Shrimp or prawn, raw
Generic food — values per 100 g.
Quick answer
Shrimp or prawn, raw: 100 g has 99 kcal and 19.7 g of protein, 3.2 g of carbs and 0.8 g of fat.
Calories
99kcal
Protein
19.7g
Carbs
3.2g
Fat
0.8g
Nutrition facts
| Nutrient | Per 100 g | Portion (120 g) |
|---|---|---|
| Calories | 99 kcal | 119 kcal |
| Protein | 19.7 g | 23.6 g |
| Carbohydrates | 3.2 g | 3.8 g |
| of which sugars | 0 g | 0 g |
| Fat | 0.8 g | 1 g |
| of which saturates | 0.2 g | 0.2 g |
| Fibre | 0 g | 0 g |
| Salt | 0.5 g | 0.6 g |
Kaizo score
87/ 100
Very good
Score of the generic food with no personal goal. Generic foods are rated on their nutrition (2023 Nutri-Score method, computed by Kaizo); processing and additives do not apply, so the score is partial: computed on 65 available points, scaled to 100. In the app, it adapts to your goal.
Calories from
Protein 80%Carbs 13%Fat 7%
Compare with
| Food | kcal | Protein (g) | Carbs (g) | Fat (g) | Protein / 100 kcal |
|---|---|---|---|---|---|
| Shrimp or prawn, raw | 99 | 19.7 | 3.2 | 0.8 | 19.9 |
| Trout, steamed | 99 | 19 | 0 | 2.6 | 19.1 |
| Haddock, smoked | 97 | 22.6 | 0 | 0.7 | 23.3 |
| Cod, roasted | 95 | 22.3 | 0 | 0.6 | 23.6 |
| Shrimp or prawn, boiled | 91 | 20.5 | 0.2 | 0.8 | 22.5 |
| Lobster, boiled | 91 | 19.6 | 0.1 | 1.3 | 21.6 |
Per 100 g.
FAQ
How many calories are in “Shrimp or prawn, raw”?
99 kcal per 100 g, so about 119 kcal in a 120 g portion (Ciqual 2025 table, ANSES).
Is “Shrimp or prawn, raw” high in protein?
Yes: protein provides 80% of its calories, enough for the EU "high protein" claim (at least 20%).
How much sugar and fibre does “Shrimp or prawn, raw” contain?
Per 100 g: 0 g of sugars and 0 g of fibre.
Source: ANSES, Ciqual 2025 food composition table (Licence Ouverte / Etalab 2.0). Ciqual name: Shrimp or prawn, raw (code 10021). Average values for the generic food; a given product can differ. – : value not available.
Track it in seconds
Kaizo logs your meals from a search, a barcode or a simple sentence, and keeps your calories and protein on target.
