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Popular Asian snack, fried, seafood flavor
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
520
KCAL / 100G
Carbs
65g
· 51%
Protein
4.5g
· 4%
Fat
26g
· 45%
Fiber
0.8g
Vitamins
B12
0.2µg · 8% DV
B1
0.03mg · 3% DV
B2
0.04mg · 3% DV
B3
0.5mg · 3% DV
Minerals
Sodium
900mg · 39% DV
Selenium
6µg · 11% DV
Iron
1mg · 6% DV
Phosphorus
45mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 4
Ultra-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
— 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
10.5g
MONOUNSATURATED
9.2g
POLYUNSATURATED
5.8g
Omega 6:3 ratio 44:1
Above the ideal 4:1 (44:1).
It varies by brand, but much of the flavour usually comes from seasoning, salt and flavourings. They may contain shellfish ingredients, so they are not safe for people with a shrimp or shellfish allergy.
They are typically made from a starch-based dough that is fried or cooked at high heat, quickly driving off moisture. This creates their light, porous and crunchy texture.
Reseal the bag tightly and keep it in a cool, dry cupboard away from sunlight. Moisture makes them lose their crunch, so avoid leaving the bag open.
When tightly sealed, they are usually at their best texture for a few days. Discard them if they develop an off smell, unusual taste, visible spoilage or damage from moisture.
Freezing is not usually helpful because condensation during thawing can make them soft. An airtight container in a dry pantry is a better option for preserving their texture.
They work well with salsa, yogurt-based dips, guacamole, or citrusy seafood-style dips. Keep rich or salty dips modest, as they can make it easy to eat a much larger snack portion.
Shrimp chips are generally starch-based snacks flavoured with shrimp or made with shellfish ingredients, whereas potato chips are potato-based. Both are commonly ultra-processed salty snacks, so comparing ingredient lists is more useful than relying on the name alone.
They can fit as an occasional small snack, but they are not an ideal recovery food on their own. After exercise, a meal or snack combining protein with nourishing carbohydrate foods is a more useful choice.
They can be offered occasionally in a small portion, but they are best not made a daily snack habit. Less processed options such as fruit, yogurt, or simple homemade snacks are better choices more often.
No. A product name or flavour description does not establish that it is allergy-safe; anyone with a shellfish allergy should check the allergen statement carefully and avoid products containing shellfish.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.