Can shrimp and black fungus be eaten together?

Nov 07, 2025 Source: Cainiu Health

Dr. Yu Yongchao

Introduction

In general, shrimp and black fungus (black wood ear) can be eaten together, but it is not advisable to consume them in large amounts. When preparing shrimp and black fungus, make sure to fully rehydrate the black fungus in advance, remove impurities from the stem end, and thoroughly wash it to avoid any residual sand or contaminants. Choose fresh shrimp, remove the digestive tract (vein) before cooking, and ensure both ingredients are thoroughly cooked to prevent gastrointestinal discomfort caused by undercooked food.

Generally speaking, shrimp and black fungus (black木耳) can be eaten together, but it is not recommended to consume them in large amounts. The detailed analysis is as follows:

Shrimp and black fungus can be consumed together, as their nutritional components do not conflict. When combined, they can complement each other nutritionally. Shrimp is rich in high-quality protein, calcium, phosphorus, and other minerals, providing essential nutrients for the body. Black fungus contains dietary fiber, iron, and various vitamins; its dietary fiber helps promote intestinal motility, while iron supports the body's iron needs. Cooking them together—such as in a stir-fry with shrimp and black fungus—not only enhances flavor but also promotes more comprehensive nutrient intake, aligning with the principles of balanced diet. No adverse reactions have been reported in common dietary practices, making this a safe and popular food combination.

When consuming shrimp and black fungus, pay attention to fully soaking the black fungus beforehand, removing impurities from the stem end and thoroughly washing it to avoid residual sand or contaminants. Choose fresh shrimp, remove the digestive tract (shrimp vein) before cooking, and ensure the shrimp is completely cooked to prevent gastrointestinal discomfort caused by undercooked ingredients. Individuals allergic to shrimp should avoid consumption. Opt for light cooking methods, minimize the use of oil, salt, and heavy seasonings, control portion sizes, and especially avoid excessive intake for those with weak digestion to prevent increased gastrointestinal burden.

View All

Can you drink beverages while eating shrimp?

When eating shrimp, it is generally safe to drink most common beverages such as plain water, mineral water, light fruit juice, milk, etc. However, it is not recommended to consume beer, strong tea, or large amounts of chilled drinks, as these may cause physical discomfort or impair nutrient absorption. Shrimp is rich in protein and purines, and beer also contains significant amounts of purines. Consuming both together can rapidly increase uric acid levels in the body.

View Full Answer

How many times a week is it appropriate to eat dried shrimp?

In general, it is appropriate for healthy adults to consume dried shrimp two to three times per week, with each serving limited to 10–15 grams. This provides adequate nutrition while avoiding the burden of excessive intake. Individuals allergic to seafood should avoid eating dried shrimp to prevent allergic reactions. People with hypertension or kidney disease should reduce both the frequency and amount consumed in order to control sodium intake.

View Full Answer

What foods should not be eaten with sour bamboo shoots?

Pickled bamboo shoots should not be consumed in large quantities together with high-calcium foods, cold-natured foods, spicy foods, greasy foods, or acidic foods, as these combinations may increase gastrointestinal burden or impair nutrient absorption. Pay attention to balanced dietary pairing. If severe abdominal bloating, diarrhea, or stomach pain occur after consumption, seek medical attention promptly. High-calcium foods include milk, tofu, dried shrimp, etc.

View Full Answer

Can shrimp and cauliflower be eaten together?

In general, shrimp and cauliflower can be eaten together, but it is not recommended to consume them in large amounts. When preparing shrimp, choose fresh ones, remove the digestive tract (vein) before cooking, and ensure they are thoroughly cooked to avoid gastrointestinal discomfort from raw or undercooked consumption. Cauliflower should be washed thoroughly and can be blanched beforehand to remove surface residues and impurities, as well as to soften its texture.