ShrimpSeafood
85
kcal / 100g
72
kcal / 3 oz
4 things to watch for
Informational only, not medical advice. Always verify against the physical product label — data may be incomplete or out of date.
Allergens
This food directly contains the following allergen, declarable under EU Regulation 1169/2011 Annex II (the EU’s 14 major allergens) — not a “may contain” cross-contact warning.
Nutrition Facts (per 100g)
| Nutrient | Amount | %DV |
|---|---|---|
| Energy | 85kcal | — |
| Protein | 20.1g | 40% |
| Total lipid (fat) | 0.51g | 1% |
| Fatty acids, total saturated | 0.101g | 1% |
| Cholesterol | 161mg | 54% |
| Carbohydrate, by difference | 0g | 0% |
| Sodium, Na | 119mg | 5% |
Vitamins & Minerals
Phosphorus contributes to normal energy-yielding metabolism EU register →
Phosphorus contributes to normal function of cell membranes EU register →
Phosphorus contributes to the maintenance of normal bones EU register →
Phosphorus contributes to the maintenance of normal teeth EU register →
Copper contributes to maintenance of normal connective tissues EU register →
Copper contributes to normal functioning of the nervous system EU register →
Copper contributes to normal hair pigmentation EU register →
Copper contributes to normal iron transport in the body EU register →
Copper contributes to normal skin pigmentation EU register →
Copper contributes to the normal function of the immune system EU register →
Copper contributes to the protection of cells from oxidative stress EU register →
Diet Compatibility
- VeganNo
No — Shrimp is not vegan.
Based on Open Food Facts ingredient analysis. How we set this
- VegetarianNo
No — Shrimp is not vegetarian.
Based on Open Food Facts ingredient analysis. How we set this
- Palm Oil FreeYes
Yes — Shrimp is palm oil free.
Based on Open Food Facts ingredient analysis. How we set this
- Gluten-FreeYes
Yes — Shrimp is gluten-free.
Based on the ingredient list and allergen data recorded in Open Food Facts. How we set this
- Dairy-FreeYes
Yes — Shrimp is dairy-free.
Based on the ingredient list and allergen data recorded in Open Food Facts. How we set this
- Nut-FreeYes
Yes — Shrimp is nut-free.
Based on the ingredient list and allergen data recorded in Open Food Facts (covers tree nuts and peanuts). How we set this
- Soy-FreeYes
Yes — Shrimp is soy-free.
Based on the ingredient list and allergen data recorded in Open Food Facts. How we set this
- Egg-FreeYes
Yes — Shrimp is egg-free.
Based on the ingredient list and allergen data recorded in Open Food Facts. How we set this
- KetoYes
Yes — Shrimp is keto-friendly (0 g net carbs per 100g, within the ≤10 g net carbs bar). (may not account for sugar alcohols; per-100g basis is a rougher heuristic than per-serving.)
≤5g net carbs per serving — our bar, not a regulatory standard. How we set this
- Low-CarbYes
Yes — Shrimp is low-carb (0 g net carbs per 100g, within the ≤15 g net carbs bar). (may not account for sugar alcohols.)
≤15g net carbs per serving — our bar, not a regulatory standard. How we set this
- Low-SugarUnclear
We can't determine whether Shrimp is low in sugar from the available data — worth a quick check against the label before you buy.
≤5g sugar per serving — our own criterion; the FDA defines none. How we set this
- High-ProteinYes
Yes — Shrimp is high in protein (20.1 g protein per 100g, meets the ≥10 g protein bar).
≥10g protein per serving — FDA 21 CFR 101.54 (≥20% DV). How we set this
- Low-FatYes
Yes — Shrimp is low-fat (0.51 g fat per 100g, within the ≤3 g fat bar).
≤3g fat per serving — FDA 21 CFR 101.62. How we set this
- Low-CalorieNo
No — Shrimp is not low-calorie (85 kcal per 100g, over the ≤40 kcal bar).
≤40 kcal per serving — FDA 21 CFR 101.60. How we set this
Read the sourced research
Raw shrimp carries 0 g of carbohydrate per 100 g, per USDA FoodData Central. That makes plain shrimp naturally keto-compatible. [4]
Cooked shrimp comes in at 0.2 g of carbohydrate per 100 g, per USDA FoodData Central. That's still low enough to keep it keto-friendly after cooking. [5]
The FDA classifies crustacean shellfish, including shrimp, as one of the 9 major food allergens that must be named on US food labels. That means shrimp can't be hidden under a vague ingredient term on packaging.
Plain, unbreaded shrimp itself contains no wheat and is naturally gluten-free. Breaded, battered, or marinated shrimp products are a different story, though — those can pick up gluten from added ingredients, so check labels on anything coated or sauced. [6]Crustacean allergy — shrimp, crab, lobster, crayfish — is the most common type of shellfish allergy, per Mayo Clinic. Fish and shellfish are considered separate allergen categories, so some people who react to shellfish can still safely eat fin fish.
Shellfish allergy is also unrelated to iodine or radiocontrast-dye reactions from medical imaging, even though shellfish does contain iodine — that's a common but separate misconception. [7]Shrimp and other shellfish are generally considered halal in Islam, per Yale's Chaplain's Office — though not every school of thought agrees. The Hanafi school restricts halal seafood to scaled fish and views shrimp differently, while the Shafi'i, Maliki, and Hanbali schools generally permit it. [8]
Health Benefits
A 3 oz (85 g) raw serving carries about 161 mg of cholesterol, which is high compared to many other proteins.
Healthline notes dietary cholesterol has limited impact on blood cholesterol for most people, though a minority are more sensitive to it.
Shrimp's reddish astaxanthin pigment was studied in a 2017 review for a possible brain-health and anti-inflammatory role. That research is still early, so it isn't an established benefit yet.
US law bars antibiotic use in domestic shrimp farming and blocks import of shrimp raised with antibiotics. Since the FDA can't inspect every shipment though, contaminated farmed imports can still occasionally slip through. [1]Shrimp flesh should look clear with a pearl-like color and little to no odor — a fishy, sour, or ammonia-like smell means it's gone bad and shouldn't be eaten. Blackened tips are normal and just mean the shrimp was out of water; that's not a spoilage sign.
Get shrimp into the fridge or freezer within 2 hours of buying it (1 hour if it's above 90°F out). To thaw, do it gradually in the fridge overnight, or seal it in a bag and submerge it in cold water, changing the water every 30 minutes.
Cook shrimp to 145°F — without a thermometer, it's done once the flesh turns firm and opaque (no longer translucent). [2]
Storage & Buying Tips
Raw shrimp keeps 3-5 days in the refrigerator at 40°F (4°C) or below.
In the freezer, it holds for 6-18 months at 0°F (-18°C) or below for best quality, per the USDA/HHS Cold Food Storage Chart. [3]
Frequently Asked Questions
Is it safe to eat raw shrimp in sushi or poke bowls?
Cooking is the safest bet — FoodSafety.gov flags raw seafood as a higher foodborne-illness risk than cooked.
If you're going to eat it raw anyway, previously-frozen fish or shellfish is safer, since freezing kills some parasites — though it won't kill every harmful microbe, so it's not a full substitute for cooking. [2]
Can pregnant women eat shrimp safely, including in the first trimester?
Yes — the FDA and EPA's joint seafood guidance puts shrimp on the lowest-mercury 'Best Choices' list.
Pregnant and breastfeeding women are advised toward 2-3 servings a week (roughly 4 oz/113 g each) from that list, or 8-12 oz total per week of similar low-mercury seafood. [9]
What are the early signs of a shellfish/shrimp allergy?
Mayo Clinic notes reactions usually show up within minutes to an hour of eating or touching shellfish. Common signs include hives, itchy skin, a stuffy nose, swelling around the lips or throat, wheezing, coughing, stomach pain, nausea, or feeling dizzy or faint.
A severe reaction (anaphylaxis) can hit within seconds to minutes and needs immediate epinephrine and emergency care. [7]
Why do shrimp turn pink when you cook them?
Shrimp shells hold a red-orange pigment called astaxanthin, but it's normally hidden under a protein coating.
Heat isn't kind to that protein — it unfolds during cooking and lets the astaxanthin's pink-red color show through, per the Exploratorium's cooking-science explainer. [10]
How can you tell if raw shrimp in the fridge has gone bad?
Fresh raw shrimp should look clear with a slight pearl sheen and barely smell like anything, per FoodSafety.gov. A sour, rancid, fishy, or ammonia-like odor — even a faint one — means it should be tossed, and cooking only makes a bad smell stronger.
Black tips on raw shrimp aren't a problem on their own — WebMD notes that's just a normal reaction to being out of water, not spoilage. [2]
Can babies eat shrimp as an early allergen introduction food?
HealthyChildren.org, the American Academy of Pediatrics' consumer site, lists shellfish among the major allergenic foods that can be introduced once a baby is handling early solids, generally around 4-6 months. There's no evidence that waiting longer lowers a baby's allergy risk.
Start with a small amount and watch for a reaction, and check with a pediatrician first if your baby is already considered higher-risk for allergies. [11]
Is shrimp halal?
Yale University's Chaplain's Office describes shrimp and other shellfish as generally considered halal in Islam.
That's not unanimous, though — the Hanafi school restricts halal seafood to fish with scales, while the Shafi'i, Maliki, and Hanbali schools generally allow shrimp and other shellfish. [8]
Found in these products
None of the products in our database currently contain Shrimp.
Sources & Last Updated
Nutrition data: USDA FoodData Central, “Crustaceans, shrimp, raw” (SR Legacy, fdcId 175179), updated 2026-08-27.
Research reviewed 2026-08-27.
- Healthline — Is Shrimp Good for You? Nutrition, Calories & More (2018-02-16)
- FoodSafety.gov — Safe Selection and Handling of Fish and Shellfish (2021-09-20)
- US Department of Health and Human Services — Cold Food Storage Chart (2023-09-19)
- Crustaceans, shrimp, raw - Nutrients - SR Legacy | USDA FoodData Central
- Crustaceans, shrimp, cooked - Nutrients - SR Legacy | USDA FoodData Central
- FDA — Food Allergies
- Mayo Clinic — Shellfish allergy - Symptoms and causes
- Chaplain's Office — Muslim Dietary Restrictions
- FDA — Advice about Eating Fish
- Science of Cooking: Ask the Inquisitive Cooks!
- https://www.healthychildren.org/English/healthy-living/nutrition/Pages/when-to-introduce-egg-peanut-butter-and-other-common-food-allergens-to-a-baby.aspx (2025-07-16)