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COOKED SHRIMP

Common questions

Is COOKED SHRIMP healthy?

COOKED SHRIMP scores 60/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This cooked shrimp product is classified as ultra-processed due to the use of sodium tripolyphosphate, a synthetic additive used to retain moisture.

How processed is COOKED SHRIMP?

COOKED SHRIMP is NOVA Group 4: Ultra-Processed Foods.

Which ingredients drive COOKED SHRIMP's score?

In Scout's ingredient-by-ingredient analysis, Sodium tripolyphosphate is flagged as an ingredient of concern. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 0
Harmful ingredients 1
Owned by Albertsons
Category Meat and Seafood
Summary

This cooked shrimp product is classified as ultra-processed due to the use of sodium tripolyphosphate, a synthetic additive used to retain moisture. While shrimp is a good source of protein, the presence of this additive raises concerns about increased sodium content and potential health risks associated with phosphate overconsumption. The processing level limits the score despite the product's nutritional benefits.

Key ingredients 3

Shrimp
Neutral

Shrimp is a good source of protein and essential nutrients like selenium and vitamin B12. It is low in calories and fat, making it a healthy choice for many diets. However, it may contain cholesterol and allergens that some individuals need to avoid.

Risks

Potential allergen for individuals with shellfish allergies. May contain cholesterol, which could be a concern for those managing cholesterol levels.

Benefits

Provides high-quality protein and essential nutrients such as selenium and vitamin B12. Low in calories and fat, supporting weight management and muscle maintenance.

Salt
Neutral

Salt is used to enhance flavor and preserve food. It is a common ingredient in many processed foods. Excessive consumption can lead to health issues such as high blood pressure.

Risks

High sodium intake is associated with increased risk of hypertension and cardiovascular diseases.

Benefits

Enhances flavor and acts as a preservative in food products. Necessary for maintaining fluid balance and nerve function in the body.

See more about Salt →
Sodium tripolyphosphate
Bad

Sodium tripolyphosphate is used as a moisture-retaining agent in seafood. It is a synthetic additive that can increase the sodium content of the product. Overconsumption of phosphates may lead to health concerns such as kidney damage.

Risks

May contribute to excessive phosphate intake, which is linked to kidney damage and cardiovascular issues.

Benefits

Helps retain moisture in seafood, improving texture and shelf life. No significant nutritional benefits identified for this ingredient.

See more about Sodium tripolyphosphate →

Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

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