5 Surprising Side Effects of Eating Shrimp, Says Dietitian



This summer, you might take advantage of local cuisine while vacationing in coastal areas. And local seafood like shrimp might be one of the options. In addition to being prepared and breaded on a seafood platter, shrimp can also be served cold in a “cocktail” version with a tomato-based sauce. Cooked and seasoned as a Spanish-inspired shrimp paella, or in a jambalaya. When visiting new places and experiencing their flavors, sights, and sounds, the taste may reign supreme. But it’s also important to consider the benefits and drawbacks of shrimp for our health. Here are five unexpected things that may occur to your body after eating shrimp. For more information, see also Alcohol’s Surprising Gut Effects.

1. You will increase protein consumption.

Eating Shrimp

With about 19 grams of protein per three-ounce serving, shrimp offers a substantial amount of protein. This translates to roughly 75% of total calories being protein. Which is suitable for a diet that aims to include more lean protein sources. Protein is primarily recognized for its benefits in retaining lean muscle. But it is also essential for the development and repair of bodily tissues. The control of hormones and enzymes, and the maintenance of a healthy fluid balance.

2. You could improve your copper intake.

Eating Shrimp

Copper is a necessary mineral that is normally not discussed much. But is very important for our diets. The metabolism of iron, the synthesis of connective tissue. And the production of neurotransmitters all involves copper. Male and female adults who are not pregnant or nursing. Should aim for 900 micrograms of copper daily. Three ounces of shrimp have about 300 micrograms in them.

Enjoying shrimp in a cashew-based pasta dish or a shrimp boil with potatoes. (each medium potato has about 675 micrograms of copper). Can provide you with an even greater dose of copper. (cashews contain about 630 micrograms per one-ounce serving).


3. You may go overboard on dietary cholesterol.

Eating Shrimp

Although dietary cholesterol has a more negative effect on blood cholesterol levels than saturated and trans fats. Excessive (we emphasize excessively) intake of cholesterol is likely to increase the risk of heart disease and stroke. Although there is no longer a set standard for dietary cholesterol. The majority of nutrition experts advise limiting consumption to under 300 mg per day. The amount of cholesterol in three ounces of ordinary shrimp is approximately 140 mg. (and zero grams of saturated fat). If you must have shrimp. At least limit the amount of saturated fat by avoiding buttery sauces, coconut (milk or shreds), and fried breading.

4. You could have too much sodium: Shrimp

Eating Shrimp

Shrimp and other commercially available seafood are typically preserved using substances high in salt. This even applies to shrimp that hasn’t been seasoned or breaded. However, this compromises the item’s nutritional profile. While maintaining the item’s integrity and quality.
Because every product is made differently. make sure to read the nutrition facts panel on the back of the package. Or ask the seafood counter at your grocery store about the sodium amount. Bonus points if you can locate a shrimp product with a salt content per serving of 140 milligrams or less.

5. You may fall shorter on omega-3 fats than you think: Shrimp

Unfortunately, shrimp doesn’t make the cut because seafood is frequently regarded. As the ideal source of omega-3 polyunsaturated fatty acids. (Although walnuts, chia seeds, and flaxseeds are also on the list!).


Fish like herring, sardines, and Atlantic salmon provide the highest levels of omega-3 fat. Each cooked three-ounce portion of these fish has between 1.19 and 1.83 grams of total omega-3s. On the other hand, a cooked three-ounce portion of shrimps only contains about 0.24 grams of total omega-3s. Alpha-linolenic acid (ALA) omega-3 fats should be consumed in amounts of 1.6 grams per day for adult men. And 1.1 grams per day for adult women who are not pregnant or breastfeeding.

The point we’re making here isn’t to eat more miniature shrimps, but to be mindful. That fatty fish should still be your main source of seafood. If you’re eating it for its omega-3 advantages rather than eating shrimps.

Related: Shrimp Mozambique

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