Shrimp, before its prepare, is a exceedingly unappetizing gray-blue emblazon. This complexion, it turns out, is the exoskeleton( you know, the shrimps external skeleton ).
Now, to explain how that exoskeleton switches pink we have to get scientific on you. Here we go: the exoskeleton contains carotenoids( which are colours) called astaxanthin. It is these carotenoids that are what give salmon its pink pigment. Before the shrimp is cooked the astaxanthin is covered by protein chains announced crustacyanin. The protein chains in fact wrap up the astaxanthin, obstructing its lovely pinkish-red color.
But heat slackens the remain these protein chains have on the carotenoids and releases the astaxanthin, turning the shrimp its lovely color of pink. This is the same reason lobsters turn red when you cook them.
One more fun fact: if youve ever heard that flamingos are pink since they are ingest prawn, its because of this same carotenoid. While flamingos feed prawn that still emerge blueish gray( they dont have the luxury of cooking them before eating ), the crustacyanin protein series dissolves in digestion releasing the carotenoid that moves flamingo plumages more pink.
Now that you know why, watch the sorcery happen with these shrimp recipes.
