Shrimp, NFS
Common food
Photo: Wikipedia
Shrimp, NFS (Not Further Specified) is a lean, versatile seafood prized for its sweet, briny flavor and satisfyingly firm, snappy texture when cooked properly. It's a protein powerhouse, delivering over 15 grams of high-quality protein per 100-gram serving with minimal carbohydrates and a moderate fat content. This makes it a staple for low-carb, high-protein diets.
💚 Why it's loved
People adore shrimp for its unique ability to absorb flavors while contributing a clean, oceanic sweetness and a delightful textural contrast to dishes. Its quick cooking time and adaptability make it a weeknight hero, equally at home in a simple garlic sauté or an elaborate curry.
⚠️ Watch-outs & how to enjoy it better
Shrimp is a common shellfish allergen and is often high in dietary cholesterol and sodium, especially when pre-cooked or frozen with brine. To mitigate, choose fresh or low-sodium frozen varieties, and pair with fiber-rich vegetables and healthy fats (like avocado or olive oil) to help manage cholesterol absorption and enhance nutrient uptake.
Key benefits
- Excellent source of complete protein for muscle maintenance
- Rich in selenium, an antioxidant supporting thyroid function
- Provides astaxanthin, a potent antioxidant giving it pink color
- Good source of vitamin B12 for nerve health and red blood cell formation
- Low in calories, making it suitable for weight management
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Shrimp are unique in that their hearts are located in their heads, and they have a transparent exoskeleton that allows you to see their internal organs.
Full nutrition (scales with serving)
| Water | 70.8 g |
| Energy | 146 kcal |
| Protein | 15.5 g |
| Total lipid (fat) | 6.7 g |
| Carbohydrate, by difference | 4.9 g |
| Fiber, total dietary | 0.20 g |
| Total Sugars | 0.07 g |
| Calcium, Ca | 64.0 mg |
| Iron, Fe | 0.53 mg |
| Magnesium, Mg | 26.0 mg |
| Phosphorus, P | 273 mg |
| Potassium, K | 131 mg |
| Sodium, Na | 348 mg |
| Zinc, Zn | 1.1 mg |
| Copper, Cu | 0.21 mg |
| Selenium, Se | 33.3 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.04 mg |
| Niacin | 2.2 mg |
| Vitamin B-6 | 0.17 mg |
| Folate, total | 24.0 ug |
| Folic acid | 7.0 ug |
| Folate, food | 17.0 ug |
| Folate, DFE | 28.0 ug |
| Choline, total | 90.5 mg |
| Vitamin B-12 | 1.0 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 63.0 ug |
| Retinol | 63.0 ug |
| Carotene, beta | 3.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 3.0 ug |
| Vitamin E (alpha-tocopherol) | 2.4 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 5.6 ug |
| Fatty acids, total saturated | 1.2 g |
| SFA 4:0 | 0.01 g |
| SFA 6:0 | 0.01 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.02 g |
| SFA 14:0 | 0.05 g |
| SFA 16:0 | 0.77 g |
| SFA 18:0 | 0.29 g |
| Fatty acids, total monounsaturated | 2.4 g |
| MUFA 16:1 | 0.04 g |
| MUFA 18:1 | 2.3 g |
| MUFA 20:1 | 0.04 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.3 g |
| PUFA 18:2 | 1.9 g |
| PUFA 18:3 | 0.23 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.04 g |
| PUFA 20:5 n-3 (EPA) | 0.07 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.08 g |
| Cholesterol | 140 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
What does NFS mean on a shrimp label?
NFS stands for 'Not Further Specified.' It indicates the product is raw or cooked shrimp without added ingredients, seasonings, or specific preparation (like breaded or stuffed).
Is the dark line on the back of shrimp safe to eat?
The dark line is the shrimp's digestive tract (vein). While it's not harmful if cooked, it can have a gritty texture and slightly bitter taste, so it's commonly removed for aesthetic and flavor reasons.
How can I tell if shrimp is fresh?
Fresh shrimp should have a firm, translucent flesh with a mild ocean smell. Avoid any with a strong ammonia odor, slimy texture, or black spots on the shell, which indicate spoilage.