The fading process from raw shrimp to cooked shrimp is completed by a pigment called astaxanthin, which is a member of the carotene family and is naturally orange-red. Astaxanthin is always present in the shrimp, but when the shrimp is born, the astaxanthin is attached to protein molecules and appears blue/gray. Heat “denatures” the protein, destroying the bond of astaxanthin to the protein, which is why shrimp turn red when cooked.
And the color of shrimp and crabs is also linked to the environment in which they live. Compared to ocean crustaceans, freshwater and land shrimp and crabs have fewer pigment cell types in the dermis, so the colors are relatively monotonous. Ocean shrimp and crabs have brighter colors and more beautiful markings.
Precautions for cooking shrimp
1. He is at noPlease note that shrimp cannot be cooked in cold water. If the shrimp is cooked too long in cold water, the meat will be too old and the meat will be too bad to eat. Make sure to boil the water before adding the shrimp so that the cooked shrimp is tender and not fishy.
2. If the shrimp is cooked in fresh water, be sure to add a little salt to the water, so that the cooked shrimp will taste better and the meat will be more tender.
3. New shrimp should be cooked over high heat. Cook the shrimp for up to 2 minutes and the shrimp for up to 1 minute. Shrimp meat will become stale if cooked too long.