What Size Shrimp for Shrimp Boil: Your Guide to Perfection

Hey there, seafood lovers! Planning a delicious shrimp boil is exciting, but have you ever stopped to wonder: what size shrimp for shrimp boil is truly the best? It might seem like a small detail, but choosing the right size shrimp can make all the difference in flavor, texture, and even how easy it is to enjoy your feast.

As your friendly culinary guide, I’m here to help you pick the perfect prawns for your pot. We’ll dive into everything from understanding shrimp sizes to crucial cooking tips, ensuring your next shrimp boil is an absolute success!

Decoding Shrimp Sizes: The “Count” System

Before we pick a winner, let’s quickly understand how shrimp are sized. When you see numbers like “31/35” or “U/15” on a bag of shrimp, it refers to the “count per pound.”

• 31/35 count: Means there are roughly 31 to 35 shrimp in one pound.
• U/15 (Under 15): Means there are fewer than 15 shrimp in one pound, indicating very large shrimp.

Basically, the smaller the number, the bigger the shrimp!

Which Shrimp Size Reigns Supreme for Your Boil?

Let’s break down the most common sizes and see how they stack up for a shrimp boil:

Small Shrimp (51/60 count or smaller)

• Pros: Usually the cheapest option.
• Cons: Generally too small for a boil. They cook incredibly fast, making them prone to overcooking and turning rubbery. They also get lost among the corn and potatoes, are fiddly to peel, and don’t offer a satisfying bite.
• Verdict: Not recommended. Save these for pasta or stir-fries.

Medium Shrimp (41/50 count)

• Pros: More affordable than larger sizes.
• Cons: While better than small, they can still be a bit petite for a boil. They might overcook easily and peeling can still be a bit of a chore, especially when hot and messy.
• Verdict: Okay, but you can do better.

Large Shrimp (31/35 count) – The Sweet Spot!

• Pros: This is where things get good! Large shrimp offer a fantastic balance. They’re big enough to stand out in the boil, easy to peel, and provide a satisfying, meaty bite. They absorb flavor well without getting mushy too quickly. They’re also widely available and reasonably priced.
• Cons: None significant for a boil.
• Verdict: Highly Recommended! A superb choice for your shrimp boil.

Jumbo Shrimp (21/25 count) – Excellent Choice!

• Pros: Even more robust and impressive! Jumbo shrimp are incredibly meaty, visually stunning, and super easy to peel. Their larger size means they’re very forgiving when it comes to cooking time, resulting in a tender, juicy texture. They truly feel like the star of the show.
• Cons: A bit more expensive per pound than large shrimp.
• Verdict: Highly Recommended! If your budget allows, go for jumbo for an extra special experience.

Colossal Shrimp (U/15, U/12 count) – The Splurge!

• Pros: These are truly magnificent! Colossal shrimp are an absolute showstopper, offering an incredibly meaty, luxurious experience. Perfect for special occasions where you want to impress.
• Cons: Significantly more expensive and can sometimes be harder to find.
• Verdict: Go for it if you’re feeling fancy! A premium choice for a truly indulgent boil.

The General Consensus: For the best balance of flavor, texture, ease of eating, and value, aim for Large (31/35 count) to Jumbo (21/25 count) shrimp for your shrimp boil. Colossal shrimp are also fantastic if you’re willing to splurge.

Beyond Size: Other Factors for the Perfect Boil

While size is key, a few other considerations will elevate your shrimp boil:

Flavor Absorption & Cooking Time

Smaller shrimp absorb seasoning faster but also overcook quicker. Larger shrimp need a little more time in the seasoned liquid to really soak up the flavors, but their size makes them more forgiving and less likely to turn rubbery.

Texture

No one wants rubbery shrimp! Larger shrimp (Large to Colossal) maintain a firm, succulent texture more reliably, even with slight variations in cooking time. Smaller shrimp are a gamble.

Ease of Peeling

After being tossed in a spicy, buttery boil, peeling shrimp can be messy. Larger shrimp are simply easier to handle and peel, making the eating experience much more enjoyable for everyone.

Presentation

There’s no denying that larger, plump shrimp look more appetizing and impressive when dumped onto a newspaper-covered table. They really add to the visual feast!

Cost

As shrimp size increases, so does the price per pound. While small shrimp are cheaper, the diminished eating experience often isn’t worth the savings for a boil. Large and Jumbo shrimp offer excellent value for the quality they bring to the table.

Fresh vs. Frozen: Which to Choose?

• “Fresh” Shrimp: Often, what’s labeled “fresh” at the seafood counter has actually been previously frozen and thawed. True fresh-off-the-boat shrimp are a rare treat unless you live near a fishing port.
• Frozen Shrimp: For most of us, flash-frozen shrimp are the best bet. They are typically frozen shortly after being caught, locking in freshness and flavor. Thaw them properly in the refrigerator overnight or under cold running water right before your boil.

Recommendation: Don’t shy away from high-quality frozen shrimp. They’re often superior to “fresh” options that have been sitting out too long.

Shell On vs. Shell Off: The Great Debate!

• Shell On (Highly Recommended for Boils): The shell acts as a protective layer, helping the shrimp retain moisture and tenderness. More importantly, the shell and head (if present) infuse your boil liquid with incredible shrimp flavor, making everything taste better. Yes, it’s messy, but it’s part of the fun and crucial for flavor.
• Shell Off (Not Recommended for Boils): Peeled shrimp are prone to absorbing too much liquid too quickly, becoming waterlogged and mushy. They also lose some of their natural shrimp flavor and tenderness.

To Devein or Not to Devein?

• Deveined: Convenient, but some argue it can slightly reduce flavor and moisture.
• Not Deveined: Requires a bit more effort, but keeps the shrimp intact and juicy. The “vein” is actually the shrimp’s digestive tract and is harmless to eat, though some prefer to remove it for aesthetic reasons.

Recommendation: For a boil, “shell-on, not deveined” is often preferred for maximum flavor and juiciness. You can devein them after cooking if you wish, though many people don’t bother for a casual boil.

Top Tips for a Sensational Shrimp Boil

1. Don’t Overcook! This is the golden rule. Shrimp cook incredibly fast. Once they turn pink and opaque and curl into a loose “C” shape (a tight “O” means overcooked!), they’re done.
2. Timing is Everything: Add shrimp to your boil after harder ingredients like potatoes and corn are nearly cooked. Shrimp only need a few minutes in boiling water, followed by a soak.
3. Flavor Soak: After cooking, let your shrimp (and other ingredients) soak in the hot, seasoned liquid for 15-30 minutes off the heat. This allows them to absorb all those amazing flavors without overcooking.
4. Cool Down Quickly: Once the soaking is done, consider draining some liquid and adding ice to stop the cooking process and ensure tender shrimp.

Where to Find Your Perfect Shrimp

Look for high-quality shrimp at:

• Your Local Fish Market: Often the best source for expertise and fresh (or properly frozen) seafood.
• Grocery Store Seafood Counter: Most reputable grocery stores have a good selection. Don’t hesitate to ask your fishmonger for recommendations.
• Online Seafood Retailers: A growing option for specialty or harder-to-find shrimp, often delivered frozen to your door.

Enjoy Your Boil!

So, when pondering what size shrimp for shrimp boil, remember that Large (31/35 count) to Jumbo (21/25 count) are your best bets for a truly memorable experience. They strike the perfect balance between delicious flavor, satisfying texture, and ease of eating. With these tips in mind, you’re all set to host a fantastic shrimp boil that your friends and family will rave about. Happy boiling!