Shrimp Purine Content — Food
The Purine–Gout Index dataset contains multiple Shrimp entries in the Food dataset.
Across these records, total purines range from 0.1 to 748.9 mg per 100 g, with an average of 247.2 mg/100 g.
Where You Might Encounter Shrimp
Some foods are eaten directly, while others also appear as ingredients in dressings, sauces, spreads, mixed dishes, restaurant meals, or processed foods.
- Caesar-style seafood salads
- Sushi and rolls
- Fried rice
- Seafood pasta
- Buffet seafood dishes
Hidden sources may help explain why a meal triggered symptoms even when the main dish looked lower in purines.
Why did I get a flare?
Not sure why you felt symptoms after a salad, sauce, or seafood dish?
Check hidden purine sources.
Matching Shrimp entries in Food
- Shrimp, Sakura, dried — 748.9 mg/100 g
- Shrimp, raw, frozen (no further unspecified) — 234.0 mg/100 g
- Shrimp, deep-water — 221.6 mg/100 g
- Shrimp, mixed species, farmed, raw — 182.4 mg/100 g
- Shrimp, raw (sand shrimp and Pacific shrimp species) — 177.3 mg/100 g
- Shrimp, raw (unspecified) — 166.5 mg/100 g
- Vegetarian tender 'shrimp' — 0.1 mg/100 g