Calories in Shrimp: Nutritional facts (Carbs, Fiber, Protein, Fat) for Shrimp Types

A 100g serving of cooked shrimp contains approximately 99 calories.

1 kg of cooked shrimp contains approximately 990 calories.

One medium cooked shrimp contains approximately 7 calories.

Shrimp offers several health benefits as shown below:

• Excellent Source of Protein: Shrimp is a high-quality protein source, essential for muscle building, repair, and overall body function. The Dietary Guidelines for Americans recommend including protein-rich foods like seafood in a balanced diet (U.S. Department of Health and Human Services and U.S. Department of Agriculture, 2020).
• Rich in Selenium: Shrimp is an excellent source of selenium, an essential mineral that acts as an antioxidant and supports thyroid function. A study by Fairweather-Tait et al. (2011) highlights the importance of selenium for various physiological processes, including immune function and antioxidant defense.
• Source of Vitamin B12: Shrimp provides vitamin B12, which is crucial for nerve function and red blood cell formation. A review by Allen (2008) discusses the vital role of vitamin B12 in maintaining neurological health and preventing anemia.
• Provides Omega-3 Fatty Acids: Shrimp contains omega-3 fatty acids, although in smaller amounts compared to fatty fish like salmon. These fats are beneficial for heart health and may reduce the risk of cardiovascular disease. A meta-analysis by Mozaffarian et al. (2003) found that higher intakes of omega-3 fatty acids are associated with a lower risk of coronary heart disease.
• Contains Astaxanthin: Shrimp contains the antioxidant astaxanthin, which may have anti-inflammatory properties. A review by Ambati et al. (2014) suggests that astaxanthin possesses various health benefits, including antioxidant, anti-inflammatory, and anti-cancer effects.

While shrimp can be a healthy addition to people’s diet, it also has some potential downsides, as shown here:

• Cholesterol Content: Shrimp is relatively high in cholesterol compared to other seafood. However, dietary cholesterol has less impact on blood cholesterol levels than saturated and trans fats for most individuals. A statement from the American Heart Association (2020) indicates that dietary cholesterol has a smaller effect on blood cholesterol than previously thought.
• Sodium Content: Some shrimp preparations, especially processed or pre-cooked shrimp, can be high in sodium. High sodium intake can contribute to high blood pressure and other health issues. The Dietary Guidelines for Americans recommend limiting sodium intake to less than 2,300 milligrams per day (U.S. Department of Health and Human Services and U.S. Department of Agriculture, 2020).
• Shellfish Allergies: Shellfish allergies are among the most common food allergies, and shrimp can trigger severe allergic reactions in sensitive individuals. A review by Sicherer and Sampson (2018) provides an overview of food allergies, including shellfish, and their management.
• Potential Contaminants: Like other seafood, shrimp can contain trace amounts of contaminants such as mercury and environmental pollutants. Monitoring programs are in place to ensure that contaminant levels remain within safe limits.
• Ethical Concerns: Some shrimp farming practices have raised concerns regarding environmental impact and labor practices. Choosing sustainably sourced shrimp can help mitigate these concerns.

Yes, shrimp can be a nutritious and beneficial part of a balanced diet for most people. It offers a lean source of protein and several essential nutrients. While it is higher in cholesterol than some other seafood options, current research suggests that dietary cholesterol has a limited impact on blood cholesterol levels for many individuals. The key is to consume shrimp in moderation and choose preparations that are lower in sodium and unhealthy fats.

Yes, shrimp can be a useful food for weight loss due to its high protein content and low calorie and carbohydrate content. Protein promotes satiety, helping to reduce overall calorie intake. A study by Westerterp-Plantenga (2012) found that high-protein diets can be effective for weight management and improving body composition.

A reasonable serving of shrimp is generally considered to be 3-4 ounces (85-113 grams). This translates to roughly 12-18 medium-sized shrimp or 8-12 large shrimp. The Dietary Guidelines for Americans recommend consuming at least 8 ounces of seafood per week, which can include shrimp (U.S. Department of Health and Human Services and U.S. Department of Agriculture, 2020).

Individual needs vary based on factors such as age, activity level, and overall dietary intake, but most adults can safely consume up to 6-8 ounces (170-226 grams) of shrimp per day as part of a balanced diet. However, it is important to be mindful of sodium and cholesterol intake and to choose preparations that are lower in unhealthy fats. Individuals with shellfish allergies should avoid shrimp altogether.

While there are slight variations in the nutritional content of different shrimp species, the overall calorie differences are not substantial. Calorie variations are primarily influenced by factors such as size, preparation method, and whether the shrimp is wild-caught or farmed. A nutritional analysis by the USDA FoodData Central provides detailed information on the calorie content of various shrimp types, showing relatively small differences between species.

Shrimp is not used in desserts. It is almost exclusively a savory ingredient.

Cooking shrimp does not significantly alter its overall macronutrient profile. However, the cooking method can impact the nutritional content of the dish. For example, frying shrimp can increase the fat and calorie content, while boiling or steaming shrimp preserves its lean protein content. A nutritional analysis by the USDA FoodData Central (compares the macronutrient content of raw and cooked shrimp, showing minimal differences.

Shrimp have existed for millions of years, with fossil records dating back to the Jurassic period. They are found in oceans, estuaries, and freshwater environments worldwide. Shrimp farming has been practiced for centuries in Asia, with modern commercial farming starting in the 1970s and expanding globally. Wild shrimp have been harvested for millennia, with coastal communities relying on them as a food source.

Based on import trends and market analysis, the top shrimp-consuming countries in the world are China, the United States of America, and countries within the European Union. China is a major force in the global shrimp market. The FAO GLOBEFISH report (September 18, 2023) notes that China has taken over the position of the top importer in the global shrimp market since the first quarter of 2023. During January-July 2023, shrimp imports in China were 632,550 tonnes, 46 percent higher than the previous year, indicating a strong consumer demand for shrimp, particularly in the hotel, restaurant, and catering (HORECA) sector. The United States of America continues to be a significant consumer of shrimp. Shrimp remains the most favored seafood consumed by Americans, with a per capita consumption of 2.67 kg in 2021. However, import trends show a decline in shrimp imports throughout 2023, indicating a possible shift in market dynamics due to economic factors like inflation and reduced consumer confidence. 

The European Union represents a large consumer market for shrimp. Imports during the first and second quarters of 2023 were lower compared to the previous year due to high inflation reducing consumer demand. However, the EU market still accounts for a substantial volume of shrimp consumption, with Spain and Italy showing relatively stable import levels compared to other European countries.