Snacks, shrimp cracker
Whole food · Snacks
Photo: Wikipedia
Shrimp crackers are light, airy, and crispy snacks made from a starch and shrimp paste dough, which puffs up dramatically when deep-fried. They offer a savory, umami-rich shrimp flavor with a satisfying crunch that dissolves quickly on the tongue. Nutritionally, they are a high-carb, moderate-fat snack with a modest protein contribution from the shrimp.
Calorie split: 7% protein · 56% carbs · 38% fat
↓ Full nutrition💚 Why it's loved
People love shrimp crackers for their uniquely light, crispy texture and the deep, savory shrimp flavor that intensifies with each bite. They are a versatile snack, enjoyed alone, as a side to meals, or as a crunchy base for dips and canapés.
⚠️ Watch-outs & how to enjoy it better
They are high in refined carbohydrates and added sugars, which can cause blood-sugar spikes, and are typically high in sodium and fried in oil. To counteract, practice strict portion control (a single serving is about 6-8 crackers), pair them with protein-rich foods like grilled chicken or a vegetable dip, and choose baked versions when available.
Key benefits
- Provides quick energy from carbohydrates
- Contains some protein from shrimp content
- Offers a crunchy, satisfying texture for snacking
- Lightweight and portable for on-the-go consumption
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The raw, uncooked dough is a hard, translucent slice that looks nothing like the final product; it puffs to 3-4 times its original size in seconds when submerged in hot oil.
Full nutrition (USDA data · scales with serving)
| Water | 13.6 g |
| Energy | 426 kcal |
| Energy | 1781 kj |
| Protein | 7.1 g |
| Total lipid (fat) | 17.9 g |
| Ash | 2.3 g |
| Carbohydrate, by difference | 59.1 g |
| Fiber, total dietary | 5.6 g |
| Total Sugars | 21.4 g |
| Sucrose | 21.4 g |
| Glucose | 0.00 g |
| Fructose | 0.02 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Galactose | 0.00 g |
| Starch | 30.4 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 |
| Manganese, Mn | 2.1 mg |
| Selenium, Se | 33.1 ug |
| Fluoride, F | 8.7 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.26 mg |
| Riboflavin | 0.09 mg |
| Niacin | 2.6 mg |
| Pantothenic acid | 0.32 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 |
| Betaine | 38.2 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 |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 116 ug |
| Vitamin E (alpha-tocopherol) | 3.3 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.12 mg |
| Tocopherol, gamma | 5.5 mg |
| Tocopherol, delta | 0.16 mg |
| Tocotrienol, alpha | 0.16 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.01 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin D3 (cholecalciferol) | 0.00 ug |
| Vitamin K (phylloquinone) | 12.8 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Vitamin K (Menaquinone-4) | 0.00 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 15:0 | 0.00 g |
| SFA 16:0 | 3.4 g |
| SFA 17:0 | 0.00 g |
| SFA 18:0 | 1.3 g |
| SFA 20:0 | 0.40 g |
| SFA 22:0 | 0.20 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 8.0 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.03 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 7.8 g |
| MUFA 20:1 | 0.17 g |
| MUFA 22:1 | 0.00 g |
| MUFA 24:1 c | 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 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 21:5 | 0.00 g |
| PUFA 22:4 | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.07 g |
| Cholesterol | 2.0 mg |
| Stigmasterol | 0.00 mg |
| Campesterol | 40.0 mg |
| Beta-sitosterol | 68.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.09 g |
| Threonine | 0.20 g |
| Isoleucine | 0.24 g |
| Leucine | 0.49 g |
| Lysine | 0.21 g |
| Methionine | 0.13 g |
| Cystine | 0.15 g |
| Phenylalanine | 0.37 g |
| Tyrosine | 0.15 g |
| Valine | 0.31 g |
| Arginine | 0.36 g |
| Histidine | 0.19 g |
| Alanine | 0.27 g |
| Aspartic acid | 0.40 g |
| Glutamic acid | 2.3 g |
| Glycine | 0.31 g |
| Proline | 1.1 g |
| Serine | 0.33 g |
FAQ
Are shrimp crackers gluten-free?
Typically, yes. They are primarily made from tapioca starch and shrimp, not wheat flour. However, always check the label for potential cross-contamination or added gluten-containing ingredients.
Why do they puff up so much when fried?
The starch in the dough gelatinizes and forms a rigid structure. When fried, the water in the dough turns to steam, which expands within this rigid structure, creating the airy, puffed texture before the starch sets.
Can I make them at home without a deep fryer?
Yes, you can pan-fry them in a shallow layer of oil or even use an air fryer, though the puffing and texture may be less uniform than with deep-frying.
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.