shellfish
Shrimp
Shrimp sizing is a count per pound: 16/20 means sixteen to twenty shrimp make a pound, U/10 means fewer than ten. Jumbo, colossal and extra-large are unregulated marketing. Cooking takes about two minutes — a loose C shape is done, a tight O is overcooked.
In one line
The number on the bag is the only size label that means anything.
Buy it if
You want dinner in four minutes and you can be bothered to read the count instead of the adjective.
Count, not adjective. The pair of numbers on the bag is shrimp per pound — 16/20 is sixteen to twenty, U/10 is under ten. That is the only size information that means anything. "Jumbo" and "colossal" are unregulated, and one company's jumbo is another's large.
Nearly all of it was frozen, including the fresh pile. Shrimp is frozen at sea or within hours of harvest. The shrimp on ice at the counter is almost always thawed from that same frozen stock — so buying frozen and thawing it yourself gives you control over when it happens rather than inheriting someone else's timing.
The window is about two minutes. Shrimp goes from translucent to opaque to rubber quickly, and the shape tells you where you are: a loose C is done, a tight O is a minute too late.
Spot prawns are a different problem. Enzymes in the head break down the tail meat within hours of harvest. Twist the heads off as soon as you get them and the tails stay firm; leave them on and the meat goes soft no matter how you cook it.
Where it comes from on the animal
| Species | shellfish |
|---|---|
| Subprimal | shell-on, peeled, or tail-on |
What else it’s called
How to cook Shrimp
| Best methods | Sear Grill Poach Deep fry Steam |
|---|---|
| Skip | Braise |
| Cook to | Around 120°F, roughly two minutes. Read the shape: a loose C is done, a tight O has gone too far. |
Common questions
What do the numbers on a bag of shrimp mean?
Shrimp per pound. 16/20 means sixteen to twenty shrimp weigh a pound; 21/25 is smaller; U/10 means under ten — the biggest commonly sold. The words on the front of the bag are not regulated, so ignore them and read the count.
Shell-on or peeled?
Shell-on for grilling and boiling — the shell insulates the meat and keeps it from overcooking, and the shells make a better stock than most things in your kitchen. Peeled for searing, where you want the meat itself on the pan and browning.
Is there a difference between prawns and shrimp?
Biologically yes, but not in the way anyone shops. In US usage the words are used interchangeably, and a bag labeled prawns is usually just large shrimp. Spot prawns are the exception — a genuinely different animal, sold whole and treated differently.
How do I know when shrimp is done?
Look at the shape. A relaxed C means the proteins have just set — that is done, around 120°F, usually about two minutes. A tight O means it has curled in on itself and gone rubbery. Pull them a little early; they carry over.
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