To remove it, rinse the shrimp, make a shallow cut along its back with a small knife, and gently lift out the dark line. Rinse once more, then pat the shrimp dry before cooking.
Choose shrimp with firm, translucent flesh and a mild sea smell, avoiding any that smell strongly fishy or like ammonia. Frozen shrimp should be thawed in the refrigerator or under cold running water, never left at room temperature.
Shrimp cooks in only a few minutes and can become tough if overcooked. It is rich in protein and provides nutrients such as vitamin B12, selenium, iodine, zinc, and omega-3 fats, making it a nutritious addition to a balanced diet.
