USDA ingredient referenceUpdated August 22, 2026

Crustaceans, shrimp, mixed species, cooked in 27 Feast-indexed USDA foods

Within Feast’s 3,850-record USDA FNDDS reference corpus, “Crustaceans, shrimp, mixed species, cooked” appears as a formulation input in 27 finished-food records. Their calories and nutrients describe those complete foods, not the input label by itself. Use the catalog to choose the closest finished food and open its exact FoodData Central citation.

Browse all 27 linked food records →

Exact nutrition reference, complete food catalog and source methodology

This page helps you find complete foods that include Crustaceans, shrimp, mixed species, cooked in USDA’s nutrition data. Choose the record that most closely matches what you ate; Feast does not turn a collection average into a standalone ingredient estimate.

What the code means

One exact source label across 27 complete records.

Every occurrence collected here uses ingredient code 15151 and the source description “Crustaceans, shrimp, mixed species, cooked, moist heat (may contain additives to retain moisture).” The code is preserved exactly as it appears in the FNDDS input-food rows. It is not a FoodData Central FDC ID, so this page does not invent a standalone ingredient-record URL.

The strongest concentrations of linked records are currently Seafood mixed dishes (14), Stir-fry and soy-based sauce mixtures (6), Fried rice and lo/chow mein (4). These are category counts within Feast’s selected 3,850-record corpus. They do not estimate how often the ingredient is eaten, how common it is in recipes generally, or its prevalence across every FNDDS release.

Collection-level interpretation

Grounded ways to understand this source label

These summaries describe the linked FNDDS records in this exact corpus. They do not estimate consumer frequency, market share, or the composition of a meal.

Typical listed-weight range

14.3%–34.7%

The middle half of linked records spans 20.5 percentage points from the 25th to the 75th percentile. This is more resistant to a single extreme record than the full minimum-to-maximum range.

Largest linked category

Seafood mixed dishes

14 of 27 linked records (52%) sit in this USDA category. The remainder span 3 other categories.

Most populated share band

30% to under 60%

11 records (41%) fall in this band after repeated rows for code 15151 are combined within each food.

Most frequent eligible co-input

Vegetable oil, NFS

It appears alongside code 15151 in 17 linked records (63%). Co-occurrence describes database structure, not a required recipe.

Where USDA uses this input

Linked records by source-food category

Each record is counted once even if ingredient code 15151 appears on more than one input row inside that formulation. The category grouping describes the complete linked foods, not a culinary rule about the ingredient.

USDA survey-food categories

Source-formulation evidence

How the share of listed input weight changes

Repeated rows for code 15151 inside one food are combined before the percentage is calculated. The denominator is the sum of all positive-weight inputs listed for that USDA formulation.

All linked records, not just the extremes

Where the listed-weight shares fall

Each bar counts complete food records after repeated rows for ingredient code 15151 have been combined.

Under 1%0 records
0 of 27
1% to under 5%0 records
0 of 27
5% to under 15%9 records
9 of 27
15% to under 30%6 records
6 of 27
30% to under 60%11 records
11 of 27
60% to 100%1 record
1 of 27

The role changes by food type

Median listed share in the largest USDA categories

Category medians summarize source-formulation shares, not nutrient content or consumption frequency.

Listed-weight share distribution across the largest complete-food categories
Complete-food category	Records	Median	Middle 50%	Observed span
Seafood mixed dishes	14	14.7%	10.5%–30.4%	6.5%–51.7%
Stir-fry and soy-based sauce mixtures	6	35.2%	32.5%–45.3%	23.1%–88%
Fried rice and lo/chow mein	4	25.8%	19.5%–31.7%	15%–34.8%
Egg rolls, dumplings, sushi	3	24.4%	17.4%–29.5%	10.5%–34.6%

What the spread can tell you

In this collection, “Crustaceans, shrimp, mixed species, cooked, moist heat (may contain additives to retain moisture)” ranges from 6.5% to 88% of listed source-input weight, with a median of 23.1%. That variation can help distinguish a food where the input is a small supporting component from a record where it makes up much more of the standardized source formulation.

The spread remains descriptive. It does not show uncertainty around a single recipe, and a high source-weight share does not automatically mean the food supplies more of any particular nutrient. To compare nutrients, use the complete linked records below.

Important nutrition boundary

This collection does not support a verified standalone nutrition answer for “Crustaceans, shrimp, mixed species, cooked, moist heat (may contain additives to retain moisture).”

No unique exact food-code match or reviewed sole-source bridge qualifies for a direct consumer answer. Feast therefore does not treat the collection median, minimum, maximum, or an arbitrary similar record as the nutrition of this input.

The table below describes the complete linked foods per 100 grams. Use it to find a closer finished-food record, not to infer what this formulation input supplies on its own.

Compare complete food records

Nutrient span across the linked foods

Every value in this table describes an entire USDA survey-food record per 100 grams. The values are not the nutrient content of ingredient code 15151, and differences cannot be attributed to this one input.

Nutrient span across complete food records linked to this source ingredient code
Whole-record nutrient	Observed minimum	Middle 50%	Median	Observed maximum	Linked records
Caloriesper 100 g of the complete food	69 kcal	117–136 kcal	124 kcal	177 kcal	27
Proteinper 100 g of the complete food	4 g	6.5–9.4 g	8.6 g	21.6 g	27
Carbohydrateper 100 g of the complete food	3.3 g	5.2–15.6 g	8.2 g	27.8 g	27
Total fatper 100 g of the complete food	0.6 g	2.8–6.8 g	5.2 g	16 g	27
Dietary fiberper 100 g of the complete food	0 g	0.7–1.1 g	1 g	1.9 g	27
Sodiumper 100 g of the complete food	22 mg	175–327 mg	242 mg	581 mg	27

The minimum and maximum preserve the complete observed span. The median is the middle linked-record value, not a prediction for a meal and not an ingredient-specific nutrient estimate.

Complete linked catalog

All 27 Feast-indexed food records that list code 15151

This is the complete qualifying-corpus catalog, not a hand-picked sample. Search by food name or USDA category, then open a profile for household portions, Feast’s 21-nutrient panel, formulation details, and its exact FDC citation.

Filter linked records

27 records shown

Complete USDA food-record catalog linked to this source ingredient code
Linked USDA food record	USDA category	Formulation	Listed input weight	Weight share	Calories	Protein	Sodium	Citation
Fish, tofu, and vegetables, tempura	Seafood mixed dishes	13 input rows	113.4 g	6.5%	177 kcal	4 g	22 mg	FDC 2706844 ↗
Kung Pao shrimp	Stir-fry and soy-based sauce mixtures	15 input rows	453.6 g	48.1%	173 kcal	13.9 g	210 mg	FDC 2706857 ↗
Lo mein, with shrimp	Fried rice and lo/chow mein	2 input rows	363 g	21.1%	121 kcal	8.6 g	363 mg	FDC 2708800 ↗
Rice, fried, with shrimp	Fried rice and lo/chow mein	2 input rows	15 g	15%	166 kcal	6.7 g	324 mg	FDC 2708956 ↗
Roll with meat and/or shrimp, vegetables and rice paper, not fried	Egg rolls, dumplings, sushi	13 input rows	44 g	10.5%	112 kcal	5.7 g	395 mg	FDC 2708704 ↗
Shellfish and noodles with tomato-based sauce	Seafood mixed dishes	6 input rows	7.5 g	7.6%	135 kcal	6.6 g	239 mg	FDC 2706577 ↗
Shellfish mixture and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, mushroom sauce	Seafood mixed dishes	7 input rows	7.5 g	9.6%	117 kcal	6.3 g	308 mg	FDC 2706862 ↗
Shellfish mixture and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, mushroom sauce	Seafood mixed dishes	7 input rows	7.5 g	9.6%	111 kcal	6.3 g	317 mg	FDC 2706861 ↗
Shrimp and noodles with cheese sauce	Seafood mixed dishes	5 input rows	15 g	13.3%	136 kcal	8.2 g	192 mg	FDC 2706558 ↗
Shrimp and noodles with cream or white sauce	Seafood mixed dishes	6 input rows	15 g	14.9%	143 kcal	7.1 g	162 mg	FDC 2706556 ↗
Shrimp and noodles with gravy	Seafood mixed dishes	6 input rows	15 g	14.5%	131 kcal	6 g	178 mg	FDC 2706554 ↗
Shrimp and noodles with mushroom sauce	Seafood mixed dishes	5 input rows	15 g	14%	133 kcal	6.3 g	226 mg	FDC 2706555 ↗
Shrimp and noodles with soy-based sauce	Stir-fry and soy-based sauce mixtures	9 input rows	340.2 g	36.9%	141 kcal	10.2 g	276 mg	FDC 2706557 ↗
Shrimp and noodles with tomato sauce	Seafood mixed dishes	4 input rows	15 g	15.2%	134 kcal	6.5 g	172 mg	FDC 2706559 ↗
Shrimp and noodles, no sauce	Seafood mixed dishes	5 input rows	15 g	18.3%	146 kcal	7.3 g	144 mg	FDC 2706553 ↗
Shrimp and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, no sauce	Seafood mixed dishes	5 input rows	15 g	34.5%	124 kcal	9.3 g	41 mg	FDC 2706852 ↗
Shrimp and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, soy-based sauce	Stir-fry and soy-based sauce mixtures	11 input rows	340.2 g	33.5%	118 kcal	9.5 g	242 mg	FDC 2706854 ↗
Shrimp and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, no sauce	Seafood mixed dishes	5 input rows	15 g	35.2%	118 kcal	9.4 g	59 mg	FDC 2706851 ↗
Shrimp and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, soy-based sauce	Stir-fry and soy-based sauce mixtures	10 input rows	340.2 g	32.2%	116 kcal	9.2 g	247 mg	FDC 2706853 ↗
Shrimp chow mein or chop suey with noodles	Fried rice and lo/chow mein	3 input rows	363 g	30.6%	117 kcal	9.1 g	335 mg	FDC 2706712 ↗
Shrimp chow mein or chop suey, no noodles	Fried rice and lo/chow mein	2 input rows	363 g	34.8%	69 kcal	8.8 g	263 mg	FDC 2706827 ↗
Shrimp creole, no rice	Seafood mixed dishes	6 input rows	680.4 g	51.7%	124 kcal	14.3 g	153 mg	FDC 2706856 ↗
Shrimp egg foo yung	Stir-fry and soy-based sauce mixtures	12 input rows	181.4 g	23.1%	125 kcal	11.7 g	340 mg	FDC 2707196 ↗
Shrimp shish kabob with vegetables, excluding potatoes	Seafood mixed dishes	11 input rows	907.2 g	42.9%	83 kcal	11.2 g	240 mg	FDC 2706855 ↗
Shrimp teriyaki	Stir-fry and soy-based sauce mixtures	2 input rows	88 g	88%	120 kcal	21.6 g	581 mg	FDC 2706462 ↗
Sushi roll, shrimp	Egg rolls, dumplings, sushi	6 input rows	104 g	24.4%	100 kcal	7 g	358 mg	FDC 2708964 ↗
Sushi, topped with shrimp	Egg rolls, dumplings, sushi	5 input rows	168 g	34.6%	103 kcal	9.1 g	329 mg	FDC 2708970 ↗

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 10 exact records behind Crustaceans, shrimp, mixed species, cooked, moist heat (may contain additives to retain moisture) (USDA input 15151). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Roll with meat and/or shrimp, vegetables and rice paper, not fried is higher in dietary fiber per 100 g

Roll with meat and/or shrimp, vegetables and rice paper, not fried reports 1.9 g versus 0 g for Shrimp teriyaki: a 1.9 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Shrimp and noodles with soy-based sauce is denser; Shrimp and noodles with gravy is higher in its source amount

Shrimp and noodles with soy-based sauce reports 141 kcal per 100 g and 316 kcal in USDA source amount (224 g). Shrimp and noodles with gravy reports a lower 131 kcal per 100 g but a higher 367 kcal in USDA source amount (280 g).

Record identity is part of the estimate

Distinguish “Shrimp and noodles with gravy” from “Shrimp teriyaki”

These are separate USDA records with separate formulations or survey descriptions. Match preparation, additions, and the named household amount before borrowing either record’s nutrients.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Crustaceans, shrimp, mixed species, cooked, moist heat (may contain additives to retain moisture) (USDA input 15151), each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

Best next guide for this exact record Pad Thai

Lo mein, with shrimp and Shrimp and noodles with soy-based sauce are explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path Best next guide for this exact record Fried rice

Rice, fried, with shrimp is explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path A formulation detail that separates records Onions, spring or scallions (includes tops and bulb), raw

USDA input 11291 appears in 4 of 10 context records; its summed listed input weight spans 30–72 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 Garlic, raw

USDA input 11215 appears in 3 of 10 context records; its summed listed input weight spans 2.8–16.9 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 4 context records in this source topic Stir-fry and soy-based sauce mixtures

Shrimp and noodles with soy-based sauce and Kung Pao shrimp 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 Put the observed spread in corpus context Dietary fiber: density and serving context

In this page’s records, dietary fiber runs from 0 g in Shrimp teriyaki to 1.9 g in Roll with meat and/or shrimp, vegetables and rice paper, not fried, all per 100 g.

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

In this page’s records, vitamin D runs from 0 µg in Rice, fried, with shrimp to 1.1 µg in Shrimp egg foo yung, all per 100 g.

Follow this evidence path

Method and provenance

How this ingredient-centered page was calculated

Feast begins with its pinned 3,850-record USDA FoodData Central Survey Foods reference corpus for FNDDS 2021–2023. Each exact food profile retains its FDC identifier, source-food description, nutrient values, household measures, and positive-weight input-food rows. This page groups those input rows by the exact ingredient code 15151; it does not merge similar-looking ingredient names or infer synonyms.

The distinct-record count deduplicates by FDC food record. When the same code is listed more than once inside one source formulation, its input weights are added before the listed-weight share is calculated. Category counts also count each food once. The 25th percentile, median, and 75th percentile use the sorted one-share-per-food values with linear interpolation between adjacent ranks when a percentile falls between two records.

USDA’s current FNDDS documentation explains that many nutrient profiles are generated with calculation recipes designed to represent multiple variants, and that their input codes are not necessarily the exact ingredients in a retail product or an ingredient declaration. It also documents moisture and nutrient-retention adjustments. Feast therefore treats these rows as transparent source-calculation evidence—not as a reverse-engineered recipe.

The complete-food nutrient table uses each linked record’s available published per-100-gram values so the denominator remains consistent; its middle-50% ranges use the same interpolated percentile method. It is presented for record selection and comparison only. No nutrient value is reassigned to the ingredient, no causal effect is inferred, and no “healthy” score is manufactured from the collection.

How to apply the evidence to a meal

Use the ingredient as a discovery clue. Compare the linked record names, food categories, preparation wording, source formulation, and portion measures. If a close record exists, its complete profile can provide a defensible reference estimate. If the meal differs materially in cooking fat, sauce, ingredient ratios, or portion size, keep looking or use recipe weights, a package label, or an editable photo estimate instead.

These pages are educational source indexes. They do not provide medical advice, personalized nutrient targets, food-safety guidance, or a recipe. If a clinician has given you individualized dietary instructions, follow that guidance and use the most specific current source available for the food you actually consumed.