Shrimp PPP (Pick Prep Portion)

 

The Meat Hook

Shrimp might be small, but they carry heavyweight status at any cookout. From skewers on the grill to peel-and-eat boils, shrimp are quick, versatile, and a guaranteed crowd-pleaser. The catch? They can go from juicy to rubber faster than just about anything else you’ll cook.

That’s why the PPP matters here. Knowing how to pick the right shrimp, prep them without overcomplicating, and portion them so everyone gets enough — that’s the difference between a backyard win and a plate of “meh.”

Treat shrimp right, and they’ll deliver fire-kissed bites that taste like a vacation, even if you’re just standing on your patio.

 

By the end of this post, you’ll know:

• How to choose shrimp (wild vs. farmed, fresh vs. frozen)

• Why count size matters more than “jumbo” or “colossal” labels

• How to peel, devein, and prep them for the grill or boil

• How much shrimp to buy per person depending on the meal

• Pro tips that keep shrimp juicy instead of rubbery

Picking: What to Buy

Shrimp are sold by count per pound — not just size names. The smaller the number, the bigger the shrimp.

• Extra-large (16/20): 16–20 shrimp per pound. Great for grilling skewers.

• Large (21/25): 21–25 shrimp per pound. Solid balance for most recipes.

• Medium (31/40): 31–40 shrimp per pound. Best for pasta, tacos, or mixed dishes.

What to look for:

• Wild-caught vs. farmed: Wild often has firmer texture and stronger flavor. Farmed can be fine if responsibly sourced.

• Fresh vs. frozen: Most “fresh” shrimp in grocery cases were previously frozen. Buying them frozen (shell-on) and thawing yourself often gives better quality.

• Shell-on vs. peeled: Shell-on locks in flavor and protects against overcooking.

👉 Tip: Avoid shrimp that smell like ammonia — that’s spoilage.

 

Prepping: How to

Shrimp don’t need much prep, but details matter.

• Peel (optional): Shell-on for flavor, peeled for convenience.

• Devein: Make a shallow cut along the back and pull out the vein (digestive tract). Not harmful, but cleaner eating.

• Brine: A quick 30-minute brine (1 Tbsp salt + 1 Tbsp baking soda per pound in cold water) keeps shrimp juicy and snappy when grilled.

👉 Pro move: Skewer shrimp through both head and tail ends to prevent curling. Cooks evenly and looks pro on the plate.

 

Portioning: How Much Do You Need?

• Appetizer: ¼–⅓ pound raw per person.

• Main course: ½ pound raw per person.

Remember, shrimp lose ~25% of their weight when cooked.

Example: For 10 guests as a main dish, buy 5 pounds of raw shrimp.

Pitmaster’s Tips

• Buy by count per pound, not vague “jumbo” labels.

• Quick brine = juicy, snappy shrimp.

• Skewer through head and tail for even cooking.

Pair It

• Grilled Corn on the Cob: Sweet balance with smoky shrimp.

• Coleslaw: Crunchy, cool counterpoint.

• Garlic Bread: Perfect for soaking up shrimp juices.

• Grilled Pineapple: Sweetness that plays with char.

• Crisp White Wine (Sauvignon Blanc): Cuts through richness.

• Citrus Sparkling Water (zero-proof): Bright, refreshing reset.

 

Closing Thought

Shrimp may not take hours on the smoker, but they still teach pit lessons: respect your fire, respect your timing, and respect the food. Get those right, and you’ll serve shrimp that stop conversations around the table.

They also prove something else — BBQ isn’t only about brisket and ribs. It’s about gathering, grilling, and giving people flavors they’ll remember. A plate of perfectly cooked shrimp can do that just as well as any big cut of beef.

Serve shrimp at your next cookout, and you’ll remind your crowd that small bites can still make big memories.

 

The PitMaster’s Toast

Here’s to the little guys that bring big smiles. Shrimp may be small, but they carry the flavor of fire and fun every time.

Cheers!

Pitmaster/Grillmaster

Michael McDearman is a PitMaster/Grillmaster, Restaurateur, and Good Ol’ Country Boy with a Passport full of Cook-Offs and a Phone full of Grill Photos — not a backyarder playing PitMaster online. He’s represented 50+ Major BBQ & Grilling Companies, served 3 Years as Grillmaster for Beef. It’s What’s For Dinner., Won Contests Around the World, earned SIX Straight Golden Tickets to the Steak World Championship, and Judges Food Competitions on the World’s Largest Food Sport Stages.

Michael’s the BBQ Buddy who shows up with Tongs, Temps, and a Plan: Honest Temps, Natural Fats, Good Drinks & Good Times! If it’s a fake outfit or accent or just bad info, it’s OUT. Life is too short. Let’s have FUN! If it helps you win Saturday Dinner for your “Judges” — Family, Friends, and Folks — it’s IN. Steak, Brisket, Burgers, or Ribeyes for a Crowd — BBQ, Grilling & Outdoor Living is the Way.

 

If you liked this post, check out:

• Crawfish PPP (Pick Prep Portion)

• Salmon PPP (Pick Prep Portion)

• Pork Belly PPP (Pick Prep Portion)

 

Hero Image Alt Text: Fresh shrimp prepped and portioned for grilling, rustic background, Stoking the Coals brand style.