Black tiger shrimp? King of astaxanthin

The body is shiny and brown, and the back has rust-colored texture. Pay attention to the shrimp line when eating. It will not take long for the shrimp to enter the pot, otherwise the meat will get old.

Boiled, garlic, fried, stir-fried

Pippi shrimp? Rich in protein

The abdomen is wide and the shrimp shell is hard. Small is female, but yellow meat is thinner: big is male, and no yellow meat is thick.

Steamed, salt and pepper, stir-fried

Roche shrimp? Rich in magnesium.

Its shell is thin and fat, and the meat quality and shrimp paste are better. The bigger it is, the meat quality will be old and firewood in the cooking process.

Baked with salt, garlic, steamed, stir-fried

Nine-section shrimp? Rich in magnesium.

The body is covered with blue-brown stripes, and the tail tip is bright blue. There are nine obvious white patterns after cooking. Boil the water before putting the shrimp. It is not advisable to cook it for too long.

Boiled, garlic, salt and pepper, soy sauce.

Argentine red shrimp? Increase immunity

Shrimp shell is thin and fleshy, delicious and nutritious. Argentine red shrimp is a wild shrimp in the southern waters of Argentina, and its whole body is red.

Braised, stir-fried, stir-fried, grilled.

Penaeus vannamei? Rich in magnesium.

The shell is thin, the normal body color is bluish or light bluish gray, and the whole body is not striped. The steps are often white, so it is called white-legged shrimp.

Braised, fried, braised and fried.

Crawfish? Rich in protein

Also known as crayfish, freshwater crayfish, and red crayfish live in streams and swamps, and are shaped like hard shrimp shells.

Garlic, thirteen spices, spicy, stir-fried

Boston lobster? High protein and low fat

Also known as the American Clam Lobster, it lives in cold seas, is olive green or greenish brown, and has huge and fleshy foreclaws.

Steamed, baked with salt, garlic and boiled.