Shrimp, like other foods, has gained a bad reputation for its cholesterol content. Prohibited during the 1990s, the crustacean returned to the diet as a healthy alternative for the heart, despite the bad comments about whether it is bad or good for the health of the people who consume it.
Although shrimp have relatively high levels of cholesterol (around 200 mg in 12 large boiled shrimp), it only contains half the cholesterol contained in an egg. It is low in fat and high in calories and protein, contains vitamins D and B12, but the best thing is that shrimp is also high in omega-3 fatty acids, which have been shown to prevent heart disease. Two weekly servings of fish or shrimp with omega-3 fatty acids is as effective as taking a fish oil supplement a day.
A fact that has managed to survive in the shadow of shrimp cholesterol is that they are very low in fat. 100 grams of shrimp contains only 2 grams of fat without any of them in the form of saturated fat. A study published in the American Journal of Clinical Nutrition showed that a diet that includes shrimp has more benefits than one that includes eggs.