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High protein, omega-3, extra fat from butter
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
4 piece (medium) of Jumbo shrimp cooked in butter (80 g) has 132 calories. That works out to 165 calories per 100 g. It contains 0.8 g of carbs, 14.8 g of protein, 7.6 g of fat and 0 g of fiber. Its 30.4 µg of Selenium covers 55% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 4 piece (medium) · 80 g
132
KCAL / 80G
Carbs
0.8g
· 0% DV
Protein
14.8g
· 30% DV
Fat
7.6g
· 10% 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 2% · Protein 45% · Fat 53%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 132 kcal | |
| Total fat | 7.6 g | 10% |
| Saturated fat | 4.4 g | 22% |
| Trans fat | 0.04 g | |
| Sodium | 304 mg | 13% |
| Total carbohydrate | 0.8 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 14.8 g | 30% |
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 (medium) | 80 g | 132 kcal |
| 1 piece (extra small) | 20 g | 33 kcal |
| 2 piece (small) | 40 g | 66 kcal |
| 100 g | 100 g | 165 kcal |
| 1 serving (medium) | 100 g | 165 kcal |
| 6 piece (large) | 120 g | 198 kcal |
| 1 cup (chopped) | 120 g | 198 kcal |
| 1 serving (large) | 150 g | 248 kcal |
| 8 piece (jumbo) | 160 g | 264 kcal |
| 1 serving (extra large) | 200 g | 330 kcal |
Calculated from 165 calories per 100 g.
Melt butter in a hot pan, add the shrimp in a single layer, and cook just until opaque. Garlic, lemon, and black pepper are popular additions; taking the shrimp off the heat promptly helps keep them tender.
They are done when the flesh is opaque and pearly, rather than translucent. The shrimp should curl gently; a tight curl and a firm, rubbery texture can mean they have been overcooked.
No, deveining is not essential for safety, but many people remove the dark digestive tract for a cleaner appearance and texture. Make a shallow cut along the back and lift it out with a knife tip or toothpick.
You can, but frozen shrimp release water into the pan and may steam instead of sautéing in butter. Thaw them in the refrigerator, drain, and pat dry before cooking for better browning.
Either way works. Leaving the shells on can add flavor and help protect the shrimp from drying out, while peeled shrimp are easier to eat and absorb the buttery seasoning more directly.
Overcooking is the usual cause. Shrimp cook quickly, so remove them from the pan as soon as they turn opaque; residual heat will continue to cook them briefly.
Rice, pasta, crusty bread, or roasted vegetables pair well with the buttery sauce. A crisp salad or lemon-dressed greens can balance the richness of the dish.
Yes, but reheat them gently in a covered pan over low heat, just until warm. Strong heat or prolonged reheating can make the shrimp tough; add a small splash of water if the butter sauce has thickened.
The tails are technically edible, but they are tough and many people leave them uneaten. If the shrimp are served shell-on, remove the tail before eating unless you prefer its crisp texture.
Shrimp contains dietary cholesterol, while the butter adds saturated fat. For most people, the overall eating pattern matters more than one serving, but people given specific cholesterol or heart-disease advice should follow their clinician’s guidance.
Vitamins
B12
0.96µg · 40% DV
Vitamin A
64µg · 7% DV
Biotin
2µg · 7% DV
B3
0.96mg · 6% DV
Minerals
Selenium
30µg · 55% DV
Phosphorus
144mg · 21% DV
Iodine
24µg · 16% DV
Copper
0.14mg · 16% DV
Sodium
304mg · 13% DV
Potassium ⭐
168mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 132 calories in 4 piece (medium) (80 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.
Jumbo shrimp cooked in butter is made by quickly cooking large shrimp in butter, often in a pan. The shrimp are mildly sweet and tender when just done, while the butter adds a rich, savoury finish. It is served in many seafood traditions as a starter or main, with lemon, herbs and bread to soak up the buttery juices; rice or a crisp salad also make an easy pairing.
Shrimp provide plenty of protein and very little carbohydrate, while the butter adds much of the dish’s fat. For a lighter version, use less butter and brighten the pan with lemon, garlic or fresh herbs.
Very 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.
Contains these 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
4.4g
MONOUNSATURATED
1.76g
POLYUNSATURATED
0.88g
Omega 6:3 ratio 0.4:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.