Shrimp (Penaeus spp. / Crustacea)
Synopsis of shrimp
Shrimp are small, crustacean seafood belonging to the order Decapoda and are found in both saltwater and freshwater environments worldwide. They are highly valued for their rich nutritional profile, offering a lean source of high-quality protein, essential amino acids, and a host of micronutrients including selenium, iodine, vitamin B12, phosphorus, and choline. Shrimp also contain astaxanthin, a potent carotenoid antioxidant responsible for their pink hue after cooking, which is associated with anti-inflammatory and cellular protective effects.
From a health perspective, shrimp are considered supportive of thyroid function (due to their iodine content), brain health (via choline and B12), and cardiovascular wellness (thanks to their omega-3 fatty acids, particularly EPA and DHA). Though naturally low in fat, shrimp contain cholesterol, which previously led to concerns about their impact on blood lipid levels. However, more recent research indicates that for most individuals, shrimp consumption does not significantly raise LDL cholesterol and may actually improve the HDL-to-LDL ratio, depending on overall diet and health status.
In integrative nutrition, shrimp are often recommended as part of an anti-inflammatory or brain-boosting diet, and they fit well into ketogenic, paleo, and Mediterranean-style eating patterns. Due to their high nutrient density, shrimp are frequently used in clinical nutrition to support recovery from illness, cognitive decline, or nutritional deficiency.
Historical Use:
Shrimp have been part of human diets for thousands of years. Archaeological evidence suggests that ancient coastal cultures from Asia, the Mediterranean, and the Americas harvested shrimp from rivers, estuaries, and oceans. In Chinese cuisine, shrimp were included in traditional soups and stews and valued for their warming and strengthening properties. Ancient Chinese medical texts noted their ability to tonify the kidneys and invigorate yang energy, especially in cases of fatigue or low libido.
In Ayurveda, while shrimp and other shellfish are generally avoided in vegetarian traditions, they are considered tamasic (heavy) and rajasic (stimulating) foods and occasionally used in non-vegetarian traditions to build ojas (vital essence) and support reproductive energy.
In European and Middle Eastern coastal regions, shrimp have long been a staple, often used in healing broths for convalescence. Fish and shellfish soups were viewed as nutrient-rich options to rebuild strength after illness, and shrimp’s high protein content made it valuable in periods of food scarcity.
shrimp is used to support these body systems
Blood (Traditional)
Brain (Scientific)
Eyes (Scientific)
Skin (Scientific)
Thyroid Gland (Scientific)
