Shrimp is an animal of the order Decapoda, Brachiidae. Its body is short and thick, with green and brown markings; its cephalothorax is thick, and there is a triangular sword forehead on the front. It is rich in protein, fat, and carbohydrates. Compounds, glutamic acid, sugars, niacin, and various minerals and vitamins such as calcium, phosphorus, iron, and selenium. Whether to cook shrimp in cold water or hot water depends on the individual, as follows:

Since shrimp is a raw and cold food, cooking it in cold water can gradually heat it up, thus better retaining the delicious taste and nutritional value of the shrimp. At the same time, boiling shrimp in cold water can also make the shrimp meat firmer and more elastic in texture. Boiling shrimp in cold water takes a longer time, about 10-15 minutes, which can easily cause the shrimp to age and taste worse.

Boiling shrimp in hot water can shorten the cooking time, only about 3-5 minutes, which can better maintain the tenderness of the shrimp. At the same time, boiling shrimp in hot water can better lock in the nutrients of shrimp and reduce nutrient loss. Since high temperatures tend to age shrimp meat, boiling shrimp in hot water may cause the shrimp meat to deteriorate in taste. If you want to better retain the delicious flavor and nutritional value of shrimp, you can choose to cook shrimp in cold water; if you pay more attention to taste and cooking time, you can choose to cook shrimp in hot water. But no matter which method you choose, you need to pay attention to the heat and cooking time to avoid cooking the shrimp too old or too tender.