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Pan-Fried Shrimp with Vegetables Calories
Protein-rich shrimp cooked in a pan with assorted vegetables and a modest amount of oil.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Pan-Fried Shrimp with Vegetables (250 g) has 275 calories. That works out to 110 calories per 100 g. It contains 13 g of carbs, 26.3 g of protein, 12.8 g of fat and 4.3 g of fiber. Its 60 µg of Selenium covers 109% of the Daily Value. Its glycemic index is 40 (low), so it raises blood sugar slowly.
Pan-Fried Shrimp with Vegetables Nutrition Facts
Selected: 1 serving (medium) · 250 g
275
KCAL / 250G
Carbs
13g
· 5% DV
Protein
26.3g
· 53% DV
Fat
12.8g
· 16% DV
Fiber
4.3g
· 15% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 19% · Protein 39% · Fat 42%
Pan-Fried Shrimp with Vegetables nutrition facts table · 1 serving (medium) (250 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 275 kcal | |
| Total fat | 12.8 g | 16% |
| Saturated fat | 2.13 g | 11% |
| Trans fat | 0.05 g | |
| Sodium | 725 mg | 32% |
| Total carbohydrate | 13 g | 5% |
| Fiber | 4.3 g | 15% |
| Protein | 26.3 g | 53% |
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 Pan-Fried Shrimp with Vegetables?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 250 g | 275 kcal |
| 1 tablespoon (small) | 18 g | 20 kcal |
| 1 ounce (small) | 28 g | 31 kcal |
| 100 g | 100 g | 110 kcal |
| 1 cup (medium) | 180 g | 198 kcal |
| 1 serving (small) | 200 g | 220 kcal |
| 1 serving (large) | 350 g | 385 kcal |
| 1 serving (extra large) | 450 g | 495 kcal |
| 1 bottle (large) | 500 g | 550 kcal |
Calculated from 110 calories per 100 g.
Frequently Asked Questions About Pan-Fried Shrimp with Vegetables
How do you make pan-fried shrimp with vegetables?
Pan-fried shrimp with vegetables is made by sautéing the vegetables first, then adding the shrimp near the end. Cook over fairly high heat, stirring often, until the shrimp turn opaque and pink; serve right away.
What vegetables go best in pan-fried shrimp with vegetables?
Bell peppers, broccoli, mushrooms, snap peas, and zucchini all work well in pan-fried shrimp with vegetables. Cut them into similar-sized pieces, and add firmer vegetables first so everything finishes without overcooking the shrimp.
Can you make pan-fried shrimp with vegetables using frozen shrimp?
Yes, pan-fried shrimp with vegetables can be made with frozen shrimp. Thaw them in the refrigerator and pat them dry before cooking; adding them frozen can release excess water and make the vegetables steam rather than sauté.
How do you keep shrimp in pan-fried shrimp with vegetables from getting rubbery?
Take the shrimp out of the pan as soon as they turn opaque and pink. They cook quickly, and leaving them in while the vegetables finish can make the shrimp in pan-fried shrimp with vegetables tough and rubbery.
Should you cook the vegetables or shrimp first for pan-fried shrimp with vegetables?
Cook the vegetables first, then add the shrimp for pan-fried shrimp with vegetables. Most vegetables need longer in the pan, while shrimp cook in just a few minutes; this order helps both reach the right texture.
Do you need to devein shrimp for pan-fried shrimp with vegetables?
Yes, remove the dark digestive tract if the shrimp have not already been deveined. It is not a vein, but taking it out improves the appearance and texture of pan-fried shrimp with vegetables.
What sauce can you use for pan-fried shrimp with vegetables?
A simple garlic, lemon, and olive-oil dressing complements pan-fried shrimp with vegetables without hiding the shrimp’s flavor. Add the lemon near the end, and avoid pouring in too much liquid, which can make the dish watery.
Can you cook pan-fried shrimp with vegetables in a wok?
Yes, a wok works well for pan-fried shrimp with vegetables because its wide, hot surface makes quick cooking easy. Cook in batches if needed; crowding the wok releases moisture and prevents the ingredients from browning.
How long do leftovers of pan-fried shrimp with vegetables keep?
Refrigerate leftover pan-fried shrimp with vegetables in a covered container within two hours of cooking, and use it within three to four days. Reheat only the portion you plan to eat, until it is thoroughly hot.
Is pan-fried shrimp with vegetables a good meal after a workout?
Yes, pan-fried shrimp with vegetables can work well after a workout because shrimp provide protein and the vegetables add variety. Pair it with rice, potatoes, or another carbohydrate if you want a more substantial recovery meal.
Pan-Fried Shrimp with Vegetables Vitamins & Minerals
Vitamins
B12
2.25µg · 94% DV
Vitamin C
45mg · 50% DV
Vitamin K
45µg · 38% DV
B3
5.25mg · 33% DV
Minerals
Selenium
60µg · 109% DV
Copper
0.45mg · 50% DV
Phosphorus
338mg · 48% DV
Iodine
70µg · 47% DV
Sodium
725mg · 32% DV
Potassium ⭐
613mg · 18% DV
Pan-Fried Shrimp with Vegetables Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Pan-Fried Shrimp with Vegetables
To burn the 275 calories in 1 serving (medium) (250 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 Pan-Fried Shrimp with Vegetables?
Pan-Fried Shrimp with Vegetables brings shrimp together with an assortment of vegetables, cooked quickly in a pan with a little oil. It is a straightforward home-style preparation rather than a single fixed recipe; the vegetables and seasonings vary with the cook and what is in season. In Turkey, similar shrimp dishes are often found in coastal cooking and home kitchens.
The shrimp should stay tender with a slight bite, while the vegetables add colour and freshness. Serve it as a main with rice, bread or a simple salad, or offer it as part of a shared seafood spread. Shrimp makes the dish protein-rich; for a lighter meal, keep the oil modest and add extra vegetables.
How Nutritious Is Pan-Fried Shrimp with Vegetables?
Nutrient density
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.
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 Pan-Fried Shrimp with Vegetables 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 Pan-Fried Shrimp with Vegetables Contain Allergens?
No known major allergens
Which Diets Is Pan-Fried Shrimp with Vegetables 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
— Not suitable
Low FODMAP
— Not suitable
Pan-Fried Shrimp with Vegetables Fat Profile
SATURATED
2.13g
MONOUNSATURATED
4.13g
POLYUNSATURATED
4.13g
Omega 6:3 ratio 6.1:1
Above the ideal 4:1 (6.1:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.