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Portions and preparation · USDA nutrition

Shrimp calories per cup: 122–338 across 7 of 8 named USDA examples

Across 7 of 8 named USDA examples, a cup contains 122–338 calories. Each included example lists 135 g for that measure. The same household label can carry a different gram weight elsewhere in USDA data. The remaining 1 specifically named example does not list that exact household measure.

Portion calculator

Estimate your portion

Choose a source measure or enter the weight you ate.

Preparation and portion

Named measures come from this exact source record.

Estimated for 85 g

110calories

Shrimp, baked or broiled

Protein
14.4 g
Carbs
1 g
Fat
4.9 g

These values scale the selected reference food by weight. Ingredients, preparation, and portion size can change your meal’s estimate.

FoodData Central Survey Foods (FNDDS) · FDC 2706361 Full nutrition profile →

Compare all 8 food records, nutrition tables and USDA sources

The 8 exact records in this guide report 77–213 calories in the records' own listed source servings and 90–250 calories per 100 grams. Those are observations from named database records—not a universal range or an estimate of an unseen plate.

Match my meal

Start with the description closest to what you ate

For Shrimp, begin by separating “Shrimp, baked or broiled” from “Shrimp, steamed or boiled.” Choosing a card filters this source set; it does not infer the portion or fill in ingredients the chosen description does not name.

Showing the first 6 of 8 linked records.

Equal-weight view

How shrimp records compare at 100 grams

Five rank landmarks are shown from all 8 cited records: minimum, 25th-ranked, median-ranked, 75th-ranked, and maximum. Weight is held at 100 grams; source-serving weights are listed in the table.

  1. Minimum: Shrimp, steamed or boiled 90 kcal
    90 kcal
  2. 25th-ranked landmark: Shrimp, canned 100 kcal
    100 kcal
  3. Median-ranked landmark: Shrimp, baked or broiled 129 kcal
    129 kcal
  4. 75th-ranked landmark: Shrimp, cake or patty 218 kcal
    218 kcal
  5. Maximum: Shrimp, dried 250 kcal
    250 kcal

Shared basis: 100 g · kilocalories

What this page compares

Named source records, not one universal meal

This guide keeps 8 named USDA records in view: 8 direct matches. They span 2 source categories, including Shellfish and Seafood mixed dishes. The exact descriptions remain the unit of comparison; the familiar heading is only the doorway into the evidence.

Why these records appear together: The deterministic grouping rule “normalized first description segment” placed these 8 records together under the exact grouping key “shrimp.” That rule determines membership before any nutrition result is read.

For Shrimp, this page can compare 8 named records from FDC 2706361 through FDC 2706363. It cannot observe which preparation was eaten, recover unnamed additions, or supply the eaten grams.

Read the shared calculation, provenance, and uncertainty method →

Editor’s decision brief

The three facts to carry into the table

Carry the denominator, exact identity, and strongest observed contrast into every number below.

Portion

A shared 85 g comparison anchor

Equal source weights make the selected Shrimp serving totals easier to compare, but the eaten portion still has to be measured or estimated.

Composition

160 kcal separates the fixed-weight endpoints

The lower endpoint is “steamed or boiled”; the higher is “dried.” This isolates density, not ingredient causation.

Discriminator

1,932 mg sodium gap per 100 g

Of protein, fiber, and sodium, the strongest normalized contrast is between “steamed or boiled” (248 mg) and “dried” (2,180 mg).

Observed source examples

Three landmarks inside this source set—not universal endpoints

These 8 records each use a 85 g serving. Their serving calories compare equal weights within this set. They do not define a calorie range for every shrimp; match the preparation and adjust to your portion.

Important: “Lower” begins with Shrimp, steamed or boiled; “higher” ends with Shrimp, dried, using each record’s own source amount. Those labels order this selected set only—they are not endpoints for every shrimp meal.

Full comparison

Compare every selected FNDDS record

For Shrimp, serving columns preserve each record’s own listed amount, while calories per 100 g hold weight constant. A dash means the cited record does not supply that field; it does not mean the nutrient is absent.

On smaller screens, focus the table and scroll horizontally to read every column.

USDA records selected for the Shrimp nutrition guide
Exact source record Match Source amount Calories kcal / 100 g Protein Fiber Sodium USDA
Shrimp, baked or broiled Direct name match 85 gUSDA reference amount 110 kcal 129 14.4 g 0 g 309 mg FDC 2706361 ↗
Shrimp, baked or broiled, coated Direct name match 85 gUSDA reference amount 131 kcal 154 13.3 g 0.3 g 330 mg FDC 2706365 ↗
Shrimp, cake or patty Direct name match 85 gUSDA reference amount 185 kcal 218 11.8 g 0.3 g 280 mg FDC 2706565 ↗
Shrimp, canned Direct name match 85 gUSDA reference amount 85 kcal 100 17.3 g 0 g 740 mg FDC 2706367 ↗
Shrimp, dried Direct name match 85 gUSDA reference amount 213 kcal 250 43.4 g 0 g 1,853 mg FDC 2706366 ↗
Shrimp, fried Direct name match 85 gUSDA reference amount 185 kcal 218 10.5 g 0.4 g 369 mg FDC 2706364 ↗
Shrimp, grilled Direct name match 85 gUSDA reference amount 94 kcal 110 14.7 g 0 g 305 mg FDC 2706362 ↗
Shrimp, steamed or boiled Direct name match 85 gUSDA reference amount 77 kcal 90 14.6 g 0 g 211 mg FDC 2706363 ↗

Portion analysis

Serving total and calorie density answer different questions

Every selected record uses a 85-gram source amount, so serving-weight differences do not explain the calorie spread inside this set. Their own source servings run from 77 calories for “steamed or boiled” to 213 for “dried.” At a fixed 100 grams, “steamed or boiled” is 90 calories and “dried” is 250—a fixed-weight separation of 160 calories. For Shrimp, the serving view answers “how much is in the database portion?”; the 100-gram view answers “how concentrated is the matched record?” Neither reveals how many grams were actually eaten.

The scaling rule: multiply a per-100-gram value by eaten grams ÷ 100. The arithmetic is exact; the result is only as defensible as the record match and portion estimate.

Preparation analysis

The long description carries the evidence

The published descriptions distinguish forms such as “baked or broiled”, “cake or patty”, “dried”, “fried”, and “steamed or boiled”. The source formulations contain 11 distinct ingredient codes; examples that appear in only part of the set include salt, table, crustaceans, shrimp, mixed species, raw (may contain additives to retain moisture), oil or table fat, nfs, and breading or batter as ingredient in food. On this Shrimp page, those rows make the records inspectable, but they are not a controlled experiment: they cannot tell us that one named input, by itself, caused a nutrient difference.

Database precision is not meal certainty. Retain the exact description beside the number so later corrections remain possible.

What changes the comparison

Four drivers worth checking before choosing a record

The family label “Shrimp” cannot resolve the differences between Shrimp, baked or broiled and Shrimp, steamed or boiled. The four checks below identify the record wording, source weight, and formulation evidence that can.

  1. 01

    A shared source weight

    Every selected record uses 85 grams. Inside this set, serving-calorie differences therefore reflect the published composition rather than a change in source weight.

  2. 02

    The words that split the family

    Representative record-level distinctions include “baked or broiled”, “cake or patty”, “dried”, “fried”, and “steamed or boiled”. Those phrases are evidence for choosing a record, not decorative subtitle text.

  3. 03

    Formulation evidence, with limits

    11 source-input codes appear across the selected records. Their presence and listed weights describe USDA formulations, not finished plated proportions.

  4. 04

    The unresolved plate

    Even “Shrimp, baked or broiled” leaves the eaten grams and unnamed oils, sauces, toppings, substitutions, or leftovers unresolved. Preserve those Shrimp unknowns for correction instead of converting them into false precision.

Record matching

Match identity first; scale quantity second

Read the source name as a sequence of decisions. First confirm that shrimp is the right meal family. Then resolve the phrases that actually separate this set—“baked or broiled”, “cake or patty”, “fried”, and “steamed or boiled”—before comparing gram weight. If a package, menu, or known recipe provides a closer first-party description, prefer it and keep this USDA record as a transparent fallback.

A practical matching checklist

  1. Read the complete Shrimp source description, including preparation and additions.
  2. Compare the listed source weight with the amount actually eaten.
  3. Prefer a current package or restaurant source when a specific branded item is known.
  4. Record toppings, sauces, cooking fat, sides, and substitutions that the selected description does not name.

Decision support from the exact records on this page

Turn source data into a better next decision

These conclusions and reading paths are computed from 8 exact records behind Shrimp source-record guide. Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Shrimp, fried is higher in carbohydrate per 100 g

Shrimp, fried reports 12.4 g versus 0 g for Shrimp, canned: a 12.4 g difference when both are normalized to 100 g.

Inspect the underlying evidence

These listed servings have equal weights

8 listed servings each weigh 85 g

The 8 records with a listed serving weight on this page each use 85 g. Their serving totals therefore compare equal weights, even if the household labels differ. Match the preparation and adjust the weight to the amount you eat.

Choose the record before reading the number

Shrimp, baked or broiled, coated and Shrimp, canned are not interchangeable

The page keeps both records at the same 100 g denominator and makes Preparation wording (baked, roasted, or broiled versus No matching controlled term in the source name) the explicit record-description contrast. It does not show that the wording difference caused a nutrient difference. Pick the description that matches the food in front of you rather than averaging away the distinction.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Shrimp source-record guide, each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

Compare two records on this page Shrimp, baked or broiled, coated vs Shrimp, canned

Both records appear in this page’s evidence set. The explicit record-description contrast is Preparation wording: baked, roasted, or broiled versus No matching controlled term in the source name; it is a selection cue, not evidence of cause.

Follow this evidence path Compare two records on this page Shrimp, canned vs Shrimp, fried

Both records appear in this page’s evidence set. The explicit record-description contrast is Preparation wording: No matching controlled term in the source name versus fried; it is a selection cue, not evidence of cause.

Follow this evidence path 7 context records in this source topic Shellfish

Shrimp, baked or broiled and Shrimp, baked or broiled, coated belong to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.

Follow this evidence path A formulation detail that separates records Crustaceans, shrimp, mixed species, raw (may contain additives to retain moisture)

USDA input 15149 appears in 5 of 8 context records; its summed listed input weight spans 65–100 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path A formulation detail that separates records Salt, table

USDA input 2047 appears in 6 of 8 context records; its summed listed input weight spans 0.1–0.6 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path Put the observed spread in corpus context Iron: density and serving context

In this page’s records, iron runs from 0.3 mg in Shrimp, steamed or boiled to 5.3 mg in Shrimp, dried, all per 100 g.

Follow this evidence path Put the observed spread in corpus context Sodium: density and serving context

In this page’s records, sodium runs from 248 mg in Shrimp, steamed or boiled to 2,180 mg in Shrimp, dried, all per 100 g.

Follow this evidence path