Hey there, fellow seafood lovers! I’ve been hosting shrimp boils for over a decade now, and let me tell you – picking the right size shrimp can make or break your boil. After countless trials (and some tasty errors), I’m here to share everything you need to know about choosing the perfect shrimp size for your next seafood feast.
Quick Answer
For a classic shrimp boil, use large (13-15 count) or extra-large shrimp (16-20 count). You’ll want about 1/2 pound of shell-on shrimp per person, which works out to approximately 6-8 shrimp per guest.
Understanding Shrimp Sizes
Before we dive deeper, let’s break down how shrimp sizes work. When you see numbers like “16-20” or “21-25”, these refer to how many shrimp make up one pound. Here’s a handy table I’ve put together:
| Shrimp Size | Count per Pound | Best Used For |
|---|---|---|
| Colossal | U-15 (under 15) | Special occasions |
| Jumbo | 16-20 | Shrimp boils, main dishes |
| Large | 21-25 | Perfect for boils |
| Medium | 26-30 | Appetizers, pasta |
| Small | 31-35 | Salads, soups |
Why Size Matters for Your Shrimp Boil
Listen up, y’all – here’s why picking the right size matters:
- Cooking Time: Bigger shrimp = longer cooking time. You don’t wanna end up with some overcooked and some undercooked shrimp!
- Easy Peeling: Larger shrimp are easier to peel, which means happier guests
- Cost Effectiveness: Medium-sized shrimp often give you the best bang for your buck
- Flavor Absorption: Bigger shrimp absorb more of that yummy seasoning
How Many Shrimp Per Person?
Here’s my tried-and-true formula:
- For shell-on shrimp: Plan on 1/2 pound per person
- For a party of 6-8 people: 2-3 pounds total
- If serving as an appetizer: 1/4 pound per person
- For big eaters: Add an extra 1/4 pound per person
Pro tip: I always buy a little extra because, trust me, people never complain about leftover shrimp!
Fresh vs. Frozen Shrimp
Lemme tell you something – frozen shrimp ain’t nothing to be ashamed of! In fact, most “fresh” shrimp at the store was previously frozen anyway Here’s what to know
Using Frozen Shrimp:
- Thaw overnight in fridge
- Rinse under cold water
- Pat dry before cooking
- Don’t thaw in warm water (creates mushy texture)
My Recommended Shrimp Sizes for Different Scenarios
For Family Dinners (4-6 people)
- Large (21-25 count)
- 2-3 pounds total
- Easy to handle and cook evenly
For Big Parties (10+ people)
- Medium-Large (26-30 count)
- More economical
- Still big enough to satisfy
For Fancy Occasions
- Jumbo (16-20 count)
- Makes an impression
- Worth the extra cost
Tips for Buying Shrimp
-
Look for
- Firm texture
- Mild ocean smell
- No black spots or yellowing
- Shells intact
-
Avoid
- Strong fishy smell
- Soft or mushy texture
- Excessive ice crystals (if frozen)
Common Mistakes to Avoid
We’ve all been there! Here are some oopsies to watch out for:
- Buying too small shrimp (they’ll overcook quick!)
- Mixing different sizes (uneven cooking)
- Not buying enough (always go a bit over)
- Forgetting to account for shells in weight
Storage and Prep Tips
Keep these in mind:
- Store fresh shrimp on ice in fridge
- Use within 2 days of purchase
- Don’t remove shells before boiling
- Devein large shrimp for better eating
Recipe Adjustments Based on Shrimp Size
Different sizes need different cooking times:
- Jumbo (16-20): 3-4 minutes
- Large (21-25): 2-3 minutes
- Medium (26-30): 1-2 minutes
Remember: Shrimp are done when they form a “C” shape. If they curl into an “O”, they’re overcooked!
Wrapping It Up
Choosing the right size shrimp doesn’t have to be complicated. For most shrimp boils, sticking with large (21-25) or jumbo (16-20) count shrimp will serve you well. Remember to get about 1/2 pound per person, and don’t be shy about getting extra – leftover shrimp make amazing next-day meals!
Got questions about your specific shrimp boil situation? Drop ’em in the comments below – I love helping fellow seafood enthusiasts get their boil just right!
Happy cooking, y’all!
P.S. Don’t forget to save this guide for your next seafood adventure!
Tips For Shrimp Boil
- You can boil your shrimp with or without the shells. I typically remove the shells and just leave the tails on as it’s easier to eat this way.
- Fresh corn on the cob has the most flavor – you can use white, yellow or bi-color corn.
- I use small red potatoes, but Yukon gold potatoes are also a great choice.
- You can use kielbasa sausage or andouille sausage. Andouille sausage can be a bit spicy, so I’d recommend using that variety if you prefer a little heat.
- This dish is best when served immediately. Leftovers will stay fresh in the refrigerator in an airtight container for up to 2 days.
I recommend buying the largest shrimp you can find for this recipe. I use 16-20 count jumbo shrimp.
Shrimp cook very quickly, and it only takes about 2-3 minutes to boil shrimp. You can tell when your shrimp are done because they’ll be bright pink and opaque.
This recipe calls for raw shrimp which are cooked in seasoned boiling water. I typically buy my raw shrimp with just the tail attached, but many shrimp also come still in the shell. If your shrimp have shells on them, you can easily remove them by pulling the main part of the shell and legs off with your fingers. I like to leave the tails on for a nicer presentation.
I use Old Bay seasoning in this recipe, which is made of celery salt, red pepper, black pepper, paprika, and other spices.
This recipe is fabulous as-is, but you can add other ingredients to customize the flavors to your tastes.
- Seafood: You can use one pound of shrimp and one pound of some other type of seafood such as clams, mussels, crab, lobster, crawfish or scallops to make a seafood boil. Scallops and crawfish will cook in the same amount of time as shrimp. Clams or mussels will take 6-8 minutes.
- Creamy: Make your broth creamy by stirring in a half cup of heavy cream when you add the butter to the reserved boiling liquid.
- Spicy: Feel free to turn up the heat by adding some crushed red pepper flakes or hot sauce to the boiling liquid.
- Vegetables: Although not traditional, sometimes I add some fresh veggies during the last few minutes of the cooking time. Some great options include green beans, broccoli, carrots or asparagus.
- Flavorings: You can add other ingredients to the boiling liquid such as black pepper, lemon juice, bay leaves, beer or a pinch of salt. Instead of Old Bay seasoning, you can use Cajun seasoning.
You just can’t go wrong with this shrimp boil recipe, especially for a party. The tender shrimp pair so well with the creamy potatoes, smoky sausage and sweet corn. Everyone will be coming back for seconds!
How Do You Make A Shrimp Boil?
Place lemons, Old Bay seasoning, garlic and onion in a large pot of water and bring everything to a boil. Add the potatoes and cook until tender, then add the corn and sausage to the pot to cook. Finally, add the shrimp. Drain the shrimp and vegetables, reserving 1 cup of the cooking liquid. Whisk the butter into the liquid, then pour the mixture over the shrimp, sausage and veggies. Sprinkle with parsley and serve.
Quick & Easy New Orleans Shrimp Boil | Sausage Corn & Potatoes | Let’s Go!
FAQ
What size is best for boiled shrimp?
Large, deveined, tail-on shrimp are best for a shrimp boil. Why? The large size (16 to 20 shrimp per pound) keeps them from getting lost among the other ingredients, and the shrimp tails help flavor the broth.
What is the best shrimp to use for a boil?
I recommend using large shrimp in the shell, which helps prevent over-cooking and imparts its own flavor to both the shrimp and broth. Timing is key: Add dense ingredients like potatoes and corn first, then sausage, then shrimp. Customize the flavors to your taste, including the final seasoning.
How much shrimp for a shrimp boil per person?
When planning a shrimp boil, the amount of shrimp per person can vary depending on the size and nature of the event. For casual backyard BBQs, where the vibe is relaxed and there are multiple food options, half a pound of shrimp per person might be sufficient, especially if you’re serving a variety of side dishes.
How many pounds of shrimp for 4 adults?
The rule of thumb when you are buying shrimp is that you should get 1 pound of raw and unpeeled shrimp per person or, if you are buying it cooked and peeled, 1/2 -1/3 pound per person. The number of shrimp per pound will vary by the size of shrimp.