Averages based on 1,953 shrimp products in our database.
Shrimp nutrient highlights
Protein
~24g per 100gShrimp is one of the highest-protein seafood options per calorie. A 3oz (85g) serving provides about 20g of protein with relatively few calories.
Cholesterol
~189mg per 100gShrimp contains more cholesterol per serving than most seafood. A 3oz serving provides about 161mg. Cholesterol content is independent of processing level.
Sodium
Varies widelyPlain raw shrimp contains ~111mg sodium per 100g. Pre-cooked, seasoned, and frozen shrimp products often contain sodium tripolyphosphate and added salt, reaching 500-800mg per 100g.
Calories
~85-100 per 100gShrimp is one of the lowest-calorie protein sources. Breaded and fried preparations significantly increase calorie count to 200-250+ per 100g.
Shrimp processing scores by brand
15 shrimp products ranked by processing score (lowest first) from our analysis.
How does processing affect shrimp?
In our analysis, plain raw or plain cooked shrimp with no added ingredients typically scores Level 1-2 (Minimally Processed to Processed). However, a large portion of commercial frozen shrimp is treated with sodium tripolyphosphate (STPP) to retain moisture, which increases the processing score. Pre-seasoned, marinated, and breaded shrimp products score Level 3-4, with some breaded butterfly shrimp products containing 15-20+ ingredients.
The sodium content gap between untreated and STPP-treated shrimp is notable in our database: treated shrimp can contain 3-5x more sodium than untreated, even without any salt listed as a separate ingredient.
What should you look for on shrimp labels?
- 1Look for "no preservatives" or "chemical-free" on frozen shrimp packaging. Sodium tripolyphosphate (STPP) is the most common additive and significantly increases sodium content.
- 2Ingredient lists on frozen shrimp should ideally list only shrimp (and possibly salt). The presence of sodium bisulfite, STPP, or sodium metabisulfite indicates chemical treatment.
- 3Breaded shrimp products often contain 15-20 ingredients including modified starches, dextrose, and multiple leavening agents.
- 4"Peeled and deveined" describes physical preparation, not chemical processing. It does not affect processing scores in our system.
Frequently asked questions
How many calories are in shrimp?
Plain cooked shrimp contains approximately 85-100 calories per 100g, making it one of the lowest-calorie protein sources. A 3oz (85g) serving provides roughly 72-85 calories. Breaded and fried shrimp preparations contain significantly more, typically 200-250+ calories per 100g.
How much protein is in shrimp?
Shrimp provides approximately 24g of protein per 100g of cooked meat. A standard 3oz (85g) serving delivers about 20g of protein. This protein-to-calorie ratio makes shrimp one of the most protein-dense common foods in the USDA FoodData Central database.
Is frozen shrimp ultra-processed?
In our analysis, plain frozen shrimp with no additives scores Level 1-2. However, many frozen shrimp products are treated with sodium tripolyphosphate (STPP) to retain moisture, which increases the processing score to Level 2-3. Breaded, seasoned, and pre-cooked shrimp products can score Level 3-4. Check the ingredient list for specific products.
Why does some shrimp have so much sodium?
Many commercial shrimp products are treated with sodium tripolyphosphate (STPP) to prevent moisture loss during freezing. In our database, STPP-treated shrimp can contain 3-5x more sodium than untreated shrimp. The sodium difference is not always obvious from front-of-package labeling, so check the nutrition facts panel and ingredient list.
What is sodium tripolyphosphate in shrimp?
Sodium tripolyphosphate (STPP) is a processing agent used to help shrimp retain water during freezing and thawing. It is listed on the ingredient label when present. In our scoring system, its presence increases the processing score. Shrimp products labeled "no preservatives" or "chemical-free" typically do not contain STPP.
Can you eat shrimp raw?
Raw shrimp is consumed in some cuisines (such as sashimi-grade preparations), but it carries food safety considerations including potential bacterial and parasitic contamination. From a processing perspective, raw untreated shrimp scores Level 1 in our analysis. Flash-frozen sashimi-grade shrimp is typically frozen to kill parasites, which is a food safety processing step. Consult food safety guidelines from your local health authority regarding raw seafood consumption.