Calories in frozen shrimps: 73 kcal per 100 g

Q: How many calories are in a portion of shrimps?

A typical portion (140 g, one fillet) gives 102 kcal. Per 100 g the figure is 73 kcal.

Q: Is shrimps high in vitamin B12?

Yes. Shrimps, frozen have 0.003 mg vitamin B12 per 100 g, 120 % of the NRV, above the 30 % threshold for a “high in” claim.

Q: Which vitamins and minerals do shrimps have most of?

By share of the daily reference intake: vitamin B12 (0.003 mg, 120 %), selenium (0.043 mg, 78 %) and iodine (0.1 mg, 67 %) per 100 g.

Q: Are shrimps a good source of protein?

Shrimps, frozen have 16.5 g protein per 100 g, 90 % of the energy, which meets the UK threshold for “high protein”.

What’s in a 140 g fillet

More than half of a fillet is water, which is why the calories stay low. What is left is mostly protein.

1.1 gFat

23.1 gProtein

114 gWater

2.1 gMinerals and the rest

1.1 gFat
23.1 gProtein
114 gWater
2.1 gMinerals and the rest

Below average for fish and seafood

Shrimps are 73 kcal per 100 g. The 170 fish and seafood in this database average 138.

Shrimps73

Fish and seafood average138

Low in fat

0.8 g of fat per 100 g; the UK “low fat” line is 3 g.

Fat, per fillet1.1 g

Saturates, per fillet0.14 g

Vitamins and minerals in shrimps

Four of the 19 reach the “high in” level, led by vitamin B12.

168 %

Vitamin B12

0.0042 mg in a 140 g fillet

62nd of 143 fish and seafood

Vitamin B12 contributes to normal energy-yielding metabolism, to the normal function of the immune system and to the reduction of tiredness and fatigue.

Selenium0.0602 mg109 %

Iodine0.14 mg93 %

Chloride728 mg91 %

Niacin (vitamin B3)5 mg32 %

Phosphorus210 mg30 %

A source of

Only a trace

Vitamin D
Vitamin C
Thiamin

Show all 19 with amounts

Vitamin B120.0042 mg, 168 %

Selenium0.0602 mg, 109 %

Iodine0.14 mg, 93 %

Chloride728 mg, 91 %

Niacin (vitamin B3)5 mg, 32 %

Phosphorus210 mg, 30 %

Iron3.6 mg, 26 %

Calcium182 mg, 23 %

Copper0.21 mg, 21 %

Magnesium65.8 mg, 18 %

Zinc1.5 mg, 15 %

Manganese0.21 mg, 11 %

Folate0.0196 mg, 9.8 %

Vitamin B60.11 mg, 8 %

Pantothenic acid (vitamin B5)0.34 mg, 5.6 %

Potassium105 mg, 5.3 %

Biotin0.0014 mg, 2.8 %

Riboflavin (vitamin B2)0.03 mg, 2 %

Vitamin A0.0028 mg, <1 %

Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”. A trace is shown as “trace” and never counts.

What shrimps don’t give you. And where to find it.

No recorded vitamin D, vitamin C or thiamin.

Vitamin D

Tracein shrimps

Find it inBloater, grilled500 % per 100 g

Vitamin C

Tracein shrimps

Find it inCherries, West Indian2150 % per 100 g

Thiamin (vitamin B1)

Tracein shrimps

Find it inWheatgerm164 % per 100 g

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0.075 mgSelenium, 136 %

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Shrimps against other fish and seafood

Per 100 g, salted fish (Chinese, bones removed, steamed) have the most vitamin B12 in this comparison, followed by trout (rainbow, baked) and shrimps.

0.005mg

0.0031mg

0.003mg

0.002mg

0.001mg

Salted fish, Chinese, bones removed, steamed+0.002 mg

Trout, rainbow, baked+0.0001 mg

Shrimps, frozenthis page

Dab, raw−0.001 mg

Flying fish, raw−0.002 mg

Pangasius, raw−0.002 mg

All values per 100 g, from the same dataset. Differences are against shrimps.

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Questions about shrimps

What the numbers say to the questions people actually search.

How many calories are in a portion of shrimps?

A typical portion (140 g, one fillet) gives 102 kcal. Per 100 g the figure is 73 kcal.

Is shrimps high in vitamin B12?

Yes. Shrimps, frozen have 0.003 mg vitamin B12 per 100 g, 120 % of the NRV, above the 30 % threshold for a “high in” claim.

Which vitamins and minerals do shrimps have most of?

By share of the daily reference intake: vitamin B12 (0.003 mg, 120 %), selenium (0.043 mg, 78 %) and iodine (0.1 mg, 67 %) per 100 g.

Are shrimps a good source of protein?

Shrimps, frozen have 16.5 g protein per 100 g, 90 % of the energy, which meets the UK threshold for “high protein”.

How these numbers were made

Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 16-248, Shrimps, frozen, published by Public Health England under the Open Government Licence v3.0. Main data references: Fish and Fish Products Supplement, 1993. Values are per 100 g of the edible part; a fillet is 140 g, one fillet, the usual UK portion for fish and seafood. Reference intakes follow Regulation (EU) 1169/2011 Annex XIII as retained in GB law; “source of”, “high in” and “low” follow Regulation (EC) 1924/2006, assessed per 100 g. Function lines are the authorised wording from the GB register of nutrition and health claims, credited to the nutrient. Energy is rounded to the whole kcal and kJ; other amounts to one decimal, or two below 1. A trace is shown as “trace” and never gets a figure or a badge; a nutrient never analysed is left off the page. We start from the dataset’s 2,887 records and keep 2,322: records weighed with bone, shell or skin, alcoholic drinks, infant foods, brand-named products, records with fewer than eight measured vitamins and minerals and near-identical variants are left out. Group context uses the 170 fish and seafood kept from the dataset; a rank counts only the foods with a measured figure for that nutrient. Food images are illustrations from Ingredient Atlas, released under CC0; they show the food, not the measured sample. Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.