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High-protein seafood dish with cheese
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Shrimp with cheese (180 g) has 333 calories. That works out to 185 calories per 100 g. It contains 3.8 g of carbs, 36.9 g of protein, 18.4 g of fat and 0 g of fiber. Its 2.5 µg of B12 covers 105% of the Daily Value. Its glycemic index is 2 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 180 g
333
KCAL / 180G
Carbs
3.8g
· 1% DV
Protein
36.9g
· 74% DV
Fat
18.4g
· 24% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 5% · Protein 45% · Fat 50%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 333 kcal | |
| Total fat | 18.4 g | 24% |
| Saturated fat | 8.64 g | 43% |
| Trans fat | 0.36 g | |
| Sodium | 936 mg | 41% |
| Total carbohydrate | 3.8 g | 1% |
| Fiber | 0 g | 0% |
| Protein | 36.9 g | 74% |
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) | 180 g | 333 kcal |
| 1 piece (small) | 20 g | 37 kcal |
| ½ cup (shredded) | 95 g | 176 kcal |
| 100 g | 100 g | 185 kcal |
| 5 piece (medium) | 100 g | 185 kcal |
| 8 piece (large) | 160 g | 296 kcal |
| 1 cup (shredded) | 190 g | 352 kcal |
| 1 serving (large) | 250 g | 463 kcal |
Calculated from 185 calories per 100 g.
Cook the shrimp just until they turn opaque, then add the cheese and finish the dish briefly under the broiler or in a hot oven. Starting with fully cooked shrimp and baking them for a long time can make them rubbery.
A mild, good-melting cheese works best with shrimp with cheese because it complements rather than masks the seafood. The Turkish version uses kaşar; add it near the end so it melts and browns without overcooking the shrimp.
Not necessarily. Shrimp with cheese describes shrimp topped or cooked with cheese, while shrimp au gratin usually has a browned topping and may include breadcrumbs or a sauce. Recipes for either dish vary, so check the preparation rather than the name alone.
Yes, shrimp with cheese can be made in an air fryer using an oven-safe dish that fits inside. Cook the shrimp first, add the cheese near the end, and watch closely so the topping melts without drying out the seafood.
Yes, thaw frozen shrimp in the refrigerator before making shrimp with cheese. Drain and pat them dry well; excess water can make the dish watery and keep the cheese topping from browning properly.
Usually, cook the shrimp briefly before adding the cheese, then finish the dish just long enough to melt the topping. This timing helps prevent the shrimp from turning tough while the cheese browns.
Serve shrimp with cheese with a crisp green salad, lemon, or plain rice. These lighter sides balance the rich, melted topping without competing with the shrimp's flavor.
The cheese can turn oily if it is overheated or baked for too long. Use a cheese that melts smoothly and add it toward the end of cooking; a brief finish is enough to melt and lightly brown the topping.
Yes, you can reheat shrimp with cheese, but use gentle heat and stop as soon as it is hot throughout. High heat or prolonged reheating can make the shrimp rubbery and cause the cheese to separate.
Yes, shrimp with cheese can be served over pasta, though the topping is rich on its own. Toss the pasta with a little cooking water or a light sauce, then add the shrimp and melted cheese just before serving.
Vitamins
B12
2.52µg · 105% DV
B2
0.4mg · 31% DV
B3
4.32mg · 27% DV
Biotin
7.2µg · 24% DV
Minerals
Selenium
50µg · 91% DV
Phosphorus
513mg · 73% DV
Sodium
936mg · 41% DV
Calcium
378mg · 38% DV
Potassium ⭐
396mg · 12% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 333 calories in 1 serving (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.
Shrimp with cheese is a Turkish-style seafood dish in which shrimp are cooked and topped with cheese, often finished in the oven or served bubbling in a small casserole. The shrimp bring a sweet, briny flavour, while the melted cheese adds savouriness and a soft, stretchy texture. In Turkey, it is a familiar choice at seafood restaurants, usually served hot as a starter to share or alongside a larger meal.
It is a protein-rich dish, with the cheese making it more substantial and adding richness. Bread is often used to scoop up the juices, but a crisp salad makes a lighter pairing. If serving it as a main, add vegetables rather than relying on bread alone.
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 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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
8.64g
MONOUNSATURATED
5.58g
POLYUNSATURATED
1.08g
Omega 6:3 ratio 1.3:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.