Free tools
Shrimp raw to cooked weight: 100 g = 84 g
Cooked shrimp keep about 83.8% of their raw weight: 100 g of raw shrimp becomes about 84 g, and a 400 g bag about 335 g. They lose water, not protein, and they lose it fast.
Raw and cooked, both ways
This converter needs JavaScript. The tables below work without it.
An estimate from USDA data. Cooking time, heat and the piece itself move the result.
Shrimp: every method
| Method | Yield | 100 g raw | 150 g raw | 200 g raw |
|---|---|---|---|---|
| Cooked | 83.8% | 84 g | 126 g | 168 g |
| Method | Raw, per 100 g | Cooked, per 100 g | Source |
|---|---|---|---|
| Cooked | 85 kcal · 20.1 g protein | 99 kcal · 24 g protein | derived from protein · FDC 175179, FDC 175180 |
Why shrimp shrink
Raw shrimp are 78.5% water and very lean, with 0.51 g of fat per 100 g. Heat tightens the muscle and squeezes water out: USDA's cooked shrimp hold 74.3 g of water per 100 g. The converter derives the yield from the protein, 20.1 g per 100 g raw against 23.98 g cooked. USDA's cooked entry names no method, so treat 83.8% as typical rather than exact for your pan; shrimp cooked longer lose more.
Shell on or off?
The entries are for shrimp meat, without the shell. Peel shell-on shrimp before you weigh them, or weigh the shells afterwards and subtract them: shells count on the scale but not on the plate. Frozen shrimp often carry a glaze of ice, so weigh them thawed and drained.
Bought cooked?
Bags of cooked, frozen shrimp are already on the cooked side of this pair. Thaw and drain them, weigh what you eat and log it against the cooked entry. Don't convert them again: they shrank before they were packed.
Why cooked shrimp look higher in protein
Per 100 g, cooked shrimp list 23.98 g of protein against 20.1 g raw. Nothing was added: the same protein sits in less water, which is why a cooked entry always reads higher per 100 g.
A worked example
Cook 250 g of raw peeled shrimp and expect about 210 g. The raw entry gives 213 kcal and 50 g of protein; the cooked entry, for 210 g, gives 208 kcal and the same 50 g. With so little fat to lose, the two sides agree within 3%.
Sources
- USDA FoodData Central, SR Legacy: shrimp, raw, 175179 and cooked, 175180.
- The yield is derived from the pair's protein, which cooking leaves in the meat.
For another catch, see salmon, or open the raw to cooked weight converter.