If youre a fan of shrimp, youve got plenty of company. The small crustacean has a long body and is typically collected for food. The average American eats about 4 pounds of the stuff every year. Thats more than any other seafood.
Ranging in size from small to jumbo, shrimp are typically 1 to 3 inches long. The crustaceans come from warm and cold waters around the world. The pink cold-water ones come cooked and peeled. Warm-water shrimp, in white, brown, or pink, are available cooked or raw.
Around 90% of the shrimp you eat come from a farm. Theyre raised in ponds on a controlled diet.
Fishermen catch wild shrimp in coastal waters. These shrimp make up about 10% of what we eat in the U. S.
Shrimp are packed with nutrients and low in calories, making them a great protein source. Photo credit: iStock/Getty s.
The term “shrimp” includes many species of similar-looking shellfish. Cold-water shrimp are small and harvested in the oceans in the northwest and northeast regions of the U. S. and Canada. Â.
Warm-water shrimp are harvested in tropical areas and are usually farmed. More than 90% of the shrimp consumed in the U. S. are from farms. Â Most of the seafood eaten in the U. S. is imported from other countries, such as China, India, Thailand, and Vietnam.
Shrimp are mostly made up of protein and water. On average, 100 grams of cooked shrimp has:
In order to lose weight, shrimp are a great choice because they are low in carbs and calories and high in nutrients.
But be careful how you cook it. Shrimp that is cooked in a deep fryer or mixed with a creamy sauce tips the scales in the wrong direction.
The antioxidants in shrimp are good for your health. These substances can protect your cells against damage. Studies suggest that the antioxidant astaxanthin helps prevent wrinkles and lessens sun damage.
Shrimp also has plenty of selenium. Some research shows that this mineral may help stop some types of cancer, but not enough research has been done to say for sure.
The FDA says pregnant women and young children should avoid raw seafood. Their weaker immune systems put them more at risk for foodborne illnesses.
Vibriosis. Vibrio (or Vibrio vulnificus) is a marine bacteria found in sea creatures. It makes humans sick with an illness called vibriosis. You can get infected with this germ by eating raw or uncooked seafood. But you can also get an infection if you touch raw or undercooked seafood or its juices on a wound. Â.
If you have a mild case of vibriosis, you should feel better in three days. But 20% of people with vibrio infections die, sometimes within a few days of getting sick.
Researchers tested shrimp they bought at a fish market and found that 75% of them had vibrio bacteria. And 100 strains of vibrio â many resistant to antibiotics â have been found in farmed shrimp.
Cholera is an infection of the intestines that causes diarrhea. You can get it by drinking water or eating food thatâs contaminated with cholera bacteria. Itâs also occasionally spread when raw or undercooked shellfish are eaten. Â.
The Vibrio cholerae bacteria that cause cholera attach themselves to the shells of shrimp, crabs, and other shellfish. Cholera is rare in the U. S. , but itâs a major infection in many parts of the world.
Researchers found Vibrio cholerae non-O1% in about 13 percent of the samples they tested in a study of a major shrimp-producing area in Thailand. This germ has been associated with cases of gastroenteritis , or âstomach flu. â.
Parasites. Shrimp, like all living creatures, can have parasites. Foods like sashimi, sushi, and ceviche that are eaten raw or with only a little heat may contain these germs that need a host to live. This is why restaurants use commercially frozen seafood to prepare sashimi and sushi.
After reading these FDA rules, you should know how to store cold seafood that is sold raw and for how long:
If you must eat raw shrimp, make sure you get it from markets and restaurants that have a good reputation for being clean and safe. For the most part, though, organizations concerned with food safety recommend that you cook your seafood. Most seafood should be cooked to an internal temperature of 145 F (63 C). Â.
Raw seafood that has spoiled can have odors that are sour, rancid, or ammonia-like. Cooking makes these smells stronger. Donât eat raw or cooked seafood that has these odors. Â.
Shrimp are a delicious seafood that comes in many sizes, from colossal to small. But if you pick up a 100g bag of shrimp at the store, how many individual shrimp will actually be inside? The number can vary greatly depending on the size you buy.
Understanding shrimp sizes and counts provides useful information when purchasing, substituting in recipes and determining portions. Here’s a guide to the number of shrimp per 100g at each size grade.
Shrimp Sizes Explained
Shrimp are categorized by “count”, which is the number of shrimp per pound. A lower count number means larger shrimp. Common shrimp size counts include:
- Colossal – Under 15 shrimp per pound
- Jumbo – 16 to 20 shrimp per pound
- Extra Large – 21 to 25 per pound
- Large – 26 to 30 per pound
- Medium – 31 to 40 per pound
- Small – 41 to 50 per pound
- Miniature – Over 50 shrimp per pound
So colossal shrimp are the biggest, with the fewest shrimp per pound. Miniature shrimp are the smallest grade.
This count is usually marked on shrimp packaging as a range, like “21/25” for 21 to 25 shrimp per pound.
How Many Shrimp in 100g by Size
Based on average shrimp sizes, here is approximately how many individual shrimp you will find in a 100g serving:
- Colossal – 5 to 7 shrimp
- Jumbo – 7 to 10 shrimp
- Extra Large – 10 to 12 shrimp
- Large – 12 to 15 shrimp
- Medium – 15 to 20 shrimp
- Small – 20 to 25 shrimp
- Miniature – 25 to 30+ shrimp
So if you have a 100g bag labeled “Colossal 16/20”, expect around 7 to 10 shrimp inside. For “Small 41/50” you might get 20 to 25 shrimp in 100g.
Larger shrimp like colossal and jumbo will give you 5 to 10 shrimp for a 100g serving. Smaller shrimp provide over 20 individual pieces.
Average Weight of One Shrimp
You can also use the counts to estimate the weight of a single shrimp. Take the total 100g weight and divide by the shrimp count range.
For example, with a “Colossal 16/20” size bag:
- Total weight = 100g
- Shrimp count range = 16 to 20 per 100g
- So each shrimp weighs about 5g to 6g
Here are the typical weights of single shrimp by common industry size names
- Colossal – 5g to 8g each
- Jumbo – 8g to 10g each
- Extra Large – 10g to 12g each
- Large – 12g to 15g each
- Medium – 15g to 20g each
- Small – 20g to 25g each
- Miniature – 25g to 30g each
So if you need a 10g shrimp for a recipe, select around a Jumbo or Extra Large size.
Other Size Factors
Keep in mind that counts are based on whole shrimp with the shell on. Removing the shell and tail will reduce total weight and affect shrimp per 100g.
Also, shrimp sizes can vary:
- Between different species like Gulf shrimp vs Pacific white shrimp
- By season – shrimp grow larger in some seasons
- Between wild caught and farmed shrimp
- Depending on region and harvest location
So actual counts may not always match package labeling. Check weights and shrimp quantities when purchasing.
Shrimp Weights With and Without Shell
Since shrimp are sold both with shells on and peeled, the shell accounts for some weight difference:
- An average medium shrimp in shell weighs about 5g
- The same shrimp peeled weighs about 3g
So in a 100g bag:
- Peeled medium shrimp = 33 to 35 shrimp
- Shell-on medium shrimp = 20 to 25 shrimp
For cooked shrimp, water loss during cooking also reduces total weight compared to raw.
Calculating Your Recipe Shrimp Count
When a recipe calls for a certain count of shrimp like “24 jumbo shrimp”, use these guidelines to help purchase the right amount:
- Check if it means shelled or unshelled
- Estimate weight of shrimp needed (24 jumbo = about 240g)
- Pick package size with a similar count range
- Adjust if shell status doesn’t match recipe
Or you can substitute different sizes using the shrimp per 100g counts above. For example use fewer colossal or more small shrimp.
Storing Leftover Shrimp
For any leftover peeled shrimp from a 100g or larger bag, here are some storage tips:
- Refrigerate in airtight container up to 2 days
- Cover with plastic wrap on a plate up to 1 day
- Freeze in freezer bag up to 3-6 months
Enjoy your favorite shrimp size when cooking by using these shrimp per 100g estimates. Understanding size grades makes it easy to purchase and portion shrimp for any recipe or meal.
Frequency of Entities:
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How to Prepare Shrimp
Shrimp is a versatile food that you can cook in several ways. Healthier methods include:
Unless you live near the coast, shrimp at your local grocery likely arent fresh. Theyll be frozen or previously frozen and thawed. Some chefs say it’s fine to buy shrimp that has already been thawed if you plan to cook them right away. Just dont refreeze them. Some people say that thawed shrimp might have been frozen and thawed more than once, which changes the taste and texture.
If seafood is marked “fresh frozen,” it means it was frozen while it was still fresh, usually just a few hours after being caught. Frozen seafood can be better in quality compared to fresh seafood. But donât buy frozen shrimp if the package shows signs of ice crystals or frost. Â.
Methods vary, but to prepare your shrimp, first soak them in cold water before you clean them. Some cooks use salt water. First, pull off the legs, then use your thumbs to separate the shell from the body. You can pull the head away as the shell comes off.
You can remove the tail next, but thats optional. Also up to you is “deveining” the shrimp. The “vein” is the black digestive tract that runs along the back. Simply use a paring knife to separate the flesh in a line and dig it out.
When youre done cleaning, rinse the shrimp and pat them dry.
Make sure you cook the shrimp completely. When they curl up almost like the letter “C” and the gray turns pink, you’ll know it’s ready.
 Risks of Eating ShrimpÂ
Shellfish, including shrimp, is also the cause of a common and sometimes severe food allergy. More than half the people who are allergic to shellfish have their first reaction as an adult.
Don’t eat shrimp that smells funny, especially if it smells like ammonia, which means bacteria are growing on it.
High mercury levels are a concern, especially for pregnant people. But shrimp tend to have low levels of mercury and are typically safe to eat during pregnancy. Â.
Is shrimp high in cholesterol?
One potential concern is the high amount of cholesterol in shrimp. Experts once held that eating too many foods high in cholesterol was bad for the heart. However, new research shows that it’s the saturated fat you eat, not the cholesterol in your food, that makes your cholesterol levels rise. Still, if youre wary of the stuff, moderation is key.
Shrimp and foodborne illness
As was already said, eating raw shrimp can make you sick, so it’s important to only get shrimp from reliable food sources. Â.