| Label | What It Means |
|---|---|
| Wild-caught | Caught in natural waters; often better flavor |
| Farm-raised | Raised in controlled environments; more sustainable options available |
| Fresh | Never frozen; use within 1-2 days |
| Frozen | Often fresher than "fresh" because frozen at sea |
| Peeled/deveined | Ready to cook—check if vein is actually removed |
| Tail on/off | Tail on = better presentation; tail off = easier eating |
Shrimp Sizes (Count per Pound)
| Size | Count per Pound |
|---|---|
| Extra colossal | Under 10 |
| Colossal | Under 15 |
| Extra jumbo | 16-20 |
| Jumbo | 21-25 |
| Extra large | 26-30 |
| Large | 31-40 |
| Medium | 41-50 |
| Small | 51-60 |
| Extra small | 61-70 |
The Bottom Line
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That "black vein" in shrimp is the digestive tract—safe to eat but potentially gritty in larger shrimp. Whether you remove it depends on the size of the shrimp and your personal preference.
Now you know how to prepare shrimp perfectly every time. Devein when it matters, cook with confidence, and enjoy every bite.
