Ingredients · Proteins
Shrimp
Quick-cooking shellfish that go from translucent to snappy in minutes. Overcook and they turn rubbery.
In the air fryer. Dry, lightly oil, single layer. Pull as soon as they curl into a C and turn opaque.
Nutrition
Typical values per 100g raw
85kcal
- Protein
- 20g
- Fat
- 1g
- Carbs
- 0g
- Sodium
- 119mg
Approximate kitchen reference. Not a lab label. Brands and cuts vary.
Origin
Wild-caught and farmed globally. Warm coastal waters from the Gulf to Southeast Asia.
Herbal & culinary notes
Lean protein with selenium and iodine. Those with shellfish allergy must avoid.
How to store
Keep refrigerated on ice or at ≤40°F and cook within 1-2 days. Frozen shrimp: thaw overnight in the fridge or under cold running water in a sealed bag.
Food safety
Cook until opaque and firm (about 145°F / 63°C). Discard shrimp with ammonia smell or slimy flesh.
Food hazards
Major shellfish allergen. Vibrio risk rises with warm-water handling. Buy from reputable cold chain and don't leave thawed shrimp at room temperature.
