Cajun Fried Shrimp

Nutrition Facts

Serving Size 3 OZ
Calories 202
Calories from Fat 0.5
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 14.1g
22%
Sat. Fat 2.2g
- - -%
Trans Fat 0g
Cholesterol 70.9mg
- - -%
Sodium 468.6mg
20%
Tot. Carb. 11.1g
3%
Dietary Fiber 0g
0%
Sugars 0.5g
   Includes 0.5g Added Sugars
0%
Protein 6.8g
Vitamin D - 0mcg - 0%
Calcium - 16mg - 2%
Iron - 0mg - 0%
Potassium - 40.5mg - 1%
INGREDIENTS: CRISPY BATTERED SHRIMP (shrimp (shrimp, salt, sodium tripolyphosphate [to retain moisture]), water, soybean oil, rice flour, modified corn starch, potato starch, modified potato starch, vegetable oil (canola and/or sunflower), corn starch, yellow corn flour, rice starch, salt, tapioca dextrin, sugar, dextrose, natural flavor, guar gum, leavening (sodium aluminum, phosphate, sodium bicarbonate), yeast, spice extractives. ), REMOULADE SAUCE (soybean oil, water, distilled vinegar, onion, egg yolk, sugar, salt, tomato paste, horseradish, contains less than 2% of mustard seed, spice, garlic puree (garlic, water, citric acid), lemon juice concentrate, xanthan gum, paprika, onion juice powder, natural flavor, green onion, artificial flavor, maltodextrin, *dried Contains: egg ), CANOLA FRYER OIL (canola oil with tbhq and citric acid to protect flavor and dimethylpolysiloxane added to reduce foaming)
ALLERGENS: Eggs, Crustacean Shellfish, Soybeans
Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.