Blue shrimp is normal. After high temperature, there is a kind of shrimp called red pigment, so the cooked shrimp is red and the normal shrimp should be blue. Therefore, red shrimp should not be too fresh. When breathing excessively, the temperature rises and turns red, which also means local attenuation. There are blue and red freezes. This is its variety, and of course its nutrition is different. Shrimp varieties include "sea soul", green shrimp, cooked shrimp, frozen shrimp, cooked anchovies, red shrimp, lobster tail and other famous products.

Shrimp is rich in nutrition. Shrimp contains 20% protein. It is one of the foods with high content in protein. It is several times or even ten times that of fish, eggs and milk. Compared with fish, it contains essential amino acids. Proline content is not high, but it is a balanced source of protein. In addition, shrimp also contains glycine. The higher the amino acid content, the higher the sweetness of shrimp.

Compared with fish and poultry, shrimp has lower fat content and almost no animal sugar as energy. Shrimp is rich in cholesterol and taurine, which can reduce human serum cholesterol. It is rich in trace elements such as potassium, iodine, magnesium and phosphorus and vitamin A. It is also rich in minerals such as potassium, iodine, magnesium and phosphorus, as well as vitamin A and aminophylline. Its meat is soft and easy to digest, and it is an excellent food for the infirm who need post-illness care.

Shrimp is rich in magnesium, which plays an important role in regulating heart activity, protecting cardiovascular system, lowering blood cholesterol level, preventing arteriosclerosis and dilating coronary artery, and is beneficial to preventing hypertension and myocardial infarction. Shrimp has a strong function through milk and is rich in phosphorus and calcium, which is especially beneficial to children and pregnant women.