More protein on the plate? As new U.S. Dietary Guidelines recommend nearly double previous intake, shrimp stands out as a healthy choice.
Every five years, the U.S. Departments of Agriculture and Health and Human Services release updated Dietary Guidelines for Americans, setting the tone for national nutrition advice.
The latest edition, published this week, brings back the Food Guide model and places a stronger emphasis on protein, dairy, and healthy fats—alongside fruits and vegetables—while encouraging Americans to cut back on ultra-processed foods and added sugars.
One of the most notable changes is a renewed focus on protein at every meal. Rather than the long-standing recommendation of 0.8 grams of protein per kilogram of body weight, the guidelines now point to a higher intake range of 1.2 to 1.6 grams per kilogram—nearly double previous levels.
As consumers look for practical ways to meet these higher protein targets, the type of protein on the plate is equally important. Shrimp, the most popular seafood consumed in the U.S., offers a familiar, accessible, and responsible option that fits well within this shift.
According to the Shrimp Nutrition Guide—a toolkit for registered dietitians developed by the Sustainable Shrimp Partnership and the Seafood Nutrition Partnership— shrimp can help replace protein choices that are higher in saturated fat. A single serving provides about 18 grams of complete protein, delivering all nine essential amino acids. With only about half a gram of total fat per serving and virtually no carbohydrates or added sugars, shrimp is an easy fit for balanced, protein-forward meals.
Shrimp also delivers nutrients beyond protein, including omega-3 fatty acids, along with essential vitamins, minerals, and phytonutrients that support heart and brain health, immune function, and weight management.
Health authorities continue to encourage greater seafood consumption. Organizations such as the Dietary Guidelines for Americans, the American Heart Association, the American Diabetes Association, and the World Health Organization recommend eating at least two servings of non-fried seafood each week.
Beyond nutrition, sustainability is increasingly part of the conversation around protein choices. The EAT-Lancet Commission on healthy, sustainable, and equitable food systems has noted that seafood—when responsibly sourced—can be among the healthiest animal protein options with a relatively low environmental footprint. The Commission also emphasizes that fisheries and aquaculture can provide high-quality protein while remaining within environmental limits, when managed responsibly.
With protein taking a more central role in the American diet, shrimp stands out as a lean, versatile option—one that fits not only evolving nutrition guidance, but also broader conversations around sustainable food systems.
