Hong Kong-Style Crispy Shrimp
Hong Kong-Style Crispy Shrimp is a beloved Cantonese seafood dish featuring whole shrimp, often shell-on, that are deep-fried to a golden crisp and then tossed in a savory, slightly sweet sauce with aromatics like garlic, ginger, and scallions. It is a signature item in Hong Kong's bustling 'dai pai dong' (open-air food stalls) and seafood restaurants, celebrated for its perfect textural contrast.
🍽️ Nutrition at a glance
This dish is high in protein from the shrimp and fat from the deep-frying process, with minimal carbohydrates unless a heavier batter is used. A typical serving provides a good source of selenium, vitamin B12, and omega-3 fatty acids, with a rough calorie estimate of 350-450 per serving.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 28 g |
| Carbs | 35 g |
| Fat | 22 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 850 mg |
| Potassium | 320 mg |
| Phosphorus | 280 mg |
| Vitamin B12 | 2.5 mcg |
| Niacin (B3) | 4.2 mg |
| Selenium | 42 mcg |
| Zinc | 2.8 mg |
| Iron | 3.5 mg |
| Vitamin C | 8 mg |
Per 1 typical serving (about 250 g) · estimated, varies by recipe
💡 What's interesting
The dish exemplifies the Cantonese culinary principle of 'wok hei' (breath of the wok), where high-heat stir-frying imparts a unique, smoky aroma. Nutritionally, while the frying adds calories, using whole shrimp with shells maximizes flavor and provides additional calcium.
