🦐 Shrimp Cocktail Protein Calculator
Calculate protein, calories, and full nutrition for any serving of shrimp cocktail
| Size | Count per lb | Weight Each | Protein Each | Calories Each |
|---|---|---|---|---|
| Small | 51–60 | 0.28 oz / 8g | 1.6g | 7 |
| Medium | 41–50 | 0.35 oz / 10g | 2.0g | 8 |
| Large | 31–35 | 0.48 oz / 14g | 2.3g | 10 |
| Extra Large | 26–30 | 0.57 oz / 16g | 3.9g | 17 |
| Jumbo | 21–25 | 0.70 oz / 20g | 4.8g | 21 |
| Colossal | 15–20 | 1.0 oz / 28g | 6.8g | 30 |
| Nutrient | Amount |
|---|---|
| Calories | 15 |
| Protein | 0.2g |
| Total Fat | 0.1g |
| Carbohydrates | 3.5g |
| Sugar | 3.0g |
| Sodium | 200mg |
| Context | Shrimp Count (Large) | Weight | Total Protein |
|---|---|---|---|
| Appetizer (per person) | 5–6 shrimp | 2.5–3 oz / 70–85g | 12–14g |
| Side dish | 6–8 shrimp | 3–4 oz / 85–113g | 14–18g |
| Main course | 10–12 shrimp | 5–6 oz / 142–170g | 24–27g |
| Buffet (per guest) | 4–5 shrimp | 2–2.5 oz / 57–70g | 9–12g |
| Formal dinner appetizer | 6–8 shrimp | 3–4 oz / 85–113g | 14–18g |
| Starting Form | Cooked Yield | Loss Factor |
|---|---|---|
| Raw shell-on, head-on | 45–50% | 50–55% loss |
| Raw shell-on, headless | 65–70% | 30–35% loss |
| Raw peeled & deveined | 75–80% | 20–25% loss |
| Precooked & peeled | 95–100% | 0–5% loss |
One big cooked shrimp weighs around half an ounce, so 14 grams give or take, and stores about 2.3 g of protein for only 10 calories. It is kind of wild. Eight of those in a cocktail glass delivers you 18 g of protein for about 80 calories and honestly I did not expect that the fat will be this low, almost 0.6 g whole for the whole plate.
The sauce a bit changes the situation. Two spoons of cocktail sauce adds around 30 calories and 7 g of carbs, but almost no protein. For a main plate I saw suppliers serve 10 to 12 big shrimps, what results in around 5 ounces cooked and between 24 to 27 g of protein.
How to Cook and Serve Shrimp Cocktail
For a starter the portions shrink to 5 or 6 bits. More near 12 g of protien sometimes.
Raw shrimp with shell loses 30 to 35% of its weight, when you remove it and cook. Peeled raw? Around 20 to 25% loss.
For 25 guests at a buffet I planned on 6 pounds of raw, what quite a lot delivered comfortably cooked shrimp.
The information below does not come from any calculator or converter. It is based on actual reviews, forum chats and experiences of cooking communities, that one finds threw the net.
Shrimp cocktail is made up of cooled, cooked shrimps served with tangy tomato-based cocktail sauce. It commonly appears as a starter in restaurants and festivals, but it works also as a light meal or protein snack. The dish maybe seems simple, but there are details that make it great.
For best results cook the shrimps poached in tasty broth. Simple broth makes them more tasty. Cook them in water seasoned with pickling spices helps to strengthen their taste, so that it resists the strong flavor of cocktail sauce.
Cook in a mix of water, bay leaf and lemon juice is another reliable way. After cooking the shrimps immediately enter an iced bath to stop the cooking process, then cool them.
If you leave the shell during cooking, that helps the shrimps stay in more natural form and gain extra taste. Without shell they usually curl up and just fill the glass, when one serves. Another way is baking.
Thaw the shrimps, lay them on a baking sheet, coat with olive oil, salt and pepper, and bake at 450 degrees for 8 to 10 minutes. When they become pink, remove them from the warm sheet immediately, to avoid overcooking. Pre-cooked fried shrimps are not recommended.
Using baking powder to set the right pH of the shrimps, one helps them become soft with perfect snap. That soft, bouncy texture from restaurants is hard to reach at home without the right method.
Cocktail sauce usually mixes from ketchup, horseradish, hot sauce and sometimes lemon juice. The horseradish and hot sauce can range the taste widely, depending on whether one wants a spicy kick or gentler flavor. Cover the shrimps and sauce, chill for one hour before serving for best temperature and taste.
About size of shrimps, medium with 26. 31 per box or big with 21, 25 per box are most practical and easy to serve. Typical starter portion is three shrimps per person, if other foods are there. If shrimp cocktail is the only starter, then five to six per person suits more.
For a main plate one needs aroundeight ounces.
Presentation also matters. A martini glass works well… Lay horseradish cream in the bottom, pour cocktail sauce up, garnish with chopped parsley and hang shrimps on the edge.
Or simply fill a big bowl with ice and pile the shrimps with lemon slices up. A little dish for the tails is a nice touch. Mexican shrimp cocktail is a fresh version with shrimps, tomato juice, hot sauce, cucumber, avocado, red onion and cilantro in a spicy tomato-based sauce.
