Shrimp exoskeletons contain a modified form of
carotene (the molecule that makes carrots orange)
called astaxanthin (the same molecule that gives
salmon their color). In live shrimp, however, its
pink color is not apparent because the molecule is
wrapped in protein, giving a blackish hue. When
shrimp (and lobster, for that matter) are boiled,
the protein chains uncoil, liberating the
astaxanthin molecule, and the shrimp turn pink.
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