What is 50-60 shrimp: A Comprehensive Guide to This Popular Size

October 27, 2025 •

4 min read

According to the count-per-pound system used by the seafood industry, a bag labeled 51/60 contains 51 to 60 shrimp per pound, classifying it as "small" shrimp. Understanding this standard measurement is crucial for any home cook looking to choose the right ingredient for their dish. The number on the package is a direct indicator of size, with a higher count signifying smaller shrimp.

Quick Summary

50-60 shrimp refers to a standard count-per-pound measurement indicating a small-sized shrimp. This article details its delicate flavor, quick-cooking nature, and best uses in dishes like salads, stir-fries, and pasta, providing essential information for selecting the perfect shrimp.

Key Points

Count Per Pound: 50-60 shrimp refers to a count of 51 to 60 shrimp per pound, classifying them as "small".
Best for Mixed Dishes: This size is ideal for soups, pasta, salads, and stir-fries, where the shrimp is meant to be a complementary ingredient rather than the centerpiece.
Fast Cooking: Due to their small size, these shrimp cook very quickly, often in just 1-2 minutes. Pay close attention to avoid overcooking and a rubbery texture.
Delicate Flavor: Small shrimp have a mild, delicate, and slightly sweet flavor that easily takes on the seasonings and sauces they are cooked with.
Budget-Friendly: 50-60 count shrimp are generally a more economical choice compared to larger, jumbo-sized options.
Proper Selection: When buying, look for firm, translucent flesh and a mild scent. For frozen, check for a solid block without excessive ice crystals.

Decoding the Count: What "50-60 Shrimp" Really Means

The seafood industry categorizes shrimp by a count-per-pound system, which is a standardized and reliable method for determining size. When a package of shrimp is marked as "50-60," it typically falls within the 51 to 60 shrimp per pound range, officially designated as "small". This number indicates that there are approximately 51 to 60 individual shrimp required to make up one pound of the product. The inverse relationship between the count number and the size of the shrimp is the most important takeaway: the smaller the count number (e.g., 21/25), the larger the individual shrimp. This numerical system provides a more consistent standard than descriptive terms like "jumbo" or "large," which can vary significantly between brands and retailers.

Characteristics of 50-60 Shrimp

Flavor Profile

Small, 50-60 count shrimp possess a delicate, mild flavor that is slightly sweeter than their larger counterparts. This subtle taste makes them highly versatile, as they can absorb the flavors of marinades, sauces, and spices without overpowering the overall dish. The milder taste profile is a result of their smaller size and tends to be very pleasing and approachable for a wide range of palates.

Texture

The texture of 50-60 shrimp is notably tender and delicate. Because of their smaller size and lower muscle mass, they cook very quickly. This speed is a major benefit but also requires careful attention to avoid overcooking, which can lead to a rubbery, unpleasant texture. When cooked correctly, these small shrimp maintain a satisfying, juicy plumpness that is perfect for mixing into other ingredients.

Versatility

Unlike larger, meatier shrimp that are often the focal point of a dish, 50-60 shrimp are best utilized as a complementary component. Their size allows them to be easily integrated into a wide variety of recipes, providing a delicious texture and protein without being the sole main ingredient. Their ability to blend seamlessly with other components makes them a favorite for cooks creating complex dishes.

Culinary Applications: Best Uses for Small Shrimp

The 50-60 count shrimp's unique characteristics make it ideal for a number of specific cooking applications. Here are some of the most popular uses:

Soups and Stews: The small size of 50-60 shrimp means they cook quickly and are easy to consume, making them a perfect addition to dishes like gumbo, bisques, and seafood chowders.
Pasta Dishes: When tossed with pasta, sauce, and other ingredients, these shrimp distribute evenly throughout the dish. They are excellent for shrimp alfredo, garlic butter pasta, or a simple lemon and herb pasta, providing a perfect bite-sized protein.
Salads and Ceviche: Their quick cooking time and tender texture make 50-60 shrimp a great choice for cold dishes. They can be added to pasta salads, green salads, or marinated for fresh, zesty ceviche.
Fried Rice and Stir-fries: These small shrimp are a staple in Asian-inspired cuisine. Their size is ideal for mixing into fried rice or for a quick stir-fry, where they can be cooked in seconds alongside vegetables.
Appetizers and Dips: For party platters or canapés, these shrimp are perfect for creating spreads, dips, or classic popcorn shrimp. They also work well as a topping for crostini or bruschetta.

How to Cook 50-60 Shrimp to Perfection

Properly cooking 50-60 shrimp is all about speed. Because of their small size, they have a very short cooking time and are prone to overcooking. Most recipes will call for a simple pan-sear, sauté, or boil that takes just a couple of minutes until the shrimp turn opaque and pink. For best results, ensure your other ingredients are prepared and your pan is hot before adding the shrimp. Toss them in for the final moments of cooking and remove them from the heat as soon as they are done. Many 50-60 count products are sold pre-peeled and deveined, which further cuts down on preparation time.

Small vs. Large Shrimp: A Comparison Table


Characteristic	50-60 Shrimp (Small)	21-25 Shrimp (Jumbo)
Count per Pound	51 to 60	21 to 25
Flavor	Mild, delicate, and slightly sweet	More robust and meaty
Texture	Tender, juicy, quick-cooking	Firmer, substantial bite
Best Uses	Soups, salads, stir-fries, dips	Grilling, skewers, stuffing, main course
Cooking Time	Very quick, 1-2 minutes	Longer, 3-4 minutes or more
Presentation	Blends into the dish	Star of the plate, visually impressive

Selecting and Storing 50-60 Shrimp

When purchasing shrimp, whether fresh or frozen, inspect for quality. The flesh should be firm and translucent, with a mild, fresh scent of the sea. Avoid any that appear slimy or have a strong, fishy odor. For frozen shrimp, look for a solid package with no signs of ice crystals, which can indicate previous thawing and refreezing. Once home, store fresh shrimp in the coldest part of your refrigerator and use them within a day or two. Frozen shrimp should be kept in the freezer and can be thawed overnight in the refrigerator or quickly under cold, running water before cooking.

Conclusion: The Right Shrimp for the Right Dish

For many dishes where shrimp are a supporting player rather than the main event, the delicate texture and flavor of 50-60 count shrimp make them a perfect culinary choice. While their smaller size requires a watchful eye during cooking to prevent rubberiness, their versatility and quick preparation time are invaluable assets in the kitchen. From classic stir-fries to elegant pasta dishes, knowing what is 50-60 shrimp—and how to use it—can significantly enhance your cooking. To gain a deeper understanding of the entire shrimp sizing system, consider reading the guide from Serious Eats, which provides a comprehensive overview of how chefs think about shrimp sizes: Serious Eats Shrimp Sizing Guide.

Frequently Asked Questions

The primary difference is size, which is indicated by the count-per-pound number. 50-60 shrimp are much smaller (51-60 pieces/lb) than jumbo shrimp (often 21-25 pieces/lb), affecting their texture, flavor, cooking time, and best culinary uses.

To prevent rubbery shrimp, cook them for a very short time—typically 1 to 2 minutes—until they just turn opaque and pink. They can be quickly sautéed, boiled, or steamed and should not be left on the heat for too long.

50-60 shrimp are best for dishes where they can be evenly distributed, such as soups, stews, pasta, stir-fries, and salads. They also make great appetizers like popcorn shrimp or additions to dips.

Yes, smaller shrimp generally have a more delicate, mild, and sweeter flavor compared to the more robust, meatier taste of larger shrimp. This is partly due to the higher meat-to-shell ratio and their tendency to absorb surrounding flavors.

While fresh is often preferred, high-quality frozen shrimp can be excellent. The main difference lies in potential texture and freshness if not handled properly. Quality frozen shrimp are often processed immediately after being caught, preserving their flavor, while mishandled fresh shrimp can lose quality quickly.

No, shrimp and prawns are biologically different species, though their names are often used interchangeably in cooking, especially concerning size. The count-per-pound system applies to both, but true prawns are typically larger than true shrimp.

Look for firm, translucent flesh and a mild, oceanic smell. For frozen shrimp, ensure the package is solid and free of large ice crystals. Avoid any shrimp that appears slimy or has a strong fishy odor.

It is not recommended to use 50-60 shrimp for grilling or skewers. Their small size makes them prone to overcooking on high heat and they can easily fall through grill grates. Larger, more substantial shrimp (21-25 count or larger) are better suited for these cooking methods.