Crustaceans, shrimp, mixed species, cooked, breaded and fried
Whole food · Finfish and Shellfish Products
Photo: Wikipedia
Golden, crispy-coated shrimp with a satisfying crunch that gives way to tender, sweet, and briny seafood inside. The breading creates a rich, savory flavor profile, while the shrimp provides a lean protein source. Nutritionally, it's a high-protein, moderate-fat option, though the frying process adds calories and fat compared to plain shrimp.
💚 Why it's loved
People adore the irresistible textural contrast between the crunchy, seasoned crust and the juicy, succulent shrimp. It's a beloved comfort food and party appetizer that's easy to eat with hands and pairs wonderfully with a wide range of dipping sauces.
⚠️ Watch-outs & how to enjoy it better
The breading and frying significantly increase the calorie and fat content compared to grilled or steamed shrimp, which can be a concern for calorie-conscious diets. As a common shellfish allergen, it's off-limits for many. To mitigate, opt for air-frying or baking at home to reduce oil absorption, and always check for cross-contamination in restaurant settings.
Key benefits
- Excellent source of high-quality protein for muscle maintenance
- Contains selenium, an antioxidant mineral
- Provides vitamin B12 for nerve function
- Offers phosphorus for bone health
- Quick-cooking and versatile for many meals
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The practice of breading and frying shrimp is believed to have been popularized in the American South by Vietnamese refugees in the 1960s, who adapted their traditional frying techniques to local Gulf shrimp.
Full nutrition (scales with serving)
| Water | 52.9 g |
| Energy | 242 kcal |
| Energy | 1013 kj |
| Protein | 21.4 g |
| Total lipid (fat) | 12.3 g |
| Ash | 2.0 g |
| Carbohydrate, by difference | 11.5 g |
| Fiber, total dietary | 0.40 g |
| Total Sugars | 0.80 g |
| Starch | 6.7 g |
| Calcium, Ca | 67.0 mg |
| Iron, Fe | 1.3 mg |
| Magnesium, Mg | 40.0 mg |
| Phosphorus, P | 218 mg |
| Potassium, K | 225 mg |
| Sodium, Na | 344 mg |
| Zinc, Zn | 1.4 mg |
| Copper, Cu | 0.27 mg |
| Manganese, Mn | 0.10 mg |
| Selenium, Se | 41.7 ug |
| Fluoride, F | 166 ug |
| Vitamin C, total ascorbic acid | 1.5 mg |
| Thiamin | 0.13 mg |
| Riboflavin | 0.14 mg |
| Niacin | 3.1 mg |
| Pantothenic acid | 0.35 mg |
| Vitamin B-6 | 0.10 mg |
| Folate, total | 33.0 ug |
| Folic acid | 9.0 ug |
| Folate, food | 23.0 ug |
| Folate, DFE | 39.0 ug |
| Choline, total | 91.2 mg |
| Vitamin B-12 | 1.9 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 56.0 ug |
| Vitamin A, IU | 189 iu |
| Vitamin E (alpha-tocopherol) | 1.3 mg |
| Vitamin D (D2 + D3), International Units | 5.0 iu |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin D3 (cholecalciferol) | 0.10 ug |
| Vitamin K (phylloquinone) | 1.0 ug |
| Vitamin K (Dihydrophylloquinone) | 0.10 ug |
| Vitamin K (Menaquinone-4) | 0.30 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.1 g |
| SFA 14:0 | 0.04 g |
| SFA 16:0 | 1.5 g |
| SFA 18:0 | 0.54 g |
| Fatty acids, total monounsaturated | 3.8 g |
| MUFA 16:1 | 0.08 g |
| MUFA 18:1 | 3.8 g |
| MUFA 20:1 | 0.10 g |
| MUFA 22:1 | 0.02 g |
| Fatty acids, total polyunsaturated | 5.1 g |
| PUFA 18:2 | 4.5 g |
| PUFA 18:3 | 0.27 g |
| PUFA 20:4 | 0.06 g |
| PUFA 20:5 n-3 (EPA) | 0.11 g |
| PUFA 22:5 n-3 (DPA) | 0.04 g |
| PUFA 22:6 n-3 (DHA) | 0.12 g |
| Cholesterol | 138 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.30 g |
| Threonine | 0.86 g |
| Isoleucine | 1.0 g |
| Leucine | 1.7 g |
| Lysine | 1.8 g |
| Methionine | 0.59 g |
| Cystine | 0.26 g |
| Phenylalanine | 0.93 g |
| Tyrosine | 0.72 g |
| Valine | 1.0 g |
| Arginine | 1.8 g |
| Histidine | 0.44 g |
| Alanine | 1.2 g |
| Aspartic acid | 2.1 g |
| Glutamic acid | 3.9 g |
| Glycine | 1.2 g |
| Proline | 0.83 g |
| Serine | 0.89 g |
FAQ
Is breaded fried shrimp a healthy choice?
It's a good source of protein and minerals, but the breading and frying add significant fat and calories. Healthier preparation methods like air-frying or baking can reduce the fat content while maintaining crunch.
How can I tell if shrimp is cooked properly?
Cooked shrimp will turn opaque and pink, with the flesh forming a 'C' shape. If it curls into a tight 'O,' it's likely overcooked and may be rubbery.
What's the best way to reheat fried shrimp without making it soggy?
Reheat in a single layer in a preheated oven or air fryer at 375°F (190°C) for 5-8 minutes. This helps recrisp the coating better than a microwave.