Is Shrimp Low in Sodium? What You Need to Know

January 2, 2026 •

4 min read

A 3-ounce serving of plain, cooked shrimp contains around 94 milligrams of sodium, a relatively low amount. However, the question 'is shrimp low in sodium?' often depends heavily on how it is processed and prepared for sale.

Quick Summary

Plain, fresh shrimp is naturally low in sodium, but processed frozen or pre-cooked varieties can contain high levels due to brining and additives. The key to a low-sodium meal is understanding product labels and choosing proper preparation methods.

Key Points

Naturally Low: Plain, fresh shrimp is naturally low in sodium, with about 94mg per 3oz serving.
Frozen Shock: Frozen shrimp can have significantly higher sodium levels due to brining and additives used for preservation.
Read the Label: Always check the nutrition label for sodium content, especially on frozen, pre-cooked, or canned products.
Preparation Matters: Frying or adding salty sauces can drastically increase the total sodium of a shrimp dish.
Choose Fresh: Opting for raw, fresh, or wild-caught shrimp is the best way to control and minimize sodium intake.
Avoid Preservatives: Look for products with simple ingredient lists that do not include sodium tripolyphosphate or other sodium-based chemicals.

Fresh Shrimp vs. Processed Shrimp: Understanding the Sodium Difference

At its core, fresh, wild-caught shrimp is not considered a high-sodium food. A standard 3-ounce portion contains less than 100 mg of sodium, which is only a small fraction of the 2,300 mg daily limit recommended by the American Heart Association. The issue for many consumers arises when they purchase frozen, pre-cooked, or otherwise processed shrimp, where the sodium levels can increase dramatically.

Why Processed Shrimp Has More Sodium

Several factors contribute to the elevated sodium levels in packaged shrimp products:

Brining for Freezing: To reduce freezing time and prevent ice crystals from forming, many shrimp processors soak fresh-caught shrimp in a saltwater brine solution. This process infuses the shrimp with a significant amount of salt.
Chemical Additives: Preservatives and moisture-retention agents, such as sodium tripolyphosphate (STP) and sodium bisulfite, are commonly used in the seafood industry. These chemicals, which are sodium-based, help the shrimp retain moisture and improve texture. While generally recognized as safe, they substantially increase the sodium content.
Cooking Methods: The preparation of pre-cooked shrimp can also add sodium. This can be through salt added during the boiling or steaming process, or flavorings used in pre-marinated products. For instance, boiled shrimp can end up with over 500 mg of sodium per 3-ounce serving.

The Importance of Reading Nutrition Labels

Given the wide variation in sodium content, relying on product labels is crucial. A study conducted by the University of Florida found that the sodium content in raw retail shrimp products ranged from 170 to 1,130 mg per serving, with many companies underreporting the values. This highlights the need for careful scrutiny when selecting frozen or pre-cooked shrimp.

Comparison of Shrimp Sodium Content

To illustrate the disparity, here is a comparison of typical sodium levels based on processing and preparation. Values are for a standard 3-ounce (85g) serving.


Shrimp Type	Processing Method	Typical Sodium Range (mg)	Notes
Fresh, Raw	Unprocessed	94 - 111	Lowest sodium content, varies naturally
Frozen, Treated	Brined and/or with additives	Up to 800	Added sodium from brines and preservatives
Boiled/Steamed (Pre-cooked)	Salt added during cooking	500 - 600+	Water absorption adds significant sodium
Battered & Fried	Coated and deep-fried	290+	Breading and frying process adds sodium
Shrimp Cocktail	Brined and served with sauce	Varies	Depends on brining process and sauce content

Choosing and Preparing Low-Sodium Shrimp

If you are on a sodium-restricted diet, following these tips will help you enjoy shrimp as a healthy, low-sodium option.

Buy Fresh or Raw: Whenever possible, purchase fresh, raw shrimp. This allows you to control the exact amount of salt added during cooking.
Read the Ingredients: For frozen shrimp, examine the ingredient list for hidden sodium. Look for phrases like "sodium tripolyphosphate," "sodium bisulfite," or simply "salt." Opt for brands labeled "no salt added" or "all-natural."
Rinse Processed Shrimp: If you must use frozen or pre-cooked shrimp, rinsing it thoroughly in a colander under cool running water can help remove some of the surface salt.
Cook at Home: Healthy cooking methods like grilling, steaming, or sautéing with low-sodium seasonings (herbs, garlic, lemon juice) are the best way to keep sodium in check.
Use Low-Sodium Sauces: Avoid pre-made, high-sodium cocktail or dipping sauces. Create your own by mixing low-sodium ketchup or yogurt with herbs and spices.

Nutritional Benefits of Shrimp Beyond Sodium

Beyond its sodium profile, shrimp offers numerous health benefits. It is a fantastic source of lean protein, providing about 20 grams per 3-ounce serving. Shrimp also contains essential nutrients such as:

Omega-3 Fatty Acids: These healthy fats are known for their anti-inflammatory properties and benefits for heart and brain health.
Selenium: This powerful antioxidant is crucial for immune and thyroid function.
Iodine: An important mineral for thyroid hormone production.
Vitamin B12: Essential for nerve function and red blood cell formation.

While shrimp does contain dietary cholesterol, current research suggests that for most people, dietary cholesterol has a minimal impact on blood cholesterol levels, especially since shrimp is low in saturated fat. The overall health impact depends far more on how it is prepared.

Conclusion: The Final Verdict on Sodium in Shrimp

Ultimately, the verdict on whether is shrimp low in sodium is nuanced. In its natural, unprocessed state, shrimp is a lean protein that is naturally low in sodium and packed with beneficial nutrients. However, the prevalence of additives in frozen and pre-cooked products can transform it into a high-sodium item. The key takeaway for health-conscious consumers is to read labels carefully, opt for fresh or raw shrimp when possible, and choose healthy cooking methods to maintain control over your sodium intake. With a little vigilance, shrimp can remain a delicious and healthy part of your diet. For more information on seafood nutrition, visit Healthline.

Frequently Asked Questions

No, but it can be significantly higher. Many frozen shrimp are treated with a salty brine and preservatives like sodium tripolyphosphate, which greatly increases the sodium content. You must check the nutrition label, as some brands offer 'no salt added' options.

Read the ingredient list on the packaging. Ingredients such as 'salt,' 'sodium tripolyphosphate,' or 'sodium bisulfite' indicate added sodium. For the lowest sodium content, look for packages with a simple ingredient list—just shrimp.

Rinsing frozen or pre-cooked shrimp can help remove some of the surface salt from the brining process. However, it will not remove all the sodium that has been absorbed into the meat during processing.

A 3-ounce serving of fresh, raw shrimp contains around 94 to 111 milligrams of sodium. This is a relatively low and healthy level compared to many processed foods.

No. While shellfish generally have more sodium than fin fish, most varieties like crab and scallops are still relatively low in sodium before processing. The biggest increase comes from added salt during brining and cooking.

Yes, cooking method significantly impacts sodium. Frying or using high-sodium ingredients like butter, soy sauce, or certain sauces will increase the sodium level. Grilling, steaming, or sautéing with fresh herbs and lemon juice are low-sodium alternatives.

Sodium tripolyphosphate is a sodium-based additive used as a preservative and moisture-retention agent in many frozen seafood products, including shrimp. It helps improve texture but adds a considerable amount of sodium.