large shrimp

Counts range from about 13–15 up to 41–50 shrimp per pound. Other common count ranges shown include 21–25, 26–30, and 31–40 per pound.

Shrimp appear as either “Whole” or “Loose” and are offered in two readiness states: prepared/precooked (heat-and-serve) or raw (labeled as needing to be fully cooked).

Listings include both tail-on and tail-off options, available across both cooked (precooked) and raw product listings.

Listed origins include Indonesia, the United States, India, and the Gulf of Mexico.

Most bags are resealable or reclosable to help retain freshness. Packages clearly list net weight, with the most common size being 16 ounces (1 lb) and at least one listing showing a 2-pound option.

Thawing: refrigerate overnight (about 12 hours) or use cold water for roughly 10–15 minutes. Raw shrimp: cook by skillet or boiling for about 4–5 minutes until opaque; follow the food-safety guideline to reach an internal temperature of 145°F. Precooked shrimp: thaw and serve cold or heat briefly before serving.

Size labels are shown alongside count ranges. For example, “Colossal” appears with lower counts such as 13–15 per pound, “Jumbo” with counts like 26–30 per pound, while terms like “Large” appear with higher counts such as 31–40 or 41–50 per pound.

Reviews commonly praise the taste and texture—good flavor, little to no fishy smell, and juicy or plump texture—and note that the shrimp cook well and represent good value.