Brown Shrimp
Farfantepenaeus aztecusMacronutrient Ratio
Caloric distribution of primary energy metrics per 100g
Micronutrient DV% Score
Top vitamins and minerals ranked by percentage of Daily Recommended Value
Health Benefits
Possible Risks & Side Effects
How to Prepare & Consume
Best enjoyed when boiled, grilled, or sautéed. Avoid overcooking to maintain tenderness and flavor.
Smart Selection & Storage
Choose shrimp that are firm, translucent, and have a mild ocean smell. Avoid any that have a strong fishy odor or are discolored.
Store shrimp in the coldest part of the refrigerator and consume within 1-2 days. For longer storage, freeze them in an airtight container.
Myths vs Realities
MythShrimp are high in cholesterol and should be avoided.+
MythAll shrimp are farmed and not sustainable.+
MythEating shrimp causes allergic reactions in everyone.+
Healthy Recipes
Spicy Brown Shrimp Quinoa Bowl
A nourishing quinoa bowl packed with spicy brown shrimp, fresh vegetables, and a zesty lime dressing for a protein-rich meal.
- 1 cup cooked quinoa
- 200g brown shrimp, peeled and deveined
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 2 tablespoons olive oil
- 1 lime, juiced
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1. In a bowl, mix olive oil, lime juice, chili powder, salt, and pepper to create the dressing.
- 2. Sauté the brown shrimp in a pan over medium heat until pink and cooked through, about 3-4 minutes.
- 3. In a large bowl, combine quinoa, shrimp, bell pepper, cherry tomatoes, and avocado, then drizzle with the dressing and toss to combine.
Garlic Lemon Brown Shrimp Zoodles
A low-carb dish featuring spiralized zucchini noodles tossed with garlic lemon brown shrimp for a light and flavorful meal.
- 2 medium zucchinis, spiralized
- 200g brown shrimp, peeled and deveined
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh parsley for garnish
- 1. Heat olive oil in a skillet over medium heat and sauté garlic until fragrant.
- 2. Add the brown shrimp and cook until they turn pink, about 3-4 minutes.
- 3. Stir in the spiralized zucchini and lemon juice, cooking for an additional 2-3 minutes, then season with salt, pepper, and garnish with parsley.
Brown Shrimp and Avocado Salad
A refreshing salad combining brown shrimp, creamy avocado, and a mix of greens, drizzled with a tangy vinaigrette.
- 200g brown shrimp, peeled and deveined
- 1 ripe avocado, diced
- 4 cups mixed greens
- 1/2 cucumber, sliced
- 1/4 red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- 1. Sauté the brown shrimp in a skillet until cooked through, about 3-4 minutes.
- 2. In a large bowl, combine mixed greens, cucumber, red onion, and avocado.
- 3. Whisk together olive oil, balsamic vinegar, salt, and pepper, then drizzle over the salad and top with the cooked shrimp.
Coconut Curry Brown Shrimp
A fragrant coconut curry dish featuring brown shrimp, vegetables, and spices, served over brown rice for a wholesome meal.
- 200g brown shrimp, peeled and deveined
- 1 can coconut milk
- 1 tablespoon curry powder
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 tablespoon olive oil
- Salt to taste
- 2 cups cooked brown rice
- 1. Heat olive oil in a pan and add curry powder, cooking for 1 minute until fragrant.
- 2. Stir in coconut milk, bell pepper, and broccoli, simmering for 5-7 minutes until vegetables are tender.
- 3. Add the brown shrimp and cook until they are pink, then serve over brown rice.
Brown Shrimp Tacos with Mango Salsa
Delicious brown shrimp tacos topped with a fresh mango salsa, perfect for a healthy and fun meal.
- 200g brown shrimp, peeled and deveined
- 4 corn tortillas
- 1 ripe mango, diced
- 1/2 red onion, finely chopped
- 1 jalapeño, minced
- Juice of 1 lime
- Salt to taste
- Cilantro for garnish
- 1. Sauté the brown shrimp in a skillet until cooked through, about 3-4 minutes.
- 2. In a bowl, combine mango, red onion, jalapeño, lime juice, and salt to create the salsa.
- 3. Warm the corn tortillas, fill them with shrimp, and top with mango salsa and cilantro.
Brown Shrimp Stir-Fry with Broccoli and Carrots
A quick and healthy stir-fry featuring brown shrimp, broccoli, and carrots, tossed in a light soy sauce for flavor.
- 200g brown shrimp, peeled and deveined
- 1 cup broccoli florets
- 1 cup carrots, sliced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1. Heat sesame oil in a wok or large skillet over high heat, add garlic and sauté for 30 seconds.
- 2. Add the brown shrimp, broccoli, and carrots, stir-frying for 5-7 minutes until shrimp are cooked and vegetables are tender.
- 3. Drizzle with soy sauce, toss to combine, and season with salt and pepper before serving.
Brown Shrimp and Asparagus Risotto
A creamy risotto made with brown shrimp and asparagus, providing a rich flavor while being healthy and satisfying.
- 1 cup Arborio rice
- 200g brown shrimp, peeled and deveined
- 1 cup asparagus, chopped
- 4 cups vegetable broth
- 1/2 onion, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- Parmesan cheese for garnish
- 1. In a pot, heat olive oil and sauté onion until translucent, then add Arborio rice and stir for 2 minutes.
- 2. Gradually add vegetable broth, stirring continuously until absorbed, then add asparagus and cook for 5 minutes.
- 3. Stir in brown shrimp and cook until they turn pink, then season with salt and pepper, and serve garnished with Parmesan cheese.
Brown Shrimp and Spinach Stuffed Peppers
Colorful bell peppers stuffed with a mixture of brown shrimp, spinach, and quinoa, baked to perfection for a healthy meal.
- 4 bell peppers, halved and seeded
- 200g brown shrimp, peeled and deveined
- 1 cup cooked quinoa
- 2 cups spinach, wilted
- 1/2 cup feta cheese, crumbled
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1. Preheat the oven to 375°F (190°C).
- 2. In a skillet, sauté brown shrimp until cooked through, then mix with cooked quinoa, wilted spinach, feta, salt, and pepper.
- 3. Stuff the mixture into halved bell peppers, drizzle with olive oil, and bake for 25-30 minutes until peppers are tender.
Brown Shrimp and Cauliflower Rice Bowl
A low-carb bowl featuring brown shrimp and cauliflower rice, topped with fresh herbs and a squeeze of lime for a refreshing meal.
- 200g brown shrimp, peeled and deveined
- 2 cups cauliflower rice
- 1 tablespoon olive oil
- 1/2 cup green peas
- Juice of 1 lime
- Fresh cilantro for garnish
- Salt and pepper to taste
- 1. In a skillet, heat olive oil and sauté brown shrimp until cooked through, about 3-4 minutes.
- 2. Add cauliflower rice and green peas, cooking until heated through, about 5 minutes.
- 3. Season with lime juice, salt, and pepper, then serve garnished with fresh cilantro.
Frequently Asked Questions (FAQ)
Are brown shrimp healthy?
Yes, brown shrimp are low in calories and high in protein, making them a healthy seafood option.
How should I cook brown shrimp?
Brown shrimp can be boiled, grilled, or sautéed. Ensure not to overcook them to maintain their texture.
What nutrients are found in brown shrimp?
Brown shrimp are rich in protein, omega-3 fatty acids, vitamin B12, and selenium.
Can I eat brown shrimp if I have a shellfish allergy?
No, individuals with shellfish allergies should avoid brown shrimp as they can cause allergic reactions.
How do I know if brown shrimp are fresh?
Fresh brown shrimp should have a mild ocean smell, firm texture, and a translucent appearance.
What is the best way to store brown shrimp?
Store brown shrimp in the coldest part of the refrigerator and consume them within 1-2 days for optimal freshness.
Are brown shrimp sustainable?
Wild-caught brown shrimp can be sustainable if sourced from responsible fisheries. Look for certifications.
How many calories are in brown shrimp?
There are approximately 106 calories in 100 grams of cooked brown shrimp.