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High-protein fried seafood
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Fried small shrimp (85 g) has 206 calories. That works out to 242 calories per 100 g. It contains 5.8 g of carbs, 20.5 g of protein, 10.5 g of fat and 0.3 g of fiber. Its 28.9 µg of Selenium covers 53% of the Daily Value. Its glycemic index is 8 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 85 g
206
KCAL / 85G
Carbs
5.8g
· 2% DV
Protein
20.5g
· 41% DV
Fat
10.5g
· 13% DV
Fiber
0.3g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 12% · Protein 41% · Fat 47%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 206 kcal | |
| Total fat | 10.5 g | 13% |
| Saturated fat | 1.79 g | 9% |
| Trans fat | 0.05 g | |
| Sodium | 442 mg | 19% |
| Total carbohydrate | 5.8 g | 2% |
| Fiber | 0.3 g | 1% |
| Protein | 20.5 g | 41% |
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) | 85 g | 206 kcal |
| 1 tablespoon (small) | 15 g | 36 kcal |
| 1 ounce (medium) | 28 g | 68 kcal |
| 2 tablespoon (double) | 30 g | 73 kcal |
| 0.25 cup (quarter) | 35 g | 85 kcal |
| ½ cup (half) | 70 g | 169 kcal |
| 1 piece (small) | 85 g | 206 kcal |
| 100 g | 100 g | 242 kcal |
| 1 cup (medium) | 140 g | 339 kcal |
| 1 serving (large) | 150 g | 363 kcal |
Calculated from 242 calories per 100 g.
For crispy fried small shrimp, pat the shrimp completely dry and avoid crowding the pan, which lowers the oil temperature. A light, even coating works better than a thick one; serve them soon after frying so steam does not soften the crust.
Yes, very small shrimp can often be eaten whole after frying because their shells may turn crisp. If the shells feel tough or unpleasant, remove them; whether to eat the heads is a matter of preference.
It is better to thaw small shrimp in the refrigerator before frying, then drain and pat them dry. Frying them frozen releases water into the oil, which can cause splattering and leave the coating soggy.
Yes, you can make fried small shrimp in an air fryer. Arrange them in a single layer, lightly coat with oil, and check as they cook; the time varies with shrimp size and the appliance, so look for opaque, pink flesh.
Fried small shrimp are done when the flesh turns opaque and pink and feels firm. They cook quickly because they are small, so watch them closely; overcooking can make the shrimp tough and rubbery.
Salt, black pepper, garlic, and a little paprika make a simple seasoning for fried small shrimp. Add lemon after frying for brightness; putting lemon juice on the shrimp beforehand can make the coating damp.
Garlic aioli, tartar sauce, and a lemon-based dipping sauce all pair well with fried small shrimp. Serve sauce on the side rather than pouring it over the shrimp, so the coating stays crisp.
Fried small shrimp pair well with a crisp salad, coleslaw, or roasted vegetables. For a more filling meal, serve them with rice or fries and add lemon wedges to balance the richness of the fried coating.
Refrigerate leftover fried small shrimp promptly in a covered container and eat them within two days. Reheat them in an oven or air fryer to bring back some crispness; microwaving tends to soften the coating.
Not always. Popcorn shrimp usually refers to small, bite-sized breaded shrimp, while fried small shrimp may be prepared with a lighter coating or fried whole, sometimes with their shells on. Recipes and naming vary by region.
Vitamins
B12
1.19µg · 50% DV
B3
2.64mg · 17% DV
Vitamin E
1.53mg · 10% DV
Biotin
2.55µg · 9% DV
Minerals
Selenium
29µg · 53% DV
Phosphorus
200mg · 29% DV
Copper
0.19mg · 21% DV
Sodium
442mg · 19% DV
Potassium ⭐
179mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 206 calories in 1 serving (medium) (85 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 small shrimp are made by frying small shrimp, sometimes with a light coating. Their flavour is gently sweet and briny, with a crisp outside and tender centre. In coastal cuisines around the world, they’re often served hot as a starter or shared snack, with lemon and a dipping sauce; they also pair well with rice or a fresh salad.
They provide plenty of protein—24.1 g per 100 g—while frying adds richness. For a lighter plate, keep the portion modest and serve them with salad or vegetables rather than another fried side.
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.
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 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.
No known major 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
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
1.79g
MONOUNSATURATED
3.66g
POLYUNSATURATED
2.47g
Omega 6:3 ratio 8.5:1
Above the ideal 4:1 (8.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.