A healthy diet program can include shellfish even if you have high cholesterol.
Eating shrimp as part of a balanced diet is not only safe but can offer a person several key nutrients.
Doctors previously recommended against eating shrimp as part of a heart-healthy diet, citing the high levels of cholesterol.
However, after years of research and better understanding of what contributes to heart disease and higher cholesterol, scientists now consider eating shrimp to be an excellent addition to a well-rounded diet.
It is now the consensus among professional nutritionists that shellfish, including shrimp are excellent additions to a healthy diet program.
Is Shrimp High In Cholesterol?
- Shrimp may be eaten as part of a balanced diet, and the way it is prepared is key to its effect on cholesterol.
- One serving of shrimp contains 189 milligrams of cholesterol, which translates to roughly 60 percent of the total recommended amount of cholesterol per day.
- This high level of cholesterol was the reason why doctors used to believe that shrimp was bad for heart health.
- It was thought that shrimp would increase levels of LDL, or “bad cholesterol” in people, but it is now known that is not the case.
- Shrimp can actually increase the levels of HDL, or “good cholesterol” thereby supporting heart health.
Is Shrimp Safe To Eat For People With High Cholesterol?
Shrimp are now generally considered safe for people with high cholesterol to eat. They contain a number of useful nutrients.
Despite the higher cholesterol levels, shrimp contain minimal saturated fat and no trans fat. Both trans and saturated fat are considered factors to increasing bad cholesterol.
As part of a balanced healthy diet program, shrimp can be a good addition. People on a strict diet set by a doctor or dietitian should ask their provider before including shrimp.
Try this healthy diet program recipe.
Shrimp and Cauliflower Fried Rice
Ingredients (makes 6 servings)
- 1 tbsp olive oil
- 16 large raw shrimp, peeled and deveined
- 1 1/2 tbsp tablespoons sesame oil
- 1 (12-ounce) package frozen riced cauliflower
- 3/4 cup low-sodium vegetable broth
- 1 cup diced carrot
- 1/2 cup frozen peas
- 2 tsp minced fresh ginger
- 2 tsp minced garlic
- 4 scallions, chopped
- 1 tbsp reduced-sodium tamari soy sauce
- Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook, stirring occasionally, for 1 1⁄2 minutes. Remove from skillet and set aside.
- Add sesame oil, riced cauliflower, vegetable broth, carrots, peas, ginger, and garlic to the skillet and stir fry for 6 minutes, or until carrots are tender.
- Return the shrimp to the skillet and add scallions and tamari sauce. Stir fry 1 additional minute before serving.
- For an extra zesty flavor, squeeze the juice of 1/2 lemon over top before serving.
- This entrée can be ready in under 10 minutes.
- Change it up by using boneless chicken breast or thinly sliced steak.”
Nutrition (per serving)
Click here for a similar recipe to add to a healthy diet program.