Cooking & preparation instructions
Thawing: Remove shrimp from packaging and place under cold running water until thawed. Drain before cooking.
- Heat 1 – 2 Tbsp of olive oil over MEDIUM-HIGH heat; add shrimp and season with sea salt
- Sauté for 2 minutes per side, turning once, until meat becomes bright red; season to taste further if needed
- Fill a large pot with 3 – 4 quarts of water, add salt and bring to a rapid boil
- Add shrimp and boil for approximately 2 – 3 minutes until meat turns opaque
- Baste shrimp with olive oil and sea salt
- Place shrimp on grate and grill for approximately 2 minutes per side, turning once
Since appliances vary, these instructions are guidelines only. Patagonian Pink Shrimp have a delicate texture; it is important not to overcook.
- 2 lb
All sizes are available in all package weight option.
31 - 40
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|