Jumbo Shrimp Scampi
Preparation
This small swimming crustacean can make an outstanding contribution to your meal plan. Aside from being a good source of heart-healthy Vitamin B12 and energy-promoting iron. It also contains omega-3 fatty acids and low levels of mercury. Shrimp is easily accessible and its mild flavor blends well in lots of dishes making it popular and loved by many.
Storage
Fresh, raw shrimp is perishable and should be used within 48 hours of purchase. Rinse the shrimp thoroughly under cold, running water. It can be frozen with or without shell, but the heads should be removed. It will last for 6 months in the freezer while frozen cooked shrimp should be consumed within 2 months. Store cooked shrimp in a sealed bag not more than 3 days in the coldest part of the refrigerator. Thawing the frozen shrimp, however, makes them lose some of their texture.
Nutritional Facts
NUTRITIONAL BENEFITS
This small swimming crustacean can make an outstanding contribution to your meal plan. Aside from being a good source of heart-healthy Vitamin B12 and energy-promoting iron. It also contains omega-3 fatty acids and low levels of mercury. Shrimp is easily accessible and its mild flavor blends well in lots of dishes making it popular and loved by many.
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GOOD POINTS
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NUTRITIONAL INFORMATION
| Nutrient | Unit | 1 Value per 100g | 3.0 oz 85.0g | 4.0 large 22.0g |
|---|---|---|---|---|
| Proximates | ||||
| Water | g | 71.56 | 60.83 | 15.74 |
| Energy | kcal | 119 | 101 | 26 |
| Protein | g | 22.78 | 19.36 | 5.01 |
| Total lipid (fat) | g | 1.7 | 1.44 | 0.37 |
| Carbohydrate, by difference | g | 1.52 | 1.29 | 0.33 |
| Fiber, total dietary | g | 0 | 0 | 0 |
| Sugars, total | g | 0 | 0 | 0 |
| Minerals | ||||
| Calcium, Ca | mg | 91 | 77 | 20 |
| Iron, Fe | mg | 0.32 | 0.27 | 0.07 |
| Magnesium, Mg | mg | 37 | 31 | 8 |
| Phosphorus, P | mg | 306 | 260 | 67 |
| Potassium, K | mg | 170 | 144 | 37 |
| Sodium, Na | mg | 947 | 805 | 208 |
| Zinc, Zn | mg | 1.63 | 1.39 | 0.36 |
| Vitamins | ||||
| Vitamin C, total ascorbic acid | mg | 0 | 0 | 0 |
| Thiamin | mg | 0.032 | 0.027 | 0.007 |
| Riboflavin | mg | 0.024 | 0.02 | 0.005 |
| Niacin | mg | 2.678 | 2.276 | 0.589 |
| Vitamin B-6 | mg | 0.242 | 0.206 | 0.053 |
| Folate, DFE | µg | 24 | 20 | 5 |
| Vitamin B-12 | µg | 1.66 | 1.41 | 0.37 |
| Vitamin A, RAE | µg | 90 | 76 | 20 |
| Vitamin A, IU | IU | 301 | 256 | 66 |
| Vitamin E (alpha-tocopherol) | mg | 2.2 | 1.87 | 0.48 |
| Vitamin D (D2 + D3) | µg | 0.1 | 0.1 | 0 |
| Vitamin D | IU | 4 | 3 | 1 |
| Vitamin K (phylloquinone) | µg | 0.4 | 0.3 | 0.1 |
| Lipids | ||||
| Fatty acids, total saturated | g | 0.521 | 0.443 | 0.115 |
| Fatty acids, total monounsaturated | g | 0.361 | 0.307 | 0.079 |
| Fatty acids, total polyunsaturated | g | 0.59 | 0.502 | 0.13 |
| Fatty acids, total trans | g | 0.035 | 0.03 | 0.008 |
| Cholesterol | mg | 211 | 179 | 46 |
| Other | ||||
| Caffeine | mg | 0 | 0 | 0 |
| Footnotes | ||||
| (a)"Samples were obtained from 12 retail stores using a probability-based sampling plan. Some fish had been treated during processing to retain moisture on thawing. Untreated fish = 224 mg sodium/100g." | ||||