Colossal shrimp? Large shrimp? 26/30? What does it all mean? Learn how to decipher shrimp sizes, determine what size and how many shrimp you need for your recipe, and get cooking inspo in this reference guide.

bowl of raw shrimp with text overlay that reads "all about shrimp sizing"
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How Are Shrimp Sized?

Shrimp sizes are denoted in numbers, such as 21/25 or U/15. When you see a “U” in the count, it means that there are “under” that number of shrimp in a pound. The slash between numbers denotes a range of shrimp in a pound.

So, for example, U/15 shrimp contain fewer than 15 shrimp per pound. 21/25’s weigh in at 21 to 25 shrimp to a pound. As the numbers get smaller, the shrimp get bigger.

Sometimes, you’ll see a sizing term alongside the number such as “Large” or “Jumbo”.  For accuracy when cooking, I recommend using the number count rather than the sizing term.

The seafood industry doesn’t standardize these terms, so while one brand or fishmonger might call 16/20’s “Extra Jumbo,” another might call them “Colossal.” Relying on the shrimp count instead lets you know exactly how many shrimp you’re getting when planning a recipe.

Shrimp Sizing Chart

Common Sizing Term (Varies)Shrimp Count Per PoundApprox. Count Per 3 oz Serving (Cooked)
Extra ColossalU/102-3 shrimp
Super ColossalU/122-3 shrimp
ColossalU/153-4 shrimp
Extra Jumbo16/204-5 shrimp
Jumbo21/255-6 shrimp
Extra Large26/306-7 shrimp
Large31/358-9 shrimp
Medium Large36/409-10 shrimp
Medium41/5010-12 shrimp
Small51/6012-15 shrimp
Extra Small61/7015-17 shrimp
Tiny71+18+ shrimp

Do Head-On or Unpeeled Shrimp Affect Shrimp Counts?

Shrimp with heads and/or shells weigh more. According to Fulton Fish Market, shrimp are 2 counts larger with the head on and 1 count larger with shells. So, if you buy U/15 shrimp with heads and shells, once the heads are removed, they’ll size down to about 21/25 count per pound. After peeling, they’ll be closer to 26/30 count.

The important thing to remember is that shrimp are sized based on how they’ll be sold. So, if you’re buying shrimp with the shells on, plan how much you need and your serving portions based on the next size down. (I especially like shell-on shrimp for grilling and poaching to keep the shrimp juicy and add flavor.)

overhead of 21/25 raw shrimp shell on in a white bowl

How Big is a Standard Shrimp Serving?

The FDA lists the serving size for cooked seafood, including shrimp, as 3 ounces. I’ve listed the approximate recommended counts per serving in the table above. 

As with any guideline, judge it and adjust based on your guests’ appetites and type of dish you’re serving. For an appetizer, you can often aim toward the lower end of the range, especially if you’re serving other dishes alongside it. If shrimp are the main course, you might round up.

Honestly, rounding up is common here. Our love of shrimp is strong!

overhead of shrimp cocktail on a red-rimmed white platter with cocktail sauce and lemon wedges
The same 21/25 shrimp as above, cooked and peeled for Shrimp Cocktail. Since I bought them sized shell-on, I planned how much I needed for serving one count smaller, 26/30.

Help! My Recipe Says “Raw Shrimp.” What Shrimp Sizes Should I Choose?

Most of the time, if there’s no designation, you’ll be fine working within the 36/40 to 16/20 range. It’s a Goldilocks range; not too big and not too small for the bulk of recipes. Keep in mind that shrimp cook quickly, and overcooked shrimp can be tough and rubbery. You’ll want to keep your eye on the timer, especially when using shrimp at the smaller end of the range. 

When choosing your shrimp size, also consider the cooking method and your personal preferences for shrimp sizes. Grilling shrimp and don’t want to skewer them? Go bigger. Making shrimp salad and don’t want to have to cut the shrimp? Go smaller. Want to make a showstopper impression? Anything U/15 or bigger makes a stellar presentation.

Here’s a list of cooking methods I’ve found best for various shrimp sizes. Bear in mind that this isn’t a steadfast list, but a general guideline to help with recipe planning.

  • Boiled, Poached, Broiled, Sautéed, Steamed: All
  • Baked/Roasted: U10 to 36/40
  • Deep Fried: U10 to 26/30 if butterflying, 31/35 to 70+ if frying whole shrimp
  • Grilled: U10 to 31/35 (consider skewering the smaller shrimp in this range)
  • Pastes/Fillings: 51/60 to 71+
  • Popcorn Shrimp: 51/60 to 71+
  • Salads: 16/20 to 71+, depending on the texture you’re looking for in your salad, and whether you want to cut the shrimp.
  • Shrimp Cocktail: U/10 to 31/35 (don’t forget the Homemade Cocktail Sauce!)

Some of Our Favorite Shrimp Recipes

Now that you’re ready to head to the market, here are some of our favorite ways to prepare shrimp:

overhead of poached shrimp in a white fluted pie plate on a marble board with lemon wedges

Poached Shrimp

Perfectly poached shrimp in a flavorful court bouillon. Great for Shrimp Cocktail, Shrimp Salad, meal prep, and more.
View Recipe
shrimp lo mein in a ceramic bowl with white chopsticks
5 from 17 votes

Shrimp Lo Mein

A takeout-style favorite at home!
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coconut shrimp on a bronze serving platter with spicy orange dipping sauce
5 from 1 vote

Coconut Shrimp

These crispy, crunchy restaurant-style coconut shrimp are a cinch to make at home. Oven, air fryer, and stovetop instructions included.
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shrimp scampi recipe
5 from 8 votes

Easy Shrimp Scampi

In just 30 minutes, you can have tender shrimp enrobed in a garlicky white wine butter sauce for dinner. An Italian-American dinner classic!
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bourbon glazed bacon wrapped shrimp on a serving board
5 from 14 votes

Bacon-Wrapped Shrimp with Bourbon Glaze

Crispy bacon meets juicy shrimp and a caramelized brown sugar-bourbon glaze. These Bacon-Wrapped Shrimp are easy to make and will wow your guests every time!
View Recipe
roasted shrimp cocktail with two dipping sauces on a black handled platter
5 from 3 votes

Roasted Shrimp Cocktail with Two Dipping Sauces

Refresh your seafood appetizer menu with Roasted Shrimp Cocktail! These zesty shrimp, served with Bloody Mary Cocktail Sauce and Roasted Garlic Remoulade are great for casual entertaining.
View Recipe
wonton soup in blue floral printed bowls with wooden chopsticks
5 from 6 votes

Wonton Soup

This classic pork and shrimp wonton soup is cozy, comforting, and absolutely delicious.
View Recipe
Cajun Grilled Shrimp and Grits
5 from 6 votes

Grilled Cajun Shrimp and Grits

Fire up the grill for this variation on Southern Shrimp and Grits! Zesty marinated and grilled shrimp are served atop creamy grits and drizzled with scallion butter. 
View Recipe

This post was originally published on August 1, 2019 and has since been updated to serve our readers best.

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8 Comments

  1. Howard says:

    In the table relating shrimp size (in terms of count per lb) to the number of shrimp needed for a 3 oz serving, I assume that the serving size (the 3 oz) must be the weight of edible meat, that’s the key measure, right? But for the shrimp size, it is not specified if the count is based on whole shrimp vs head-off vs fully peeled. I tried to work this out from the data presented but the figures don’t seem to make sense. As an example, suppose it is the count for whole shrimp: for the 31โ€“35 count this means the individual whole shrimp weigh in the range 0.516โ€“0.457 oz, which becomes, after removing the heads and peeling (thus halving the weight), 0.258โ€“0.229 oz; this would require 11.6โ€“13.1* shrimp to achieve 3 ounces. But in the table it states 8-9 shrimp for this count. On the other hand, if it is the count for fully peeled shrimp then for the same 31โ€“35 count the individual peeled shrimp weigh in the range 0.516โ€“0.457 oz, pointing to 5.8โ€“6.6 shrimp for 3 ounces, which again is substantially different to the tabulated value of 8โ€“9.

    * note: I appreciate there is no such thing as .6 or .1 of a shrimp, I have shown the ‘exact’ results, rather than rounding up/down to whole numbers, so the math can be checked

    1. Amanda Biddle says:

      Howard, should you read the paragraphs immediately following the estimates youโ€™re referencing, youโ€™ll find the following information: a) shrimp are considered 2 counts larger with the heads on and 1 count larger with the tails; and b.) the 3 ounce serving size recommended by the FDA refers to cooked shrimp.

      Shrimp, like all seafood, loses some water when cooked, and hence, weigh less. The values provided for the serving sizes are approximations, and following these considerations, are correct.

      Regards.

  2. Josh Rimp says:

    I remember, years ago, in the good ol days, my granpap would open the cooler and thereโ€™d be some 12 pound shrimp in that thing. I donโ€™t know if itโ€™s the water or the moon orbiting an inch further away each year, but I havenโ€™t seen shrimp like that in eons. They donโ€™t make em like they used to. And also, could someone recommend whether itโ€™s better to go off of the shrimp size or shrimp count while cooking? Thanks!!!

    1. Amanda Biddle says:

      Hi Josh, as noted in the article, itโ€™s best to go by shrimp count than the non-standardized size terms like โ€œjumbo,โ€ etc.

  3. Ed DiTullio says:

    I swear that years ago 16 20 shrimp used to be called “Extra Large”, not extra Jumbo.
    Then 12 15 were Jumbo and lower than that was Colossal. Usually just displayed as U4, U8, U10 etc. Anyone else remember the naming being different?

    1. Amanda Biddle says:

      Hi Ed,
      Honestly, I donโ€™t remember ever seeing the term โ€œextra jumboโ€ shrimp years ago. Even โ€œjumboโ€ shrimp on restaurant menus back then seemed a bit larger than the count suggests now. As I mentioned in the article, the naming system isnโ€™t standardized in the seafood industry. Iโ€™m sure itโ€™s shifted across the years, just as it can differ by brand. This is why I always recommend going with the count rather than the descriptive name. (Many recipes only provide the name, though, so the chart gives a reference point for common current labeling.)

      1. TheDudestPriest504 says:

        Right, I remember growing up, when people would give us an ice chest full of 8/10’s and those were huge to me, but I’ve seen some in the last few years that were probably 2/3’s or 3/4’s tops. These things were huge. I currently reside in Southwest Colorado, but grew up in the southern most part of the state of Louisiana, so I grew up around the shrimp boats.

    2. gary says:

      As has already been noted, there is no standard meaning for โ€œextra largeโ€, โ€œjumboโ€, etc. Best to go by the โ€œnumber per poundโ€ measure.