Shrimp meat contains the essential trace element arsenic for the human body, which exists mainly in the pentavalent state in the body and is generally not toxic to the human body upon consumption. When it encounters vitamin C, due to the enol structure of vitamin C, it has reducing properties, and pentavalent arsenic is reduced to trivalent arsenic. Trivalent arsenic is highly toxic and is detrimental to human health after consumption. Therefore, shrimp meat should not be consumed in combination with vegetables rich in vitamin C, such as chili, cauliflower, and tomato.