Miniature, medium, large, super colossal—there's no industry standard when it comes to labeling shrimp based on its weight. Instead the size is determined by how many unpeeled shrimp make up 1 pound (see buyers guide, left). Here's a look at some sizes you're likely to find in your local market.
Larger—usually more expensive—shrimp are not necessarily better quality. If a recipe calls for a large size because shrimp is the star of the dish (such as shrimp cocktail), then it's best to go big. But for grilling, sautéing, salads and other dishes where there are a lot of flavors and textures at play, you can choose almost any size.