How much Shrimp (Sakura, dried) can I eat with gout?

A typical serving is about 15 g, which delivers 112 mg of purines, or about 28% of a ~400 mg working daily target. Keep it to a small, occasional portion and avoid it during a flare.

Is Shrimp (Sakura, dried) high in purines?

Shrimp (Sakura, dried) is very high in purines by weight: about 749 mg per 100 g. A typical 15 g serving works out to about 112 mg, or about 28% of a ~400 mg working daily target.

Does Shrimp (Sakura, dried) cause gout?

No single food causes gout; it develops from high uric acid over time. But Shrimp (Sakura, dried) is graded D, meaning it adds more to a day's uric acid load than an everyday choice would and can help set off a flare in people who are prone to one.

Shrimp (Sakura, dried)

Shrimp (Sakura, dried) is higher risk. Keep portions small and occasional, especially during a flare. A typical 15 g serving has about 112 mg of purines, about 28% of a ~400 mg working daily target.

General information, not a substitute for advice from your doctor or dietitian.

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Across forms of shrimp:D· 112–264 mg per serving

Sakura shrimp are tiny shrimp eaten whole (shell and all) and dried, which concentrates purines. The value is per 100g dry. A normal serving is a small sprinkle delivering far less.

How much can I eat?

Units

This serving

15 g

Purine / serving

112 mg

% daily purine

28%

Purines in this serving

0 mg~400 mg daily limit

Adjust the serving

5 g30 g

This food is very concentrated, so a small serving goes a long way. We don't suggest a larger amount.

Portion size is what matters most here, and it’s easy to misjudge by eye. A kitchen scale makes it simple.

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Why grade D: per 100 g and processing

Per 100 g (for comparison)

Purines

749 mg/100g

LowModerateHighVery high

Very high for gout (> 300 mg/100g).

Fructose

0 g/100g

LowModerateHighVery high

Low for gout (< 3 g/100g).

Processing: NOVA 1 of 4 (unprocessed or minimally processed). How processing affects the grade.

Diet is part of the picture, not all of it

For most people the body makes the majority of its own uric acid. Food contributes the smaller share. Eating well lowers your risk and helps you feel in control, but for many people diet alone does not bring uric acid down enough to stop flares. Medication often does the heavy lifting. Use these grades to make easier daily choices, and work with your doctor on the full plan.

Sources

1. Purine data: USDA Purine Database 2025 - Table 2 (International) Evidence tier: Peer-reviewed literature Replication: 1 sample International literature sources
2. Fructose (derived): Biochemical Certainty (fructose = 0) Evidence tier: Lab-verified Animal products (meat, seafood, eggs, plain dairy) contain no fructose by biochemical composition.

How these numbers work

Values are per 100g unless a note says otherwise, rounded to three significant figures. Per-serving figures are calculated from the unrounded measurement, so recomputing from the rounded number can differ by a milligram or so. A single determination is normal in food composition tables, not a defect. The fructose figure is derived, not a label value: it counts free fructose plus half of sucrose, because sucrose is half fructose and the body treats both the same way. A sucrose-sweetened food therefore carries roughly twice this much total sugar.

Last reviewed August 11, 2026.