Plan Your Meetings

Calculating Shrimp: February 2007 Morsel

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As event planners, we all have this perception that if we want to "upgrade" our events that translates into "we have money in the budget for shrimp." The majority of us know shrimp comes in different sizes. But what those sizes mean can be a little cloudy.

OK folks, get out your Windex, because this morsel is going to clear up the foggy window.

Below is a very handy chart of shrimp sizes that is applicable to the size shrimp we use in the catering world.

The U10/12 is going to be something you use for a very VIP event. Because they are so big, 3 per serving is plenty. Be cautious when using this size shrimp, as they can be on the tough side and not as sweet

My recommendation is 16/20s for use in a shrimp cocktail. Most people are comfortable eating this size shrimp. If you are on a budget but still want shrimp, do it as a sauté station.  I have taken 16/20s and have the chef cut them in half long-ways or butterfly them down the middle. This stretches the shrimp out  and makes it easier for the guest to eat because they don’t have to cut it. 

For me personally, the 21/25 size or (if I am on a really tight budget) 26/30 size works just as nicely.

Lastly, chefs often write the shrimp menu description saying Jumbo shrimp is $5 per piece. Jumbo on our chart tells us that is a 21/25, but many times it is a 16/20 they are using. Make sure you ask specific questions about size and do not rely on the menu description.

Now, could you please pass the cocktail sauce?

— Claire Gould

Claire Gould is the owner of Rx for Catering, LLC, a culinary and logistics company that works globally negotiating and designing menus for meetings and events. Her company has done work for Coca-Cola, IBM, Honeywell and Randstad, among others. Gould teaches and writes about culinary and banquet trends and topics. If you have any feedback for her, please leave a comment below.