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Crispy fried shrimp in tempura batter with sesame seeds
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
4 piece (medium) of Shrimp tempura with sesame (90 g) has 198 calories. That works out to 220 calories per 100 g. It contains 16.2 g of carbs, 11.7 g of protein, 9 g of fat and 1.1 g of fiber. Its 24.3 µg of Selenium covers 44% of the Daily Value. Its glycemic index is 60 (medium), so it raises blood sugar at a moderate pace.
Selected: 4 piece (medium) · 90 g
198
KCAL / 90G
Carbs
16.2g
· 6% DV
Protein
11.7g
· 23% DV
Fat
9g
· 12% DV
Fiber
1.1g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 34% · Protein 24% · Fat 42%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 198 kcal | |
| Total fat | 9 g | 12% |
| Saturated fat | 1.62 g | 8% |
| Trans fat | 0.05 g | |
| Sodium | 369 mg | 16% |
| Total carbohydrate | 16.2 g | 6% |
| Fiber | 1.1 g | 4% |
| Protein | 11.7 g | 23% |
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) | 90 g | 198 kcal |
| 1 piece (mini) | 22 g | 48 kcal |
| 2 piece (small) | 45 g | 99 kcal |
| 100 g | 100 g | 220 kcal |
| 1 serving (medium) | 100 g | 220 kcal |
| 6 piece (large) | 135 g | 297 kcal |
| 8 piece (extra large) | 180 g | 396 kcal |
| 10 piece (jumbo) | 225 g | 495 kcal |
Calculated from 220 calories per 100 g.
Shrimp tempura with sesame is shrimp coated in a light batter with sesame seeds and deep-fried until crisp. It is a Japanese-style preparation, usually served hot with a dipping sauce rather than eaten as plain battered shrimp.
For crisp shrimp tempura with sesame, use cold batter, mix it only briefly, and fry the shrimp in small batches. Crowding the pan lowers the oil temperature and can leave the coating greasy instead of crisp.
Shrimp tempura with sesame is commonly served with tentsuyu, a Japanese dipping sauce made with dashi, soy sauce, and mirin. A squeeze of lemon or a light soy-based dip also works if you want a simpler accompaniment.
Shrimp tempura with sesame uses a light, typically thin batter, while many fried shrimp recipes use a thicker coating or breadcrumbs. The sesame adds a nutty flavor and a little extra texture to the tempura crust.
Shrimp tempura with sesame gets soggy when steam collects under the coating or the pieces sit in a pile. Drain them on a wire rack, keep them in a single layer, and serve the dipping sauce on the side.
Serve shrimp tempura with sesame with steamed rice, a crisp salad, pickled vegetables, or miso soup. These lighter sides balance the fried coating and make the dish work as part of a fuller meal.
Reheat shrimp tempura with sesame in an oven or air fryer to help restore its crisp coating. Arrange the pieces in a single layer and heat until thoroughly hot; a microwave tends to soften the batter.
Yes, frozen shrimp tempura with sesame can usually be cooked in an air fryer. Arrange the pieces without overlapping and follow the package directions for timing, since products and air fryers vary.
Yes, shrimp tempura with sesame is normally cooked by frying the battered shrimp. If you are preparing it at home, make sure the shrimp is opaque and hot throughout before serving.
Shrimp tempura with sesame is a fried, battered dish, so it is richer than simply steamed or grilled shrimp. Shrimp contributes protein; pairing the tempura with vegetables rather than more fried sides makes for a more balanced meal.
Vitamins
B12
0.81µg · 34% DV
Vitamin E
1.08mg · 7% DV
Biotin
1.98µg · 7% DV
B3
0.99mg · 6% DV
Minerals
Selenium
24µg · 44% DV
Sodium
369mg · 16% DV
Phosphorus
108mg · 15% DV
Iodine
23µg · 15% DV
Potassium ⭐
153mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 198 calories in 4 piece (medium) (90 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 tempura with sesame is a Japanese-style dish of shrimp dipped in a light batter, sprinkled with sesame and fried until crisp. The coating is delicate and crunchy, while the shrimp stays tender; sesame adds a gently toasted flavour.
In Japan it is served hot as a starter or as part of a meal, often with a dipping sauce; elsewhere it also appears on sushi-restaurant menus or alongside rice and vegetables. Its 13 g of protein per 100 g gives it some staying power, though frying makes it richer than plain shrimp. Pair a modest portion with greens and lemon for a lighter plate.
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
1.62g
MONOUNSATURATED
2.88g
POLYUNSATURATED
2.07g
Omega 6:3 ratio 4.3:1
Above the ideal 4:1 (4.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.