Shrimp, baked or broiled
Common food
Photo: Wikipedia
Baked or broiled shrimp are lean, tender morsels of crustacean meat, cooked quickly with dry heat to achieve a slightly firm, snappy texture and a sweet, briny flavor. This preparation method highlights the shrimp's natural taste without adding significant calories, making it a powerhouse of high-quality protein with minimal fat and carbohydrates.
Calorie split: 54% protein · 4% carbs · 42% fat
↓ Full nutrition💚 Why it's loved
People love it for its clean, sweet oceanic flavor and satisfyingly plump texture that pairs with countless seasonings. Its incredible versatility makes it a quick centerpiece for weeknight dinners or elegant appetizers across global cuisines.
⚠️ Watch-outs & how to enjoy it better
As a common shellfish, shrimp is a major allergen and must be avoided by those with sensitivities. It can also be high in dietary cholesterol and sodium, especially in pre-seasoned or restaurant preparations. To counteract, choose fresh or frozen shrimp with no added salt, season at home, and balance meals with high-fiber vegetables.
Key benefits
- Excellent source of complete protein for muscle maintenance.
- Very low in calories, supporting weight management goals.
- Provides selenium, an important antioxidant mineral.
- Contains astaxanthin, a natural pigment with antioxidant properties.
- Naturally low in carbohydrates and sugar.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Shrimp have their hearts located in their heads, and their blood (hemolymph) is clear because it uses copper-based hemocyanin instead of iron-based hemoglobin to carry oxygen.
Full nutrition (USDA data · scales with serving)
| Water | 73.8 g |
| Energy | 129 kcal |
| Protein | 16.9 g |
| Total lipid (fat) | 5.8 g |
| Carbohydrate, by difference | 1.1 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.01 g |
| Calcium, Ca | 68.0 mg |
| Iron, Fe | 0.27 mg |
| Magnesium, Mg | 27.0 mg |
| Phosphorus, P | 303 mg |
| Potassium, K | 141 mg |
| Sodium, Na | 363 mg |
| Zinc, Zn | 1.2 mg |
| Copper, Cu | 0.23 mg |
| Selenium, Se | 36.8 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.02 mg |
| Riboflavin | 0.02 mg |
| Niacin | 2.1 mg |
| Vitamin B-6 | 0.21 mg |
| Folate, total | 18.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 18.0 ug |
| Folate, DFE | 18.0 ug |
| Choline, total | 101 mg |
| Vitamin B-12 | 1.2 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 84.0 ug |
| Retinol | 83.0 ug |
| Carotene, beta | 9.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 2.3 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin K (phylloquinone) | 4.1 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.5 g |
| SFA 4:0 | 0.03 g |
| SFA 6:0 | 0.02 g |
| SFA 8:0 | 0.01 g |
| SFA 10:0 | 0.03 g |
| SFA 12:0 | 0.04 g |
| SFA 14:0 | 0.13 g |
| SFA 16:0 | 0.82 g |
| SFA 18:0 | 0.34 g |
| Fatty acids, total monounsaturated | 1.8 g |
| MUFA 16:1 | 0.05 g |
| MUFA 18:1 | 1.7 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.7 g |
| PUFA 18:2 | 1.3 g |
| PUFA 18:3 | 0.15 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.04 g |
| PUFA 20:5 n-3 (EPA) | 0.09 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.09 g |
| Cholesterol | 160 mg |
Amino acid profile (per 100g)
Estimated from Crustaceans, shrimp, mixed species, cooked, breaded and fried — USDA does not publish this profile for Shrimp.
| 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
What is the difference between baking and broiling shrimp?
Baking uses indirect, surrounding heat for even, gentle cooking, while broiling uses intense, direct overhead heat for fast searing and slight charring. Broiling is quicker but requires close attention to prevent overcooking.
How do I know when baked or broiled shrimp are done?
Shrimp are done when they turn pink and opaque, and the flesh forms a 'C' shape. An 'O' shape indicates overcooking, which makes them tough and rubbery.
Is the nutritional profile different for raw vs. cooked shrimp?
Cooking concentrates nutrients slightly by removing water. Per 100g, cooked shrimp has slightly more protein and calories than raw, but the difference is minor. The provided values are for cooked shrimp.
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 1.29 kcal/g · 52% calories from protein · 0.0 g fiber · 0.0 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: 2.57 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.