12 Types of Delicious and Delicious Sea Shrimp to Eat

Shrimp is one of the favorite seafood dishes for many people around the world. These little animals can not only be prepared in many ways, but also have an incredibly delicious taste due to their soft and juicy meat.

Did you know that there are more than 2,000 species of shrimp that have been discovered so far. However, not all shrimp can be consumed and processed into various types of dishes. The types of shrimp that will be discussed here are delicious and delicious sea shrimp.

1. Dugol Shrimp

In America, people call it “pink shrimp”, while in Indonesia this type of shrimp is called the dogol prawn. This shrimp has a pink color alias pink which is slightly yellow, but there are also those that have a greenish yellow color which is generally referred to as “yellow white shrimp”. In America, this shrimp is widely available, especially on the west coast of Florida.

Shrimp, which is popular as a seafood dish, has a body size that is not too large, so it is often called “prawn salad” because it is widely used in shrimp salad. One of the best ways to enjoy dogol prawns is to cook them by coating them with flour, then frying them until they turn brown crunchy or crunchy. It must taste really good.

2. Jerbung Shrimp

Another name for jerbung shrimp is white shrimp because it has a smooth and thin skin that is yellowish white with green spots. Jerbung shrimp body length can reach 20.32 cm. The texture of this shrimp is dense, thus offering a variety of processing options for chefs. For example, this shrimp can be consumed after steaming, boiling, baking or frying.

However, this shrimp is not suitable for cooking by burning because the skin is thin and the size is not too big (it will burn easily). This shrimp has three main varieties, viz Gulf white, Chinese whiteand Pacific white. These shrimp are a good choice for many cooks because of their classic taste, dense texture, sweet taste and easy cleaning.

3. Tiger Prawn (Penaeus monodon)

Known as “tiger shrimp” (for the trade name) or striped shrimp, tiger prawns are one of the most important seafood commodities in Asia commercially, with America as one of its main export destinations. These relatively large shrimp can be found along the coasts of Southeast Asia, Australia , South Asia, and East Africa.

Tiger prawns have hard and thick skin with various colors, such as bluish green with dark stripes and reddish with brown stripes. Tiger prawns are suitable for making shrimp tempura. Larger prawns are commonly cooked and enjoyed as honey-grilled prawns, prawn curries and prawn satay.

4. Udang Ronggeng

This shrimp with the Latin name Lysiosquilla maculate has its own uniqueness, such as its eyes that can rotate 360 ​​degrees. This animal also has spines that are quite hard, especially on the antenna and head. The body of the ronggeng shrimp is protected by a hard shell which is said to contain lime. The shape of the body itself is similar to that of a praying mantis or mantis.

This type of shrimp lives in coral waters, which are places that have lots of coral, granite rocks, coral reefs, or volcanic rocks. The shrimp meat is savory and sweet. Before being processed, shrimp must be boiled using hot water to turn it off. The shell can be removed by cutting it from the left or right side.

Ronggeng shrimp can be processed by frying or baking. The sweet and juicy flesh is located in the middle. To add to the pleasure of eating it, ronggeng prawns can be served with soy sauce or ground chili sauce.

5. Brush Shrimp/Fan Shrimp

At first glance, the shape of brush shrimp is similar to a lobster, but this animal has a smaller size. Compared to lobsters, brushed shrimp shells are softer, but still hard and a bit rough. Baby slipper lobster is the dangang name for this shrimp.

Brush shrimp or fan shrimp are usually prepared by cooking them with spicy seasonings, such as padang sauce or balado. This shrimp can also be cooked into sweet and sour shrimp or shrimp cooked in coconut milk.

6. Udang Flower

Called in the market by the name “flower shrimp”, this shrimp is more often found in Thai cuisine, so it is also called “Thai flower shrimp”.

Why is it called shrimp flower or flowers? This is none other than because this shrimp pattern is similar to a flower. This shrimp shell is green-black coupled with brown transverse stripes. The legs are slightly reddish in color.

These shrimp can be processed into various types of dishes, for example by sautéing the shrimp and then adding garlic, chili, oyster sauce and asparagus and mushrooms to it. Shrimp dish flower will taste delicious if eaten with warm rice.

7. Crayfish / Barong / Lobster

When you hear the word lobster, what you imagine is delicious. These shrimp often appear on the menus of expensive restaurants or star hotels. Lobster shrimp is actually a trade name, while the real name for this animal is crayfish or barong shrimp. This shrimp of course has a large size, with a weight that can reach 2 kg.

Crayfish shells vary in color, from black, reddish brown, brown and white spots to green. This shrimp has a hard skin texture. For processing, you can simply boil it, then add lemon juice or parsley leaves.

If you want to make other dishes, you can also make it, such as lobster shrimp in oyster sauce, sweet and sour, lobster thermidor shrimp and grilled lobster shrimp.

8. Shrimp Rebon

This shrimp has a small body shape, but the devotees are quite large. Abroad, this shrimp is known as “shrimp paste”. shrimp”. Rebon shrimp are usually processed into shredded, crackers or shrimp paste. Although only 2 cm to 3 cm in size, this clear colored shrimp has a high nutritional content.

9. Peci Shrimp

Cap shrimp have a small size and are easy to find. These prawns are usually processed into shrimp bakwan, prawn crackers or shrimp covered in flour. In the international market this shrimp is called “white shrimp”.

10. Brown Shrimp

This shrimp is the most popular type of shrimp in America. Brown prawns have a firm texture, red-brown shell and a variety of tastes, from slightly sweet to slightly salty or salty. The color of the shrimp will turn pink after cooking and has a unique taste compared to other consumption shrimp.

Chefs prefer to prepare brown prawns by steaming or boiling them in order to enjoy the natural flavors that these prawns have to offer. Brown shrimp live mostly in the Gulf of Mexico and these can be caught along the east coast of those waters. The peak season for harvesting brown shrimp is June to August.

11. Spot Shrimp

Also known as spotted shrimp, spot shrimp have a shape and color resembling a lobster. Shrimp which is also often called “Alaska lobster” has an exotic and sweet taste when served. Spot prawns are one of the softest prawns to cook because they are so delicate and delicious juicy.

However, spot prawns are quite difficult to clean and prepare as the shell can break into small pieces if you are not careful enough when peeling it. The jumbo variety of brown shrimp can grow up to 30 cm long.

12. Vaname/Whiteleg Shrimp

Whiteleg shrimp are the most commonly farmed shrimp species in the world and usually enter the American market from India and Thailand plus other countries in Latin America or Asia. In Indonesia, this type of shrimp is cultivated in ponds and ponds. Vaname can be found living in sub-tropical regions.

The advantage of Vaname shrimp is that the meat is soft and delicious. The shrimp cultivation process is also relatively fast. Vaname is also known by other names, such as king prawns or Pacific white prawns. This shrimp is a type of shrimp from the eastern Pacific Ocean region which is commonly caught and cultivated for food.

Although many types of shrimp can be found in the sea, not all of them can be consumed. The shrimp above are a type of sea shrimp safe for you to eat. Approximately, which type of shrimp do you ever or often consume?