
Pandalus borealis
Also Known As
Pink shrimp, Salad shrimp, Coldwater shrimp, Deep water prawn
Commercial fishing for northern shrimp is prohibited due to its extremely depleted state.
Facts
Availability |
Usually available fresh from winter to spring and frozen year-round, but currently unavailable because the fishery is closed. |
Source |
U.S. wild-caught from Maine to Massachusetts. |
Taste |
Sweet and more flavorful than warm-water shrimp. |
Texture |
Firm and moist. |
Color |
When alive, their tails and bodies are more red than pink and their shells are translucent. When cooked, the shells are pink and the meat is white tinged with pink. |
Health Benefits |
Northern shrimp are low in saturated fat and high in iron, phosphorus, and zinc. |
Health & Nutrition
Nutrition facts |
|
Serving weight | 100 g (raw) |
Amount per serving | |
Calories | 106 |
Protein | 20.31 g |
Fat, total | 1.73 g |
Saturated fatty acids, total | 0.328 g |
Carbohydrate | 0.91 g |
Sugars, total | 0 g |
Fiber, total dietary | 0 g |
Cholesterol | 152 mg |
Selenium | 38 mcg |
Sodium | 148 mg |