Hey there, shrimp lovers! I’ve been getting tons of questions about raw shrimp calories lately, so I thought I’d dive deep into this topic As someone who absolutely loves seafood and helps people with their nutrition goals, I’m excited to share everything I know about these little ocean treasures!
Quick Answer
Raw shrimp contains about 106 calories per 100 grams (about 3,5 ounces) But wait – there’s so much more you need to know!
Common Serving Sizes and Their Calories
Here’s a super handy breakdown of calories in different serving sizes
- 1 small shrimp = 5 calories
- 1 medium shrimp = 6 calories
- 4 large shrimp = 30 calories
- 3 oz portion = 80-90 calories
- 1 pound = 481 calories
Nutritional Breakdown
Let me break down what’s actually in your shrimp (per 100g serving):
Macronutrients
- Protein: 20.31g (this is huge!)
- Fat: 1.73g
- Carbs: 0.91g
The cool thing? Raw shrimp is basically:
- 81% protein
- 16% fat
- 3% carbs
Important Micronutrients
- Cholesterol: 152mg (51% DV)
- Sodium: 148mg (6% DV)
- Iron: 2.41mg (13% DV)
- Vitamin D: 4mcg (19% DV)
- Potassium: 185mg (4% DV)
Why Raw Shrimp is Actually Amazing for Your Diet
I gotta tell ya, raw shrimp is like a protein powerhouse! Here’s why I’m obsessed with it:
-
Super High Protein Content
- Perfect for muscle building
- Great for weight loss (keeps you full longer)
- Excellent for post-workout recovery
-
Low in Calories
- Perfect for dieters
- You can eat a lot without breaking your calorie bank
- Filling but not fattening
-
Minimal Carbs
- Great for keto diet
- Perfect for low-carb lifestyles
- Won’t spike your blood sugar
Tips for Buying and Preparing Raw Shrimp
Listen up! Here’s what I’ve learned from years of cooking shrimp:
Buying Tips:
- Look for translucent, firm shrimp
- Avoid any with black spots or discoloration
- Shell should be shiny and not slimy
- Fresh shouldn’t smell fishy (weird but true!)
Storage Tips:
- Keep refrigerated at 40°F or below
- Use within 2 days of purchase
- Store in sealed container
- Don’t wash before storing
Different Ways to Cook Shrimp (While Keeping Calories Low)
Ya know what’s great about shrimp? There’s like a million ways to cook it! Here are my fave low-cal methods:
-
Steamed/Boiled
- Adds minimal calories
- Preserves natural flavor
- Quick and easy
-
Grilled
- Adds smoky flavor
- No extra oil needed
- Great for summer BBQs
-
Baked
- Can cook large batches
- Even cooking
- Minimal added fat needed
Common Questions I Get About Raw Shrimp
Is raw shrimp healthy?
Heck yeah! It’s super nutritious and packed with protein while being low in calories.
How many shrimp is a serving?
A typical serving is about 3-4 ounces, which is roughly 8-10 medium shrimp.
Does cooking change the calories?
Not really! The cooking method might add calories (like if you fry them), but the shrimp itself stays about the same.
My Final Thoughts
After years of cooking and studying nutrition, I can confidently say that raw shrimp is one of the best protein sources out there. At just 106 calories per 100g, with a whopping 20g of protein, it’s hard to beat!
Remember, the key is how you prepare it – keep it simple and avoid heavy sauces or breading if you’re watching your calories. And hey, don’t forget to enjoy it! Shrimp isn’t just healthy – it’s downright delicious!
Want more nutrition tips? Drop a comment below or check out my other articles. Until next time, keep eating healthy and stay awesome!
Would you like me to explain or break down any part of this article further?
Heart and brain health
Many studies have found astaxanthin may help strengthen arteries, which may reduce the risk of heart attacks. It may also help increase levels of high-density lipoprotein (HDL), or “good” cholesterol, an important factor in heart health.
In addition, a 2017 review of studies suggests that astaxanthin may be beneficial for brain health. Its anti-inflammatory properties may prevent damage to your brain cells that often leads to memory loss and neurodegenerative diseases, such as Alzheimer’s.
Despite these findings, more human research is needed to determine the overall role that the astaxanthin in shrimp may have on overall health.
Due to the high demand for shrimp in the United Sates, it’s often imported from other countries.
Although this helps increase access to shrimp, most imported shrimp is farm-raised, which means it’s grown in industrial tanks that are submerged in bodies of water.
Farm-raised seafood from other countries is frequently treated with antibiotics due to its high susceptibility to disease. However, the United States does not permit the use of antibiotics in shrimp and other shellfish.
For this reason, it’s illegal to import shrimp that contains antibiotics. The Food and Drug Administration (FDA) is responsible for inspecting imported shrimp to ensure it doesn’t contain antibiotics.
However, due to the high volume of shrimp imports, the FDA is unable to regulate all of them. Because of this, farm-raised shrimp contaminated with antibiotics has the potential to enter the U.S. food supply.
Using antibiotics in shrimp has not been confirmed to have any major adverse health effects. However, it may lead to antibiotic resistance, which can cause outbreaks of diseases that do not respond to antibiotic treatment.
If you’re concerned about antibiotics in shrimp, it’s best to opt for wild-caught shrimp, which is never treated with antibiotics. Additionally, you can be assured that shrimp caught and prepared in the United States does not contain antibiotics.
Shellfish, including shrimp, are classified as one of the top nine food allergies in the United States, along with fish, peanuts, tree nuts, wheat, milk, and soy.
The most common trigger of shrimp allergies is tropomyosin, a protein found in shellfish. Other proteins in shrimp that may trigger an allergic reaction include arginine kinase and hemocyanin.
Symptoms of shellfish allergy
Symptoms of shrimp allergies vary and may include:
- tingling in the throat
- digestive issues
- breathing difficulties
- skin reactions
Some people with shrimp allergies may have anaphylactic reactions, as well. This is a dangerous, sudden reaction that can lead to seizures, unconsciousness, and even death if it is not treated immediately.
If you’re allergic to shrimp, the only way to prevent allergic reaction is to completely avoid eating it.
In some instances, even the vapors from cooking shrimp can trigger a reaction. So, those with shrimp allergies must also avoid situations where they may be exposed to it indirectly.
It’s important to choose high quality, fresh shrimp that isn’t damaged, infected, or contaminated.
When purchasing raw shrimp, make sure they’re firm. The shells should be translucent and grayish-green, pinkish tan, or light pink in color. Blackened edges or black spots on the shells may indicate quality loss.
Additionally, raw and cooked shrimp should have a mild, “ocean-like” or salty smell. Shrimp with an overwhelming “fishy” or ammonia-like odor is likely spoiled and unsafe to consume.
You should purchase shrimp from a knowledgeable and reputable supplier who can answer your questions about the shrimp’s country of origin and handling practices.