Shrimp Sizing Chart Certi-Fresh Food Service Provider

This chart depicts the change in shrimp size from
shell-on through peeling, cooking and breading.

Download Spec Sheet PDF


Shell-On Size	P&D Size	Cooked Size
6/8 count 8/10 count 10/12 count 13/15 count 16/20 count 21/25 count 26/30 count 31/40 count 41/50 count 51/60 count	8/10 10/12 13/15 16/20 21/25 26/30 31/40 41/50 51/60 61/70	10/12 13/15 16/20 21/25 26/30 31/40 41/50 51/60 61/70 71/90

C: Cooked UC: Uncooked
Head-On: Head, shell and tailfins on.
Headless/Shell-On: Only the head has been removed and the shell and tailfins are still on.
Tail On: Headless, peeled & deveined shrimp in which the tail has not been removed.
Can be cooked or uncooked.
Tail Off: Headless, peeled & deveined shrimp in which the tail has been removed.
Only available cooked.
P&D: Peeled & deveined, round, tail off. All shell and tailfins have been removed, with segments shallowly slit to the last segment.
P&D/Butterfly: Peeled & deveined, fantail or butterfly, tail on. All shell has been removed except last shell segment and tail fins with segments deeply slit to last segment
PUD: Peeled and undeveined. All shell and tailfins have been removed with the segments unslit.
Butterflied: The shell and digestive track have been removed and a deep cut has been made that “butterflies” the shrimp without splitting it into two pieces.