While shrimp may be small, they certainly are anything but shrimpy in their appeal. In fact, these deliciously clean and crisp tasting crustaceans are the most popular seafood in the United States, not counting canned tuna fish. The firm, translucent flesh of raw shrimp comes in a wide range of colors depending upon the variety. It can be pink, gray, brownish or yellow. Once cooked, the flesh of these crustaceans becomes opaque and cream or pinkish in color.


  • Shrimp is an excellent source of selenium, this neutralizes the injurious effects if free radicals which is the main cause of cancer and other degenerative diseases.
  • Shrimp has low-fat and low-calorie protein, a four ounce serving of shrimp supplies 23.7 grams of protein for a mere 112 calories and less than a gram of fat.
  • Shrimp is a very good source of vitamin D. This vitamin regulates the absorption of calcium and phosphorus, which is essential for strong teeth and bones.
  • Shrimp has anti-inflammatory qualities that can help reduce gum swelling.
  • Shrimp is a good source of vitamin B12. This vitamin is important for the proper brain function and essential for the formation and maturation of blood cells.
  • Shrimp is also a good source of omega-3 fatty acids which reduce the risk of cardiovascular problems because it reduces cholesterol in the blood.
  • Omega-3 fatty acids can also ease the symptoms of premenstrual syndrome, avoid blood clots, prevent the development of rheumatoid arthritis, slows the growth of cancerous tumors, and helps prevent Alzheimer's disease.