However, if processed incorrectly, many nutrients may be lost, and the shrimp meat is easily mushy or dry. Experts recommend some simple tips to keep shrimp crispy, sweet and nutritious.
According to Dr. Wendy Bazilian, an American nutritionist, the best way is to steam or boil shrimp for a short time instead of frying them deep in oil at high temperatures. This method helps limit vitamin and mineral loss, while maintaining the natural firmness of shrimp meat.
A tip that many chefs apply is to soak fresh shrimp in ice water for about 10-15 minutes before cooking. The temperature change helps muscle fibers contract, creating a crispy and chewy feeling after cooking.
When boiling, you should bring the water to a boil first and then add the shrimp, only cook for about 2-4 minutes depending on size. When the shrimp has just turned orange-red and the body is slightly curved in a C-shape, it is cooked. If cooked for too long, the protein will be strongly modified, making the shrimp meat dry, chewy and reduce the flavor.
In addition, experts also recommend combining shrimp with vitamin C-rich vegetables such as broccoli, bell peppers or lemon to increase iron absorption and supplement antioxidants for the body.
Although nutritious, shrimp should still be used in reasonable amounts in a balanced diet. Proper processing not only helps the dish retain its natural sweetness and attractive crispness, but also contributes to preserving nutritional value, bringing many health benefits.
