Here’s your secret weapon: plan for ½ to ¾ pound of shell-on shrimp per hungry adult. That’s raw weight, so don’t panic when you see the shells.
For a light appetizer or if there’s a mountain of other food, stick to the ½-pound side. But if this is the main event—like a shrimp boil or a spicy peel-and-eat feast—go big with ¾ pound.
Kids? Cut that in half, maybe ¼ to ⅓ pound. Unless they’re your teenager, in which case, treat them as a full adult. They will not stop.
Peeled vs. Unpeeled: The Shell Game
That ½ to ¾ pound is for shell-on shrimp. The shells add weight (and flavor!), so you get less edible meat than you think.
If you buy peeled and deveined—the easy, lazy luxury—drop your amount to ⅓ to ½ pound per person. You’re paying for pure protein, and nobody judges you for convenience.
Pro tip: Always round up. Shrimp is the one food nobody ever says, “Ugh, too much.” Leftovers are a gift to your future self for breakfast tacos.
