Protein
Shrimp
Nutrition facts
Serving: 100 g (about 12 medium)
| Nutrient | Per serving | % DV |
|---|---|---|
| Calories | 119 kcal | |
| Protein | 22.8 g | |
| Carbs | 1.5 g | |
| Fibre | 0 g | 0 % |
| Sugars | 0 g | 0 % |
| Fat | 1.7 g | 2 % |
| Saturated fat | 0.5 g | 3 % |
| Sodium | 947 mg | 41 % |
| Selenium | 50 µg | 90 % |
| Vitamin B12 | 2 µg | 71 % |
| Copper | 0 mg | 29 % |
| Choline | 135 mg | 25 % |
Values per serving, calculated from the USDA FoodData Central (SR Legacy).
What the label does not say
- The sodium in this entry (947 mg/100 g, 41% of the daily value per portion) is surprisingly high for a seafood: much of it comes from brining or from phosphates added during commercial freezing to retain moisture, not from the shrimp itself. Check the ingredient list.
- The cholesterol shown is high (70% of the daily value), but shrimp is nearly free of saturated fat, which has more influence on blood cholesterol than dietary cholesterol for most people.
Preparation
Cook until the flesh turns opaque and pink; overcooking makes the texture rubbery without meaningfully changing the nutritional value.
To mention to a professional
- Crustaceans, including shrimp, are a priority allergen in Canada, separate from fish; if you are unsure about a past reaction, consult before eating them again.
- If you need to limit purines (gout), crustaceans contain a moderate to high amount; mention it to your professional.
Sources
- Crustaceans, shrimp, mixed species, cooked, moist heat (may have been previously frozen)
- USDA FoodData Central, SR Legacy (Crustaceans, shrimp, mixed species, cooked, moist heat)
- US Dietary Guidelines Advisory Committee, 2015 (dietary cholesterol and saturated fat)
- Health Canada, priority food allergens
- Choi et al., 2004 (New England Journal of Medicine, purine-rich foods and gout risk)
Educational information: it does not replace the advice of a health professional, especially if you take medication, are pregnant or are breastfeeding.