Here’s the golden rule: two to three servings per week is a perfectly safe and healthy range for most people. That’s about 4 to 6 ounces per serving—think of a small handful, not a mountain you’d slide down like a kid at a water park.
If you’re pregnant or have a history of high cholesterol, you might want to dial it back to once a week and chat with your doctor. But for the average shrimp lover, go ahead and pencil them into your weekly menu. Your taste buds will throw a parade.
What About the “Bad Shrimp” Myth?
You’ve probably heard rumors that shrimp are “bottom feeders” or “dirty.” Please. Most shrimp you buy at the store are farmed or wild-caught and perfectly clean. They’re not vacuuming up garbage—they’re just little ocean gymnasts doing their thing.
Just watch out for imported shrimp from certain countries with lax regulations. Stick with wild-caught from the Gulf of Mexico or farmed from reputable sources. Your health is worth the extra dollar, and your shrimp deserves a good reputation, okay?
