Shrimp, butter, garlic, lemon. That is it! Saute in a pan, skewer and broil or BBQ. Too easy!
.4 oz. is a standard serving size for protein-based foods. However, think about who you are serving (football team vrs book club) and what else is being served (potatoes vs salad) The guidelines become more about number/size than weight.
The grade of the shrimp( X/X ) is the number of shrimp per pound. Depending on the size grade of your shrimp, this translates to the following approximate shrimp serving sizes: (notice the larger the number, the smaller the shrimp). It would appear that the cooked, peeled (tail on/off) are graded on their raw weight.
The list below refers to unpeeled raw shrimp without their heads. Peeled shrimp weigh about half as much as shrimp with shells, No one will tell you about the ones peeled but with tails on!
Extra Colossal (Under/10 count per pound) 3 per serving
Colossal (Under/12 count per pound) 3 shrimp
Extra Jumbo (16/20 count per pound) 7 shrimp
Jumbo (21/25 count per pound) 5-6 shrimp.
Extra Large (26/30 count per pound) 7 shrimp
Large (31/35 count per pound): 8-9 shrimp.
Medium Large (36/40 count per pound) 10 shrimp
Medium (41/50 count per pound): 12 shrimp.
Small (51/60 Count per pound) 14 shrimp
Extra Small (61/70 count per pound) 16 shrimp
Tiny (over 70 count per pound) stop counting! just use “enough”
Fresh or Frozen
Not everyone has the luxury of buying really fresh or live (off the boat – and most shrimp are instantly frozen on the boat) shrimp. If fresh is not available to you, buy frozen as most “fresh” shrimp in the grocery stores is thawed-out frozen shrimp. Thawed shrimp has a shelf-life of only a couple of days versus frozen shrimp which retains their quality for several weeks. Defrost shrimp in the refrigerator or in cold water. Shrimp cooks very quickly so defrosting in the sink or microwave is a big no-no.
