--- title: Diet: Is Shrimp Healthy, and Should I Eat Shrimp? description: America's most popular seafood is served with a big side of ecological baggage, but do health benefits outweigh the risks? canonical: https://time.com/3546726/should-i-eat-shrimp/ author: Mandy Oaklander article:opinion: false article:content_tier: free article:published_time: 2014-10-30T15:26:23.000Z article:modified_time: 2026-05-11T05:07:14.220Z article:section: Health og:title: Should I Eat Shrimp? og:description: America's most popular seafood is served with a big side of ecological baggage, but do health benefits win out? og:url: https://time.com/3546726/should-i-eat-shrimp/ og:site_name: TIME og:image: https://static.time.com/v3/assets/bltea6093859af6183b/bltde093bcdab65f2d0/6988d9b9bc6cfc69913e2a3c/time-logo.jpg?branch=production og:image:width: 1200 og:image:height: 675 og:image:alt: TIME og:type: article twitter:card: summary_large_image twitter:title: Should I Eat Shrimp? twitter:description: America's most popular seafood is served with a big side of ecological baggage, but do health benefits win out? twitter:image: https://static.time.com/v3/assets/bltea6093859af6183b/bltde093bcdab65f2d0/6988d9b9bc6cfc69913e2a3c/time-logo.jpg?branch=production --- # Should I Eat Shrimp? > Sponsored content. 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Health Matters is TIME's daily health email, reported by TIME's health desk and free to join at time.com/newsletters. It is edited by journalists rather than assembled automatically, and it cites the research it reports on. #### Is Health Matters free? Yes. Health Matters is a free daily newsletter from TIME, available at time.com/newsletters. #### Who reads TIME's Health Matters newsletter? Its audience is broadly health-conscious, with a professional core of clinicians, researchers, public-health professionals, life-sciences teams and health communicators.  by [Mandy Oaklander](https://time.com/author/mandy-oaklander/)  ## Mandy Oaklander Oaklander is a senior editor at TIME. Oct 30, 2014 3:26 PM UTC  by [Mandy Oaklander](https://time.com/author/mandy-oaklander/)  ## Mandy Oaklander Oaklander is a senior editor at TIME. Oct 30, 2014 3:26 PM UTC _Welcome to_ Should I Eat This?_—our weekly poll of five experts who answer nutrition questions that gnaw at you._  Illustration by Lon Tweeten for TIME **5/5 experts say yes.** The lure of [garlicky sautéed shrimp](http://www.realsimple.com/food-recipes/recipe-collections-favorites/popular-ingredients/shrimp-recipes-0) is hard to resist, and if you’re having these five experts over for dinner, there’s no need to try. Shrimp fans abound in this group. “Shrimp is a rich source of lean protein; a 3-ounce serving provides nearly 20 grams of protein,” says cookbook author **Tina Ruggiero**, a registered dietitian. They’re also one of the most concentrated vehicles for selenium, a nutrient that may help fight cancer, cardiovascular disease, cognitive decline and thyroid disease—that same 3-ounce serving fulfills about 45% of your daily requirement. And 3/5 experts give the crustacean’s high omega-3 content a thumbs up. Make sure, however, to check the sodium content on your shrimp package. They’re natural sources of sodium, so avoid the extra salt dump that sometimes comes with food processing. Is shrimp’s high cholesterol tally—107 mg per 3-ounce serving—worth your worry? Cardiologist **Dariush Mozaffarian**, dean of the School of Nutrition Science and Policy at Tufts University, doesn’t think so. “There’s very little evidence that dietary cholesterol influences most people’s risk of heart disease,” he says. But there is a huge caveat, a strong one shared by many members of the shrimp dinner party of experts: Keep things American. That’s not about being patriotic. Most shrimp Americans eat comes from Asia, but shrimp produced in the U.S. are generally held to stricter environmental standards. Plus, seafood sales can be rife with fraud: a new report from Oceana tested 143 shrimp products across America and found that 30% of shrimp were misrepresented. It’s a rampant practice: “Although 95% of the shrimp consumed in the U.S. is imported, less than 10% of that is imported shrimp is inspected for adulteration such as antibiotics,” says **Jeffrey Lotz**, PhD, professor and chair of the department of coastal sciences at the University of Southern Mississippi. **MORE**: [There Are Antibiotics In Your Fish](http://time.com/3531828/antibiotics-fish-seafood/) The fisherman and author **Paul Greenberg** is also a shimp-phile, though with some important caveats. “Biologically speaking, shrimp should be an unqualified yes—they grow fast enough on the farm to produce two crops a year and are fertile enough in the wild to quickly rebuild after the fishing season closes,” he says. “But careless farming has caused the destruction of thousands of acres of tropical mangrove forest and careless fishing can result in many more pounds of accidentally caught ‘bycatch’ species killed than actual shrimp harvested. Both farming and fishing can be improved to reduce collateral damage. At the very least we could eat all that bycatch instead of letting it go to waste.” It’s possible to evaluate your shrimp based on ecological factors, but you have to look beyond the nutrition facts label to get the whole story on shrimp, says **Dustin Moss**, director of the Shrimp Research Department at the Oceanic Institute of Hawaii Pacific University. Check out the certifications printed on bags, and see how your shrimp stacks up through the [Monterey Bay Aquarium’s Seafood Watch](http://www.seafoodwatch.org/seafood-recommendations/groups/shrimp/overview?q=Shrimp), which weighs criteria like poor farm management, bycatch loads and illegal fishing. So there you have it: eat more shrimp, along with the other selenium-filled sea creatures dragged up with ’em. 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