As with other seafood, shrimp is high in calcium and protein but low in food energy. A shrimp-based meal is also a significant source of cholesterol, from 7 mg to 251 mg per 100 g of shrimp, depending on the method of preparation.
Recipes using shrimp form part of the cuisine of many cultures: examples include jambalaya, okonomiyaki, poon choi, bagoong, Kerala, Assamese and scampi.
Dried shrimp is commonly used as a flavoring and as a soup base in Asian cuisines while fried shrimp is popular in North America. In Europe, shrimp is very popular, forming a necessary ingredient in Spanish paella de marisco, French bouillabaisse, Greek saganaki, Italian cacciucco, Portuguese caldeirada and many other seafood dishes.