Prawns benefits

Prawns are a popular type of shellfish, as delicious in a curry as they are in paella and lots more dishes. Prawns are currently suffering from a bit of a bad reputation because of their high cholesterol content¹ . However, it’s likely the cholesterol in prawns is the good HDL cholesterol, which helps the body lower the bad LDL cholesterol².

Prawns are a type of shellfish found in fresh and saltwater all over the world. A wide variety of world cuisines include prawns. International dishes include Swedish skagenröra (prawns on toast) and Chinese dàzhǔ gānsī (a soup of tofu, chicken, prawns, ham, and bamboo – a favourite of the 6th Qing Emperor³). In the United States, prawns are called “shrimp”.

Prawns are associated with a range of health benefits, including: Lower cholesterol. Adults who ate prawns every day had less bad cholesterol and more good cholesterol than their counterparts who didn’t⁴.

An average, 113g portion of prawns contains⁷:

Prawns are grey when they are raw, and turn a pink colour when cooked. The best way to cook prawns to preserve their nutrient content and texture is to quickly pan or wok fry them. To cook prawns:

People who are allergic to shellfish should avoid prawns. Symptoms of a shellfish allergy include a tickly throat, cough, itchy or swollen tongue, or nausea after eating. In rare instances, people with severe shellfish allergies can experience anaphylactic shock after eating prawns¹².