Shrimp chips
Common food
Photo: Wikipedia
Shrimp chips, or prawn crackers, are airy, crisp wafers made from a paste of starch and shrimp, then deep-fried until they puff up dramatically. They offer a satisfying, light crunch with a savory, umami-rich shrimp flavor that's subtly sweet. Nutritionally, they are a high-carb, moderate-fat snack with a modest protein boost from the seafood.
Calorie split: 7% protein · 56% carbs · 38% fat
↓ Full nutrition💚 Why it's loved
People love them for their uniquely addictive, savory-sweet shrimp flavor and the dramatic, airy crunch that melts in the mouth. They are a beloved, versatile snack across many Asian cuisines, often enjoyed on their own or as a textural garnish.
⚠️ Watch-outs & how to enjoy it better
As a deep-fried, high-carb snack, they can contribute to blood sugar spikes and are calorie-dense. They also often contain significant sodium and are a common shellfish allergen. To counteract, practice portion control, pair them with a protein-rich dip (like hummus or a yogurt-based sauce), or use them as a crunchy topping for salads or soups rather than a main snack.
Key benefits
- Provides quick energy from carbohydrates
- Contains some protein from shrimp content
- Offers dietary fiber
- A source of umami flavor for meal enhancement
- Light and crunchy texture satisfies snack cravings
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The raw, dense shrimp paste discs are hard and translucent like plastic; they puff to 3-4 times their original size in seconds when fried.
Full nutrition (USDA data · scales with serving)
| Water | 13.6 g |
| Energy | 426 kcal |
| Protein | 7.1 g |
| Total lipid (fat) | 17.9 g |
| Carbohydrate, by difference | 59.1 g |
| Fiber, total dietary | 5.6 g |
| Total Sugars | 21.4 g |
| Calcium, Ca | 20.0 mg |
| Iron, Fe | 1.9 mg |
| Magnesium, Mg | 72.0 mg |
| Phosphorus, P | 191 mg |
| Potassium, K | 193 mg |
| Sodium, Na | 571 mg |
| Zinc, Zn | 1.4 mg |
| Copper, Cu | 0.22 mg |
| Selenium, Se | 33.1 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.26 mg |
| Riboflavin | 0.09 mg |
| Niacin | 2.6 mg |
| Vitamin B-6 | 0.22 mg |
| Folate, total | 23.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 23.0 ug |
| Folate, DFE | 23.0 ug |
| Choline, total | 17.6 mg |
| Vitamin B-12 | 0.02 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 116 ug |
| Vitamin E (alpha-tocopherol) | 3.3 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 12.8 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 5.4 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 | 0.00 g |
| SFA 16:0 | 3.4 g |
| SFA 18:0 | 1.3 g |
| Fatty acids, total monounsaturated | 8.0 g |
| MUFA 16:1 | 0.03 g |
| MUFA 18:1 | 7.8 g |
| MUFA 20:1 | 0.17 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 4.0 g |
| PUFA 18:2 | 2.8 g |
| PUFA 18:3 | 1.2 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 2.0 mg |
FAQ
Are shrimp chips gluten-free?
Many are, as they are primarily made from tapioca or potato starch and shrimp. However, always check the label, as some brands may use wheat flour or be processed in facilities with gluten.
Why do they puff up when fried?
The starch in the dough gelatinizes during initial steaming. When fried, the intense heat vaporizes the moisture, creating steam that inflates the starch structure into a light, crispy foam.
Can I bake them instead of frying?
It's very difficult to achieve the same puff and texture. Baked versions are usually pre-fried and then reheated; they won't puff from a raw state and will be denser and less crispy.
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 4.26 kcal/g · 7% calories from protein · 5.6 g fiber · 21.4 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: 2.96 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.