Some chilled Argentine red shrimp can be eaten raw and some can't, depending on the quality of Argentine red shrimp. Argentine red shrimp is tender and delicious, and it is a good raw shrimp for sashimi cuisine.

However, if the quality is not good and the source is unknown, don't eat it raw. It's better to eat it after cooking. Argentine red shrimp can be cooked in different ways according to its taste, such as steaming, braising, grilled with charcoal, salt and pepper, hot pot and soup.

Extended data:

Shrimp contains 20% protein, which is one of the foods with high content in protein, which is several times or even ten times that of fish, eggs and milk. Compared with fish, shrimp contains valine, an essential amino acid for human body, which is not high, but it is a balanced protein source. In addition, shrimp contains glycine, and the higher the content of this amino acid, the higher the sweetness of shrimp.

Compared with fish and poultry, shrimp contains less fat, almost no animal sugar as an energy source, higher cholesterol, and rich taurine, which can lower human serum cholesterol. Shrimp is rich in trace elements such as potassium, iodine, magnesium, phosphorus and vitamin A.

Baidu Encyclopedia-Argentine Red Shrimp

People's Network-Shrimp has high nutritional value, but it should not be eaten with these kinds of food.