- Camarón in Spanish from the Nahuatl chacalli or chacalín, which means shrimp that lives in mud.
- Shrimp is ranked second in aquatic species produced in Mexico.
Shrimp is an aquatic decapod crustacean found in saltwater or freshwater.
It is small in size and is represented by different species, such as brown shrimp, pacotilla (small shrimp), rock shrimp, and crayfish.
Shrimp is rich in protein, while the fats it provides are mostly polyunsaturated and it contains omega-3 fatty acids. It is also low in calories and is a good source of calcium and phosphorous.
Shrimp is one of the main marine species produced in Mexico. Therefore, they are frequently used in Mexican cooking.
There is a wide array of dishes that use shrimp, whether to prepare soups, cocktails, cebiche, breaded, a la diabla (with a spicy sauce), in sesame seeds, in escabeche (pickled), stuffed, enchipotlados (with chipotle chile sauce), cooked with tequila, or with garlic.
- Sinaloa is the number one state in shrimp production in Mexico.
- Mexico is ranked tenth in world shrimp production.
- The United States is the principal buyer of Mexican shrimp.
- Shrimp ranks fourth in Mexico’s fishing industry.
- 1 kilo is the average consumption per person in Mexico annually.