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Large fried shrimp, crispy coating, source of protein and minerals
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
4 piece (large) of Fried jumbo shrimp (120 g) has 264 calories. That works out to 220 calories per 100 g. It contains 12 g of carbs, 22.2 g of protein, 13.2 g of fat and 0.8 g of fiber. Its 45.6 µg of Selenium covers 83% of the Daily Value. Its glycemic index is 45 (low), so it raises blood sugar slowly.
Selected: 4 piece (large) · 120 g
264
KCAL / 120G
Carbs
12g
· 4% DV
Protein
22.2g
· 44% DV
Fat
13.2g
· 17% DV
Fiber
0.8g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 19% · Protein 35% · Fat 46%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 264 kcal | |
| Total fat | 13.2 g | 17% |
| Saturated fat | 2.52 g | 13% |
| Trans fat | 0.06 g | |
| Sodium | 648 mg | 28% |
| Total carbohydrate | 12 g | 4% |
| Fiber | 0.8 g | 3% |
| Protein | 22.2 g | 44% |
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 |
|---|---|---|
| 4 piece (large) | 120 g | 264 kcal |
| 1 piece (large) | 30 g | 66 kcal |
| 2 piece (medium) | 60 g | 132 kcal |
| 100 g | 100 g | 220 kcal |
| 1 cup (large) | 130 g | 286 kcal |
| 1 serving (large) | 150 g | 330 kcal |
| 6 piece (large) | 180 g | 396 kcal |
| 8 piece (jumbo) | 240 g | 528 kcal |
Calculated from 220 calories per 100 g.
To make fried jumbo shrimp crispy, pat the shrimp dry before coating them and fry in small batches in hot oil. Crowding the pan lowers the oil temperature and can leave the coating greasy or soft.
Yes, you can make fried jumbo shrimp in an air fryer. Lightly coat the breading with oil, arrange the shrimp in a single layer, and turn them during cooking so the coating browns evenly.
Yes, but thaw the shrimp in the refrigerator first and pat them thoroughly dry. Ice and excess moisture can make hot oil splatter and keep the coating from sticking properly.
The coating on fried jumbo shrimp usually falls off when the shrimp are damp or the breading has not been pressed on firmly. Dry the shrimp, coat them evenly, and avoid turning them repeatedly while frying.
Tartar sauce is a classic with fried jumbo shrimp; cocktail sauce, garlic mayonnaise, and lemon aioli are also popular choices. A squeeze of lemon adds freshness without masking the shrimp.
Serve fried jumbo shrimp with coleslaw, a green salad, fries, or rice. For a lighter meal, pair them with crisp vegetables and lemon rather than another fried side.
Fried jumbo shrimp are made with large, whole shrimp, while popcorn shrimp are small pieces or small shrimp served as bite-sized morsels. Jumbo shrimp give you a meatier center beneath the crispy coating.
Reheat fried jumbo shrimp in an oven or air fryer so hot, circulating air can crisp the coating again. A microwave warms them but tends to make the breading soft.
Fried jumbo shrimp keeps for up to three days in a covered container in the refrigerator. Refrigerate leftovers within two hours of cooking, and reheat them thoroughly before serving.
Fried jumbo shrimp provides protein, but its coating and absorbed oil add fat and energy compared with plain cooked shrimp. Pair it with vegetables, or use an oven or air fryer to reduce the amount of added oil.
Vitamins
B12
1.32µg · 55% DV
Vitamin E
2.04mg · 14% DV
B3
1.44mg · 9% DV
B5
0.36mg · 7% DV
Minerals
Selenium
46µg · 84% DV
Phosphorus
252mg · 36% DV
Sodium
648mg · 28% DV
Iodine
42µg · 28% DV
Potassium ⭐
252mg · 7% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 264 calories in 4 piece (large) (120 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.
Fried jumbo shrimp are large shrimp coated in a crisp batter or crumb coating and cooked in hot oil. They are served in seafood restaurants around the world rather than belonging to one single regional cuisine, and the coating can vary from a thin seasoned dusting to a more substantial crust.
The shrimp stay tender and mildly sweet beneath their crunchy exterior. They are commonly served hot with lemon and a dipping sauce, alongside fries, salad or other seafood. In many places they work as a starter to share or as the centre of a casual meal.
They provide protein, with 18.5 g per 100 g, while the coating and frying add carbohydrates and fat. Pair them with vegetables or salad for a fresher, lighter-feeling plate.
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.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
2.52g
MONOUNSATURATED
5.04g
POLYUNSATURATED
2.52g
Omega 6:3 ratio 0.3:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.