Years ago, shrimp was considered to be taboo for people who have heart disease or are watching their cholesterol numbers. That’s because a small serving of 3.5 ounces supplies about 200 milligrams (mg) of cholesterol. For people at high risk for heart disease, that amounts to a full day’s allotment. For everyone else, 300 mg is the limit.
However, shrimp is very low in total fat, with about 1.5 grams (g) per serving and almost no saturated fat at all. Saturated fat is known to be particularly harmful to the heart and blood vessels, in part because our bodies can efficiently convert it to low-density lipoprotein (LDL), otherwise known as “bad” cholesterol. But an LDL level is only part of what influences your heart disease risk. So, it's okay to eat some in moderation.