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Provides protein; typically high in sodium
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Shrimp Wonton Soup (240 g) has 125 calories. That works out to 52 calories per 100 g. It contains 12.5 g of carbs, 9.8 g of protein, 3.6 g of fat and 1 g of fiber. Its 31.2 µg of Selenium covers 57% of the Daily Value. Its glycemic index is 45 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 240 g
125
KCAL / 240G
Carbs
12.5g
· 5% DV
Protein
9.8g
· 20% DV
Fat
3.6g
· 5% DV
Fiber
1g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 41% · Protein 32% · Fat 27%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 125 kcal | |
| Total fat | 3.6 g | 5% |
| Saturated fat | 0.84 g | 4% |
| Trans fat | 0 g | |
| Sodium | 912 mg | 40% |
| Total carbohydrate | 12.5 g | 5% |
| Fiber | 1 g | 4% |
| Protein | 9.8 g | 20% |
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 cup (medium) | 240 g | 125 kcal |
| 100 g | 100 g | 52 kcal |
| 1 cup (small) | 180 g | 94 kcal |
| 1 serving (medium) | 300 g | 156 kcal |
| 1.5 cup (large) | 360 g | 187 kcal |
| 1 pack (medium) | 400 g | 208 kcal |
| 1 serving (large) | 450 g | 234 kcal |
| 2 cup (extra large) | 480 g | 250 kcal |
Calculated from 52 calories per 100 g.
Shrimp wonton soup is a Chinese-style soup of thin dough parcels filled with shrimp and served in a savory broth. The broth often includes ginger, soy sauce, and scallions, though recipes vary by region and restaurant.
To make shrimp wonton soup, wrap seasoned shrimp filling in wonton skins, then gently cook the parcels in simmering broth until the wrappers are tender and the shrimp is fully cooked. Serve with scallions and add soy sauce to taste.
Shrimp wonton soup usually contains shrimp-filled wontons, broth, scallions, and seasonings such as ginger, garlic, or soy sauce. Some versions add leafy greens or noodles, while restaurant recipes may use different broths and fillings.
Yes, shrimp wonton soup is based on Chinese wonton soup, with wontons especially associated with Cantonese cooking. Recipes differ across China and in Chinese restaurants worldwide, so the broth, wonton shape, and added vegetables are not always the same.
Keep wontons from falling apart in shrimp wonton soup by sealing the edges firmly and cooking them at a gentle simmer rather than a hard boil. Avoid overcrowding the pot, and stir carefully so the wrappers do not tear.
Yes, frozen wontons work in shrimp wonton soup and can go straight into gently simmering broth without thawing. Follow the package cooking directions and check that the shrimp filling is fully cooked before serving.
Shrimp wonton soup keeps in a covered container in the refrigerator for three to four days. For better texture, store the wontons apart from the broth when possible, since they soften as they sit in liquid.
You can freeze shrimp wonton soup, but the wonton wrappers may turn soft or split after thawing. For better results, freeze the broth and uncooked wontons separately, then cook the wontons in the reheated broth when ready to serve.
Shrimp wonton soup can be a balanced meal, with shrimp providing protein, but prepared versions are often high in sodium. Choose a lower-salt broth and go easy on soy sauce if you want to reduce the salt in your bowl.
Serve shrimp wonton soup with steamed greens, a light cucumber salad, or plain rice for a fuller meal. Since the soup can already be salty, pair it with simply seasoned sides rather than adding several salty sauces.
Vitamins
B12
0.6µg · 25% DV
B3
1.68mg · 11% DV
B2
0.12mg · 9% DV
B1
0.1mg · 8% DV
Minerals
Selenium
31µg · 56% DV
Sodium
912mg · 40% DV
Phosphorus
161mg · 23% DV
Copper
0.19mg · 21% DV
Potassium ⭐
187mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 125 calories in 1 cup (medium) (240 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 Wonton Soup brings together delicate dumplings filled with shrimp and a savoury broth. Wontons are associated with southern Chinese cooking, particularly Cantonese food, and the soup is also a familiar choice in Hong Kong. The wrappers turn soft and silky as they cook, while the shrimp gives the filling a mild sweetness; greens or noodles may be added depending on the version.
It is commonly served as a starter or a light meal in Chinese restaurants around the world. It provides protein, though the broth can be high in sodium. For a lighter bowl, choose a less salty broth and add extra greens.
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
0.84g
MONOUNSATURATED
1.08g
POLYUNSATURATED
0.72g
Omega 6:3 ratio 2.5:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.