Use the free Shrimp Quantity Calculator below, right in your browser. No sign-up, no software to install, and nothing is sent to a server.
Shrimp is a popular choice for gatherings, but it is easy to buy too little, because peeled shrimp looks like much less food than the same weight of meat. The shell, head, and tail make up about forty percent of the weight of unpeeled shrimp, and a main course of shrimp is mostly shrimp, with little bulk from anything else. This calculator works in peeled weight, which is the weight that actually reaches the plate, and converts it to unpeeled weight if that is how you buy.
A main course needs about 200 grams of peeled shrimp per person, a starter needs about 100 grams, and shrimp used in pasta, rice, or as a topping needs about 150 grams. Those portions assume medium shrimp of roughly 10 grams peeled each, so a main course works out to about twenty shrimp per guest. If you buy large shrimp, the count will be lower but the weight stays the same, and weight is the number to trust.
Unpeeled weight surprises many shoppers. Since peeling loses about forty percent, you need to divide the peeled weight by 0.6 to get the unpeeled weight: 1200 grams peeled means about 2000 grams unpeeled. If the shrimp still have heads, the loss is even greater, closer to half. Buying peeled shrimp costs more per kilo but removes all guesswork, and for a large group it saves a long session of peeling at the counter or the sink.
Size names for shrimp vary by country and by shop, which makes counting unreliable. Small, medium, large, and jumbo mean different weights in different places, and a count per kilo is more useful than a name. Weigh the shrimp if you can, and if you buy by count, ask how many shrimp make a kilo. For this calculator, the count estimate assumes medium shrimp, and the weight result is the figure to shop by.
Freshness matters more with shrimp than with most seafood, because shrimp spoil quickly. Fresh shrimp should smell clean like the sea, feel firm, and have translucent flesh without black spots on the shell. Frozen shrimp is often a better choice than fresh shrimp that has travelled far, because it is frozen soon after catching. Thaw frozen shrimp overnight in the fridge, or under cold running water if you are short of time, and never thaw them at room temperature.
Cooking shrimp is fast, and overcooking is the most common mistake. Shrimp are done when they turn pink and curl into a loose C shape, which takes about two to three minutes per side in a hot pan, depending on size. A tight O shape means they have gone too far and will be rubbery. Take them off the heat just before they look fully done, since they keep cooking for a minute in their own heat.
Peeling and deveining is simple once you know the steps. Pull off the legs, crack the shell open from the underside, and slip it off, leaving the tail on if you like the look. Run a small knife along the back and lift out the dark vein, then rinse. For a large group, buy peeled and deveined shrimp if you can: the time saved is worth the price difference, and the result is more consistent.
Side dishes change the portion, as always. A main course of shrimp with rice, bread, and salad can lean toward the lower end of the main range if the sides are generous, while shrimp served alone with just a dip needs the full main portion. For a starter, remember that guests will eat a full main course afterwards, so do not be tempted to double the starter portion to impress them early.
Shrimp for pasta, rice, or pizza needs its own setting, because the shrimp is only part of the dish. About 150 grams peeled per person gives a generous scattering through pasta or paella without turning the dish into an all-shrimp meal. Add the shrimp near the end of cooking, since they cook in minutes and turn rubbery if they simmer with the rice or sauce for a long time.
Leftovers from shrimp should be treated with care. Cooked shrimp keeps in the fridge for one to two days and should be stored in a sealed container within two hours of cooking. It is best eaten cold the next day, in a salad or sandwich, rather than reheated aggressively. Raw shrimp that has thawed should be cooked the same day and never refrozen.
Budget varies with size and with peeled or unpeeled. Large peeled shrimp cost the most per kilo, while smaller unpeeled shrimp are cheaper but need more work and lose more weight. For a crowd, medium peeled shrimp usually give the best balance of price, appearance, and effort. Compare the price per kilo of peeled weight, not the price per bag, since bags of different sizes hide the real comparison.
To use the calculator, enter your guest count and choose the dish role: main course, starter, or pasta and rice. You will get the peeled weight to buy, the unpeeled equivalent, and an approximate shrimp count. Buy that weight, check freshness, cook just until pink and curled, and your shrimp will feed the table without running short.
Versión en español: Calculadora de Cantidad de Gambas – Peso Pelado por Tipo de Plato