Shrimp can be prepared in so many ways — from snacks and salads to main courses and pasta dishes. These tips will help you choose and properly prepare shrimp for cooking.
| Shrimp Size | No. Shrimp* per 1 lb. (450g) |
| Colossal | 10 or fewer |
| Jumbo (Gulf) | 11 to 15 |
| Extra-large (Gulf) | 16 to 20 |
| Large (Tiger) | 21 to 30 |
| Medium (White) | 31 to 35 |
| Small (Rock) | 36 to 45 |
| Miniature / Popcorn (Pink) | Approx. 100 |
How to Butterfly Shrimp
Begin by peeling the shell off the shrimp. Then slice along the outer curve, from the tail forward. Make repeated shallow cuts, spreading the flesh apart and removing the vein as you go. Leave just enough flesh intact to keep the two sides connected.
Food Safety Note:
Elderly people, pregnant women, children and people with weak immune systems should never eat raw seafood.
Curious about prawns? Prawns are larger freshwater shellfish, light gray in color and sold with shells on.
*Headless, shell-on (10 oz. unpeeled equals approx. 3 oz. peeled)
