Penaeus Vannamei

Penaeus Vannamei

Penaeus vannamei, also known as the whiteleg shrimp, is native to the tropical East Pacific and is found in areas where the water temperature is normally above 20 °C (68 °F) year-round. The shrimp is native to the Eastern Pacific coast from Sonora, Mexico to Tumbes in Peru. It is also found in Hawaii, Eastern Puerto Rico, South Carolina, and Texas. This shrimp is commercially important and accounts for over 80% of the wild catch.

- Size: Can grow to a maximum length of 230 millimeters.
- Habitat: Juveniles live in estuaries, while adults live in the ocean, commonly at depths of up to 72 meters.
- Flavor Profile: The main flavors of Penaeus vannamei are richness, saltiness, and umami. The shrimp also has a crisp bite and a pleasant shrimp taste.
- Texture: Vannamei prawns are sweet and meaty, with a firm texture. Their gray shells turn orange when cooked.

Nutritional Value:
Vannamei prawns are a nutritious source of protein and are low in fat, making them a healthy choice for various dishes.

Culinary Uses:
Vannamei prawns are a good addition to stir-fries and curries. They can be seasoned and used in many different preparations. Vannamei prawns cultured in low salinity water tend to have a soft texture and poor flavor compared to those cultured in seawater.

Cooking Methods:
- Direct Roasting (DR)
- Boiling (100 °C/2 min) + Roasting (BR)
- Steaming (100 °C/2 min) + Roasting (SR)
- Microwaving (280 W/2 min) + Roasting (MR)
- Simmer
- Sauté
- Grill
- Poach

The effect of these cooking methods on the shrimp's lipids and volatile compounds has been studied. The steaming process affects the shrimp's physical and chemical characteristics. The percentage of cooking loss during steaming is 7.24%.

They are farmed all year round and come from Ecuador, India, Thailand, and China.

Penaeus vannamei, with its sweet and meaty flavor and firm texture, is a versatile and nutritious choice for a variety of culinary creations, from stir-fries to curries, offering a rich and umami flavor profile.