Shrimp is a crustacean that can be combined with almost any type of meal: fish, pasta, salads, etc. It will certainly give a distinctive touch to your favorite summer or winter recipes without adding too many calories.
Besides, the widespread belief that shrimp negatively affects blood cholesterol levels has been proven wrong: an investigation led by the Rockefeller University Hospital and Harvard School of Public Health concluded that the content of cholesterol in shrimp should not be cause for alarm. 
Despite its cholesterol content, a diet that includes a high consumption of shrimp did not cause an increase of blood cholesterol levels among healthy people. Moreover, a diet including high amounts of shrimp helped reduce blood triglyceride levels in a higher percentage of people compared to other types of diets. According to the experts, saturated fats in the diet have a higher impact on rising cholesterol levels than food cholesterol itself.
There are about 342 species of commercially valued shrimp worldwide, 3 of which are the most important in the U.S. market: tropical shrimp, fresh water shrimp or river shrimp, and cold water shrimp.
The tropical shrimp is a crustacean with a grey shell that becomes pink after being cooked. River shrimp or fresh shrimp is bluish and larger in size—it may be up to 30 centimeters long—it is usually sold by unit, and is the type of shrimp we generally see alive in fish tanks at supermarkets and restaurants. Finally, cold water shrimp is the smallest type and is frequently used in salad recipes. It is usually sold cooked and peeled. Washington, Maine, and Oregon are its main producers in the US market.
Shrimp has many benefits. One serving—90 grams or 3 ounces of cooked shrimp—has only 80 calories. Besides, the smallest type of shrimp has only 1 gram of total fat per serving, which is less than the amount of fat in one skinless chicken breast.
So now feel free to enjoy this gift of the sea . . . free of guilt.
