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Large shrimp, high protein, low fat, seafood
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
99
KCAL / 100G
Carbs
0.2g
· 1%
Protein
23.7g
· 96%
Fat
0.3g
· 3%
Fiber
0g
Vitamins
B12
1.1µg · 46% DV
B3
1.8mg · 11% DV
Vitamin E
1.5mg · 10% DV
B2
0.11mg · 8% DV
Minerals
Selenium
34µg · 62% DV
Phosphorus
220mg · 31% DV
Iodine
35µg · 23% DV
Zinc
1mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 1
Unprocessed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.08g
MONOUNSATURATED
0.03g
POLYUNSATURATED
0.13g
Omega 6:3 ratio 0.2:1
Below the ideal 4:1 — a good omega balance.
Cook shrimp quickly over fairly high heat and remove it once the flesh turns opaque and curls. Prolonged boiling or frying makes the texture tough and rubbery.
Thaw it overnight in the refrigerator in a covered container. For a faster method, place it in a sealed bag under cold running water; do not thaw shrimp at room temperature.
Fresh shrimp should smell mildly briny, not strongly fishy, sour, or like ammonia. The flesh should look firm and glossy, while the shell should not feel excessively slimy or sticky.
Promptly chilled cooked shrimp generally keeps for 3 to 4 days in a sealed container in the refrigerator. Do not save shrimp that has been left at room temperature for more than two hours.
Raw shrimp thawed in the refrigerator can be safely refrozen after it has been cooked. Shrimp thawed at room temperature or in warm water should not be refrozen.
The dark line along the back is the digestive tract and is not usually harmful to eat. However, it can contain grit and affect appearance, so removing it is often preferred for large shrimp.
Garlic, lemon, parsley, olive oil, tomatoes, salad greens, and vegetables all work well with shrimp. Lemon also provides vitamin C, which can support absorption of the iron in the meal.
Pan-searing gives shrimp a richer flavor and lightly browned exterior, while boiling produces a cleaner, milder result. Either method works well as long as the shrimp is not overcooked.
Jumbo shrimp provides high-quality protein, making it a useful option in a post-workout meal. Add a carbohydrate source such as rice, potatoes, bread, or legumes if replenishing energy is a goal.
No. Shrimp is a shellfish allergen and can trigger reactions ranging from hives to breathing difficulty and severe anaphylaxis; anyone with a shellfish allergy should avoid it and possible cross-contact.
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Nutrition data compiled from USDA FoodData Central and scientific sources.