The Shrimp Shopping Secret Chefs Don't Want You to Miss

Shrimp are America's favorite seafood—we eat about six pounds per person every year, according to the National Fisheries Institute. They're endlessly versatile: delicious seared with garlic and white wine, gently poached with aromatics, skewered for the grill, or battered and fried. But shopping for them can be confusing, with so many choices packed into the seafood case or freezer aisle. And when it comes to sizing, things get especially puzzling. Should you pick "large," “jumbo," or "colossal"? And what's with cryptic numbers like 26/30 or U/12?

Learning how to decode these sizes matters because shrimp size determines how they cook, what texture they deliver, and which dishes they shine in. Buy shrimp that are too small for scampi and you'll end up with overcooked curls of rubber; buy shrimp that are too big for shrimp salad and you'll throw off the texture and balance of the dish. Learning how to read shrimp packaging labels means you'll buy exactly what you need and know how to cook them properly.

Why You Should Look at Numbers, Not Names

Shrimp sizing can initially look straightforward—packages are often labeled with words like "large" or "jumbo," but those terms don't actually mean much. What really matters are the numbers printed on the bag.

"The number of pieces per pound determines shrimp sizing," explains Maricel Gentile, chef and owner of Maricel's Kitchen in East Brunswick, NJ, and a chef-ambassador for K-Seafood. "Terms like 'Jumbo' or 'Colossal' are less exact and can vary by region. In the Gulf states, 'Jumbo' shrimp might be 10–15 count per pound, while on the West Coast that same count might be called 'Extra-Large.'" In some international markets—Asian groceries, for example—shrimp may be sold using local grading systems instead of US terms, so count per pound is the most reliable guide, no matter where you shop.

Ian MacGregor, CEO of LP Hospitality Group (which operates The Lobster Place in New York City's Chelsea Market), puts it more bluntly: "A retailer may refer to a 16/20 as 'Jumbo' shrimp because it's the biggest one they have, but everything is relative." 

So ignore the adjectives, and focus on the count when reading recipes and cooking at home.

How to Read the Labels

I've established that shrimp sizing is less about flashy words like jumbo and more about a simple piece of math: how many shrimp make up a pound. The seafood industry calls this the count per pound, and once you learn how to read it, shopping becomes much less confusing.

The general rule is the higher the number, the smaller the shrimp. A bag labeled 51/60 contains about 51 to 60 shrimp per pound, which means each shrimp is only a few bites at most. Go higher still—61/70 or even 71+—and you're in extra-small or "tiny" territory. On the flip side, when the label shows a "U," it means "under." A package marked U/15, for example, has fewer than 15 shrimp per pound, meaning each one is hefty and meaty.

This system is what professional chefs rely on because words like "large" or "extra-large" are relative and unregulated, as discussed above. That's why the numbers are the only consistent standard.

Understanding the counts also helps you match shrimp size to cooking method. Once you start thinking in counts instead of marketing terms, you'll know exactly what you're getting—and how to cook it.

Shrimp Sizes Decoded

Here's a breakdown of the shrimp size labels you'll see most often, what the counts actually mean, and how each size is best used in the kitchen.

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

These are the shrimp with the highest counts (and smallest bodies) and are generally best when the seafood isn't the star, but rather part of a filling or flavoring in a dish.

"They're best for salads, omelets, dumplings, or as part of a filling where shrimp is one component rather than the main focus," says Nick Grosenbach, regional chef of Ocean Prime. These are also the shrimp you'll often find in popcorn shrimp baskets, or poached and marinated for little flavor-packed bites.

The Takeaway: Small shrimp cook lightning-fast and are best when isn't the star—think salads, omelets, or dumpling fillings. They're also often fried to make popcorn shrimp. Poach, stir-fry, or deep-fry them very briefly so they stay tender instead of becoming rubbery.

Medium (36/40, 41/50)

Medium is the size where things can get quite fuzzy. Some retailers call 41/50 "small," others call it "medium." Some chefs, including myself, think of them as on the smaller side. Still, this size is practical: a one-pound bag of 36/40 shrimp serves about four people, giving each person around 10 shrimp—perfect for poached shrimp cocktail, spicy pasta sauces, or fried rice.

"These shrimp soak up flavor quickly," says Grosenbach. "They're wonderful marinated, pickled, or tossed into stir-fries."

The Takeaway: Think of medium shrimp as versatile workhorses—they're small enough to batch-cook quickly but meaty enough to stand on their own. Because they absorb flavor quickly, they excel in dishes like fried rice, pasta sauces, or marinated preparations where rapid, high-heat cooking keeps them juicy.

Large (26/30, 31/35)

Once you drop below 35 count per pound, you're in the "large" zone—though again, labeling varies wildly. Some stores even stretch the category to include 16/20. At this size, you're dealing with shrimp that can handle higher heat and a bit more cooking time without turning tough.

Large shrimp are ideal for stir-fries, kebabs, or pasta dishes. "They cook quickly without becoming tough," Grosenbach notes. Because they're meaty, they're also satisfying for grilling: plan for five or six per person if serving them as the main protein.

The Takeaway: Large shrimp are the reliable, all-purpose size. With a meaty bite and just enough heft, they can handle sautéing, stir-frying, or grilling without turning tough—making them the most adaptable choice for everyday cooking.

Jumbo (16/20, 21/25)

This is where shrimp start to feel indulgent. Depending on the market, you'll see these labeled "jumbo," "extra-large," or even "colossal." The names don't matter—what matters is the count. If you're serving four people, a 21/25 count gives you about four to five shrimp per person in a one-pound bag, while a 16/20 count yields slightly larger shrimp, just three to four per serving.

"These sizes are often what restaurants use for shrimp cocktail," says Grosenbach. Poached gently, they stay plump and juicy, delivering a nearly lobster-like texture. They're also big enough to hold up to direct, high-heat cooking. Toss a few 16/20s into a screaming-hot skillet with garlic and butter, and you'll get a caramelized crust without risking a rubbery interior. They're equally well-suited to skewers, scampi, or a grill session over open flame.

The Takeaway: Jumbo shrimp bring luxury to the table. Big enough to sear or grill over high heat with less risk of overcooking, they develop a caramelized crust while staying juicy—ideal for scampi, kebabs, or classic shrimp cocktail.

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

At the far end of the spectrum, you'll find shrimp that blur the line between shrimp and lobster tail. Colossal shrimp are labeled with a "U," meaning "under," followed by a number. U/15 means fewer than 15 shrimp per pound, while U/10 means fewer than 10. If you're serving four people with a pound of shrimp, that translates to only two or three massive shrimp per serving—each weighing two ounces or more.

These giants are best treated like a centerpiece protein. Split and stuff them, butterfly and broil them, or grill them whole for a dramatic presentation. Because of their heft, they can withstand intense heat without drying out, delivering a meaty, satisfying texture that's more steak than seafood.

The Takeaway: Colossal shrimp are showpieces intended for main-course dining. They're closer to lobster tails than popcorn shrimp. Treat them like a centerpiece protein—grill, roast, or stuff them—so their meaty, steak-like texture can shine.

Other Factors to Consider When Buying Shrimp

Beyond size, there are a few other important factors to keep in mind when buying shrimp.

Farmed vs. Wild

Like much of the seafood in US markets, shrimp are either farmed or caught wild. Farmed shrimp make up a large share of what’s available and tend to be more uniform in size and appearance. Wild shrimp, by contrast, can vary more in flavor and texture, depending on the species and harvest location. Ian MacGregor notes that "the really big" shrimp you'll find tend to be wild-caught.

Price
As a general rule, the larger the shrimp, the higher the cost. Depending on where you are, wild shrimp can be more expensive than farmed one, though people like Serious Eats associate editorial director, Megan, who grew up eating wild Gulf shrimp, insist that the difference in price is well worth it for nutty, meaty wild shrimp. 

Fresh vs. Frozen

Most shrimp in U.S. markets aren’t truly “fresh.” Wild-caught shrimp are typically frozen at sea right after harvest, while farmed shrimp are usually harvested, processed, and then frozen close to the farms. In either case, the shrimp you see on ice at the counter were almost certainly frozen first and then thawed for display. If you’re buying from the deli case, don’t hesitate to ask for the count per pound—it may not be listed. Often, frozen bags are the better choice since they were frozen right after harvest, while “fresh” shrimp may have already been thawed for several days.

Species Differences

There are many species of shrimp, but in the US, we mainly see white, pink, brown, tiger, and rock shrimp. Brown, rock, and pink shrimp tend to be smaller, while white and tiger shrimp often grow larger. "Broadly speaking, farm-raised white shrimp are less common in larger sizes (bigger than U/15)," MacGregor explains. "Farm-raised black tiger shrimp are offered in U/12, but the economics around farming get more challenging as the shrimp get bigger. The really big ones tend to be wild-caught in a variety of species, including white and tiger."

Sustainability

As with most seafood, sustainability is a concern. Both farmed and wild shrimp can be responsibly sourced, but look for labels from certifying organizations like the Marine Stewardship Council (MSC), Aquaculture Stewardship Council (ASC), or Naturland. Many US grocers and fishmongers now require some kind of sustainability standard, but it's always worth checking.

The Bottom Line on Shrimp Sizes

While terms like jumbo are too ill-defined to be really useful when shopping, shrimp sizes given in counts per pound are the key to predicting how shrimp will cook and what texture they'll deliver. The higher the number, the smaller the crustacean, and the faster they'll cook. Tiny shrimp (41/50, 51/60, 61/70+) excel in fillings and stir-fries; medium  36/40, 41/50)are flexible and flavorful; large shrimp (26/30, 31/35) are the reliable, all-purpose choice; jumbo shrimp (16/20, 21/25) bring luxury to scampi and cocktails; and colossal shrimp (U/10, U/12, U/15) are a statement piece, closer to lobster than to popcorn shrimp.

To get the most succulent, juicy, plump shrimp, ignore the adjectives on the bag. Learn the counts, match them to your cooking method, and you'll never suffer through rubbery shrimp again.