The Shrimp Purchasing Secret Cooks Do not Need You to Miss

Shrimp are America’s favourite seafood—we eat about six kilos per particular person yearly, based on the Nationwide Fisheries Institute. They’re endlessly versatile: scrumptious seared with garlic and white wine, gently poached with aromatics, skewered for the grill, or battered and fried. However purchasing for them may be complicated, with so many selections packed into the seafood case or freezer aisle. And in relation to sizing, issues get particularly puzzling. Must you decide “giant,” “jumbo,” or “colossal”? And what’s with cryptic numbers like 26/30 or U/12?

Studying the best way to decode these sizes issues as a result of shrimp dimension determines how they prepare dinner, what texture they ship, and which dishes they shine in. Purchase shrimp which are too small for scampi and you may find yourself with overcooked curls of rubber; purchase shrimp which are too large for shrimp salad and you may throw off the feel and steadiness of the dish. Studying the best way to learn shrimp packaging labels means you will purchase precisely what you want and know the best way to prepare dinner them correctly.

Why You Ought to Take a look at Numbers, Not Names

Shrimp sizing can initially look easy—packages are sometimes labeled with phrases like “giant” or “jumbo,” however these phrases do not really imply a lot. What actually issues are the numbers printed on the bag.

“The variety of items per pound determines shrimp sizing,” explains Maricel Gentile, chef and proprietor of Maricel’s Kitchen in East Brunswick, NJ, and a chef-ambassador for Okay-Seafood. “Phrases like ‘Jumbo’ or ‘Colossal’ are much less actual and may range by area. Within the Gulf states, ‘Jumbo’ shrimp is likely to be 10–15 depend per pound, whereas on the West Coast that very same depend is likely to be referred to as ‘Additional-Giant.'” In some worldwide markets—Asian groceries, for instance—shrimp could also be bought utilizing native grading methods as a substitute of US phrases, so depend per pound is probably the most dependable information, irrespective of the place you store.

Ian MacGregor, CEO of LP Hospitality Group (which operates The Lobster Place in New York Metropolis’s Chelsea Market), places it extra bluntly: “A retailer could confer with a 16/20 as ‘Jumbo’ shrimp as a result of it is the most important one they’ve, however every thing is relative.” 

So ignore the adjectives, and concentrate on the depend when studying recipes and cooking at residence.

How you can Learn the Labels

I’ve established that shrimp sizing is much less about flashy phrases like jumbo and extra a couple of easy piece of math: what number of shrimp make up a pound. The seafood trade calls this the depend per pound, and when you discover ways to learn it, procuring turns into a lot much less complicated.

The overall rule is the upper the quantity, the smaller the shrimp. A bag labeled 51/60 comprises about 51 to 60 shrimp per pound, which suggests every shrimp is just a few bites at most. Go increased nonetheless—61/70 and even 71+—and also you’re in extra-small or “tiny” territory. On the flip facet, when the label reveals a “U,” it means “below.” A bundle marked U/15, for instance, has fewer than 15 shrimp per pound, which means every one is hefty and meaty.

This technique is what skilled cooks depend on as a result of phrases like “giant” or “extra-large” are relative and unregulated, as mentioned above. That is why the numbers are the one constant customary.

Understanding the counts additionally helps you match shrimp dimension to cooking technique. When you begin considering in counts as a substitute of selling phrases, you will know precisely what you are getting—and the best way to prepare dinner it.

Shrimp Sizes Decoded

Here is a breakdown of the shrimp dimension labels you will see most frequently, what the counts really imply, and the way every dimension is finest used within the kitchen.

Small and Additional-Small (41/50, 51/60, 61/70+)

These are the shrimp with the best counts (and smallest our bodies) and are usually finest when the seafood is not the star, however moderately a part of a filling or flavoring in a dish.

“They’re finest for salads, omelets, dumplings, or as a part of a filling the place shrimp is one part moderately than the principle focus,” says Nick Grosenbach, regional chef of Ocean Prime. These are additionally the shrimp you will typically discover in popcorn shrimp baskets, or poached and marinated for little flavor-packed bites.

The Takeaway: Small shrimp prepare dinner lightning-fast and are finest when is not the star—assume salads, omelets, or dumpling fillings. They’re additionally typically fried to make popcorn shrimp. Poach, stir-fry, or deep-fry them very briefly in order that they keep tender as a substitute of changing into rubbery.

Medium (36/40, 41/50)

Medium is the dimensions the place issues can get fairly fuzzy. Some retailers name 41/50 “small,” others name it “medium.” Some cooks, together with myself, consider them as on the smaller facet. Nonetheless, this dimension is sensible: a one-pound bag of 36/40 shrimp serves about 4 individuals, giving every particular person round 10 shrimp—good for poached shrimp cocktail, spicy pasta sauces, or fried rice.

“These shrimp take in taste shortly,” says Grosenbach. “They’re great marinated, pickled, or tossed into stir-fries.”

The Takeaway: Consider medium shrimp as versatile workhorses—they’re sufficiently small to batch-cook shortly however meaty sufficient to face on their very own. As a result of they take in taste shortly, they excel in dishes like fried rice, pasta sauces, or marinated preparations the place speedy, high-heat cooking retains them juicy.

Giant (26/30, 31/35)

When you drop under 35 depend per pound, you are within the “giant” zone—although once more, labeling varies wildly. Some shops even stretch the class to incorporate 16/20. At this dimension, you are coping with shrimp that may deal with increased warmth and a bit extra cooking time with out turning robust.

Giant shrimp are perfect for stir-fries, kebabs, or pasta dishes. “They prepare dinner shortly with out changing into robust,” Grosenbach notes. As a result of they’re meaty, they’re additionally satisfying for grilling: plan for 5 or 6 per particular person if serving them as the principle protein.

The Takeaway: Giant shrimp are the dependable, all-purpose dimension. With a meaty chunk and simply sufficient heft, they will deal with sautéing, stir-frying, or grilling with out turning robust—making them probably the most adaptable selection for on a regular basis cooking.

Jumbo (16/20, 21/25)

That is the place shrimp begin to really feel indulgent. Relying in the marketplace, you will see these labeled “jumbo,” “extra-large,” and even “colossal.” The names do not matter—what issues is the depend. If you happen to’re serving 4 individuals, a 21/25 depend offers you about 4 to 5 shrimp per particular person in a one-pound bag, whereas a 16/20 depend yields barely bigger shrimp, simply three to 4 per serving.

“These sizes are sometimes what eating places use for shrimp cocktail,” says Grosenbach. Poached gently, they keep plump and juicy, delivering a virtually lobster-like texture. They’re additionally large enough to carry as much as direct, high-heat cooking. Toss a couple of 16/20s right into a screaming-hot skillet with garlic and butter, and you will get a caramelized crust with out risking a rubbery inside. They’re equally well-suited to skewers, scampi, or a grill session over open flame.

The Takeaway: Jumbo shrimp convey luxurious to the desk. Large enough to sear or grill over excessive warmth with much less threat of overcooking, they develop a caramelized crust whereas staying juicy—preferrred for scampi, kebabs, or traditional shrimp cocktail.

Colossal (U/10, U/12, U/15)

On the far finish of the spectrum, you will discover shrimp that blur the road between shrimp and lobster tail. Colossal shrimp are labeled with a “U,” which means “below,” adopted by a quantity. U/15 means fewer than 15 shrimp per pound, whereas U/10 means fewer than 10. If you happen to’re serving 4 individuals with a pound of shrimp, that interprets to solely two or three large shrimp per serving—every weighing two ounces or extra.

These giants are finest handled like a centerpiece protein. Cut up and stuff them, butterfly and broil them, or grill them complete for a dramatic presentation. Due to their heft, they will face up to intense warmth with out drying out, delivering a meaty, satisfying texture that is extra steak than seafood.

The Takeaway: Colossal shrimp are showpieces meant for main-course eating. They’re nearer to lobster tails than popcorn shrimp. Deal with them like a centerpiece protein—grill, roast, or stuff them—so their meaty, steak-like texture can shine.

Different Elements to Think about When Shopping for Shrimp

Past dimension, there are a couple of different essential components to remember when shopping for shrimp.

Farmed vs. Wild

Like a lot of the seafood in US markets, shrimp are both farmed or caught wild. Farmed shrimp make up a big share of what’s obtainable and are typically extra uniform in dimension and look. Wild shrimp, in contrast, can range extra in taste and texture, relying on the species and harvest location. Ian MacGregor notes that “the actually large” shrimp you will discover are typically wild-caught.

Value
As a common rule, the bigger the shrimp, the upper the price. Relying on the place you might be, wild shrimp may be dearer than farmed one, although individuals like Critical Eats affiliate editorial director, Megan, who grew up consuming wild Gulf shrimp, insist that the distinction in worth is effectively value it for nutty, meaty wild shrimp. 

Contemporary vs. Frozen

Most shrimp in U.S. markets aren’t really “contemporary.” Wild-caught shrimp are sometimes frozen at sea proper after harvest, whereas farmed shrimp are normally harvested, processed, after which frozen near the farms. In both case, the shrimp you see on ice on the counter had been nearly actually frozen first after which thawed for show. If you happen to’re shopping for from the deli case, don’t hesitate to ask for the depend per pound—it might not be listed. Typically, frozen luggage are the higher selection since they had been frozen proper after harvest, whereas “contemporary” shrimp could have already been thawed for a number of days.

Species Variations

There are numerous species of shrimp, however within the US, we primarily see white, pink, brown, tiger, and rock shrimp. Brown, rock, and pink shrimp are typically smaller, whereas white and tiger shrimp typically develop bigger. “Broadly talking, farm-raised white shrimp are much less frequent in bigger sizes (larger than U/15),” MacGregor explains. “Farm-raised black tiger shrimp are provided in U/12, however the economics round farming get more difficult because the shrimp get larger. The actually large ones are typically wild-caught in quite a lot of species, together with white and tiger.”

Sustainability

As with most seafood, sustainability is a priority. Each farmed and wild shrimp may be responsibly sourced, however search for labels from certifying organizations just like the Marine Stewardship Council (MSC), Aquaculture Stewardship Council (ASC), or Naturland. Many US grocers and fishmongers now require some type of sustainability customary, nevertheless it’s at all times value checking.

The Backside Line on Shrimp Sizes

Whereas phrases like jumbo are too ill-defined to be actually helpful when procuring, shrimp sizes given in counts per pound are the important thing to predicting how shrimp will prepare dinner and what texture they will ship. The upper the quantity, the smaller the crustacean, and the quicker they will prepare dinner. Tiny shrimp (41/50, 51/60, 61/70+) excel in fillings and stir-fries; medium  36/40, 41/50)are versatile and flavorful; giant shrimp (26/30, 31/35) are the dependable, all-purpose selection; jumbo shrimp (16/20, 21/25) convey luxurious to scampi and cocktails; and colossal shrimp (U/10, U/12, U/15) are an announcement piece, nearer to lobster than to popcorn shrimp.

To get probably the most succulent, juicy, plump shrimp, ignore the adjectives on the bag. Study the counts, match them to your cooking technique, and you may by no means undergo by rubbery shrimp once more.