If youre a fan of shrimp, youve got plenty of company. The small crustacean has a long body and is typically collected for food. The average American eats about 4 pounds of the stuff every year. Thats more than any other seafood.
Ranging in size from small to jumbo, shrimp are typically 1 to 3 inches long. The crustaceans come from warm and cold waters around the world. The pink cold-water ones come cooked and peeled. Warm-water shrimp, in white, brown, or pink, are available cooked or raw.
Around 90% of the shrimp you eat come from a farm. Theyre raised in ponds on a controlled diet.
Fishermen catch wild shrimp in coastal waters. These shrimp make up about 10% of what we eat in the U. S.
Shrimp are packed with nutrients and low in calories, making them a great protein source. Photo credit: iStock/Getty s.
The term “shrimp” includes many species of similar-looking shellfish. Cold-water shrimp are small and harvested in the oceans in the northwest and northeast regions of the U. S. and Canada. Â.
Warm-water shrimp are harvested in tropical areas and are usually farmed. More than 90% of the shrimp consumed in the U. S. are from farms. Â Most of the seafood eaten in the U. S. is imported from other countries, such as China, India, Thailand, and Vietnam.
Shrimp are mostly made up of protein and water. On average, 100 grams of cooked shrimp has:
In order to lose weight, shrimp are a great choice because they are low in carbs and calories and high in nutrients.
But be careful how you cook it. Shrimp that is cooked in a deep fryer or mixed with a creamy sauce tips the scales in the wrong direction.
The antioxidants in shrimp are good for your health. These substances can protect your cells against damage. Studies suggest that the antioxidant astaxanthin helps prevent wrinkles and lessens sun damage.
Shrimp also has plenty of selenium. Some research shows that this mineral may help stop some types of cancer, but not enough research has been done to say for sure.
The FDA says pregnant women and young children should avoid raw seafood. Their weaker immune systems put them more at risk for foodborne illnesses.
Vibriosis. Vibrio (or Vibrio vulnificus) is a marine bacteria found in sea creatures. It makes humans sick with an illness called vibriosis. You can get infected with this germ by eating raw or uncooked seafood. But you can also get an infection if you touch raw or undercooked seafood or its juices on a wound. Â.
If you have a mild case of vibriosis, you should feel better in three days. But 20% of people with vibrio infections die, sometimes within a few days of getting sick.
Researchers tested shrimp they bought at a fish market and found that 75% of them had vibrio bacteria. And 100 strains of vibrio â many resistant to antibiotics â have been found in farmed shrimp.
Cholera is an infection of the intestines that causes diarrhea. You can get it by drinking water or eating food thatâs contaminated with cholera bacteria. Itâs also occasionally spread when raw or undercooked shellfish are eaten. Â.
The Vibrio cholerae bacteria that cause cholera attach themselves to the shells of shrimp, crabs, and other shellfish. Cholera is rare in the U. S. , but itâs a major infection in many parts of the world.
Researchers found Vibrio cholerae non-O1% in about 13 percent of the samples they tested in a study of a major shrimp-producing area in Thailand. This germ has been associated with cases of gastroenteritis , or âstomach flu. â.
Parasites. Shrimp, like all living creatures, can have parasites. Foods like sashimi, sushi, and ceviche that are eaten raw or with only a little heat may contain these germs that need a host to live. This is why restaurants use commercially frozen seafood to prepare sashimi and sushi.
After reading these FDA rules, you should know how to store cold seafood that is sold raw and for how long:
If you must eat raw shrimp, make sure you get it from markets and restaurants that have a good reputation for being clean and safe. For the most part, though, organizations concerned with food safety recommend that you cook your seafood. Most seafood should be cooked to an internal temperature of 145 F (63 C). Â.
Raw seafood that has spoiled can have odors that are sour, rancid, or ammonia-like. Cooking makes these smells stronger. Donât eat raw or cooked seafood that has these odors. Â.
Shrimp is one of the most popular seafoods around. With its sweet, succulent meat, shrimp is delicious grilled, sautéed, baked, or fried up in all kinds of dishes from seafood pasta to shrimp cocktail. It’s easy to go overboard when eating something so tasty. But what actually happens when you eat too much shrimp?
While moderate shrimp consumption is perfectly healthy for most people, excessive intake does come with some potential risks As with most things in life, moderation is key when it comes to how much shrimp you should be eating Let’s take a closer look at the possible effects of overdoing it on the shrimp front.
Potential Effects of Eating Too Much Shrimp
Here are some of the potential side effects that can occur if you frequently eat very large amounts of shrimp:
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Increased cholesterol levels – Shrimp contains high amounts of cholesterol with about 189 mg per 3 oz serving Consuming very high quantities may contribute to increased LDL (“bad”) cholesterol levels in some individuals.
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Allergic reactions – Those with shrimp allergies are at higher risk for potentially severe allergic reactions including anaphylaxis. Complete avoidance is recommended for those with known shrimp allergies.
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Exposure to environmental contaminants – Shrimp may contain low levels of heavy metals, microplastics and other toxins absorbed from the environment. High intake could potentially cause health issues.
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Gout flares – Shrimp contains moderate purine levels which can trigger gout flares in those susceptible to gout.
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Digestive issues – Overeating shrimp, especially if fried or heavily seasoned, may cause indigestion, stomach pain, bloating, diarrhea or other GI upset.
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Iodine excess – Shrimp contains high levels of iodine. Consuming extreme amounts could potentially cause thyroid dysfunction or toxicity.
Now let’s explore each of these effects in more detail.
Cholesterol Content of Shrimp
One of the biggest health concerns with shrimp is its high cholesterol content. A 3 ounce (85 gram) serving of shrimp contains approximately 189 mg of cholesterol.
To put that in perspective, the recommended daily limit for cholesterol intake is 300 mg. So a single shrimp serving provides nearly two-thirds of the recommended daily amount.
For most healthy individuals, dietary cholesterol has minimal impact on blood cholesterol levels. However, for those with high baseline cholesterol or heart disease, restricting cholesterol intake from foods like shrimp, eggs and fatty meats can be beneficial.
Studies show that consuming more than 200 mg of cholesterol per day can increase LDL (“bad”) cholesterol in susceptible individuals. Over time, this may contribute to an increased risk of heart disease and stroke.
However, the connection between dietary cholesterol and blood cholesterol levels is complex. Shrimp also contains healthy unsaturated fats which can help offset some of the impact of the cholesterol.
Overall, healthy individuals without cholesterol issues can safely enjoy shrimp in moderation as part of a balanced diet. But those with heart disease or high cholesterol should be cautious about eating large amounts of shrimp frequently.
Allergy Risks
After finfish, shellfish allergy to shrimp and other crustaceans is one of the most common food allergies. It affects both children and adults.
Shellfish allergies develop when the immune system mistakenly identifies shellfish proteins as harmful and produces elevated levels of IgE antibodies to target them. Each subsequent exposure triggers the release of chemicals like histamine that cause allergy symptoms.
People with shrimp allergies can experience very mild to potentially life-threatening allergic reactions:
- Mild symptoms – oral itching, hives, nausea, vomiting
- Anaphylaxis – difficulty breathing, throat swelling, low blood pressure, loss of consciousness
For those with shrimp allergies, even traces of shrimp can trigger severe reactions. Complete avoidance of shrimp and other shellfish is strongly recommended. Accidental exposure is common, so having epinephrine on hand is essential.
While most shellfish allergies develop early in life, it is possible to develop a new allergy to shrimp and other crustaceans later in adulthood after previously tolerating it. Eating large amounts of shrimp may slightly increase the risk of developing a new allergy.
For the majority of people without shellfish allergies, moderate shrimp consumption does not pose a significant allergy risk. But anyone experiencing symptoms like itching, hives, or digestive issues after eating shrimp should see an allergist for evaluation.
Environmental Contaminants
Farmed and wild-caught shrimp may contain low levels of heavy metals like mercury, arsenic, and cadmium absorbed from the marine environment. Pesticide residues have also been detected.
In small amounts, these contaminants are not a significant concern. However, regularly eating very large quantities of shrimp could potentially cause health issues over time.
Some potential problems linked to the toxins found in shrimp include:
- Mercury – Impaired brain development and function
- Arsenic – Increased cancer risk
- Cadmium – Kidney damage
- Pesticides – Endocrine disruption, neurotoxicity
To minimize exposure to contaminants when eating shrimp:
- Consume shrimp in moderation as part of an overall healthy diet
- Choose wild-caught shrimp over farmed
- Buy American-sourced shrimp whenever possible
- Avoid consuming the heads or shells
- Cook shrimp properly and clean prep areas to avoid cross-contamination
For most people eating shrimp a few times a week, contaminant exposure is unlikely to be a major issue. But if you’re downing shrimp by the platter on a daily basis, aim to cut back for safety’s sake.
Gout Flare Ups
Purines are natural compounds found in many foods like shellfish, organ meats, and beer. They can raise uric acid levels and trigger painful gout attacks in those prone to gout.
Shrimp contains moderate purine levels, providing around 36-45 mg per 3 oz serving. As a comparison, sardines contain far higher purine levels at 147 mg per 3 oz.
For most healthy individuals, dietary purines from shrimp do not pose a significant risk for gout. Even those with a history of gout can usually enjoy the occasional shrimp dish without issue.
However, frequently eating very large portions of shrimp and other purine-rich foods can make gout flares more likely for those with gout. Individual triggers can vary too.
If you are susceptible to gout, these tips can help reduce flare up risk when eating shrimp:
- Avoid eating shrimp in excess
- Stay well hydrated and limit alcohol, especially during flare ups
- Take any prescribed uric acid-lowering treatments regularly
- Avoid organ meats and other foods very high in purines
People with gout who want to enjoy moderate shrimp intake should work closely with their doctor to manage gout and minimize flares.
Digestive Problems
Eating jumbo platters of shrimp, especially when heavily fried or sauced, can also lead to some temporary digestive discomfort. Issues like:
- Indigestion
- Bloating
- Stomach pain
- Diarrhea
Several factors make shrimp more likely to cause digestive upset if overeaten:
Fat Content
Fried shrimp dishes soak up a lot of oil, making them much higher in fat. Our bodies can have trouble breaking down and absorbing very large amounts of fat efficiently. This can result in symptoms like diarrhea, nausea and stomach cramps.
Seasonings & Sauces
Heavily spiced shrimp or thick, buttery sauces served over shrimp also make it more difficult to digest. Things like Cajun seasoning, hot sauce, and garlic butter taste amazing but can irritate the stomach.
Allergies & Intolerances
Some people may have mild undiagnosed shellfish allergies or intolerances. Eating large portions of shrimp can cause digestive symptoms without triggering full-blown anaphylaxis.
Bacterial Contamination
Undercooked shrimp contaminated with bacteria or mishandling when cooking can also cause food poisoning with diarrhea, vomiting, and abdominal cramps.
In most cases, eating a more moderate amount of plain grilled or sautéed shrimp is not likely to cause issues. But gorging for days on heavily breaded coconut shrimp or shrimp Alfredo is a recipe for GI trouble.
Iodine Content
Shrimp naturally contains high levels of the mineral iodine. A 3 ounce serving provides about 23% of the recommended daily iodine intake.
Consuming extreme amounts of very iodine-rich foods like shrimp could theoretically lead to potential thyroid problems or toxicity.
However, this level of excess iodine intake is virtually impossible to achieve through diet alone. You would have to eat pounds of shrimp or other iodine-rich seafood every single day.
Therefore, the iodine content of shrimp is not a practical concern, even when eating moderate amounts of shrimp several times a week. Those with thyroid disorders should discuss shrimp intake with their doctor. But for healthy individuals, shrimp’s iodine content is generally beneficial, not detrimental.
How Much Shrimp Is Too
 Risks of Eating ShrimpÂ
Shellfish, including shrimp, is also the cause of a common and sometimes severe food allergy. More than half the people who are allergic to shellfish have their first reaction as an adult.
Don’t eat shrimp that smells funny, especially if it smells like ammonia, which means bacteria are growing on it.
High mercury levels are a concern, especially for pregnant people. But shrimp tend to have low levels of mercury and are typically safe to eat during pregnancy. Â.
Is shrimp high in cholesterol?
One potential concern is the high amount of cholesterol in shrimp. Experts once held that eating too many foods high in cholesterol was bad for the heart. However, new research shows that it’s the saturated fat you eat, not the cholesterol in your food, that makes your cholesterol levels rise. Still, if youre wary of the stuff, moderation is key.
Shrimp and foodborne illness
As was already said, eating raw shrimp can make you sick, so it’s important to only get shrimp from reliable food sources. Â.
How to Prepare Shrimp
Shrimp is a versatile food that you can cook in several ways. Healthier methods include:
Unless you live near the coast, shrimp at your local grocery likely arent fresh. Theyll be frozen or previously frozen and thawed. Some chefs say it’s fine to buy shrimp that has already been thawed if you plan to cook them right away. Just dont refreeze them. Some people say that thawed shrimp might have been frozen and thawed more than once, which changes the taste and texture.
If seafood is marked “fresh frozen,” it means it was frozen while it was still fresh, usually just a few hours after being caught. Frozen seafood can be better in quality compared to fresh seafood. But donât buy frozen shrimp if the package shows signs of ice crystals or frost. Â.
Methods vary, but to prepare your shrimp, first soak them in cold water before you clean them. Some cooks use salt water. First, pull off the legs, then use your thumbs to separate the shell from the body. You can pull the head away as the shell comes off.
You can remove the tail next, but thats optional. Also up to you is “deveining” the shrimp. The “vein” is the black digestive tract that runs along the back. Simply use a paring knife to separate the flesh in a line and dig it out.
When youre done cleaning, rinse the shrimp and pat them dry.
Make sure you cook the shrimp completely. When they curl up almost like the letter “C” and the gray turns pink, you’ll know it’s ready.
Side Effects Of Eating Too Much Shrimp – What To Expect
Can you eat too much shrimp?
While it’s ridiculously difficult to get to the point where eating shrimp is dangerous, there can be some adverse side effects of eating too much shrimp. However, this really depends on how you choose to cook the shrimp. For example, some foods served with shrimp can become unhealthy if eaten too often.
Can eating too much shrimp cause diarrhea?
If you experience diarrhea after eating shrimp, it’s likely to be either from – again – food poisoning, or a slight intolerance. Everyone’s body is different and can tolerate different things, so some just can’t handle shrimp – or Taco Bell! Can Eating Too Much Shrimp Cause Headaches? Ah, again…. Yet another symptom caused by food poisoning.
Is shrimp bad for You?
Despite its popularity, there are a few reasons people avoid this seafood: For starters, the contaminants and cholesterol in shrimp are two concerns. Then, add in the serious questions about farming and harvesting and you may be wondering if shrimp is bad for you.
Why does my stomach hurt after eating shrimp?
Stomach pain after eating shrimp is typically indicative of a milder shellfish allergy/intolerance (if not accompanied by other symptoms). As shrimp is a meat ( edible tails n’ all) it could be a case of food poisoning. This is because shrimp will generally not unsettle an unaffected person’s stomach. Why Do I Get Diarrhea After Eating Shrimp?