Is shrimp ok for a full week's protein?

allie_00p

I like to have one day of meal prep and then just eat the same thing all week. Is shrimp ok to have for my protein source for an entire week?

I just wanted to make sure shrimp don't have really high impurity levels like tuna with mercury, etc where you're not supposed to eat it too frequently. I would be eating like 12-16oz per day.

More detail - like this last week I cooked 6lbs of chicken and shredded it, then portioned out for 4 meals w/ 4 ounces of chicken each meal (enough for 6 days) I then portion my rice, black beans, veggies etc and eat those 3-4x per day.

I usually use chicken, beef, salmon, cod, or pork but I've never used shrimp before, it just sounds good right now.

springlering62

Unless you’re freezing it, shrimp would be pretty slimy and foul after a day or two. Even reheated, wouldn’t be appealing to me.

But that’s just me. Its not cheap. I’d experiment in smaller quantities before going the whole hawg.

The only time I ever had leftovers, I sautéed them in butter and threw them on noodles but I made darn sure they were gone in 24 hours.

If you’ve ever had a bag of shrimp trash literally explode with a kaboom!!! In hot weather you might feel likewise.

wilson10102018

Shrimp is one of the cheapest sources of real low calorie protein. I eat a pound or two every week. All shrimp that cross state lines in the US are previously frozen. Raw flash frozen shrimp cooked without thawing are pretty close to right out of the water.

But, I would not retain cooked shrimp more than a day.

allie_00p

Ok that's kind of what I wasn't sure about as well, maybe if I prepped everything else and then cooked the shrimp fresh each morning...

beagletracks

Your post made me curious about mercury levels in fish. Here’s some info:

https://www.fda.gov/food/metals-and-your-food/mercury-levels-commercial-fish-and-shellfish-1990-2012

wilson10102018

elsie_fair wrote: »

Ok that's kind of what I wasn't sure about as well, maybe if I prepped everything else and then cooked the shrimp fresh each morning...

Yea, that is the approach. If I have shrimp and pasta for example, I make up about 2 or 3 servings of the pasta sauce and pasta and add more frozen shrimp when I re-heat it for leftovers. I do the same thing with fish and leek soup. Make a pot of six servings 72 ounces which is mostly trout, salmon and halibut and when I serve it I put the frozen shrimp in so they are only lightly cooked for a couple of minutes.

yirara

Phew, shrimp here is about 3-4x as expensive as chicken breast. I could not afford it on a regular base. But prices are different everywhere of course.

allie_00p

yirara wrote: »

Phew, shrimp here is about 3-4x as expensive as chicken breast. I could not afford it on a regular base. But prices are different everywhere of course.

Yes it's usually much more expensive here as well but a local place had a really good deal on raw frozen shrimp so I got a bunch. Still not as cheap as something like chicken, but a great deal for what it is.

springlering62

yirara wrote: »

Phew, shrimp here is about 3-4x as expensive as chicken breast. I could not afford it on a regular base. But prices are different everywhere of course.

Lol. Just as I was reading this my daughter who lives in Germany texted a photo bemoaning a box of frozen shrimp at 6€ for appx half a pound.

Our local farmers market has a guy who drives up from the Georgia coast with fresh caught shrimp for $10-12 a pound. I look forward to his emails saying he’s coming because we know it’s feast day. Boiled shrimp, vegetable sushi roll, and crusty bakery rolls with butter. A veritable pig-out for not many calories.

springlering62

This doesn’t even look tasty.

cwolfman13

Shrimp don't contain high amounts of mercury...you typically find that in fish that are quite large, not small fish and shell fish. I wouldn't personally prep cooked shrimp for an entire week though, namely because cooked shrimp isn't particularly great after a day or so. That said, I'm personally adverse to a whole weeks worth of prep anyway, regardless of what it is, but particularly with meat...I've always had a 48-72 hour rule for "leftovers". My prep is generally limited to me cooking extra for whatever is for dinner to have for lunch for my wife and I the next day or maybe the day after. Even things like a batch of quinoa that I will often make on a Sunday afternoon will typically allow for about 3 servings each between my wife and I, so it's usually gone by Tuesday or Wednesday at the latest. For me personally, eating food that is four and five plus days old is just sketchy...some things more than others.

yirara

springlering62 wrote: »

yirara wrote: »

Phew, shrimp here is about 3-4x as expensive as chicken breast. I could not afford it on a regular base. But prices are different everywhere of course.

Lol. Just as I was reading this my daughter who lives in Germany texted a photo bemoaning a box of frozen shrimp at 6€ for appx half a pound.

Our local farmers market has a guy who drives up from the Georgia coast with fresh caught shrimp for $10-12 a pound. I look forward to his emails saying he’s coming because we know it’s feast day. Boiled shrimp, vegetable sushi roll, and crusty bakery rolls with butter. A veritable pig-out for not many calories.

Oh I can beat that! 100gr for about 4 Euro. Frozen is a bit cheaper, but still similar to Germany *sigh*

allie_00p

I got a few 2lb bags of raw frozen shrimp for about $7/lb. Not mind blowing but I had some recipes for get-togethers I needed them for so I picked up some extras to add some variety to my protein choices.

wilson10102018

elsie_fair wrote: »

I got a few 2lb bags of raw frozen shrimp for about $7/lb. Not mind blowing but I had some recipes for get-togethers I needed them for so I picked up some extras to add some variety to my protein choices.

Great price. Be sure to buy raw as they are so much better. I'm sure that is what you got. A great seasoning for shrimp dishes is Better Than Bouillon Lobster Base.

psuLemon

If i had enough, I would eat it all the time. High in protein, delicious AF, and very versatile in cooking

wilson10102018

Here is a light shrimp lunch of Basmati Rice, red pepper flakes and cherry tomatoes with a little lobster bouillion