Shrimp Count Sizes Explained: Per Pound, Per Kilo and by Form

A shrimp count is the number of pieces in one unit of weight. A 21/25 count means 21 to 25 shrimp per pound, or per kilo if the spec says so. The lower the count, the bigger the shrimp. A count only makes sense with three details attached: the unit, the form of the shrimp, and whether the weight includes glaze.

Per pound or per kilo?

North American buyers, and most importers that sell into the US and Canadian foodservice trade, quote counts per pound. Buyers in Asia, Europe and the Middle East often grade head-on shrimp per kilo. One pound is 0.4536 kg, so multiply a per-pound count by 2.2046 to get the per-kilo equivalent.

The chart shows the standard per-pound grades with their per-kilo range and the average weight of one shrimp. A 41/50 per pound shrimp, for example, runs 90 to 110 pieces per kilo and weighs about 9 to 11 grams.

The count changes with the form

Each form of shrimp is graded after it is processed, on its own scale. Removing the head takes off a large share of the weight, and peeling takes off more. The same animal that grades 30/40 per kilo as HOSO grades much smaller per kilo as HLSO, and smaller again as peeled meat.

Always state the count together with the form:

• HOSO (head-on, shell-on): usually per kilo.
• HLSO (headless, shell-on): per pound or per kilo.
• PUD, PD and PDTO (peeled forms): usually per pound for the US market, per kilo or per pound elsewhere.
• Butterfly and nobashi: often sold by piece size or pieces per tray, since the shrimp are cut and stretched to a set length.

For a cooked product, also say whether the count is taken before or after cooking. Cooking drives out moisture, so a shrimp weighs less once cooked and the count per pound rises.

Count, glaze and net weight

Frozen shrimp carries an ice glaze, and glaze adds weight. If the count were measured on glazed weight, the shrimp would come out smaller than the grade suggests. The Codex standard for quick frozen shrimps and prawns (CXS 92-1981) requires net contents on the label to exclude the glaze. Agree in the contract that counts are taken on the deglazed weight too, and state the glaze percentage or a 100% net weight standard.

Uniformity inside a count

A count sets a range, and the spread inside that range matters to a chef plating by eye. Many buyers add a uniformity ratio to the spec: the weight of the largest 10% of shrimp in a sample divided by the weight of the smallest 10%. A ratio close to 1 means even sizing. Write the target ratio into the purchase order with the sampling method.

What TBESFOOD grades

TBESFOOD grades raw vannamei HOSO from 16/20 to 81/100 pieces per kilo, and peeled forms per pound or per kilo to the buyer's choice. Cooked CPD and CPTO run from 16/20 to 100/200 pieces per pound. Each product page carries its own size table with the per-pound, per-kilo and grams-per-piece figures:

• Vannamei shrimp, every raw form from HOSO to PDTO.
• Vannamei nobashi for tempura and ebi fry.
• Cooked vannamei as cooked HOSO, CPD, CPTO and rings.

Count checklist for your specification

1. Count range, with the unit: per pound or per kilo.
2. Form: HOSO, HLSO, PUD, PD, PDTO, butterfly, nobashi or cooked.
3. Raw or cooked, and for cooked, count before or after cooking.
4. Count measured on deglazed weight; glaze percentage or 100% net weight.
5. Uniformity ratio and the sampling method.
6. Tolerance on the count range, if you allow one.

Frequently asked questions

What does U15 mean?

U15 means under 15 shrimp per pound. It is used for the largest grades, where a closed range like 16/20 no longer fits.

Is 16/20 per kilo the same as 16/20 per pound?

No. A 16/20 per kilo shrimp is about 2.2 times heavier than a 16/20 per pound shrimp. Always check the unit before comparing prices.

Which count sells best for foodservice?

It depends on the dish. Mid-size peeled grades such as 31/40 and 41/50 per pound are common for pasta and stir-fry. Large grades such as 16/20 suit grilling and cocktails. Ask your distributor which grades move fastest in your market.

Sources

• Codex Alimentarius, Standard for Quick Frozen Shrimps or Prawns, CXS 92-1981 https://www.fao.org/input/download/standards/107/CXS_092e.pdf