APPLEBEE'S, Double Crunch Shrimp
Whole food · Restaurant Foods
Photo: Wikipedia
Applebee's Double Crunch Shrimp features plump, juicy shrimp coated in a thick, crispy, golden-brown batter that shatters with each bite, giving way to tender seafood. The flavor is a savory, slightly salty, and subtly sweet profile from the seasoning and frying oil. Nutritionally, it's a significant source of protein but also delivers a substantial amount of fat and calories from the deep-frying process.
Calorie split: 15% protein · 32% carbs · 53% fat
↓ Full nutrition💚 Why it's loved
People adore it for the irresistible contrast between the shatteringly crisp, seasoned coating and the sweet, succulent shrimp inside, making it a classic comfort food indulgence. It's a popular shareable appetizer or main course that taps into the universal love for fried seafood.
⚠️ Watch-outs & how to enjoy it better
The deep-frying process makes it high in calories, fat, and potentially sodium, which may not align with low-fat or heart-healthy diets. To mitigate, consider pairing it with a large side salad or steamed vegetables to add volume and fiber, and practice portion control by sharing an order or opting for a smaller serving.
Key benefits
- Provides a good dose of high-quality protein per serving.
- Offers a satisfying, crunchy texture that is highly palatable.
- Can be a convenient source of quick energy from carbohydrates and fats.
- Contains some dietary fiber, likely from the breading or batter components.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'Double Crunch' in the name often refers to a two-step breading process, sometimes involving a wet batter followed by a dry seasoned flour coating, which creates an extra-thick and craggy crust.
Full nutrition (USDA data · scales with serving)
| Water | 40.1 g |
| Energy | 323 kcal |
| Energy | 1352 kj |
| Protein | 12.3 g |
| Total lipid (fat) | 18.9 g |
| Ash | 2.7 g |
| Carbohydrate, by difference | 26.0 g |
| Fiber, total dietary | 2.6 g |
| Total Sugars | 1.1 g |
| Sucrose | 0.30 g |
| Glucose | 0.07 g |
| Fructose | 0.20 g |
| Lactose | 0.00 g |
| Maltose | 0.50 g |
| Galactose | 0.00 g |
| Starch | 22.8 g |
| Calcium, Ca | 45.0 mg |
| Iron, Fe | 1.0 mg |
| Magnesium, Mg | 23.0 mg |
| Phosphorus, P | 271 mg |
| Potassium, K | 97.0 mg |
| Sodium, Na | 838 mg |
| Zinc, Zn | 0.78 mg |
| Copper, Cu | 0.14 mg |
| Manganese, Mn | 0.28 mg |
| Selenium, Se | 26.6 ug |
| Thiamin | 0.09 mg |
| Riboflavin | 0.09 mg |
| Niacin | 0.90 mg |
| Pantothenic acid | 0.34 mg |
| Vitamin B-6 | 0.06 mg |
| Folate, total | 14.0 ug |
| Choline, total | 50.1 mg |
| Vitamin B-12 | 0.43 ug |
| Vitamin A, RAE | 2.0 ug |
| Retinol | 2.0 ug |
| Vitamin A, IU | 5.0 iu |
| Vitamin E (alpha-tocopherol) | 2.0 mg |
| Tocopherol, beta | 0.22 mg |
| Tocopherol, gamma | 8.3 mg |
| Tocopherol, delta | 3.4 mg |
| Tocotrienol, alpha | 0.00 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.00 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin K (phylloquinone) | 29.1 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Vitamin K (Menaquinone-4) | 0.00 ug |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.4 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.01 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.02 g |
| SFA 15:0 | 0.01 g |
| SFA 16:0 | 2.0 g |
| SFA 17:0 | 0.02 g |
| SFA 18:0 | 1.2 g |
| SFA 20:0 | 0.07 g |
| SFA 22:0 | 0.06 g |
| SFA 24:0 | 0.02 g |
| Fatty acids, total monounsaturated | 4.2 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.04 g |
| MUFA 16:1 c | 0.03 g |
| MUFA 17:1 | 0.01 g |
| MUFA 18:1 | 4.1 g |
| MUFA 18:1 c | 4.0 g |
| MUFA 20:1 | 0.13 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 9.7 g |
| PUFA 18:2 | 8.5 g |
| PUFA 18:2 n-6 c,c | 8.4 g |
| PUFA 18:2 CLAs | 0.02 g |
| PUFA 18:3 | 1.1 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.98 g |
| PUFA 18:3 n-6 c,c,c | 0.09 g |
| PUFA 18:3i | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.01 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.00 g |
| PUFA 20:4 | 0.03 g |
| PUFA 20:5 n-3 (EPA) | 0.03 g |
| PUFA 22:4 | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.03 g |
| Fatty acids, total trans | 0.15 g |
| Fatty acids, total trans-monoenoic | 0.04 g |
| TFA 16:1 t | 0.00 g |
| TFA 18:1 t | 0.04 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.10 g |
| Fatty acids, total trans-polyenoic | 0.10 g |
| Cholesterol | 86.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.14 g |
| Threonine | 0.45 g |
| Isoleucine | 0.53 g |
| Leucine | 0.96 g |
| Lysine | 0.83 g |
| Methionine | 0.28 g |
| Cystine | 0.17 g |
| Phenylalanine | 0.55 g |
| Tyrosine | 0.41 g |
| Valine | 0.55 g |
| Arginine | 0.89 g |
| Histidine | 0.26 g |
| Alanine | 0.62 g |
| Aspartic acid | 1.1 g |
| Glutamic acid | 2.7 g |
| Glycine | 0.58 g |
| Proline | 0.79 g |
| Serine | 0.49 g |
FAQ
Is the Double Crunch Shrimp gluten-free?
No, the batter and breading typically contain wheat flour, making it unsuitable for those with celiac disease or gluten sensitivity.
How does it compare nutritionally to grilled shrimp?
Fried shrimp like this has significantly more calories, fat, and carbohydrates per gram due to the oil-absorbing batter, whereas grilled shrimp is leaner and higher in protein by weight.
What is the best way to reheat leftover fried shrimp to keep it crispy?
Reheat in an oven or air fryer at 375°F (190°C) for 5-10 minutes; avoid microwaving, which will make the coating soggy.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 3.23 kcal/g · 15% calories from protein · 2.6 g fiber · 1.1 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 8.64 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.