Crustaceans, shrimp, raw
Whole food · Finfish and Shellfish Products
Photo: Wikipedia
Raw shrimp are the translucent, gray-blue crustaceans prized for their sweet, briny flavor and snappy, firm texture when cooked. Nutritionally, they are a powerhouse of lean protein with virtually no fat or carbohydrates, making them a clean, high-protein staple. Their delicate, oceanic sweetness intensifies beautifully with a quick sear or boil.
💚 Why it's loved
People adore shrimp for its unique combination of sweet, clean flavor and satisfyingly crisp texture, which acts as a perfect canvas for bold seasonings. Its incredible versatility allows it to be the star in everything from quick weeknight stir-fries to elegant chilled cocktails.
⚠️ Watch-outs & how to enjoy it better
As a common shellfish allergen, shrimp can cause severe reactions in sensitive individuals. They are also naturally high in dietary cholesterol and sodium, especially when pre-cooked or brined. To mitigate, choose fresh over pre-cooked to control salt, and pair with high-fiber vegetables like broccoli or asparagus to help manage cholesterol absorption.
Key benefits
- Excellent source of lean protein for muscle maintenance and sati.
- Very low in calories, making it ideal for weight management.
- Rich in selenium, a key antioxidant for immune function.
- Provides iodine, essential for healthy thyroid function.
- Contains astaxanthin, an antioxidant linked to skin and heart health.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
A shrimp's heart is located in its head, and it pumps blue, copper-based blood (hemocyanin) instead of red, iron-based blood.
Full nutrition (scales with serving)
| Water | 78.5 g |
| Energy | 85.0 kcal |
| Energy | 356 kj |
| Protein | 20.1 g |
| Total lipid (fat) | 0.51 g |
| Ash | 1.2 g |
| Carbohydrate, by difference | 0.00 g |
| Calcium, Ca | 64.0 mg |
| Iron, Fe | 0.52 mg |
| Magnesium, Mg | 35.0 mg |
| Phosphorus, P | 214 mg |
| Potassium, K | 264 mg |
| Sodium, Na | 119 mg |
| Zinc, Zn | 1.3 mg |
| Copper, Cu | 0.39 mg |
| Manganese, Mn | 0.03 mg |
| Fatty acids, total saturated | 0.10 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 15:0 | 0.00 g |
| SFA 16:0 | 0.05 g |
| SFA 17:0 | 0.00 g |
| SFA 18:0 | 0.04 g |
| SFA 20:0 | 0.00 g |
| SFA 22:0 | 0.00 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 0.09 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.00 g |
| MUFA 16:1 c | 0.00 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 0.04 g |
| MUFA 18:1 c | 0.04 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 0.15 g |
| PUFA 18:2 | 0.03 g |
| PUFA 18:2 n-6 c,c | 0.03 g |
| PUFA 18:2 CLAs | 0.00 g |
| PUFA 18:3 | 0.00 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.00 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.03 g |
| PUFA 22:4 | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.03 g |
| Fatty acids, total trans | 0.00 g |
| Fatty acids, total trans-monoenoic | 0.00 g |
| TFA 16:1 t | 0.00 g |
| TFA 18:1 t | 0.00 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.00 g |
| Fatty acids, total trans-polyenoic | 0.00 g |
| Cholesterol | 161 mg |
FAQ
How do I tell if raw shrimp is fresh?
Look for firm, translucent flesh with a mild sea scent. Avoid any with a strong ammonia smell, slimy texture, or black spots (melanosis) on the shell.
Is the black vein on the shrimp safe to eat?
The 'vein' is the digestive tract. While not harmful if cooked, it can be gritty and is typically removed for better texture and presentation.
What's the best way to thaw frozen raw shrimp?
Place them in a colander under cold running water for 5-10 minutes, or thaw overnight in the refrigerator. Avoid warm water, which can start to cook the shrimp.