Why does lemon juice cook raw shrimp?

Lemon juice doesn't actually "cook" raw shrimp in the traditional sense. Here's the breakdown:

* Acid Denaturation: Lemon juice is acidic, and the acid in it (citric acid) denatures proteins in the shrimp. Denaturation means the protein molecules change shape and structure. This change in structure alters the texture of the shrimp, making it firmer and less translucent.

* "Cooking" Effect: While the shrimp doesn't fully cook like it would with heat, the denatured proteins create a cooked-like texture and appearance.

* Not a Substitute for Cooking: The acid doesn't kill bacteria the way heat does. So, while lemon juice can give the appearance of cooked shrimp, it's not safe to eat raw shrimp treated with only lemon juice.

Here's what you need to know:

* Raw Shrimp is Dangerous: Eating raw shrimp is risky because it can carry harmful bacteria.

* Properly Cooking is Crucial: Always cook shrimp thoroughly to kill bacteria.

* Lemon Juice is for Flavor: Lemon juice is a great way to add flavor to cooked shrimp.

In conclusion: Lemon juice can change the texture of raw shrimp, but it doesn't cook it properly for safe consumption. Always cook shrimp thoroughly before eating.