Super Colossal Shrimp: A Quick Buyer’s Guide

“Colossal” on a shrimp package doesn’t mean much by itself. There’s no federal regulation on shrimp marketing names, which means “jumbo,” “extra-large,” and “super colossal shrimp” can mean almost anything depending on who’s printing the label. What actually matters is the count per pound: fewer shrimp per pound means bigger shrimp.

Maine Shelled Lobster’s super colossal shrimp are 8 to 12 count per pound, which works out to roughly 1.3 to 2 ounces of shrimp per shrimp, give or take. They’re Pacific white shrimp, peeled, tail-on, and top-deveined: ready to grill, sear, or skewer. This guide walks through why size matters, what the convenience features mean, three easy ways to cook them, and how many you actually need per person.

TL;DR

• Super colossal shrimp = 8 to 12 count per pound. Count per pound is the only shrimp size standard that actually matters.
• Ours are Pacific white shrimp, peeled, tail-on, top-deveined, IQF (individually quick frozen).
• Bigger shrimp = real portions, more cooking margin, better presentation.
• Three easy methods: grilled, pan-seared scampi-style, sheet pan with chorizo.
• Plan 3 per person as an appetizer or side, 4-5 per person as a main course.

What Does “Super Colossal” Actually Mean?

“Super colossal shrimp” is a marketing term, not a regulated size grade. According to NOAA Fisheries on Pacific white shrimp, shrimp are commercially graded by count per pound, which is the only standard that’s actually consistent across the industry. Fewer shrimp per pound means each individual shrimp is bigger.

Our super colossal shrimp are 8 to 12 count per pound, putting them at the upper end of the shrimp size spectrum. For comparison: “extra-large” shrimp at the grocery store are usually 26 to 30 count, meaning each shrimp is about a quarter the weight of one of ours. When you see “super colossal” on a label, always check the count per pound to know what you’re really getting.

Why Buy Larger Shrimp Sizes?

Three reasons we picked 8 to 12 count for our super colossal shrimp:

They’re a real portion. Two or three shrimp on a plate look like a real entrée. Smaller shrimp need ten or twelve per portion to feel like a meal, and at that point you’re managing a plate full of tiny tails.

They cook evenly. Big shrimp give you more wiggle room. There’s actually time to develop a sear without overcooking the middle. Small shrimp go from raw to rubber in 30 seconds; super colossal shrimp give you about 90 seconds of working time per side.

They plate beautifully. When you want a shrimp cocktail tower that looks like a steakhouse, or a grilled shrimp skewer that’s the centerpiece of the plate, this is the size that delivers.

What Are the Convenience Features?

Maine Shelled Lobster’s super colossal shrimp arrive ready to cook. No shelling, no deveining, no separating individual shrimp from a frozen brick. The shrimp are:

• Peeled: the shell is already off, so you skip the messiest part of shrimp prep.
• Tail-on: looks better on the plate, easy to pick up by hand for cocktails or skewers.
• Top-deveined: the dark line along the back (the digestive tract) is already removed from the top side. Saves you a step and an unappetizing visual.
• Individually Quick Frozen (IQF): frozen one at a time so they don’t clump together in a block. Pull just what you need and leave the rest in the freezer.

Super colossal shrimp are sold in our Scallop & Shrimp Combo, paired with 2 lbs. of colossal dry sea scallops, for a complete seafood night in one box.

How Do You Cook Super Colossal Shrimp?

Three quick methods that all work with 8 to 12 count shrimp. Pick the one that matches the dinner.

1. Grilled. Thaw fully. Thread onto skewers. Brush with butter, garlic, salt, lemon. Grill over high heat 2 minutes per side until pink and just barely opaque in the center.
2. Pan-seared with garlic butter (shrimp scampi style). Hot pan, melt butter, add garlic for 30 seconds, add shrimp, 90 seconds per side. Splash of white wine, squeeze of lemon, a knob more butter to thicken, parsley. Serve over linguine or with crusty bread.
3. Sheet pan with chorizo and peppers. Toss shrimp, sliced chorizo, sliced bell peppers, and red onion with olive oil, smoked paprika, salt, and lemon. Roast at 425°F for 12 minutes.

The doneness rule for any method: shrimp turn from grey-translucent to pink-opaque. Cook just until they curl into a “C” shape. Past a “C” into an “O” shape means they’re overcooked. This single tip will save more shrimp dinners than any other piece of advice.

How Do You Thaw Super Colossal Shrimp?

Same rules as our other flash-frozen seafood:

• Best: fridge thaw, 4 to 6 hours. Slow and gentle.
• Quick: cold water in a colander, 15 to 20 minutes. The IQF format helps here since the shrimp aren’t stuck together.
• Don’t: warm water or microwave. USDA freezing and thawing guidelines recommend cold thawing for texture and safety.

Cook within 24 hours of thawing for the best texture. Don’t refreeze shrimp that have been thawed in cold water.

How Many Super Colossal Shrimp Do You Need per Person?

Because each shrimp is a substantial portion at 8 to 12 count, you need fewer than you would with smaller sizes. A quick guide:

At 8 to 12 count per pound, one pound feeds 3 to 4 people as an appetizer or 2 people as a main course. Plan accordingly when you’re ordering for a dinner party.

Frequently Asked Questions

Are the Super Colossal Shrimp Sustainably Sourced?

Yes. We source carefully and sell what we’d serve at our own table. Pacific white shrimp is one of the more sustainably managed shrimp species in the global supply chain when sourced from responsible operations.

Can You Eat the Tail Shells?

You can if they get crispy in the pan during high-heat cooking. Most people leave the tails on for presentation and pick around them while eating. Either approach works.

What Does “Top-Deveined” Mean?

The dark line along the back of the shrimp (the digestive tract) has been removed from the top side. Saves you a prep step and skips an unappetizing visual on the plate. The shell underneath the tail remains intact for presentation.

How Do I Know the Shrimp Are Cooked?

They turn from grey-translucent to pink-opaque. Cook just until they curl into a “C” shape. Past a “C” into an “O” shape means they’re overcooked. FDA seafood handling guidancerecommends an internal temperature of 145°F for raw shrimp, but visual doneness is usually a better real-time indicator when you’re cooking on the stove.

Why Pacific White Shrimp Specifically?

Pacific white shrimp (sometimes called whiteleg shrimp) has a clean, sweet flavor that holds up to high-heat cooking and pairs well with butter, garlic, citrus, and bold spice. It’s the variety most chefs reach for when they want a large shrimp that performs well on the grill or in a pan.

How Long Do Super Colossal Shrimp Last in the Freezer?

Our IQF super colossal shrimp keep well in a properly cold freezer (0°F or below). For the best flavor and texture, use within 30 days of receiving. Once thawed, cook within 24 hours and don’t refreeze.

Order Super Colossal Shrimp Paired With Dry Sea Scallops

Super colossal shrimp are the right size when you want shrimp that act like a real protein on the plate. Peeled, tail-on, top-deveined, and individually quick frozen for convenience: pull what you need, cook in minutes, and don’t end up with a watery puddle from a chemically treated grocery store package.

Maine Shelled Lobster’s super colossal shrimp ship in the Scallop & Shrimp Combo, with 2 lbs. of shrimp and 2 lbs. of colossal dry sea scallops in one box. Free expedited shipping to the continental US on every order. One purchase, two restaurant-quality seafood proteins, and a freezer stocked for the next two or three dinner parties.