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Dim Sum Shrimp has an estimated glycemic index of 45 (range 40 to 52), which is low, and a glycemic load of 13 per serving (medium). NutriOptio estimates one serving (100 g) at 200 calories, with 10 g protein, 30 g carbohydrate and 5 g fat.
International cuisine · Non-Vegetarian. Serving: 100 g.
| Nutrient | Per serving |
|---|---|
| Calories | 200 kcal |
| Protein | 10 g |
| Carbohydrate | 30 g |
| Fiber | 1 g |
| Sugars | 2 g |
| Added sugars | 1 g |
| Fat | 5 g |
| Saturated fat | 1 g |
| Sodium | 600 mg |
Typical ingredients: Shrimp, wheat flour, water, cornstarch, salt, sugar, sesame oil, ginger, garlic, green onions, soy sauce, white pepper.
| Dish | GL / serving | kcal / serving |
|---|---|---|
| Cheerios Honey Oat | 12 | 110 |
| Dondurma | 12 | 207 |
| Lefse | 12 | 150 |
| Milo Drink | 12 | 120 |
| Ovaltine Drink | 12 | 120 |
NutriOptio estimates 200 calories in one serving (100 g) of a typical dim sum shrimp recipe. Your recipe and portion will change this.
A serving has an estimated glycemic load of 13, which is medium (10 or under is low, 20 or over is high). Portion size and what you eat it with matter. This is general information, not medical advice.
NutriOptio grades a typical dim sum shrimp B on Nutri-Score, where A is the best and E the lowest nutritional quality.
Your recipe is not the typical one. Photograph your plate or describe it, and NutriOptio grades your actual portion for glycemic load, Nutri-Score and processing.
Open the NutriOptio web appThese are the values the NutriOptio app gave for a typical dim sum shrimp in October 2026. They are AI estimates and can change as the app is updated; search the dish in the app for its current estimate. Calories and nutrients are NutriOptio's AI estimate for a typical recipe and portion. The glycemic index is NutriOptio's reference value for this dish, estimated from its carbohydrate ingredients; glycemic load is computed from it and the serving's carbohydrate. Home and restaurant versions vary, sometimes a lot. General information, not medical advice.