T.G.I. FRIDAY'S, FRIDAY'S Shrimp, breaded
Whole food · Restaurant Foods
Photo: Wikipedia
These are plump, juicy shrimp coated in a seasoned, golden-brown breading and deep-fried to a satisfying crunch. Each bite offers a classic contrast between the crispy, savory exterior and the tender, sweet seafood within. Nutritionally, they are a dense source of protein and fats, providing significant energy from a 100-gram serving.
Calorie split: 16% protein · 28% carbs · 57% fat
↓ Full nutrition💚 Why it's loved
People love them for the irresistible combination of a crunchy, seasoned crust and a tender, flavorful shrimp center, making them a crowd-pleasing comfort food. They are incredibly versatile, perfect as a shareable appetizer, a main course with sides, or even chopped into tacos and salads.
⚠️ Watch-outs & how to enjoy it better
The deep-frying process adds significant fat and calories, and the breading can cause rapid blood sugar spikes, especially without fiber. Those watching sodium intake or with shellfish allergies should be cautious. To counteract, pair with non-starchy vegetables like a side salad or steamed broccoli for fiber, practice portion control by sharing an order, and consider a vinegar-based dip to help blunt glycemic response.
Key benefits
- High-quality protein source for muscle maintenance
- Provides quick, calorie-dense energy
- Contains minerals like selenium and zinc
- Satisfying texture can promote meal enjoyment
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The breading on fried shrimp often contains a mix of cornmeal and wheat flour, a technique that originated in the American South to create a distinctive, granular crunch different from a pure flour batter.
Full nutrition (USDA data · scales with serving)
| Water | 44.9 g |
| Energy | 302 kcal |
| Energy | 1264 kj |
| Protein | 11.9 g |
| Total lipid (fat) | 19.0 g |
| Ash | 3.4 g |
| Carbohydrate, by difference | 20.9 g |
| Starch | 18.6 g |
| Calcium, Ca | 33.0 mg |
| Iron, Fe | 0.53 mg |
| Magnesium, Mg | 16.0 mg |
| Phosphorus, P | 226 mg |
| Potassium, K | 122 mg |
| Sodium, Na | 1210 mg |
| Zinc, Zn | 0.73 mg |
| Copper, Cu | 0.14 mg |
| Manganese, Mn | 0.25 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.09 mg |
| Niacin | 0.76 mg |
| Vitamin B-6 | 0.09 mg |
| Vitamin B-12 | 0.23 ug |
| Vitamin A, RAE | 7.0 ug |
| Retinol | 7.0 ug |
| Vitamin A, IU | 25.0 iu |
| Vitamin E (alpha-tocopherol) | 2.1 mg |
| Tocopherol, beta | 0.16 mg |
| Tocopherol, gamma | 4.4 mg |
| Tocopherol, delta | 3.1 mg |
| Tocotrienol, alpha | 0.00 mg |
| Tocotrienol, beta | 0.13 mg |
| Tocotrienol, gamma | 0.00 mg |
| Tocotrienol, delta | 0.50 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.5 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.01 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.02 g |
| SFA 15:0 | 0.01 g |
| SFA 16:0 | 2.0 g |
| SFA 17:0 | 0.02 g |
| SFA 18:0 | 1.2 g |
| SFA 20:0 | 0.07 g |
| SFA 22:0 | 0.07 g |
| SFA 24:0 | 0.02 g |
| Fatty acids, total monounsaturated | 4.4 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.04 g |
| MUFA 16:1 c | 0.04 g |
| MUFA 17:1 | 0.01 g |
| MUFA 18:1 | 4.2 g |
| MUFA 18:1 c | 4.2 g |
| MUFA 20:1 | 0.13 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 | 9.5 g |
| PUFA 18:2 | 8.4 g |
| PUFA 18:2 n-6 c,c | 8.3 g |
| PUFA 18:2 CLAs | 0.02 g |
| PUFA 18:3 | 1.0 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.93 g |
| PUFA 18:3 n-6 c,c,c | 0.09 g |
| PUFA 18:3i | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.01 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 | 0.03 g |
| PUFA 20:5 n-3 (EPA) | 0.04 g |
| PUFA 22:4 | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.06 g |
| Fatty acids, total trans | 0.12 g |
| Fatty acids, total trans-monoenoic | 0.05 g |
| TFA 16:1 t | 0.00 g |
| TFA 18:1 t | 0.04 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.07 g |
| Fatty acids, total trans-polyenoic | 0.07 g |
| Cholesterol | 89.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.14 g |
| Threonine | 0.46 g |
| Isoleucine | 0.53 g |
| Leucine | 0.96 g |
| Lysine | 0.94 g |
| Methionine | 0.32 g |
| Cystine | 0.15 g |
| Phenylalanine | 0.52 g |
| Tyrosine | 0.39 g |
| Valine | 0.53 g |
| Arginine | 0.97 g |
| Histidine | 0.26 g |
| Alanine | 0.65 g |
| Aspartic acid | 1.2 g |
| Glutamic acid | 2.3 g |
| Glycine | 0.59 g |
| Proline | 0.60 g |
| Serine | 0.46 g |
FAQ
Are breaded shrimp a good source of omega-3s?
While shrimp naturally contains some omega-3 fatty acids, the deep-frying process and high fat content from the breading mean these are not a primary source. The dominant fats are from the frying oil.
Can I make a healthier version at home?
Yes. You can use whole-grain breadcrumbs or panko, bake or air-fry instead of deep-frying, and use a light coating of egg white or Greek yogurt to help the breading adhere.
Why do my breaded shrimp get soggy?
This is often due to steam trapped between the coating and the shrimp. Ensure shrimp are patted very dry before breading, and don't overcrowd them in the fryer or on the baking sheet.
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 3.02 kcal/g · 16% 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: 9.92 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.