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United States · Texas · Williamson| Common Animals Fish Mushrooms Flora |
Litopenaeus vannamei |
June: Egg development. The eggs begin to develop, and shrimp actively guard their nests.
Important aquaculture species in Pacific countries Commonly used in Asian cuisine fresh and processed
Native to Pacific coast from California to Peru Fast-growing species adapted to farming conditions Prefers warm coastal waters and estuaries
Caught using seine nets, traps, and trawls Mainly farmed in aquaculture
Effective fishing in shallow and coastal sandy areas Active in warm seasons with water temperature 25–30°C
Average weight: 0.02 kg
Meat is tender, juicy, with mild flavor Suitable for boiling, frying, and smoking
Whole body: Boiling, frying, baking
Tail: Frying, grilling
Tail: Frying, grilling
Boiled shrimp with garlic and lemon (Boiling)
Simple and classic recipe
Simple and classic recipe
1. Boil water with salt and bay leaves.
2. Add shrimp for 3-5 minutes until pink.
3. Serve with lemon and garlic sauce.
2. Add shrimp for 3-5 minutes until pink.
3. Serve with lemon and garlic sauce.
Fried shrimp with garlic and pepper (Frying)
Quick and flavorful dish
Quick and flavorful dish
1. Peel shrimp, season with salt and pepper.
2. Fry in oil with minced garlic for 5 minutes.
3. Serve with rice or vegetables.
2. Fry in oil with minced garlic for 5 minutes.
3. Serve with rice or vegetables.
Grilled shrimp with lemon sauce (Grilling)
Summer dish with bright flavor
Summer dish with bright flavor
1. Marinate shrimp in lemon juice and spices for 15 minutes.
2. Grill 2-3 minutes per side.
3. Serve with herbs and lemon.
2. Grill 2-3 minutes per side.
3. Serve with herbs and lemon.
Cold-smoked shrimp (Smoking)
Rich flavor with smoky aroma
Rich flavor with smoky aroma
1. Salt shrimp for 2-3 hours.
2. Cold smoke for 4 hours.
3. Serve with yogurt herb sauce.
2. Cold smoke for 4 hours.
3. Serve with yogurt herb sauce.