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Seafood-based burger with shrimp patty; provides protein and is typically served with bun and condiments.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Shrimp burger (180 g) has 436 calories. That works out to 242 calories per 100 g. It contains 36.7 g of carbs, 23 g of protein, 21.8 g of fat and 2.3 g of fiber. Its 1.6 µg of B12 covers 68% of the Daily Value. Its glycemic index is 58 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 180 g
436
KCAL / 180G
Carbs
36.7g
· 13% DV
Protein
23g
· 46% DV
Fat
21.8g
· 28% DV
Fiber
2.3g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 34% · Protein 21% · Fat 45%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 436 kcal | |
| Total fat | 21.8 g | 28% |
| Saturated fat | 4.14 g | 21% |
| Trans fat | 0.14 g | |
| Sodium | 936 mg | 41% |
| Total carbohydrate | 36.7 g | 13% |
| Fiber | 2.3 g | 8% |
| Protein | 23 g | 46% |
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 piece (medium) | 180 g | 436 kcal |
| 1 piece (mini) | 70 g | 169 kcal |
| 1 serving (half) | 90 g | 218 kcal |
| 100 g | 100 g | 242 kcal |
| 1 piece (small) | 120 g | 290 kcal |
| 1 piece (large) | 250 g | 605 kcal |
| 1 serving (double) | 300 g | 726 kcal |
| 1 piece (jumbo) | 350 g | 847 kcal |
Calculated from 242 calories per 100 g.
A shrimp burger is usually made from chopped or minced shrimp mixed with a binder and seasonings. Depending on the recipe, it may also include egg, breadcrumbs, onion, garlic, or herbs; packaged versions can have a different ingredient list.
Most shrimp burgers use shrimp that has been chopped or minced so it can be formed into a patty. Some recipes leave larger pieces for a chunkier texture, while blending the shrimp very finely can make the cooked burger denser.
A shrimp burger often falls apart when the mixture is too wet, lacks enough binder, or is handled before it firms up. Drain excess liquid, add a little more breadcrumb or another recipe-specified binder, and chill the patties before cooking.
Tartar sauce, lemon mayonnaise, and a mild hot sauce all pair well with a shrimp burger. A squeeze of lemon keeps the seafood flavor bright, while a heavy or very sweet sauce can overpower the shrimp.
Yes, you can grill a shrimp burger, but the patty needs to be firm enough to turn without breaking. Chill it first, oil the grill grates, and use a thin spatula; a grill basket is useful for a delicate or homemade patty.
Cook a frozen shrimp burger according to its package directions, making sure the center is thoroughly heated and cooked. Check whether the product should be thawed first; cooking it from frozen when the instructions require thawing can leave the middle underdone.
A soft brioche bun or a lightly toasted potato roll works well for a shrimp burger because it holds the patty without overwhelming its flavor. Toasting the cut sides also helps keep the bun from getting soggy from sauce or toppings.
Yes, you can shape shrimp burger patties ahead and keep them covered in the refrigerator until cooking. For longer storage, freeze them in a single layer until firm, then pack them with separating sheets so they do not stick together.
Put cooked shrimp burgers in a covered container and refrigerate them promptly rather than leaving them at room temperature. Use them within a few days for best quality, and discard any patty with an unusual smell, texture, or appearance.
A shrimp burger can provide protein, but its overall nutritional value depends on the patty, cooking method, bun, and toppings. For a lighter meal, bake or air-fry the patty, add vegetables, and use creamy sauces sparingly.
Vitamins
B12
1.62µg · 68% DV
Biotin
7.2µg · 24% DV
B3
3.78mg · 24% DV
B2
0.2mg · 15% DV
Minerals
Selenium
34µg · 62% DV
Sodium
936mg · 41% DV
Phosphorus
279mg · 40% DV
Iodine
40µg · 27% DV
Potassium ⭐
378mg · 11% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 436 calories in 1 piece (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.
A shrimp burger puts a shrimp patty in a bun, often with lettuce, tomato and a sauce. It is a seafood take on the hamburger rather than a dish tied to one particular regional tradition; recipes vary, and the patty may be made from chopped or minced shrimp.
Across English-speaking countries, it is served as a casual lunch or dinner, with chips, fries or a side salad. The shrimp brings a mildly sweet, briny flavour, while fresh toppings add crunch. It provides protein, though the bun and condiments contribute much of the rest of the meal. For a lighter plate, pair it with salad and go easy on rich sauces.
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
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
4.14g
MONOUNSATURATED
8.28g
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.