Which part of the skin shrimp should I eat

The edible parts of the skin shrimp are mainly the abdominal muscles and tail, and shrimp roe can also be consumed in moderation, but cleanliness should be taken into account. The head, shell, and digestive gland of the skin shrimp are not recommended for consumption as there may be a risk of heavy metal accumulation or bacterial contamination.

The abdominal muscles of the skin shrimp are the main edible part, with firm meat and rich in high-quality protein, vitamin B12, and minerals. Before cooking, remove the black gut lining on the back to avoid ingesting residual impurities. Steaming or blanching can maximize the retention of nutrients, while high-temperature cooking can kill parasites. The meat of shrimp tail is tender and suitable for quick stir frying or making shrimp paste, but it needs to be fully cooked.

Shrimp yellow is located at the junction of the head and trunk, appearing orange yellow and containing high cholesterol and some trace elements. The shrimp roe of wild skin shrimp may be enriched with marine pollutants, and it is recommended to consume it in small quantities and choose aquaculture sources. The internal organs of the head are prone to residual sediment and microorganisms, and the shell is hard and difficult to digest, all of which need to be removed. People with allergies should avoid consuming shrimp roe to prevent triggering allergic reactions.

It is recommended to wear gloves when dealing with skin shrimp to prevent stabbing, and use scissors to cut open the shell along the back for easier cleaning. Eating ginger vinegar juice in combination can help neutralize coldness, and it is not advisable for those with weak gastrointestinal function to consume excessively. When purchasing, choose fresh individuals with bright shells and intact tentacles. Shrimp that have died for more than 4 hours may produce histamine toxins. If there is skin itching or abdominal pain after consumption, stop eating immediately and seek medical attention.