By Corina Tan
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A favourite amongst many, but a top allergen for some, shrimp is a very popular seafood choice with approximately 2,000 species in the Crustacean class alone. Closely related to crabs, crayfish and lobsters, shrimp have semi-transparent bodies and a flexible abdomen ending in a fanlike tail. They have long whiplike antennae and are found in oceans, freshwater lakes and streams. They typically feed on small plants, animals and carrion.
While popular for their juicy, delicious flesh, shrimp is also notoriously linked to high cholesterol and allergies. Some allergies can be life-threatening, however, those who don’t have any of these issues will be glad to know that shrimp has health benefits that make them a great addition to any meal.
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A good source of protein
Shrimp has a compact amount of protein but a small amount of calories. This is ideal for people who need to eat protein rich food but want to avoid weight gain. The protein in shrimp keeps you fuller for longer, which helps with weight management and as fuel when incorporated with an exercise regime.
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A source of beneficial minerals
This versatile, low-calorie seafood supplies us with iodine, phosphorous, zinc and magnesium that are important for immunity, bone health, muscle and nerve function, energy production, as well as blood pressure regulation to name a few.
Heart-health benefits
Shrimp contain omega-3 fatty acids like EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) which help reduce heart disease risk. A study led by Mayo Clinic Proceedings states that shrimp intake was favourably associated with improved lipid panels.
Boosts cognitive health
The anti-inflammatory and antioxidant properties of astaxanthin can help protect against free radical damage, lowering risks of cardiovascular and neurodegenerative diseases such as Alzheimer’s and Parkinson’s. Astaxanthin has also been shown to help with diabetes, gastrointestinal, renal, skin and eye diseases. That is a lot of disease fighting potential coming from shrimp alone!
Helpful in pregnancies
In one U.S. FDA (Food and Drug Administration) guide, shrimp is in the ‘best choices’ category of seafood for women who are trying to get pregnant, are pregnant or whom are breastfeeding. Eating seafood during pregnancy can be beneficial for the neurocognitive development of unborn children.
Thyroid Disease benefits
The iodine and selenium in shrimp is beneficial for people with thyroid disease as these minerals are necessary for optimal development and function of the thyroid.
With all these benefits, it certainly sounds worth it to add shrimp to your weekly menu, plus it is easy to cook! Not only does shrimp cook quickly, but there are endless number of ways to eat it. It can be broiled, boiled, sauteed, steamed, stir-fried, deep-fried, grilled or baked. In order to keep it low-fat, the advice is to avoid adding heavy cream sauces to the dish. Food safety is key to any seafood preparation and shrimp is no exception. A good rule of thumb is to check the colour as shrimp turns pink as soon as they’re done cooking. A good healthy portion to consume would be approximately two to three 100gram servings a week.
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