Shrimp
As food

Shrimp are marketed and commercialized with several issues in mind. Most shrimp are sold frozen and marketed based on their categorization of presentation, grading, colour, and uniformity. Shrimp have high levels of omega-3 fatty acids and low levels of mercury. Usually shrimp is sold whole, though sometimes only the meat of shrimp is marketed.

As with other seafood, shrimp is high in calcium, iodine and protein but low in food energy. A shrimp-based meal is also a significant source of cholesterol, from 122 mg to 251 mg per 100 g of shrimp, depending on the method of preparation. Shrimp consumption, however, is considered healthy for the circulatory system because the lack of significant levels of saturated fat in shrimp means that the high cholesterol content in shrimp improves the ratio of LDL to HDL cholesterol and lowers triglycerides.

Ebiko - shrimp roe, sometimes translated as "shrimp flakes" - is used as one of the ingredients in the preparation of sushi.

Shrimp and other shellfish are among the most common food allergens. They are not kosher and thus are forbidden in Jewish cuisine.
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