Shrimp with crab stuffing
Common food
Photo: Wikipedia
A luxurious seafood delicacy where tender shrimp are butterflied and filled with a savory, often creamy, crabmeat mixture before being baked or steamed. The dish offers a delightful contrast between the firm, sweet shrimp and the rich, flaky crab stuffing. It's a protein-packed, low-carb option that feels indulgent without being heavy.
Calorie split: 38% protein · 14% carbs · 47% fat
↓ Full nutrition💚 Why it's loved
People adore it for the harmonious blend of two premium seafood flavors—the clean sweetness of shrimp and the rich, briny depth of crab. It's a classic centerpiece for celebratory meals and fine dining, symbolizing elegance and coastal cuisine.
⚠️ Watch-outs & how to enjoy it better
The dish can be high in sodium, especially with added sauces or seasonings, and is a common allergen for shellfish. To mitigate, use low-sodium seasonings, control portion sizes, and ensure it's part of a balanced meal with vegetables. Those with shellfish allergies must avoid it entirely.
Key benefits
- Excellent source of high-quality protein for muscle maintenance.
- Naturally low in carbohydrates and sugars.
- Provides essential minerals like selenium and zinc.
- Contains omega-3 fatty acids from both seafood sources.
- A satisfying, nutrient-dense meal option.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The dish 'Shrimp DeJonghe' is a Chicago original, invented in the 1930s by the DeJonghe brothers, who used a garlicky breadcrumb stuffing instead of crab, but the concept of stuffing shrimp became a widespread culinary canvas.
Full nutrition (USDA data · scales with serving)
| Water | 66.1 g |
| Energy | 174 kcal |
| Protein | 16.4 g |
| Total lipid (fat) | 9.0 g |
| Carbohydrate, by difference | 6.2 g |
| Fiber, total dietary | 0.30 g |
| Total Sugars | 0.33 g |
| Calcium, Ca | 78.0 mg |
| Iron, Fe | 0.90 mg |
| Magnesium, Mg | 30.0 mg |
| Phosphorus, P | 244 mg |
| Potassium, K | 199 mg |
| Sodium, Na | 537 mg |
| Zinc, Zn | 2.4 mg |
| Copper, Cu | 0.47 mg |
| Selenium, Se | 37.5 ug |
| Vitamin C, total ascorbic acid | 1.7 mg |
| Thiamin | 0.09 mg |
| Riboflavin | 0.13 mg |
| Niacin | 2.5 mg |
| Vitamin B-6 | 0.16 mg |
| Folate, total | 47.0 ug |
| Folic acid | 7.0 ug |
| Folate, food | 40.0 ug |
| Folate, DFE | 52.0 ug |
| Choline, total | 106 mg |
| Vitamin B-12 | 2.1 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 68.0 ug |
| Retinol | 66.0 ug |
| Carotene, beta | 18.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 1.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 58.0 ug |
| Vitamin E (alpha-tocopherol) | 2.1 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.40 ug |
| Vitamin K (phylloquinone) | 5.6 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.2 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 16:0 | 1.2 g |
| SFA 18:0 | 0.87 g |
| Fatty acids, total monounsaturated | 3.6 g |
| MUFA 16:1 | 0.05 g |
| MUFA 18:1 | 3.5 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.5 g |
| PUFA 18:2 | 2.1 g |
| PUFA 18:3 | 0.16 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.03 g |
| PUFA 20:5 n-3 (EPA) | 0.08 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.06 g |
| Cholesterol | 145 mg |
FAQ
What is the difference between 'stuffed shrimp' and 'shrimp with crab stuffing'?
They are often used interchangeably. 'Stuffed shrimp' is a general term, while 'shrimp with crab stuffing' specifically indicates the filling contains crabmeat, making it a richer, more premium version.
Can I use imitation crab for the stuffing?
Yes, imitation crab (surimi) is a common, cost-effective substitute. It's made from processed white fish and will provide a similar texture and mild flavor, though the taste will be less complex than real crab.
What's the best way to reheat leftover stuffed shrimp without making them rubbery?
Reheat gently in a 300°F (150°C) oven for 10-15 minutes, covered loosely with foil. Avoid the microwave, which can quickly overcook the shrimp and make them tough.
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 1.74 kcal/g · 38% calories from protein · 0.3 g fiber · 0.3 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: 2.70 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.