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Protein and omega-3 rich, low-calorie seafood stew
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Shrimp Goulash (200 g) has 170 calories. That works out to 85 calories per 100 g. It contains 8.4 g of carbs, 23 g of protein, 4.4 g of fat and 2.2 g of fiber. Its 46 µg of Selenium covers 84% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 200 g
170
KCAL / 200G
Carbs
8.4g
· 3% DV
Protein
23g
· 46% DV
Fat
4.4g
· 6% DV
Fiber
2.2g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 20% · Protein 56% · Fat 24%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 170 kcal | |
| Total fat | 4.4 g | 6% |
| Saturated fat | 0.8 g | 4% |
| Trans fat | 0 g | |
| Sodium | 680 mg | 30% |
| Total carbohydrate | 8.4 g | 3% |
| Fiber | 2.2 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 serving (medium) | 200 g | 170 kcal |
| 100 g | 100 g | 85 kcal |
| 1 piece (mini) | 100 g | 85 kcal |
| 1 serving (small) | 150 g | 128 kcal |
| 1 cup (medium) | 180 g | 153 kcal |
| 1 pack (whole) | 250 g | 213 kcal |
| 1 serving (large) | 300 g | 255 kcal |
| 1 bottle (jumbo) | 350 g | 298 kcal |
| 2 serving (double) | 400 g | 340 kcal |
Calculated from 85 calories per 100 g.
Shrimp Goulash is made by simmering onion, pepper, tomato, and paprika into a sauce, then adding the shrimp near the end. Cook just until the shrimp turn opaque and curl; prolonged simmering can make them tough.
Shrimp Goulash is often served with rice, noodles, or crusty bread to soak up its paprika-rich sauce. A crisp salad or simply cooked vegetables also work well if you want a lighter meal.
Shrimp Goulash is better described as a seafood adaptation than a classic Hungarian goulash. Traditional Hungarian goulash is generally made with meat, while this version brings shrimp into a paprika-seasoned stew.
Yes, frozen shrimp work in Shrimp Goulash. Thaw them in the refrigerator and drain them well before cooking; excess thawing liquid can dilute the sauce. Add the shrimp near the end so they do not overcook.
To keep shrimp tender in Shrimp Goulash, add them only after the sauce is ready and stop cooking as soon as they turn opaque. Shrimp cook quickly, and leaving them simmering while the sauce reduces makes them chewy.
Paprika is the defining spice in Shrimp Goulash, with onion and garlic commonly building the savory base. Some recipes add hot pepper or herbs, but paprika should remain prominent without overpowering the shrimp.
Yes, Shrimp Goulash can be made without tomatoes, although the sauce will be less tangy and may need extra stock or softened peppers for body. Keep the paprika and onion base, and avoid cooking the shrimp for longer to compensate.
Shrimp Goulash keeps for about one to two days in the refrigerator when cooled promptly and stored in a covered container. Reheat only the portion you plan to eat until steaming hot, since repeated reheating can harm its texture.
Yes, Shrimp Goulash can be frozen, though shrimp may become softer after thawing. Cool it promptly, freeze it in a sealed container, and thaw it in the refrigerator; reheat gently rather than boiling it.
Yes, you can make Shrimp Goulash creamy by stirring in a little cream near the end, after the shrimp are cooked. Keep the heat low so the sauce does not split, and avoid a long simmer.
Vitamins
B12
1.8µg · 75% DV
Vitamin E
2.2mg · 15% DV
B3
2.2mg · 14% DV
Vitamin C
10mg · 11% DV
Minerals
Selenium
46µg · 84% DV
Phosphorus
220mg · 31% DV
Sodium
680mg · 30% DV
Iodine
36µg · 24% DV
Potassium ⭐
420mg · 12% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 170 calories in 1 serving (medium) (200 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.
Shrimp Goulash is a seafood take on goulash, a stew associated with Central European cooking. It pairs shrimp with a savoury, often paprika-seasoned sauce, commonly built around onion, peppers and tomato; recipes vary, and the shrimp makes this version lighter than meat-based goulash.
The shrimp stays tender while the sauce is warming and gently spiced. Serve it hot as a main course with rice, crusty bread or potatoes, or add a green salad for a lighter meal. It is a lean source of protein: a 100 g portion has 11.5 g of protein and 85 calories. Keep the sauce modest in oil if you want the meal to feel lighter.
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
0.8g
MONOUNSATURATED
1.2g
POLYUNSATURATED
0.7g
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.