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.
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 like to pay closer attention to the number count 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 Pound | Approx. Count Per 3 oz Serving |
---|---|---|
Extra Colossal | U/10 | 2-3 shrimp |
Super Colossal | U/12 | 2-3 shrimp |
Colossal | U/15 | 3-4 shrimp |
Extra Jumbo | 16/20 | 4-5 shrimp |
Jumbo | 21/25 | 5-6 shrimp |
Extra Large | 26/30 | 6-7 shrimp |
Large | 31/35 | 8-9 shrimp |
Medium Large | 36/40 | 9-10 shrimp |
Medium | 41/50 | 10-12 shrimp |
Small | 51/60 | 12-15 shrimp |
Extra Small | 61/70 | 15-17 shrimp |
Tiny | 71+ | 18+ shrimp |
Do Head-On or Unpeeled Shrimp Affect Shrimp Counts?
According to Louisiana Direct Seafood’s Handbook, shrimp are two counts larger with the head on and 1 count larger with the shells. So, say you buy U/15 shrimp with the heads and shells on. Once the heads are removed, they’ll weigh in two steps smaller at 21/25 shrimp per pound, and when peeled, they’ll be 26/30’s.
I very often buy shrimp with the shells on because I find that they keep the meat juicy when cooking and give them great flavor. So, when I’m shopping, I plan my serving sizes on the next smallest shrimp on the chart from the count on the label.
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!
Help! My Recipe Just 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? Any of the colossal sizes make 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, 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
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 31–35 count this means the individual whole shrimp weigh in the range 0.516–0.457 oz, which becomes, after removing the heads and peeling (thus halving the weight), 0.258–0.229 oz; this would require 11.6–13.1* 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 31–35 count the individual peeled shrimp weigh in the range 0.516–0.457 oz, pointing to 5.8–6.6 shrimp for 3 ounces, which again is substantially different to the tabulated value of 8–9.
* 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
Amanda Biddle says
Howard, should you read the paragraphs immediately following the estimates you’re referencing, you’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.
Josh Rimp says
I remember, years ago, in the good ol days, my granpap would open the cooler and there’d be some 12 pound shrimp in that thing. I don’t know if it’s the water or the moon orbiting an inch further away each year, but I haven’t seen shrimp like that in eons. They don’t make em like they used to. And also, could someone recommend whether it’s better to go off of the shrimp size or shrimp count while cooking? Thanks!!!
Amanda Biddle says
Hi Josh, as noted in the article, it’s best to go by shrimp count than the non-standardized size terms like “jumbo,” etc.
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?
Amanda Biddle says
Hi Ed,
Honestly, I don’t remember ever seeing the term “extra jumbo” shrimp years ago. Even “jumbo” shrimp on restaurant menus back then seemed a bit larger than the count suggests now. As I mentioned in the article, the naming system isn’t standardized in the seafood industry. I’m sure it’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.)
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.
gary says
As has already been noted, there is no standard meaning for “extra large”, “jumbo”, etc. Best to go by the “number per pound” measure.