DENNY'S, golden fried shrimp
Whole food · Restaurant Foods
Photo: Wikipedia
Denny's golden fried shrimp are plump, juicy shrimp coated in a seasoned batter and deep-fried to a crispy, golden-brown perfection. Each bite offers a satisfying crunch giving way to tender, sweet seafood. Nutritionally, they are a high-protein, high-fat item, with the majority of calories coming from fat and carbohydrates due to the frying process.
Calorie split: 17% protein · 26% carbs · 56% fat
↓ Full nutrition💚 Why it's loved
People love them for the irresistible combination of a crunchy, savory coating and the naturally sweet, briny flavor of the shrimp. They are a versatile comfort food, enjoyed as a standalone appetizer, a main course with sides, or even in a sandwich.
⚠️ Watch-outs & how to enjoy it better
The deep-frying process significantly increases the fat and calorie content, and the breading can cause a rapid blood-sugar spike. To counteract this, pair them with non-starchy vegetables (like a side salad) to add fiber, practice portion control by sharing an order, and consider dipping in a vinegar-based sauce instead of creamy ones to add flavor without excess fat.
Key benefits
- Excellent source of high-quality protein
- Provides essential minerals like selenium and zinc
- Quick and convenient source of energy
- Offers a satisfying textural contrast (crispy outside, tender inside)
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'golden' color of the batter is often enhanced by the addition of cornmeal or a small amount of turmeric in the seasoning blend.
Full nutrition (USDA data · scales with serving)
| Water | 41.0 g |
| Energy | 319 kcal |
| Energy | 1336 kj |
| Protein | 13.9 g |
| Total lipid (fat) | 20.0 g |
| Ash | 4.1 g |
| Carbohydrate, by difference | 20.9 g |
| Fiber, total dietary | 1.5 g |
| Total Sugars | 0.75 g |
| Sucrose | 0.40 g |
| Glucose | 0.20 g |
| Fructose | 0.07 g |
| Lactose | 0.00 g |
| Maltose | 0.07 g |
| Galactose | 0.00 g |
| Starch | 18.6 g |
| Calcium, Ca | 47.0 mg |
| Iron, Fe | 1.5 mg |
| Magnesium, Mg | 26.0 mg |
| Phosphorus, P | 498 mg |
| Potassium, K | 128 mg |
| Sodium, Na | 1400 mg |
| Zinc, Zn | 0.85 mg |
| Copper, Cu | 0.18 mg |
| Manganese, Mn | 0.25 mg |
| Selenium, Se | 18.5 ug |
| Thiamin | 0.18 mg |
| Riboflavin | 0.25 mg |
| Niacin | 2.5 mg |
| Pantothenic acid | 0.36 mg |
| Vitamin B-6 | 0.09 mg |
| Folate, total | 54.0 ug |
| Vitamin B-12 | 0.40 ug |
| Vitamin A, RAE | 2.0 ug |
| Retinol | 2.0 ug |
| Vitamin A, IU | 6.0 iu |
| Vitamin E (alpha-tocopherol) | 2.6 mg |
| Tocopherol, beta | 0.23 mg |
| Tocopherol, gamma | 7.7 mg |
| Tocopherol, delta | 2.8 mg |
| Tocotrienol, alpha | 0.00 mg |
| Tocotrienol, beta | 0.06 mg |
| Tocotrienol, gamma | 0.00 mg |
| Tocotrienol, delta | 0.50 mg |
| Vitamin K (phylloquinone) | 35.3 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Vitamin K (Menaquinone-4) | 0.00 ug |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.5 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 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 | 1.3 g |
| SFA 20:0 | 0.07 g |
| SFA 22:0 | 0.06 g |
| SFA 24:0 | 0.03 g |
| Fatty acids, total monounsaturated | 4.8 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.02 g |
| MUFA 16:1 c | 0.02 g |
| MUFA 17:1 | 0.01 g |
| MUFA 18:1 | 4.6 g |
| MUFA 18:1 c | 4.5 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 | 9.5 g |
| PUFA 18:2 | 8.4 g |
| PUFA 18:2 n-6 c,c | 8.3 g |
| PUFA 18:2 CLAs | 0.04 g |
| PUFA 18:3 | 0.95 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.83 g |
| PUFA 18:3 n-6 c,c,c | 0.12 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) | 0.05 g |
| PUFA 22:4 | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.04 g |
| Fatty acids, total trans | 0.18 g |
| Fatty acids, total trans-monoenoic | 0.08 g |
| TFA 16:1 t | 0.00 g |
| TFA 18:1 t | 0.08 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 | 83.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.16 g |
| Threonine | 0.49 g |
| Isoleucine | 0.61 g |
| Leucine | 1.1 g |
| Lysine | 0.94 g |
| Methionine | 0.34 g |
| Cystine | 0.19 g |
| Phenylalanine | 0.63 g |
| Tyrosine | 0.40 g |
| Valine | 1.1 g |
| Arginine | 1.0 g |
| Histidine | 0.28 g |
| Alanine | 0.74 g |
| Aspartic acid | 1.3 g |
| Glutamic acid | 2.8 g |
| Glycine | 0.60 g |
| Proline | 0.68 g |
| Serine | 0.59 g |
FAQ
Are Denny's golden fried shrimp a good source of omega-3s?
While shrimp contains some omega-3 fatty acids, the deep-frying process and the type of oil used mean these are not a primary dietary source. The health benefits of the shrimp's natural nutrients are somewhat offset by the added fats from frying.
How can I make a version at home that is lighter?
You can achieve a similar effect by using an air fryer or oven-baking the shrimp with a light coating of panko breadcrumbs and a spritz of cooking oil. This drastically reduces the total fat content while maintaining a crispy texture.
What is the most common allergen in this dish besides shellfish?
The batter typically contains wheat (gluten) and may also include milk or egg as binding agents. Always check the specific ingredient list if you have multiple food allergies.
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 3.19 kcal/g · 17% calories from protein · 1.5 g fiber · 0.8 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: 10.94 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.