Shrimp count sizes per pound indicate the number of shrimp needed to make up one pound. The size of the shrimp is inversely related to the count number: larger shrimp have lower count numbers, while smaller shrimp have higher count numbers. Different types of shrimp are larger and smaller, so the count numbers vary based on size. On many packages, you will find a number followed by a slash and a larger number. That is the shrimp count or that package. Higher count numbers like 91/110 mean that the shrimp are tiny, and a lot is needed to make up a pound. Larger shrimp will result in smaller counts, such as “U/12,” an example, which means the count is “Under” 12.

Shrimp can be wild-caught or farm-raised. Two widespread species of farm-raised shrimp are White Shrimp and Black Tiger Shrimp. The impressive size of black tiger shrimp is a result of their inherent biological traits combined with advanced aquaculture practices that enhance their growth potential. Aquaculture is the cultivation of aquatic organisms like fish and shellfish in controlled environments for commercial, recreational, or resource management. Their natural ability to grow large, coupled with controlled farming conditions and selective breeding, results in the substantial sizes commonly seen in the market. Having more than 30 black tiger shrimp per pound would be uncommon, as they typically would not be much smaller than that.

White Shrimp are typically smaller than black tiger shrimp. They have a lighter, more translucent/pale body. They are easier to farm on a large scale than black tiger shrimp, as they are less disease prone. Due to this, they can be farmed at higher densities as well. White Shrimp are also typically cheaper than Black Tiger Shrimp. Both species play important roles in aquaculture, with their unique attributes catering to different consumer preferences and market demands.

Shrimp is sold in many different forms with many specifications. The presence of the head and tail are important specifics. Many farm-raised shrimp are peeled and deveined. When you see shrimp labeled as “peeled and deveined,” it means they are ready for immediate use in cooking, with both their outer shells and the inner digestive tracts removed for convenience and cleanliness. Other shrimp come with the head, shell, and tail still intact. Explained above is how the seasonal supply spikes in the summer, especially in warmer areas. The bottom picture explains how shrimp production thrives in tropical zones nearest the equator. The U.S. imports much of its shrimp, especially in the Winter. It is cost efficient and readily seasonally available to  import.