In seafood, “jumbo” describes size, not a species. Shrimp are graded by how many come in a pound—called the count per lb. The fewer per pound, the bigger they are.

• Count guide: You’ll often see jumbo labeled around 21–25 or 21–30 shrimp per pound on product pages.
• Why it matters: Larger shrimp offer a meatier bite that works well for grilling, skewers, and pastas.
• Shopping tip: Pick a count that fits your recipe, then choose peeled or shell-on to match your prep preference.

You can order online and choose pickup or delivery for a convenient seafood night.

It sounds funny, but in seafood, “jumbo shrimp” is simply a size term. “Jumbo” means larger shrimp based on the count per pound, and “shrimp” is the type of seafood. It’s not a joke or hyperbole—just standard labeling.

• How to compare: Fewer shrimp per pound = bigger size.
• Label to watch: Look for counts like 21–25 or 21–30 per lb on the package.
• Why it helps: Using the count makes it easier to plan portions and pick the right size for your recipe.

Filter by size on the product page to quickly find what you need.

Pick the prep style that fits your recipe and time. Each option has benefits:

• Shell-on, easy-peel: Great for boiling, steaming, or grilling; the shell can help protect texture. You’ll peel after cooking.
• Peeled & deveined: Minimal prep—ideal for quick sautés, stir-fries, and pastas.
• Tail-on: Nice for presentation, dipping, and skewers.
• Tail-off: Best for salads, tacos, and rice dishes where you don’t want to pick up the tail.

Check the package for “raw” or “cooked” and any prep notes. You can add your choice to cart for pickup or delivery when you’re ready.

Two common methods can help thaw shrimp safely:

• Refrigerator thaw: Place the sealed bag on a plate in the fridge until thawed. This slower method helps maintain texture.
• Cold-water quick-thaw: Keep shrimp in a sealed bag and submerge in cold water, changing the water periodically.

After thawing, pat dry for better searing, keep raw seafood separate from ready-to-eat foods, and cook soon for best quality. Avoid thawing at room temperature. For specific directions and cook times, follow the guidance on the product package, as results can vary by size and style.

Check the product label language—these terms explain prep:

• P&D / Peeled & deveined: Shell removed and the back vein taken out, ready for quick cooking.
• Easy-peel: Shell is pre-slit; the vein is typically removed. Peels quickly after cooking.
• Shell-on: Shell intact; some options note “deveined.”
• Tail-on vs tail-off: Indicates whether the tail segment remains for presentation or convenience.
• Raw vs cooked: Labels will note this. Raw looks gray/translucent; cooked looks pink/opaque.

Match these terms to your recipe and prep preference to save time in the kitchen.