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High-protein creamy seafood salad
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Creamy shrimp salad (180 g) has 328 calories. That works out to 182 calories per 100 g. It contains 8.3 g of carbs, 21.2 g of protein, 23.6 g of fat and 1.4 g of fiber. Its 39.6 µg of Selenium covers 72% of the Daily Value. Its glycemic index is 25 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 180 g
328
KCAL / 180G
Carbs
8.3g
· 3% DV
Protein
21.2g
· 42% DV
Fat
23.6g
· 30% DV
Fiber
1.4g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 10% · Protein 26% · Fat 64%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 328 kcal | |
| Total fat | 23.6 g | 30% |
| Saturated fat | 4.32 g | 22% |
| Trans fat | 0.11 g | |
| Sodium | 972 mg | 42% |
| Total carbohydrate | 8.3 g | 3% |
| Fiber | 1.4 g | 5% |
| Protein | 21.2 g | 42% |
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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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 180 g | 328 kcal |
| 1 tablespoon (mini) | 20 g | 36 kcal |
| 2 tablespoon (small) | 40 g | 73 kcal |
| 1 piece (half) | 90 g | 164 kcal |
| 100 g | 100 g | 182 kcal |
| 1 serving (small) | 120 g | 218 kcal |
| 1 cup (medium) | 160 g | 291 kcal |
| 1 serving (large) | 250 g | 455 kcal |
| 2 cup (double) | 320 g | 582 kcal |
Calculated from 182 calories per 100 g.
Creamy shrimp salad is made by tossing cooked, chilled shrimp with a creamy dressing and any chosen add-ins. Drain the shrimp well and fold them in gently so they stay intact; chill the finished salad before serving.
Creamy shrimp salad starts with cooked shrimp and a creamy dressing, often mayonnaise, sour cream, or yogurt. Recipes may add celery, onion, herbs, lemon, or chopped pickles, so there is no single fixed ingredient list.
Yes, creamy shrimp salad can be made a few hours ahead and kept covered in the refrigerator. For the freshest texture, mix in crunchy vegetables close to serving and stir the salad gently before putting it on the table.
Creamy shrimp salad keeps for about 1–2 days in a sealed container in the refrigerator. Discard it if it has been left at room temperature for an extended period, since cooked seafood and creamy dressing need careful chilling.
No, freezing creamy shrimp salad is not recommended. The dressing can separate after thawing, while vegetables turn watery and shrimp may become rubbery; refrigerate leftovers instead and eat them promptly.
Use fully cooked, peeled shrimp for creamy shrimp salad; small or medium shrimp are easy to mix and serve. If starting with frozen shrimp, thaw them safely in the refrigerator and pat them dry before adding the dressing.
Creamy shrimp salad pairs well with crisp lettuce, toasted bread, crackers, or a simple vegetable soup. It also works as a sandwich filling, provided the bread is added just before serving so it does not become soggy.
Creamy shrimp salad gets watery when shrimp or vegetables are wet, or when salt draws moisture out while the salad sits. Drain and pat the ingredients dry, then add delicate, crunchy vegetables shortly before serving.
Yes, canned shrimp can be used in creamy shrimp salad. Drain it thoroughly and taste before adding salt, since canned shrimp may already be salty; fold it in gently because the smaller pieces can break apart.
Creamy shrimp salad is served cold, with the shrimp cooked and chilled before mixing. Adding warm shrimp can loosen or split the dressing, so let the shrimp cool completely and keep the finished salad refrigerated until serving.
Vitamins
B12
1.48µg · 62% DV
Vitamin K
43.2µg · 36% DV
Biotin
5.76µg · 19% DV
B3
2.88mg · 18% DV
Minerals
Selenium
40µg · 73% DV
Sodium
972mg · 42% DV
Phosphorus
263mg · 38% DV
Iodine
43µg · 29% DV
Potassium ⭐
378mg · 11% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 328 calories in 1 serving (medium) (180 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.
Creamy shrimp salad combines cooked shrimp with a smooth, savoury dressing; recipes may add crisp vegetables for contrast. It is usually served chilled, as a light lunch, a deli-counter salad, or a starter, and can also be tucked into a sandwich. The shrimp’s gentle sweetness works well with the rich, creamy texture. It provides protein, while the dressing contributes much of its fat and energy. For a lighter plate, serve a modest portion over leafy greens or use a dressing made partly with plain yoghurt; crusty or wholegrain bread makes a satisfying accompaniment.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
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.
NOVA 3
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.
Contains these allergens:
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
— Not suitable
Low FODMAP
— Not suitable
SATURATED
4.32g
MONOUNSATURATED
9.18g
POLYUNSATURATED
3.96g
Omega 6:3 ratio 15.5:1
Above the ideal 4:1 (15.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.