With frozen prawns on hand, it’s simple and fast to create nutritious dishes like this Claypot Prawn Glass Noodles dish! Enjoy one-pot dishes like this delicious one-pot meal!
Keep in mind that raw seafood (including shrimp ) can contain harmful bacteria such as Salmonella, Listeria and E. coli; proper cooking destroys any disease-causing organisms.
Protein
Healthy frozen prawns are lean, low in calories and an easily digestible source of protein. Plus, they’re rich in omega-3 fatty acids – essential for cardiovascular health and help prevent certain chronic diseases – plus they contain astaxanthin, a natural antioxidant known for giving pink-hued meat its pink hue as well as having anti-aging properties.
Penaeus semisulcatus flesh and powder offer rich macronutrient, vitamin, mineral and lipid composition as well as high antioxidant activity, similar to results seen from other seawater-based shellfish (Prasuwannakul & Suwannahong 2015).
Breading and deep-frying shrimp can add extra fat and calories, so sauteing or grilling in a light sauce is an easy and delicious way to maximise its potential. Try this quick prawn curry made with only simple ingredients like coconut milk and spinach, or our speedy egg-fried rice dish, which comes together quickly in only 20 minutes!
Remember that prawns contain sodium and should only be consumed in moderation if on a reduced-salt diet. They’re also an allergen that should be avoided if you suffer from severe seafood allergies such as anaphylaxis; always read food labels carefully or consult your GP if suspecting an allergy exists. Also, look out for wild-caught or farmed using environmentally friendly practices when purchasing your prawns.
Omega-3 Fatty Acids
Even though shrimp and prawns are frequently interchanged in cooking and sales contexts, they’re two distinct species with differing sizes, diets, water environments and lifestyle needs. Yet both provide ample protein, healthy fats, vitamins and minerals.
Healthy frozen prawns provide essential omega-3 fatty acids known as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), long-chain polyunsaturates with carboxyl groups at one end and methyl groups on the other, known as essential fatty acids as they cannot be produced naturally within humans and must therefore be obtained through food sources.
Eat seafood such as shrimp and prawns to meet your recommended intakes of EPA and DHA. Some observational studies have linked higher intakes with better health outcomes, although more definitive clinical trials must take place to confirm these results.
Shrimp and prawns are an excellent source of selenium, an antioxidant essential to strong immunity. In fact, three ounces of prawns provide more than 50% of your recommended daily allowance of selenium!
Vitamins
Prawns are not only an excellent source of protein; they’re also full of essential B-complex vitamins such as B12 and B3 for heart health. A 100-g serving provides approximately 0.07-7 mg of vitamin B12 and 1 mg of vitamin B3.
Shrimp are low in cholesterol and saturated fat content while offering relatively high omega-3 fatty acid content, making them an essential part of a balanced diet as recommended by the British Heart Foundation.
An Arizona State University study suggests that prawns could contain antibiotic-resistant bacteria. According to this research, industrial shrimp farms were more likely to contain such germs than wild-caught ones, so health-conscious consumers should select only organic or sustainably caught shrimp to consume and reduce the risk of ingestion of antibiotic-resistant organisms.
Minerals
Although frequently confused, healthy frozen prawns and shrimp do not belong to the same type of crustacean. Yet, both 10-footed creatures share numerous health advantages.
Both contain essential minerals such as iodine and zinc that play vital roles in thyroid function, cognitive functioning and healthy immunity. Furthermore, astaxanthin gives shrimp their reddish hue as well as provides antioxidant protection that may reduce inflammation within the body.
An important determinant of shrimp nutrition is whether the shrimp has been farm-raised or wild-caught. Some environmental activists recommend opting for wild-caught or farmed frozen prawns raised using recirculating systems or inland ponds in order to minimise antibiotic resistance in bacteria and prevent resistance through overuse of antibiotics. If possible, try purchasing frozen wild-caught or farmed-in recirculating systems, such as aquaponic systems, as these won’t contain antibiotics that contribute to antibiotic resistance in bacteria. To eliminate the unnecessary use of antibiotics, choose frozen prawns farmed using recirculating systems or inland ponds rather than industrial shrimp farming, which often uses antibiotics which leads to antibiotic resistance among bacteria, resulting in overuse of antibiotics being added by bacteria becoming resistant against antibiotics over time – to dosing! To avoid antibiotic use altogether when purchasing seafood products made this way!
