From left to right: Gabrielle López of the CNA; Alegría Valdez, Nutritionist; José Antonio Camposano; Chef Alejandra Espinoza; Pamela Nath, Director o

Ecuador Marks New Milestone in Promoting its Flagship Product Through Shrimp Nutritional Guide

ECUADOR
Wednesday, April 30, 2025, 05:00 (GMT + 9)

The National Aquaculture Chamber and Sustainable Shrimp Partnership presented a unique guide to promote the nutritional benefits and quality of Ecuadorian shrimp nationally and internationally.

The National Aquaculture Chamber (CNA), in collaboration with the Sustainable Shrimp Partnership (SSP), has launched the Shrimp Nutritional Guide, a pioneering study aimed at fostering conscious and informed consumption of this Ecuadorian superfood. This initiative seeks to debunk misconceptions and highlight the relevance of Ecuadorian shrimp as a world-class product.

The official presentation of this guide took place in Quito, bringing together nutrition experts, renowned national and international chefs, and representatives from the gastronomic, academic, and food sectors. The event also saw the attendance of ambassadors and diplomatic representatives from the main international markets for Ecuadorian shrimp, as well as national and international media interested in deepening their knowledge of this flagship Ecuadorian product.

José Antonio Camposano, Executive President of the National Aquaculture Chamber, reaffirmed: “The Shrimp Nutritional Guide is a strategic initiative that, from our perspective, will strengthen Ecuador's position as a world leader in the shrimp industry. This product, internationally recognized for its quality and sustainability, represents national pride and an essential source of nutrition for Ecuadorians.”

Supported by SSP and the Seafood Nutrition Partnership (SNP), the Nutritional Guide highlights the benefits of shrimp as a high-quality lean protein with a low fat content. It also offers practical recommendations on its purchase, preparation, and healthy cooking methods, including nutritious and quick recipes ready in just 15 minutes.

To emphasize this message, nutritionist Alegría Valdez participated in the event with an informative talk on the health benefits of shrimp consumption, highlighting its value as a balanced and sustainable super protein.

“Let's forget the myths surrounding shrimp, as this food is an ally for your health. In addition to its regular consumption supporting cardiovascular health, improving cognitive performance, and strengthening the immune system, shrimp has high biological value protein, does not raise cholesterol, and is easily digestible,” the expert explained, adding that, coming from an industry committed to sustainability, it represents a responsible and healthy option for families.

The event also featured a live Cooking Show by renowned chef Alejandra Espinoza, founder of SOMOS and COTOA (the first Ecuadorian restaurant included in the Michelin Guide Miami), who presented innovative shrimp preparations, highlighting its flavor, nutritional value, and culinary versatility. “Ecuadorian shrimp is incomparable to any other shrimp in the world; its flavor is unmatched, in addition to its high nutritional value and ease of cooking. I believe that shrimp should be consumed more in homes, losing the fear of preparing it daily because it is a versatile and high-protein superfood. This product has allowed me to create delicious and healthy dishes for my restaurant and my home in just a few minutes,” Chef Espinoza emphasized.

Finally, attendees enjoyed a sensory experience at the Immersive Shrimp Museum, which allowed them to learn about the history, production, and relevance of Ecuadorian shrimp as an emblematic product of Ecuador.

With this initiative, the National Aquaculture Chamber reaffirms its commitment to promoting the responsible and conscious consumption of a product that stands out not only for its quality and flavor but also for its economic, social, and environmental importance to the country. Ecuadorian shrimp is not only recognized worldwide for its unparalleled quality but also for being a value chain that generates employment, foreign exchange, and sustainability.

Key Highlights:

• This guide was presented at a gastronomic and educational event on April 22 in Quito.
• The Shrimp Nutrition Guide was developed by the National Chamber of Aquaculture with technical support from the Sustainable Shrimp Partnership and the Seafood Nutrition Partnership.

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