Test Kitchen

With Shrimp, Size Matters

Shelley Wiseman, Senior Food Editor

Use this visual when a recipe doesn't call for a specific number of shrimp—it’s the closest thing we’ve found to a standard.

Photo: Scott Phillips

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In the seafood industry, shrimp are sold by their quantity per pound—26 to 30 (26/30) or 16 to 20 (16/20), for example. In the supermarket or in recipes, they’re usually given names like large, extra-large, or jumbo, but these don’t uniformly describe the same count, since there’s no standard for the names. That’s why we always give a count as well as a name in our recipes. If you’re making a recipe from a source that doesn’t give a count, use the following guide—it’s the closest thing we’ve found to a standard.

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Comments (1)

love2cookbleu writes: I don't know about you, but to me a 16/20 sure is not extra jumbo, its like a medium, then you have the 8/12s which are very nice, then there are the 6/8, which are my favorite!! The u-10 is very nice too, but expensive!! Posted: 7:55 pm on May 21st

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