Okay, let’s talk about shrimp. You see a recipe online for shrimp tacos, you think, “Great, a low-sodium option!” And then reality slaps you in the face like a wet fish. I hate to be the bearer of bad news, but there’s a good chance you’re getting bamboozled. Shrimp, especially the frozen kind you get from the grocery store, might be hiding a sodium bomb.

That’s right, those innocent-looking shrimp could be swimming in more sodium than you’d think. Most retailers list sodium levels in the range of 530 to 640 milligrams per serving for almost all types of shrimp, including the easy-peel ones. That’s a whopping 27% of your daily sodium limit, gone in a flash.

And let’s not forget about the cocktail sauce that usually comes with shrimp. That stuff packs a salty punch too, with some brands containing up to 26% sodium. That innocent-looking shrimp cocktail could eat up over half of your daily sodium limit in one fell swoop. But, hey, it doesn’t stop there! Ever try Spinach & Artichoke Dip with Shrimp? Well, you might as well salt-lick your way to 100% of your daily sodium intake.

But why is there so much sodium in frozen shrimp, you ask? Well, it’s all about preservation, my friends. The culprits here are two sneaky additives: sodium carbonate and sodium citrate. They’re added during the freezing process to help retain the shrimp’s texture and moisture. But while they’re keeping our shrimp plump, they’re also turning them into salt-laden little crustaceans. No wonder I had a heart attack with all the shrimp fettuccine, shrimp dip, shrimp cocktail, and shrimp tacos I used to scarf down.

Look, I’m not saying you should never eat shrimp. I’m just saying you need to be smart about it. Read the labels. If the sodium levels make you raise an eyebrow, maybe consider a different option. There’s plenty of fish in the sea (and they’re probably lower in sodium).

For those of us lucky enough to live in places like Newport Beach, where fresh-caught shrimp is brought in by the fishermen on weekends, we’ve got a good thing going. But if you’re not in such a locale, don’t despair. Whole Foods carries some great fresh shrimp that doesn’t come with a side of sodium overload. Always ask, always check.

And let’s not forget about restaurants. If you’re out dining, don’t hesitate to ask if their shrimp was previously frozen. You might be surprised to learn that your innocent shrimp cocktail could be worse for your heart than downing a hot dog. Think about that next time you’re ordering.

And for those recipe creators online, calling your shrimp tacos “low sodium” – we’re onto you. No more pulling the wool over our eyes. We’re getting savvy, checking labels, and demanding better.

In conclusion, watch your shrimp, folks. That “low sodium” label might just be a wolf in sheep’s clothing. Stay sodium-smart and keep looking out for your heart. And remember, when it comes to food, knowledge is power. Keep asking questions, keep checking labels, and keep on keeping on.