🦐 Shrimp Protein Calculator
Calculate protein content per ounce, serving, or custom weight
| Shrimp Size | Count per lb | Protein / oz | Protein / 3 oz | Protein / 100g |
|---|---|---|---|---|
| Small | 51–60 | 5.7g | 17.1g | 20.1g |
| Medium | 36–40 | 5.9g | 17.7g | 20.9g |
| Large | 21–25 | 6.0g | 18.0g | 21.2g |
| Extra Large | 16–20 | 6.0g | 18.0g | 21.2g |
| Jumbo | 11–15 | 6.0g | 18.0g | 21.5g |
| Colossal | U–10 | 6.1g | 18.3g | 21.5g |
| Measurement | Raw Shrimp | Cooked Shrimp | Difference |
|---|---|---|---|
| Protein per oz | 4.6g | 6.0g | +30% |
| Protein per 100g | 16.2g | 21.2g | +31% |
| Calories per oz | 21 cal | 28 cal | +33% |
| Fat per oz | 0.25g | 0.3g | +20% |
| Water content | ~78% | ~69% | –12% |
| Purchase Form | Waste % | Edible Yield | 1 lb Yields |
|---|---|---|---|
| Peeled & deveined | 0–2% | 98–100% | 15.7–16 oz |
| Tail-on, peeled | 5–8% | 92–95% | 14.7–15.2 oz |
| Shell-on, head off | 15–20% | 80–85% | 12.8–13.6 oz |
| Shell-on, head on | 30–40% | 60–70% | 9.6–11.2 oz |
| Imperial | Metric | Protein (Cooked) | Protein (Raw) |
|---|---|---|---|
| 1 oz | 28.35g | 6.0g | 4.6g |
| 3 oz | 85g | 18.0g | 13.8g |
| 4 oz | 113g | 24.0g | 18.4g |
| 6 oz | 170g | 36.0g | 27.6g |
| 8 oz (0.5 lb) | 227g | 48.0g | 36.8g |
| 16 oz (1 lb) | 454g | 96.0g | 73.6g |
Shrimp commonly swim in this way, because they have long thin bodies and swim nearly alike. Most of them are little sea creatures with slim bodies, curved bellies and long pointed beaks. For example the pink Shrimp owns ten slim legs and five pairs of fins on the front part of the abdomen.
They eat by means of screening, while they kick by means of their tiny legs and direct water together with food in the mouth by means of oral organs.
How to Buy, Cook, and Serve Shrimp
When one buys Shrimp, the system of sizes is very important. The number on the bag points how many Shrimp fit one pound. Like this 26/30 sizes mean of 26 to 30 pieces per pound.
The bigger the number, the less big are the Shrimp. For middle size one counts around 41 to 60 per pound. Big Shrimp have 31 to 40 peices per pound.
The huge one marks U-8/12, what means only 8 to 12 per pound. Here the biggest available size.
The servings range by the size. Widely one serves around 3 to 4 units, what matches roughly 10 to 15 middle Shrimp. For appetizer 2 to 3 middle pieces for every guest work well.
Main dish requires around 8 units each person. So each receives around 6 to 8 big Shrimp or 12 to 15 less big. Specifically four cocktail Shrimp, four pieces from the 16-20 size or five from the 21-25 size works well.
Adults can have around 4 units, while tiny children receive 2 units.
To cook Shrimp well, one must mind a bit. Too cooked Shrimp get rubbery and chewy. One stops the cook, when they look around 60 percent opaque.
A hint of clear meat should stay on the back. If one cuts the Shrimp before cook, that helps to reach nice browning outside. One seasons them, pats dried, later places in warm pan with butter.
One browns one side, turns, browns the other and right away removes from the heat. They still cook a bit from the staying warmth.
It helps to serve Shrimp, if one peels them before grilling, and it gives nice direct browning, but they cook more quickly then. For cocktail Shrimp, frying or boiling in water stops them from curling up too much. Cutting across the back of the tail before boiling also helps less curling and eases thepeeling later.
Brown Shrimp and tiger Shrimp have the most great texture after cook, thanks to their wet content. Gulf Shrimp usually belong to brown, white or pink species. Frozen Shrimp quickly locks the best taste and gives rich flavor.
Many recipes for Shrimp use butter and lemon, together with Shrimp with grits, or Shrimp scampi.
