gamberetti

Gamberetti is the Italian plural form of gamberetto, meaning small shrimp or prawns. In culinary use the term usually denotes meat from small crustaceans, sold fresh, frozen, or canned. The singular is gamberetto; the plural is gamberetti. Larger shrimp are called gamberoni in Italian.

In Italian cooking, gamberetti are common in antipasti, salads, pasta, and risotti. They are frequently peeled and deveined, sometimes precooked for convenience, and can be sautéed with garlic and olive oil or added to tomato-based sauces. They are also served chilled in seafood salads or cocktail dishes.

Size and species vary; "gamberetti" generally refers to small to medium shrimp. Market labels may indicate counts per pound or per kilogram. In Europe, native species such as Crangon crangon are common, while global markets feature farmed Penaeus or Litopenaeus species.

Nutritionwise, shrimp are a high-quality protein with low fat and notable minerals such as selenium and iodine; they contain cholesterol. Preparation and accompaniments influence health aspects, and shellfish allergies are a consideration.

Sustainability concerns include overfishing and bycatch in some shrimp fisheries. Consumers may seek certifications (for example MSC or ASC) or choose from responsibly farmed or traceable sources.