B12: 21% of the RDI
- Iron: 15% of the RDI
- phosphorus: 12% of the rdi
- Niacin: 11% of the RDI
- Zinc: 9% of the RDI
- Magnesium: 7% of the RDI
- 4 cloves garlic
- 1 pound frozen large shrimp (21-25 count) – thawed, peeled, and deveined
- kosher salt to taste
- 1 teaspoon hot smoked paprika (optional)
- 1/4 cup extra-virgin olive oil
- 2 tablespoons dry sherry
- 1 tablespoon chopped Italian flat-leaf parsley
- Slice garlic thinly. Season shrimp with kosher salt and paprika. Mix to coat.
- Heat garlic and oil in a skillet over medium heat. Cook until garlic starts to turn golden, about 2 minutes. Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes. Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more. Remove from heat. Stir in parsley with a spoon.