Shrimp are decapod crustaceans that belong to the pleocyemata suborder, which also includes crayfish, lobsters and crabs.

Shrimp are widespread, and can be found near the seafloor of most coasts and estuaries, as well as in rivers and lakes. Generally, most of them are placed near the bottom of the body of water they inhabit. There are numerous species, most of which are marine, although about a quarter of the species are found in fresh water.

The Argentinian shrimp (Artemesia longinaris) is a species of crustacean that inhabits brackish or freshwater waters in south-central South America Is distributed between southern Brazil, from latitude 22°S near Rio de Janeiro, to the coast of Chubut, latitude 43°S in Argentina.

Frequently asked questions

What are shrimps? A shrimp is a small shellfish.

What is the differences between prawns and shrimps? Both are types of seafood, they belong to the same family of crustaceans, and they are very similar in taste and appearance. Both terms and their usage is often confused or even reverse in different countries or regions. Prawns and shrimp are scientifically distinct as they belong to different suborders of the crustacean family tree and are anatomically different (prawns are larger than shrimps).

How to eat shrimps? They can be eaten raw or cooked.

What are the benefits of eating shrimps? They are rich in proteins, healthy fats, omega 3, as well as selenium, vitamin B12, iron and phosphorus.

How do they taste like? They are salty and chewy.

How to store shrimps? Shrimps should always be in the fridge (for 2-3 days between 0 and 4oC) or freezer and should never be left out in room temperature, whether they’re cooked or raw.

Where can I purchase shrimps in bulk? You can purchase at Directoro direct from producers.

Related products and ideas

Make coconut shrimp at home. You need: 1/3 cup whole wheat flour, 1/2 tbsp salt, 1/2 tbsp ground black pepper, 2 large eggs, 3/4 cup Panko bread crumbs, 1 cup sweetened shredded coconut, 500 g shrimps, 3–4 tbsp vegetable oil or coconut oil*, optional for topping: 1 tbsp finely chopped cilantro.

Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl. Combine Panko and coconut in the third bowl. Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixture, pressing gently to adhere. Set the coated shrimp aside on a plate as you coat the remaining shrimp.

Add enough oil to cover the bottom of a large pan over medium heat. Place the coconut shrimp in the boiling oil. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown.

Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest. Sprinkle with finely chopped cilantro and serve with sauce of your preference.