Shrimp

Pat it dry, then fry over medium-high heat for about 2–3 minutes, turning once. It is ready when the flesh is opaque throughout and curled into a loose C; a tight curl can mean it is overcooked.

Yes. Add frozen shrimp straight to a curry, soup or pan, allowing a few extra minutes for them to cook; drain off excess water if frying. For more even cooking, thaw them overnight in the fridge or in a sealed bag in cold water.

Keep it covered in the coldest part of the fridge and cook it within a day of buying. Once cooked, refrigerate it promptly and eat within two days; discard it if it has been left at room temperature for more than two hours.

The flesh turns from translucent grey to opaque and feels firm, while the tail curls loosely. Cut into the thickest one to check that no translucent centre remains.

Use it in prawn cocktail, shrimp fried rice, paella, seafood pasta or a quick stir-fry with garlic, ginger and vegetables. Add it near the end of cooking so it stays tender.

The names are often used interchangeably in everyday cooking, and both refer to small edible crustaceans. In some places, “prawn” tends to mean the larger kinds, but the distinction is not consistent.

An 85 g portion provides 17 g of protein, so shrimp is high in protein. It contains 72 kcal per portion.

Raw shrimp can carry harmful germs, so cook it thoroughly rather than eating it raw. Shrimp is a crustacean shellfish and can trigger a serious allergic reaction in people with shellfish allergy.