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The rice shrimp is also known as white shrimp. It is a decapod crustacean, which means that its abdomen is long and larger than its head. It usually lives in sandy soils. Shrimp have the ability to change color, but they do not do so very quickly. Shrimp are all born male and change sex at 4 years old. Their color is usually pale pink. Their eggs are green when mature. Properties and Benefits Shrimp, like other seafood, are foods with a high percentage of quality proteins. They have almost no carbohydrates but have a high water content, around 80%. They contain iodine, potassium, calcium, and iron. Among the vitamins, D and E are worth mentioning. They also contain copper, which helps strengthen our bones. Additionally, they contain astaxanthin, which, along with vitamin E, helps combat oxidative stress and is good for the skin and our cellular health. Nutritional Value per 100g Calories: 90 kcal Proteins: 18 g Fiber: 0 g Cholesterol: 185 mg Sodium: 305 mg Storage and Tips They should be stored in the refrigerator once purchased. They should not be refrozen once thawed as they can acquire bacteria that can harm our health. Once cooked, let them cool before storing them in the refrigerator, where they will last a maximum of 4 days. If they are frozen and you want to thaw them, it should always be done in the refrigerator. Recipe and Uses in the Kitchen A quick, simple, and delicious way to prepare rice shrimp is "al ajillo." You should peel the shrimp and season them. In a pan with oil, add 2 heads of peeled and sliced garlic. Before the garlic starts to brown, add the shrimp and a spicy pepper. Cook for 3 or 4 minutes. Once ready, before serving the shrimp, sprinkle with chopped parsley.