Tag: Farmed vs wild shrimp

According to the U.S. FDA and EPA, shrimp is classified as a "Best Choice" seafood option due to its very low mercury content, even for pregnant and breastfeeding women. This official guidance directly addresses common public health concerns surrounding mercury contamination in seafood.

According to the Food and Drug Administration (FDA), shrimp is among the "Best Choices" for seafood due to its low mercury content. Despite this, many people are cautious about including it in their diet due to concerns about high cholesterol and contamination.

According to the USDA, a 3-ounce serving of cooked shrimp contains around 20 grams of protein and less than 1 gram of fat. This impressive nutritional profile immediately suggests that, for most people, shrimp can be a beneficial part of a balanced diet, despite lingering misconceptions about its cholesterol content.

Shrimp is one of the most commonly consumed types of seafood worldwide, prized for its low-calorie, high-protein content. Yet, despite its popularity, many wonder, is there a downside to eating shrimp? While generally considered healthy, some potential risks include severe allergies, possible contaminants, and concerns related to farming practices.

According to the Food and Drug Administration (FDA), shrimp is on the “best choices” list for seafood, making it generally safe to enjoy multiple times a week. This article addresses the question, "Is it safe to eat shrimp three times a week?" by exploring the nutritional value, potential risks, and best practices for preparation.