Red Prawns are deep-sea prawn, renowned for their size and striking bright red color. Their distinct red color does not change when cooked. More distinct and robust in flavor than other shrimps or langoustine, they are also coveted for their large size. If you like a stronger, more forward shrimp flavor, Red shrimp is for you. They tend to be smaller than white shrimp and have a firmer texture.
Why do crustaceans turn red when they’re cooked? Prawns, Crabs, Rocklobsters, and other shellfish turn red when they’re cooked because their shells contain a carotenoid pigment called astaxanthin. The best known carotenoid pigment is carotene, which gives carrots their bright orange color.
Three ounces (85 grams) of red prawns contain approximately 18 grams of protein and only about 85 calories (3). Prawns criticized for their high cholesterol content. They both provide a good source of protein, healthy fats, and many vitamins and minerals, yet are low in calories.
|Nutrient in each Red Prawn|
|Total Fat (Grams)||0|
Recipes: Konkani Kolambi Bhaat (Prawns Rice)