Shrimp

Shrimp is the most-consumed seafood in the United States and a useful source of lean protein — about 20g protein and under 1g fat per 3oz cooked, with substantial selenium, B12, and astaxanthin (the carotenoid responsible for the pink color, with documented antioxidant activity). Mercury content is low; shrimp is on the FDA "Best Choices" list, including for pregnancy.

Shellfish allergy

Shrimp is the most common shellfish allergen and one of the leading causes of food-related anaphylaxis in adults. The primary allergen, tropomyosin, is highly cross-reactive with crab, lobster, and crayfish — most shrimp-allergic patients should treat all crustaceans as off-limits. Shrimp allergy is also more likely to persist into adulthood than dairy or egg allergies. Carrageenan, often present in shrimp coatings, occasionally complicates the picture but isn't the main allergen.

Cholesterol and farmed vs. wild

Shrimp has historically been flagged for cholesterol content — about 180mg per 3oz, higher than most animal foods. Current guidelines no longer treat dietary cholesterol as the central driver of blood cholesterol, so shrimp is no longer specifically restricted. Wild-caught shrimp generally has a better environmental profile than imported farmed shrimp; the latter is often associated with antibiotic use, mangrove destruction, and labor concerns depending on origin.