Quick take: In Spanish, “camarón” means shrimp.

On this page, it’s used to help you find shrimp in the formats you might need for cooking at home:

• Raw or cooked (for from-scratch cooking or quick meals)
• Peeled & deveined, tail-on or tail-off
• Easy-peel shell-on options
• Sizes by count per pound (for example, 26–30 or 41–60)

Choosing by count per pound can help you estimate portions and cook times. Raw shrimp suits sautéing, grilling, or simmering in sauces, while cooked shrimp can be convenient for salads, tacos, or shrimp cocktail. Storage and prep needs vary by type, so checking the package directions can be helpful.

“De camarón” translates to “with shrimp” or “made with shrimp.” You’ll see it in dish names like tacos de camarón, sopa de camarón, or empanadas de camarón—simply indicating shrimp is the star ingredient.

Shopping here, that phrase points you toward shrimp products you can use in those recipes:

• Raw shrimp can work well for sautéing, grilling, or simmering.
• Cooked shrimp can be convenient for cold dishes or quick reheats.
• Tail-on vs. tail-off may come down to presentation and how you plan to serve.

Size (count per pound) can influence texture and cook time, so selecting a size that fits your recipe style can make prep easier.

In everyday Spanish, “camarón” is the common word for shrimp, especially in food contexts like recipes, menus, and grocery searches. You’ll see it attached to dishes and product names to indicate the main ingredient (for example, ceviche de camarón or caldo de camarón).

On this page, the term helps you find shrimp products in different forms (raw, cooked, peeled & deveined, tail-on/off) and sizes noted by count per pound. Usage can vary by region, but in a shopping context it’s simply pointing you to shrimp. From quick weeknight meals to party platters, selecting the format and size that match your recipe can streamline prep.

Shrimp sizes are listed by count per pound—fewer numbers usually mean larger shrimp. Here’s a general guide you can use for meal planning:

• Extra small/small (about 71–90 to 100–150): great for salads, fried rice, dips.
• Medium (about 41–60): versatile for pasta, tacos, soups.
• Large/extra large (about 26–40): nice for sautés, stir-fries, sheet-pan meals.
• Jumbo/super colossal (about 13–30): good for grilling, skewers, or standout entrees.

Tail-on can look nicer for platters; tail-off can be easier for mixing into dishes. Picking raw vs. cooked depends on whether you want to season and cook from scratch or save time.

Two commonly used approaches can help, depending on time:

1. Overnight in the fridge: Place shrimp in a container on the lowest shelf to catch drips. This slower method can help maintain texture.
2. Quick cold-water method: Keep shrimp sealed (or bag them), submerge in cold water, and change the water every 10–15 minutes until thawed. Cold water helps reduce temperature swings.

A few tips:

• Avoid thawing at room temperature.
• Pat shrimp dry before cooking for better browning.
• Cook soon after thawing, and follow any package guidance for handling and preparation.