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Meat, fish, and eggs

Shrimp

Shrimp provides 22.8 g of protein for 119 kcal per 100 g (3.5 oz), or 19.2 g of protein for every 100 kcal.

USDA description: Shrimp, cooked

  • High in protein
  • Easy to digest

Estimated satietyHow it is calculated

Starting point+1
Low energy density: 119 kcal/100 g+1
Protein: 19.2 g/100 kcal+2
Fiber: 0.0 g/100 kcal0
Solid food with 71.6 g of water+1

Our own estimate from the values per 100 g: useful for comparing foods with each other, not a measurement in people. Holt index (1995): this food was not measured.

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Last updated
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Sources
5 primary
Data
USDA FDC 171971

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Nutrition facts

Calories
119 kcal per serving
119 kcal per 100 g (3.5 oz)
Protein
22.8 g per serving
22.8 g per 100 g (3.5 oz)
Carbohydrates
1.5 g per serving
1.5 g per 100 g (3.5 oz)
of which sugars
0 g per serving
0 g per 100 g (3.5 oz)
Fiber
0 g per serving
0 g per 100 g (3.5 oz)
Fat
1.7 g per serving
1.7 g per 100 g (3.5 oz)
of which saturated
0.5 g per serving
0.5 g per 100 g (3.5 oz)
Water
71.6 g per serving
71.6 g per 100 g (3.5 oz)

Source: USDA FoodData Central: Crustaceans, shrimp, mixed species, cooked, moist heat (may contain additives to retain moisture) (FDC ID 171971), accessed September 23, 2026.

A typical 100 g (3.5 oz) serving provides about 119 kcal, 22.8 g of protein, and 0 g of fiber.

The typical serving (100 g (3.5 oz)) is a common amount used for the math, not a recommendation. Ounces and cups are rounded US equivalents; the values come from the database entry cited in the sources.

What it is and how to eat it

Spain distinguishes gambas, medium-sized shrimp, from langostinos, the larger ones, while in Mexico, Central America, the Caribbean and much of South America they are all called camarones. They are sold fresh, cooked or frozen, with or without the shell, and crustaceans are one of the 14 allergens the EU requires labels to highlight (Regulation (EU) No 1169/2011). This page covers shrimp cooked in water, with 119 kcal, 22.8 g of protein and 1.7 g of fat per 100 g according to USDA, whose entry notes that they may contain additives to retain moisture.

A 100 g (3.5 oz) serving, peeled, provides 22.8 g of protein and 119 kcal with very little fat, and shrimp cook in a few minutes. The 2025 nutrition advisory on GLP-1 therapy lists seafood among the proteins to prioritize and suggests avoiding fatty foods in the first few days of treatment, so in those days, and after each dose increase, boiled or grilled shrimp usually sit better than garlic shrimp swimming in oil or battered shrimp. An easy way to eat them with eggs is the scrambled eggs with mushrooms and shrimp.

What the evidence says

They have 211 mg of cholesterol per 100 g according to USDA, and the American Heart Association's 2019 science advisory notes that shellfish are relatively high in cholesterol but very low in saturated fat (0.52 g per 100 g in this entry), that a 3 oz (about 85 g) serving of shrimp is equivalent in cholesterol to about one whole egg, and that shrimp can be part of a heart-healthy diet alongside other lean or plant-based proteins. The same advisory concludes that guidance should focus on healthy eating patterns, such as Mediterranean-style or DASH diets, rather than on a cholesterol number. This entry has 947 mg of sodium per 100 g, almost half of the 2,000 mg a day that WHO recommends not exceeding, so it is worth comparing labels and not adding more salt.

The sources for this section are listed under "Sources" at the end of the page.

Recipes with this food

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Satiety

The 1 to 5 score is our own estimate: it starts at 1 point, adds points for low energy density, for protein and fiber per 100 kcal, and for the water in solid foods, and subtracts points for drinks with calories. It is useful for comparing foods with each other; it is not a measurement in people.

What to keep in mind on a GLP-1 medication

High in protein
It has at least 10 g of protein per 100 g and 6 g per 100 kcal. Protein is the most filling nutrient per calorie and helps preserve muscle mass during weight loss, which matters especially when a GLP-1 medication reduces your appetite.
Easy to digest
It is a soft or low-fat food that many people tolerate well when they feel nauseous or get full quickly. This is an editorial judgment based on common patient guidance, not a measurement: everyone tolerates foods differently.

Frequently asked questions about shrimp

How much protein is in a 100 g (3.5 oz) serving of shrimp?

100 g (3.5 oz) of shrimp has 22.8 g of protein. A typical 100 g (3.5 oz) serving has about 22.8 g of protein. That is 19.2 g of protein per 100 kcal, which is why it carries our “High in protein” tag.

How many calories does a 100 g (3.5 oz) serving of shrimp have?

100 g (3.5 oz) of shrimp has 119 kcal. A typical 100 g (3.5 oz) serving has about 119 kcal. That is a low energy density.

Is shrimp filling?

Yes, very filling for the calories it provides: our estimated satiety score is 5 out of 5. Calculation: 1 (base) + 1 (low energy density: 119 kcal/100 g) + 2 (protein: 19.2 g/100 kcal) + 0 (fiber: 0.0 g/100 kcal) + 1 (solid food with 71.6 g of water) = 5. It is an estimate based on its composition, not a measurement in people.

How does shrimp sit with nausea from a GLP-1 medication?

Based on our tags, this is what matters about shrimp on a GLP-1 medication. “High in protein”: plenty of protein per calorie; protein helps preserve muscle mass when you eat less. “Easy to digest”: a soft or low-fat food that many people tolerate well when they feel nauseous or get full quickly. These are general guidelines, not medical advice: everyone tolerates foods differently.

What counts as a normal serving of shrimp?

We use 100 g (3.5 oz) as a typical serving. That amount provides about 119 kcal, 22.8 g of protein, and 0 g of fiber. It is a reference for calculations, not a recommendation of how much to eat.

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Sources

Sources for the data on this page, with the access date.

  1. Official databaseU.S. Department of Agriculture, Agricultural Research Service.USDA FoodData Central: Crustaceans, shrimp, mixed species, cooked, moist heat (may contain additives to retain moisture) (FDC ID 171971).accessed .
  2. RegulatorOfficial Journal of the European Union (EUR-Lex).Regulation (EU) No 1169/2011 on the provision of food information to consumers (Annex II, substances causing allergies or intolerances).accessed .
  3. Clinical guidelineObesity (Wiley).Mozaffarian D, et al. Nutritional priorities to support GLP-1 therapy for obesity: A joint Advisory from the American College of Lifestyle Medicine, the American Society for Nutrition, the Obesity Medicine Association, and The Obesity Society. Obesity. 2025;33(8):1475-1503. doi:10.1002/oby.24336.accessed .
  4. Clinical guidelineCirculation (American Heart Association).Carson JAS, et al. Dietary Cholesterol and Cardiovascular Risk: A Science Advisory From the American Heart Association. Circulation. 2020;141(3):e39-e53. doi:10.1161/CIR.0000000000000743.accessed .
  5. InstitutionWorld Health Organization.Sodium reduction.accessed .