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High protein
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Sweet chili shrimp (150 g) has 218 calories. That works out to 145 calories per 100 g. It contains 14.7 g of carbs, 27.8 g of protein, 4.8 g of fat and 0.5 g of fiber. Its 46.5 µg of Selenium covers 85% of the Daily Value. Its glycemic index is 48 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 150 g
218
KCAL / 150G
Carbs
14.7g
· 5% DV
Protein
27.8g
· 56% DV
Fat
4.8g
· 6% DV
Fiber
0.5g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 28% · Protein 52% · Fat 20%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 218 kcal | |
| Total fat | 4.8 g | 6% |
| Saturated fat | 0.98 g | 5% |
| Trans fat | 0 g | |
| Sodium | 930 mg | 40% |
| Total carbohydrate | 14.7 g | 5% |
| Fiber | 0.5 g | 2% |
| Protein | 27.8 g | 56% |
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) | 150 g | 218 kcal |
| 1 piece (small) | 12 g | 17 kcal |
| 5 piece (medium) | 60 g | 87 kcal |
| ½ cup (half) | 90 g | 131 kcal |
| 8 piece (large) | 96 g | 139 kcal |
| 100 g | 100 g | 145 kcal |
| 1 cup (medium) | 180 g | 261 kcal |
| 1 serving (large) | 220 g | 319 kcal |
Calculated from 145 calories per 100 g.
Sweet chili shrimp is made by quickly cooking peeled shrimp in a hot pan, then coating them with sweet chili sauce. Take the shrimp off the heat as soon as they turn opaque and curl; overcooking makes them tough.
Sweet chili shrimp usually uses sweet chili sauce, a condiment with sweetness, chili heat, and a mild tang. Garlic, lime juice, or soy sauce may be added to the dish, but they are not essential to the sauce.
Sweet chili shrimp pairs well with steamed rice, noodles, or stir-fried vegetables. For a lighter contrast to the sticky, sweet heat, serve it with crunchy cucumber or cabbage salad and a squeeze of lime.
Yes, sweet chili shrimp works with frozen shrimp. Thaw them in the refrigerator, drain them well, and pat them dry before cooking so excess water does not dilute the sauce or prevent browning.
Sweet chili shrimp is usually mildly to moderately spicy, with sweetness balancing the chili. The heat varies by sauce brand and recipe, so add the sauce gradually and taste before adding more.
Cook sweet chili shrimp only until the pieces turn opaque and curl; shrimp become rubbery when left on the heat too long. Add the sauce near the end so it coats the shrimp without requiring extended cooking.
Yes, you can make crispy sweet chili shrimp by coating the shrimp lightly in cornstarch and pan-frying until golden. Toss them with the sauce just before serving, since adding it early softens the coating.
Medium or large shrimp work well for sweet chili shrimp because they stay juicy while picking up the sauce. Keep the pieces roughly the same size so they cook at the same rate.
Yes, sweet chili shrimp can be cooked in an air fryer. Arrange the shrimp in a single layer and cook until opaque, then toss with sweet chili sauce afterward to keep the coating from becoming wet.
Leftover sweet chili shrimp keeps for up to two days in a sealed container in the refrigerator. Chill it within two hours of cooking, and reheat it gently until hot throughout to avoid making the shrimp tough.
Vitamins
B12
1.58µg · 66% DV
B3
3.6mg · 23% DV
Biotin
4.5µg · 15% DV
B2
0.12mg · 9% DV
Minerals
Selenium
47µg · 85% DV
Phosphorus
315mg · 45% DV
Sodium
930mg · 40% DV
Copper
0.29mg · 32% DV
Potassium ⭐
278mg · 8% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 218 calories in 1 serving (medium) (150 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.
Sweet chili shrimp brings tender shrimp together with a glossy sauce that balances sweetness and gentle heat. Sweet chili sauce is closely associated with Southeast Asian cooking, particularly Thai cuisine, though versions of the dish vary and may be stir-fried, pan-cooked or served as a saucy appetizer. The shrimp’s mild, slightly sweet flavour works well against the tangy, spicy coating.
It is often served with rice or noodles as a main, or offered as a starter to share; crisp vegetables make a fresh contrast. Shrimp provides plenty of protein, while the sweet sauce adds carbohydrates. For a lighter plate, grill or quickly sauté the shrimp and use just enough sauce to coat it.
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.
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
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.98g
MONOUNSATURATED
1.08g
POLYUNSATURATED
0.51g
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.