Restaurant, Chinese, shrimp and vegetables
Whole food · Restaurant Foods
Photo: Wikipedia
A light, savory stir-fry of tender shrimp and crisp mixed vegetables, typically tossed in a savory, slightly sweet sauce. At just 78 calories per 100g, it's a protein-rich, low-calorie option that delivers satisfying texture without heaviness. The dish balances the sweetness of shrimp with the fresh crunch of vegetables like broccoli, bell peppers, and snap peas.
Calorie split: 30% protein · 23% carbs · 47% fat
↓ Full nutrition💚 Why it's loved
People love it for the satisfying contrast of tender shrimp and crisp vegetables, coated in a flavorful sauce that's both savory and subtly sweet. It's a versatile, quick-cooking dish that fits into many dietary plans and reflects the balance and harmony central to Chinese culinary philosophy.
⚠️ Watch-outs & how to enjoy it better
The dish can be high in sodium from soy sauce and other seasonings, which may concern those monitoring salt intake. To counteract, request light sauce, use low-sodium soy sauce, or pair with unsalted sides like steamed rice or plain vegetables. Shrimp is a common allergen; those with shellfish allergies should avoid it entirely.
Key benefits
- High protein-to-calorie ratio supports muscle maintenance
- Low in calories, ideal for weight management
- Rich in fiber from mixed vegetables
- Contains healthy unsaturated fats from cooking oil
- Quick-cooking, nutrient-dense meal option
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The Chinese word for shrimp, 'xiā' (虾), sounds similar to the word for 'laugh' (笑), making shrimp dishes a popular choice during Lunar New Year celebrations for a 'happy' year ahead.
Full nutrition (USDA data · scales with serving)
| Water | 84.1 g |
| Energy | 78.0 kcal |
| Energy | 327 kj |
| Protein | 5.9 g |
| Total lipid (fat) | 4.0 g |
| Ash | 1.5 g |
| Carbohydrate, by difference | 4.5 g |
| Fiber, total dietary | 1.4 g |
| Total Sugars | 2.2 g |
| Sucrose | 0.90 g |
| Glucose | 0.71 g |
| Fructose | 0.55 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Galactose | 0.00 g |
| Starch | 1.5 g |
| Calcium, Ca | 36.0 mg |
| Iron, Fe | 0.72 mg |
| Magnesium, Mg | 16.0 mg |
| Phosphorus, P | 74.0 mg |
| Potassium, K | 192 mg |
| Sodium, Na | 375 mg |
| Zinc, Zn | 0.49 mg |
| Copper, Cu | 0.08 mg |
| Manganese, Mn | 0.16 mg |
| Selenium, Se | 5.6 ug |
| Vitamin C, total ascorbic acid | 11.3 mg |
| Thiamin | 0.03 mg |
| Riboflavin | 0.03 mg |
| Niacin | 0.94 mg |
| Pantothenic acid | 0.32 mg |
| Vitamin B-6 | 0.13 mg |
| Choline, total | 42.1 mg |
| Betaine | 28.0 mg |
| Vitamin B-12 | 0.21 ug |
| Vitamin A, RAE | 66.0 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 626 ug |
| Carotene, alpha | 331 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 1320 iu |
| Lycopene | 6.0 ug |
| Lutein + zeaxanthin | 330 ug |
| Vitamin E (alpha-tocopherol) | 0.99 mg |
| Tocopherol, beta | 0.05 mg |
| Tocopherol, gamma | 1.7 mg |
| Tocopherol, delta | 0.54 mg |
| Tocotrienol, alpha | 0.01 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.00 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin K (phylloquinone) | 52.0 ug |
| Vitamin K (Menaquinone-4) | 2.3 ug |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.63 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 | 0.01 g |
| SFA 15:0 | 0.00 g |
| SFA 16:0 | 0.43 g |
| SFA 17:0 | 0.01 g |
| SFA 18:0 | 0.15 g |
| SFA 20:0 | 0.01 g |
| SFA 22:0 | 0.01 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 0.82 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 | 0.00 g |
| MUFA 18:1 | 0.77 g |
| MUFA 18:1 c | 0.77 g |
| MUFA 20:1 | 0.02 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 | 2.0 g |
| PUFA 18:2 | 1.7 g |
| PUFA 18:2 n-6 c,c | 1.7 g |
| PUFA 18:2 CLAs | 0.01 g |
| PUFA 18:3 | 0.26 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.26 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 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 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.02 g |
| PUFA 22:4 | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.02 g |
| Fatty acids, total trans | 0.02 g |
| Fatty acids, total trans-monoenoic | 0.01 g |
| TFA 16:1 t | 0.00 g |
| TFA 18:1 t | 0.01 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.01 g |
| Fatty acids, total trans-polyenoic | 0.01 g |
| Cholesterol | 36.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.06 g |
| Threonine | 0.21 g |
| Isoleucine | 0.22 g |
| Leucine | 0.40 g |
| Lysine | 0.43 g |
| Methionine | 0.15 g |
| Cystine | 0.06 g |
| Phenylalanine | 0.21 g |
| Tyrosine | 0.18 g |
| Valine | 0.24 g |
| Arginine | 0.47 g |
| Histidine | 0.12 g |
| Alanine | 0.31 g |
| Aspartic acid | 0.59 g |
| Glutamic acid | 1.2 g |
| Glycine | 0.29 g |
| Proline | 0.25 g |
| Serine | 0.22 g |
FAQ
Is this dish suitable for a low-carb diet?
Yes, at 4.52g carbs per 100g, it's relatively low in carbohydrates, especially if served without rice or noodles.
Can I make it healthier at home?
Absolutely. Use less oil, low-sodium soy sauce, and add more vegetables to boost fiber and nutrients while keeping calories low.
What vegetables are typically included?
Common choices include broccoli, bell peppers, snap peas, carrots, and water chestnuts, though it varies by restaurant.
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 0.78 kcal/g · 30% calories from protein · 1.4 g fiber · 2.2 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: 1.95 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.