Types of Shrimp

Shrimp is a common food in the United States, and is one of the best seafood options for patrons to enjoy. While the food may not seem versatile on the surface, there are many different types and sizes of shrimp, each with its own unique features and flavor profiles. Understanding each type of shrimp and how it’s used will allow you to get the most out of your seafood recipes. We’ve created a guide to cover some of the most common types and sizes of shrimp you’ll encounter, as well as how you can utilize each in your establishment.

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Shrimp Sizes

In addition to the different types of shrimp, there are also many different sizes of shrimp to consider. Shrimp sizes are determined by how many shrimp are in a pound. These sizes can range from as much as over 70 shrimp per pound all the way down to less than 10 shrimp per pound. Below we’ve listed the most common shrimp sizes, detailing how many shrimp you can expect per pound for each size and how each size should be prepared.

A plate of hors d'oeuvres with tiny sized shrimp on top of cucumber slices

1. Tiny Shrimp

The mini-size of tiny shrimp makes them perfect for foods such as soups and gumbos. Tiny shrimp are also easy to grind, making them a good candidate for pastes and fillings. Due to their small size, this type is usually only sold peeled and deveined. As a result, prep time is greatly reduced.

  • Tiny Shrimp Per Pound - Over 70
  • Tiny Shrimp Per 3 oz. Serving - Between 13 and 19
Extra small breaded shrimp paired with sauce

2. Extra Small Shrimp

Extra small shrimp are larger than tiny shrimp, but they are still bite-sized. Just like with tiny shrimp, this size of shrimp is a fantastic way to add protein to dishes like salads and soups. Extra small shrimp is also great in seafood pasta, adding some extra flavor without dominating the overall taste.

  • Extra Small Shrimp Per Pound - Between 71 and 90
  • Extra Small Shrimp Per 3 oz. Serving - Between 14 and 16
Small sized shrimp in a cocktail glass with cilantro leaves and a slice of lemon

3. Small Shrimp

Small shrimp are the perfect size for appetizers and a slew of great recipes, making them one of the most common sizes of shrimp. Like most of the smaller types of shrimp, small shrimp has a sweet, mild flavor. This type is most commonly used in dishes like shrimp scampi, shrimp tacos, and seafood chowder.

  • Small Shrimp Per Pound - Between 51 and 60
  • Small Shrimp Per 3 oz. Serving - Between 12 and 14
An Asian rice bowl prepared with medium sized shrimp, peppers, and sesame seeds

4. Medium Shrimp

While not as minuscule as small or tiny varieties, medium shrimp are still on the smaller side of sizes. Medium shrimp’s mild taste blends well with a variety of ingredients making it a versatile food that can be added to several different dishes. This size is perfect for creating dishes like shrimp fried rice, shrimp scampi, and shrimp creole.

  • Medium Shrimp Per Pound - Between 38 and 50
  • Medium Shrimp Per 3 oz. Serving - Between 9 and 12
Large sized peel and eat shrimp on a serving platter with a dish of cocktail sauce in the center

5. Large Shrimp

Large shrimp pack a bit more flavor than smaller varieties and are big enough to sear and grill independently. Large shrimp is a good happy medium between the sweetness of smaller shrimp sizes and the strong flavors of larger shrimp varieties. This type of shrimp is often used as a protein option in salads and grain bowls and is a great inclusion when making spring rolls and stir-fries.

  • Large Shrimp Per Pound - Between 31 and 40
  • Large Shrimp Per 3 oz. Serving - Between 8 and 10
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Extra large sized shrimp served with pasta

6. Extra Large Shrimp

Extra Large shrimp are an excellent size to serve on their own as an appetizer or a light entree. This type is fantastic for catered events and banquet halls, as you can pair them with your signature cocktail sauce and construct a delicious seafood platter. As an ingredient, extra large shrimp are great in recipes like seafood risotto and pasta.

  • Extra Large Shrimp Per Pound - Between 26 and 30
  • Extra Large Shrimp Per 3 oz. Serving - Between 7 and 8
An appetizer of jumbo shrimp in a cocktail glass with tomatoes, herbs, and lime

7. Jumbo Shrimp

Jumbo shrimp are among the most common sizes of shrimp, being used in a variety of recipes and dishes. This size of shrimp has a sweet flavor paired with a strong crunchy texture, making them the perfect size for shrimp cocktails. Since jumbo shrimp are so common, you can serve them in several different ways. Some of the most common uses are appetizers like shrimp skewers or as a topping for dishes like seafood pizza.

  • Jumbo Shrimp Per Pound - Between 21 and 25
  • Jumbo Shrimp Per 3 oz. Serving - Between 5 and 7
Cocktail glasses filled with extra jumbo sized shrimp

8. Extra Jumbo Shrimp

Coming in slightly larger than jumbo shrimp, the extra jumbo variety is the perfect size for finger food appetizers such as the Spanish tapa gambas al ajillo. You’ll commonly find extra jumbo shrimp on various seafood platters, making them a strong choice for catered events. Some of the most common ways of preparing extra jumbo shrimp include appetizers like fried coconut shrimp and grilled shrimp skewers.

  • Extra Jumbo Shrimp Per Pound - Between 16 and 20
  • Extra Jumbo Shrimp Per 3 oz. Serving - 4 or 5
A plate of shrimp scampi noodles topped with colossal sized shrimp

9. Colossal Shrimp

Colossal shrimp are known for their strong and succulent flavor. The flavor profile of colossal shrimp paired with their large size makes them one of the best sizes of shrimp to grill and sear. Colossal shrimp are large enough to be their own main course, so some common uses include stuffed shrimp and breaded shrimp.

  • Colossal Shrimp Per Pound - Under 15
  • Colossal Shrimp Per 3 oz. Serving - 3 or 4
Super colossal sized shrimp plated with asparagus over a bed of rice

10. Super Colossal Shrimp

Super colossal shrimp are among the biggest sizes of shrimp, being almost twice the size of jumbo shrimp. Due to their massive size, super colossal shrimp are typically only used in restaurants. This type of shrimp is popular for its strong flavor and crispiness, as it’s often compared to other seafood dishes like lobster.

  • Super Colossal Shrimp Per Pound - Under 12
  • Super Colossal Shrimp Per 3 oz. Serving - 2 or 3
Breaded extra colossal shrimp served with a sauce

11. Extra Colossal Shrimp

Extra colossal shrimp are the largest size of shrimp you can use, making them quite rare. Since smaller sizes like jumbo and colossal shrimp are large enough to stand as a main course, some feel that extra colossal shrimp can be too large. When prepared, this type of shrimp is usually grilled and stuffed with another form of seafood such as crab.

  • Extra Colossal Shrimp Per Pound - Under 10
  • Extra Colossal Shrimp Per 3 oz. Serving - 2 or 3
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Shrimp Types

While there are over 300 different edible species of shrimp in the world, you’ll only find a handful of different types being used in recipes. Still, these different types of shrimp can vary greatly, as some have mild flavors and delicate textures while others have bold and briny flavors. Not only do these types pair differently with other foods, but they are also cooked and prepared differently as well. We’ll cover some of the most important types of shrimp, allowing you to elevate your seafood dishes to the next level.


Rock shrimp skewer served with a side of vegetables

Rock Shrimp

Rock shrimp are named for their rock-hard shells, although they are typically deshelled before being sold. This type of shrimp tends to be smaller, usually only a few inches in length. Rock shrimp’s flavor profile is similar to that of lobster, and it is often used in seafood dishes as a less expensive alternative to lobster meat. For this reason, rock shrimp can be used in a slew of different recipes, but are most commonly fried for dishes such as tempura or popcorn shrimp.

Tiger shrimp entree served with a side of vegetables and a butter topping

Tiger Shrimp

When cooked, this type of shrimp has a striped pattern on its back, giving tiger shrimp its name. Tiger shrimp is one of the larger types of shrimp, providing a lot of meat for use. This type of shrimp has a mild taste, meaning it's best paired with foods or toppings with strong flavors. As a result, you’ll find tiger shrimp used in recipes like shrimp cocktails, or in mixed seafood dishes like scampi or paellas.

A shrimp entree paired with rice and green vegetables

White Shrimp

White shrimp are small warm-water shrimp native to the East Coast of the United States, turning from a translucent color to white when cooked. Warm-water varieties like white shrimp are known for their ability to absorb flavors from sauces and seasonings. As a result, this type of shrimp is great in tandem with barbeque and curry sauces. You’ll find white shrimp being used in dishes like gumbo and shrimp creole as well.

A shrimp skewer paired with green vegetables

Pink Shrimp

Pink shrimp get their name from their pinkish color when raw. This type of shrimp is similar to white shrimp, and the two are sometimes used interchangeably. However, pink shrimp are often larger and sweeter than other warm-water shrimps. Due to their large size and sweet taste, pink shrimp is one of the best options to include in a seafood boil.

Plate of royal red shrimp served with lemon wedges

Royal Red Shrimp

Royal red shrimp are among the most sought-after type of shrimp, as they are known for their tenderness and delicious, salty flavor. These shrimp are extremely popular, often being compared to bay scallops in terms of taste. Royal red's strong and buttery flavor lends itself perfectly to a variety of recipes, but they can commonly be found in risotto and shrimp and grits. Alternatively, royal red shrimp can be served as its own main course with a side of melted butter, highlighting the food's delicious flavor and tender texture.

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Different types and sizes of shrimp have different flavor profiles and uses, making it key for restaurant operators to understand the difference. Knowing the different types and sizes of shrimp makes it easier to include the food in recipes, greatly enhancing a dish. Failure to understand the different types of shrimp can lead to unbalanced portions and unpleasant flavor profiles. Any restaurant operator planning to use shrimp and other seafood in their menu should be well aware of the different types and sizes and how each should be used.

Posted in: Menu Tips|By Kevin Singhel
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  • How to Roll Sushi

    Whether it’s raw tuna or deep-fried, tempura-battered shrimp, it seems like everyone has a favorite kind of sushi. This delicious Japanese food tradition, which utilizes ingredients like sushi-grade fish, seaweed, rice, and vegetables, has spread all across the world and is now such a common food trend that you can even pick it up at grocery stores and gas stations. One of the best things about this savory (and sometimes sweet) treat is that despite its small size, it can be made into a filling meal or a light snack, which makes it great for any catered event, party, or cocktail hour. With our step-by-step directions and instructional video, you can learn how to roll sushi and impress your guests. Step-by-Step Instructions for How to Roll Sushi <iframe scrolling="no" src="/v/?num=3946&amp;width=600&amp;height=500&amp;embed=1" frameborder="0" height="500" width="600" style="user-select: auto;"></iframe> How to Prepare Sushi Rice Before you begin rolling your sushi, you’ll want to make sure that you’ve properly prepped your rice. You’ll want to use either medium or short grain white rice since they both mold together better than other rice options. Before cooking your rice, make sure you rinse it until your water isn’t cloudy. This removes any powdered glucose, talc, or rice powder that may be coating the rice. While it is safe to eat rice without rinsing it, washing it helps to improve the flavor. Pour rice and water into a bowl. For every serving of rice, you'll want to add three times the amount of water, so if you're cooking one cup of rice, add three cups of water. Using your hands, move the rice around to help scrape off the powder coating the rice. Then, pour the rice and water into a mesh strainer to drain the water. You should repeat this process until the cloudy water no longer appears when rinsing your rice. After you’ve cooked your rice, you should let it reach room temperature as this makes it easier to mold into a ball shape. Once your rice has cooled, you’ll want to sprinkle rice vinegar over it since this helps to add extra flavor. Make sure to stir the vinegar around so that it can evenly coat your rice. You’ll also want to use a sashimi knife to cut your rolls, as this will provide you with a more clean and even cut. If you do not have this kind of knife, then it’s important to make sure the blade of the knife you are using is extremely sharp since the nori (seaweed), rice, and filling can be difficult to cut through. How to Roll Hosomaki Hosomaki, also known as thin rolls, is a style of sushi that traditionally only uses one ingredient. For our video, we used cucumber, but you can also use thinly sliced carrots, sweet potatoes, avocados, or tuna. When making this roll, you will only need to use about half a sheet of nori. Since your hands will need to be damp at certain points of the rolling process, you’ll want to have a little bowl of water near your prep area. 1.Place the nori on your cutting board. 2.Fold nori in half and pull apart the halves. 3.With the shiny side facing down, place one half of the nori on a bamboo sushi rolling mat. 4.Spread about a cup of rice across your nori, leaving a ½" border visible. Dip your hands in the water before you spread your rice, but make sure that you shake off any excess water. 5.Place ingredient in the center of your rice. 6.To begin rolling, lift the end of the bamboo mat closest to you and fold it over your sushi ingredient. 7.Using the bamboo mat, tuck the end of the nori into the rice and ingredient. Make sure that you have a tight roll. 8.Lift away the mat from your roll, and dab water along the exposed edge of nori. 9.Using your bamboo mat, roll your sushi into the exposed edge of nori to close. 10.Pinch your sushi roll with the mat to make sure that the seams are tightly sealed. 11.Using a wet, sharp knife, begin cutting into your sushi. Make sure to wipe off your knife in between each cut. You should have six pieces. 12.Plate your sushi with a side of ginger and wasabi. How to Roll Futomaki Unlike its smaller counterpart, a futomaki uses a full sheet of nori and traditionally has four or more ingredients rolled in it. While a standard non-vegetarian futomaki will come with egg omelet, fish roe, chopped tuna, and whitefish flakes, this recipe can easily be modified into a vegetarian or vegan version. In this video, we used fresh cucumber, carrots, and avocado. 1.With the shiny side down, place the nori on your bamboo mat. 2.Spread about a cup of rice across your nori, leaving a ½" border visible. Dip your hands in the water before you spread your rice, but make sure that you shake off any excess water. 3.Place ingredients in the center of your rice. 4.To roll, follow steps 6-9 from the hosomaki rolling instructions. 5.Pinch your sushi roll with the mat to make sure that the seams are tightly sealed. 6.Using a wet, sharp knife, begin cutting into the center of your roll to make two halves. 7.Cut the halves into thirds, wiping off the knife between each cut. 8.Plate your sushi with a side of ginger, wasabi, and soy sauce. How to Roll Uramaki (Inside-Out) Roll A uramaki, commonly known as the “inside-out” roll, is one of the most common sushi rolls in America. Many believe that its popularity comes from the fact that the rice on the outside conceals the nori, making it less intimidating to sushi beginners. While there are no traditional ingredients in a uramaki, one of the most well-known styles is the California roll, which usually consists of cucumber, avocado, and crab meat or imitation crab. 1.Lay a piece of plastic wrap on your cutting board. Place your bamboo mat on top of it. 2.Take the plastic wrap and wrap it around your mat. 3.Place your nori on your mat with the shiny side up. Then add about a cup of balled-up rice. 4.Spread the rice evenly across your nori leaving an inch border at the top. 5.Sprinkle sesame seeds over your rice. 6.Gently lift your nori and rice and flip it over so that the rice is now facing the mat. 7.Add your ingredients. 8.Begin rolling with your fingers pinching the nori to the mat. You may also need to use your other fingers to keep your ingredients in place. 9.Once you’ve begun rolling, pull back your mat and nori to make sure that your roll is tight. 10.Using your bamboo mat, squeeze your roll. 11.Unroll your bamboo mat to dab some water onto the exposed edge of your nori. 12.Take your bamboo mat and begin rolling your sushi into the edge of the nori. Then take the mat and squeeze to make sure that the seams are tightly sealed. 13.Using a wet, sharp knife, begin cutting into the center of your roll to make two halves. 14.Cut the halves into thirds, wiping off the knife between each cut. 15.Plate your sushi with a side of ginger, wasabi, and soy sauce. How to Roll Temaki (Hand Roll) Temaki, also known as a “hand roll”, is a cone-shaped piece of nori that has ingredients spilling out of the top. Since this sushi is larger than most rolls, it is eaten with your hands instead of chopsticks. Think of it as a sushi ice-cream cone. Since the idea of temaki is to have ingredients coming out of the opening, there’s no limit to how many ingredients you can add to this roll. The temaki in this video features spicy shrimp and spring mix. 1.Rip about 1/3 of your nori, leaving yourself with the 2/3 size sheet. 2.With the shiny side down, place ½ cup of rice in the upper left corner of your nori. 3.Place the ingredients on top of the rice. 4.Take the upper left corner of your nori and roll it in towards your ingredients. 5.Continue tightly rolling your nori. 6.Plate with a side of ginger, wasabi, and soy sauce.

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