Crustaceans, shrimp, raw

Raw shrimp is one of the most versatile items in the kitchen: peeled and deveined for stir-fries, skewered for the grill, butterflied for scampi, or simmered briefly in a court bouillon for shrimp cocktail. The shells and heads, if left on, make a quick, flavorful stock for risotto or bisque, which is why many cooks buy shrimp shell-on even when they plan to peel it before cooking. Because the flesh is lean and cooks in just a couple of minutes, raw shrimp is usually added toward the end of a dish, whether that is a pan of garlic and lemon butter, a Thai curry, or a simmering pot of gumbo, so it does not overcook and turn tough.

Choose shrimp that smell clean and briny, not ammonia-like, with firm, translucent flesh, and keep them iced or refrigerated until just before cooking. At 85 calories and 20.1 grams of protein per 100 grams, with protein reaching 40% of the daily value, raw shrimp make an easy lean-protein base for a weeknight meal, tossed with pasta, rice bowls, or a big salad. Their low fat content, 0.51 g per 100 g, means the character of a dish comes mostly from the sauce or marinade, so they take on flavors like garlic, chili, or citrus especially well, whether grilled on skewers or quickly sauteed in a hot pan.