Cooked Shrimp
Also known as: cooked prawn
Cooked shrimp is a low-fat, high-protein seafood and a source of selenium, B12, and iodine; it is included as a Best Choice in FDA/EPA fish advice. Shrimp is a Crustacean shellfish — one of the major allergens under FALCPA — and reactions can be severe.
What it is
Shrimp (crustacean species in the orders Decapoda — e.g., Penaeus, Litopenaeus, Pandalus) that have been thermally processed by boiling, steaming, or grilling.
Protein source in seafood salads, sushi, ready meals, and prepared dishes.
Why it's flagged
- crustacean shellfish allergen (severe)
- potential antibiotic residues in non-compliant farmed imports
What regulators actually say
"Best Choices have the lowest levels of mercury — Eat 2 to 3 servings a week. Best Choices include: ...shrimp..."
"FALCPA identifies eight foods or food groups as the major food allergens... Crustacean shellfish (e.g., crab, lobster, shrimp)."
Regulatory status
United States — FDA
Permitted seafood; subject to seafood HACCP (21 CFR 123). Crustacean shellfish is a major allergen.
European Union — EFSA
Permitted seafood; crustaceans listed as allergens under Annex II of Reg. (EU) 1169/2011.
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