Cooked Jumbo Shrimp
Penaeus vannameiClinical Encyclopedia
Cooked jumbo shrimp are a popular seafood choice, known for their sweet flavor and firm texture. They are rich in protein and low in calories, making them a healthy addition to various dishes.
Macronutrient Ratio
Caloric distribution of primary energy metrics per 100g
Micronutrient DV% Score
Top vitamins and minerals ranked by percentage of Daily Recommended Value
Complete Micronutrient Breakdown
Detailed concentration of essential micronutrients per 100g serving.
Vitamins
Minerals
Health Benefits
Possible Risks & Side Effects
How to Prepare & Consume
Best enjoyed grilled, sautéed, or added to salads and pasta dishes. Ensure they are cooked to an internal temperature of 145°F (63°C).
Smart Selection & Storage
Choose shrimp that are firm, moist, and have a mild ocean scent. Avoid any with a strong fishy odor or discoloration.
Store cooked shrimp in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
Medicinal Profile & Bioactive Compounds
Therapeutic properties, key bioactive compounds, and clinical applications of this food.
A powerful antioxidant that helps reduce oxidative stress.
"Jumbo shrimp are not actually a single species but refer to larger sizes of various shrimp species."
Myths vs Realities
Healthy Recipes
Mediterranean Quinoa Salad with Jumbo Shrimp
A vibrant quinoa salad loaded with fresh vegetables and seasoned jumbo shrimp, perfect for a nutritious meal.
- 1 cup cooked quinoa
- 1 cup cooked jumbo shrimp
- 1/2 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
- 1. In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, and feta cheese.
- 2. In a separate bowl, whisk together olive oil, lemon juice, salt, and pepper.
- 3. Add cooked jumbo shrimp to the salad, drizzle with dressing, and toss gently. Garnish with fresh parsley.
Spicy Shrimp Tacos with Avocado Salsa
Deliciously spicy jumbo shrimp tacos topped with creamy avocado salsa, perfect for a light and flavorful meal.
- 8 cooked jumbo shrimp
- 4 corn tortillas
- 1 avocado, diced
- 1/2 cup diced tomatoes
- 1/4 cup red onion, chopped
- 1 lime, juiced
- 1 teaspoon chili powder
- Salt to taste
- Cilantro for garnish
- 1. Season cooked jumbo shrimp with chili powder and salt.
- 2. Warm the corn tortillas in a skillet.
- 3. Assemble the tacos by placing shrimp on tortillas and topping with avocado salsa made from avocado, tomatoes, onion, lime juice, and cilantro.
Shrimp and Vegetable Stir-Fry
A quick and healthy stir-fry featuring colorful vegetables and succulent jumbo shrimp, served over brown rice.
- 1 cup cooked jumbo shrimp
- 1 cup mixed bell peppers, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ginger, minced
- 2 cups cooked brown rice
- 1. Heat sesame oil in a large skillet over medium heat.
- 2. Add bell peppers, broccoli, and carrot; stir-fry for 3-4 minutes.
- 3. Add cooked jumbo shrimp, ginger, and soy sauce; stir-fry for another 2 minutes. Serve over brown rice.
Garlic Lemon Shrimp Zoodles
A low-carb dish featuring zucchini noodles tossed with garlic lemon jumbo shrimp for a refreshing meal.
- 8 cooked jumbo shrimp
- 2 medium zucchinis, spiralized
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- Parmesan cheese for garnish
- 1. In a skillet, heat olive oil and sauté garlic until fragrant.
- 2. Add cooked jumbo shrimp and zucchini noodles; cook for 2-3 minutes until zoodles are tender.
- 3. Drizzle with lemon juice, season with salt and pepper, and top with Parmesan cheese.
Shrimp and Avocado Salad
A refreshing salad combining creamy avocado and tender jumbo shrimp, dressed with a light lime vinaigrette.
- 1 cup cooked jumbo shrimp
- 1 ripe avocado, diced
- 2 cups mixed greens
- 1/4 cup red onion, sliced
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1. In a large bowl, combine mixed greens, diced avocado, and red onion.
- 2. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
- 3. Add cooked jumbo shrimp to the salad, drizzle with dressing, and toss gently.
Shrimp and Cauliflower Rice Bowl
A healthy bowl featuring seasoned jumbo shrimp served over cauliflower rice with fresh veggies.
- 1 cup cooked jumbo shrimp
- 2 cups cauliflower rice
- 1/2 cup peas
- 1/2 cup carrots, diced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Green onions for garnish
- 1. In a skillet, heat sesame oil and add cauliflower rice, peas, and carrots; sauté for 5 minutes.
- 2. Add cooked jumbo shrimp and soy sauce; stir until heated through.
- 3. Serve in bowls and garnish with green onions.
Coconut Curry Shrimp Soup
A warm and comforting coconut curry soup with jumbo shrimp, packed with flavor and nutrients.
- 1 cup cooked jumbo shrimp
- 1 can coconut milk
- 2 cups vegetable broth
- 1 tablespoon red curry paste
- 1 cup spinach
- 1 tablespoon lime juice
- Fresh cilantro for garnish
- 1. In a pot, combine coconut milk, vegetable broth, and red curry paste; bring to a simmer.
- 2. Add cooked jumbo shrimp and spinach; cook for 3-4 minutes until spinach wilts.
- 3. Stir in lime juice and serve hot, garnished with fresh cilantro.
Shrimp and Spinach Stuffed Bell Peppers
Colorful bell peppers stuffed with a delicious mixture of jumbo shrimp, spinach, and quinoa for a wholesome meal.
- 4 bell peppers, halved and seeded
- 1 cup cooked jumbo shrimp, chopped
- 1 cup cooked quinoa
- 1 cup spinach, chopped
- 1/2 cup mozzarella cheese, shredded
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1. Preheat oven to 375°F (190°C).
- 2. In a bowl, mix chopped shrimp, quinoa, spinach, mozzarella, Italian seasoning, salt, and pepper.
- 3. Stuff the bell pepper halves with the mixture and bake for 25-30 minutes until peppers are tender.
Shrimp and Mango Salsa Lettuce Wraps
Light and refreshing lettuce wraps filled with spicy shrimp and sweet mango salsa, perfect for a healthy appetizer.
- 8 cooked jumbo shrimp, chopped
- 1 mango, diced
- 1/2 red onion, diced
- 1 jalapeño, minced
- 1 lime, juiced
- 8 large lettuce leaves
- Salt to taste
- 1. In a bowl, combine chopped shrimp, mango, red onion, jalapeño, lime juice, and salt.
- 2. Lay out lettuce leaves and fill each with the shrimp and mango mixture.
- 3. Serve immediately as a fresh appetizer.
Shrimp and Chickpea Buddha Bowl
A nourishing Buddha bowl featuring jumbo shrimp, chickpeas, and a variety of colorful vegetables for a balanced meal.
- 1 cup cooked jumbo shrimp
- 1 cup canned chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/2 avocado, sliced
- 2 cups mixed greens
- 2 tablespoons tahini dressing
- 1. In a bowl, layer mixed greens, chickpeas, cherry tomatoes, cucumber, and avocado.
- 2. Top with cooked jumbo shrimp and drizzle with tahini dressing.
- 3. Toss gently before serving.
Frequently Asked Questions (FAQ)
How many calories are in cooked jumbo shrimp?
There are approximately 99 calories in a 100g serving of cooked jumbo shrimp.
Are cooked jumbo shrimp healthy?
Yes, they are low in calories and high in protein, making them a healthy choice.
How should I store cooked jumbo shrimp?
Store in an airtight container in the refrigerator for up to 3 days.
Can I freeze cooked jumbo shrimp?
Yes, cooked shrimp can be frozen for up to 6 months.
What is the best way to cook jumbo shrimp?
Grilling or sautéing with garlic and butter enhances their flavor.
Are there any health risks associated with eating shrimp?
Shellfish allergies are a concern; consult a doctor if unsure.
How much protein is in cooked jumbo shrimp?
Cooked jumbo shrimp contain about 24g of protein per 100g.
What nutrients do cooked jumbo shrimp provide?
They are rich in protein, selenium, and vitamin B12.