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Butter Pan-Fried Shrimp Calories
High in protein and selenium
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Butter Pan-Fried Shrimp (150 g) has 285 calories. That works out to 190 calories per 100 g. It contains 0.5 g of carbs, 30.8 g of protein, 17.7 g of fat and 0 g of fiber. Its 67.5 µg of Selenium covers 123% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Butter Pan-Fried Shrimp Nutrition Facts
Selected: 1 serving (medium) · 150 g
285
KCAL / 150G
Carbs
0.5g
· 0% DV
Protein
30.8g
· 62% DV
Fat
17.7g
· 23% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 1% · Protein 43% · Fat 56%
Butter Pan-Fried Shrimp nutrition facts table · 1 serving (medium) (150 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 285 kcal | |
| Total fat | 17.7 g | 23% |
| Saturated fat | 9.75 g | 49% |
| Trans fat | 0.52 g | |
| Sodium | 240 mg | 10% |
| Total carbohydrate | 0.5 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 30.8 g | 62% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Serving of Butter Pan-Fried Shrimp?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 150 g | 285 kcal |
| 1 piece (small) | 12 g | 23 kcal |
| 3 piece (small) | 36 g | 68 kcal |
| 6 piece (medium) | 72 g | 137 kcal |
| 100 g | 100 g | 190 kcal |
| 10 piece (large) | 120 g | 228 kcal |
| 1 cup (medium) | 140 g | 266 kcal |
| 1 serving (large) | 220 g | 418 kcal |
| 1 serving (extra large) | 300 g | 570 kcal |
Calculated from 190 calories per 100 g.
Frequently Asked Questions About Butter Pan-Fried Shrimp
How do you make butter pan-fried shrimp?
Melt butter in a hot skillet, add dry shrimp in a single layer, and cook until they turn pink and opaque. Season with salt, pepper, and lemon. Avoid crowding the pan, since shrimp release moisture and will steam instead of browning.
How long does butter pan-fried shrimp take to cook?
Butter pan-fried shrimp usually cooks in about 1–2 minutes per side, depending on size and pan heat. Take the shrimp off the heat as soon as the flesh turns opaque and they curl into a loose C; a tight curl often means they are overcooked.
Can you cook butter pan-fried shrimp from frozen?
Thaw the shrimp first for the best result. Cooking frozen shrimp directly releases water into the skillet, so the butter-fried shrimp can turn watery rather than sear. Drain and pat the thawed shrimp dry before adding them to the pan.
How can you tell when butter pan-fried shrimp are done?
Butter pan-fried shrimp are done when the flesh is opaque throughout and the outside has turned pink. Cut into the thickest shrimp if you are unsure. Remove them promptly from the hot skillet, because residual heat continues cooking them.
Should you peel and devein shrimp before pan-frying them in butter?
Peeling and deveining shrimp before pan-frying makes them easier to eat and removes the dark digestive tract. You can leave the tails on for presentation. If cooking shell-on shrimp, expect a little less direct contact with the buttery seasoning.
Why does butter pan-fried shrimp turn tough or rubbery?
Butter pan-fried shrimp turns tough when it stays on the heat too long. Shrimp cook quickly, so watch for opaque flesh and a loose curl rather than waiting for them to shrink tightly. A crowded skillet can also cook them unevenly.
What seasonings go well with butter pan-fried shrimp?
Garlic, black pepper, paprika, and lemon pair especially well with butter pan-fried shrimp. Add minced garlic briefly before the shrimp or near the end so it does not burn. Finish with chopped parsley for a fresh contrast to the buttery sauce.
What kind of pan is best for butter pan-fried shrimp?
A wide stainless-steel or cast-iron skillet works well for butter pan-fried shrimp because it gives the shrimp room to sear. Use medium to medium-high heat and cook in batches if needed; an overcrowded pan traps steam and prevents browning.
How long do leftovers of butter pan-fried shrimp keep?
Refrigerate leftover butter pan-fried shrimp in a covered container within two hours of cooking and eat it within three days. Do not leave cooked shrimp at room temperature for an extended period, and discard it if its smell or texture seems unusual.
Can you reheat butter pan-fried shrimp without making it rubbery?
Yes. Reheat butter pan-fried shrimp gently in a skillet over low heat, turning it just until warmed through. You can also use short bursts in the microwave. Avoid high heat or prolonged reheating, which quickly dries out the shrimp.
Butter Pan-Fried Shrimp Vitamins & Minerals
Vitamins
B12
1.88µg · 78% DV
B3
3.6mg · 23% DV
Vitamin A
157.5µg · 18% DV
B6
0.18mg · 11% DV
Minerals
Selenium
68µg · 124% DV
Phosphorus
338mg · 48% DV
Copper
0.33mg · 37% DV
Iodine
42µg · 28% DV
Sodium
240mg · 10% DV
Potassium ⭐
338mg · 10% DV
Butter Pan-Fried Shrimp Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Butter Pan-Fried Shrimp
To burn the 285 calories in 1 serving (medium) (150 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Butter Pan-Fried Shrimp?
Butter Pan-Fried Shrimp is made by cooking peeled shrimp quickly in a skillet with butter; garlic, lemon or herbs are common additions, though the recipe varies. It is a straightforward preparation found in seafood cooking across many regions rather than a dish tied to one clear place of origin. Serve it hot as a starter or main, with bread to catch the buttery juices, or alongside salad, rice or vegetables. Its protein-rich shrimp make it a filling choice, while the butter adds much of the richness. For a lighter plate, use a modest amount of butter and finish with lemon, then pair it with plenty of vegetables.
How Nutritious Is Butter Pan-Fried Shrimp?
Nutrient density
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Butter Pan-Fried Shrimp Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Butter Pan-Fried Shrimp Contain Allergens?
Contains these allergens:
Which Diets Is Butter Pan-Fried Shrimp Good For?
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Butter Pan-Fried Shrimp Fat Profile
SATURATED
9.75g
MONOUNSATURATED
4.57g
POLYUNSATURATED
1.05g
Omega 6:3 ratio 1.2:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.