Protein & calories
Shrimp can supply substantial complete protein in a relatively modest calorie portion when boiled, steamed, grilled or sautéed with limited added fat.
Nutrition without hype
Shrimp Nutrition
Evidence-based context for shrimp protein, calories, fats, selenium, B12, iodine, cholesterol, sodium and allergy.
The useful summary
Lean protein, meaningful micronutrients, context required.
Plain cooked shrimp is protein-dense and low in total fat. It contributes selenium and vitamin B12, and can provide iodine and modest omega-3 fats. Exact amounts vary by species, source, portion and preparation.
Proteinhigh relative to caloriesFatnaturally lowCarbohydratenone unless added
Selenium & B12
Selenium supports normal antioxidant and thyroid-related functions; vitamin B12 supports blood and nerve health. Shrimp can contribute both as part of a varied diet.
Iodine
Seafood can contribute iodine, but values vary and product labels rarely list it. Do not use shrimp as a precise iodine dose.
Omega-3 fats
Shrimp contains EPA/DHA, but usually less total omega-3 than fatty fish such as salmon or sardines. It can contribute without being the only seafood choice.
Cholesterol
Shrimp contains dietary cholesterol. Individual blood-cholesterol response and overall dietary pattern matter; saturated fat, preparation and personal medical needs deserve context.
Sodium
Plain shrimp contains some sodium; brines, phosphates, seasoning blends, sauces and breading can raise it sharply. Compare labels and ingredient lists.
Shellfish allergy is different from preference
Shrimp is a crustacean shellfish and a major food allergen. People with known or suspected shellfish allergy should avoid shrimp and discuss individualized precautions with a qualified clinician. Cross-contact can occur in fryers, counters and kitchens.
Pregnancy and seafood
FDA/EPA advice encourages people who are pregnant or breastfeeding to eat a variety of lower-mercury seafood within its recommended weekly amount. Shrimp appears among lower-mercury choices, but it should be fully cooked; raw or undercooked shellfish carries avoidable food-safety risk. This is general information—not personalized prenatal advice.
Nutrition values differ by entry and preparation. Use USDA FoodData Central for a specific food entry and read the package label. See the FDA/EPA pregnancy and seafood Q&A and FDA safe handling guidance.