Cooking & preparation instructions
• Cook in shell boiling, salted water with two thick slices of lemon until shrimp turns pink.
• Shrimp cooks in 3 – 5 minutes depending upon size
• Shell is easy to peel off; remove the vein down the back with a sharp pointed knife
• Mix 1 cup salad oil, 1 tsp tarragon vinegar, 1 clove of garlic, salt, black pepper, and a handful of chopped parsley in a bowl
• Slit the shell of each shrimp down the back and remove the vein; marinate shrimp in oil dressing for several hours, turning frequently
• Arrange shrimp on broiler pan and grill in the broiler for 5 – 10 minutes, turning to cook on both sides; garnish with lemon slices and parsley
• Remove shell from shrimp and devein
• Heat butter in a skillet and add finely chopped parsley
• Sauté shrimp in butter for about two minutes on each side; add lemon juice and serve
Since appliances vary, these instructions are guidelines only.
- 5 lb
All sizes are available in all package weight option.
U - 8 U - 10 U - 12 U - 15 16 - 20 21 - 25 26 - 30 31 - 35
Shrimp Size Chart
Understanding shrimp sizing can be tricky. Chances are, you’ve noticed a number on the front of a bag of shrimp. Is it referring to the size of the shrimp or the number of shrimp in the bag? In most cases, it’s referring to the actual size. Shrimp size is designated by “count per pound”; meaning, if the number reads “26/30 ct/lb,” that is the number of shrimp per each pound. The lower the number of shrimp per pound, the larger the shrimp, and vice versa.
Note, there is no standard definition for the descriptor of each size designation; it can vary from retailer to retailer. This table is a helpful guide to assist you in understanding shrimp sizing:
|Shrimp Count per Pound||Size Description|
|16/20 – 21/25||Jumbo|
|41/50 – 51/60||Medium|
|61/70 – 71/90||Small|