Quick Answer
For 15 people, you need 90 shrimp. This provides about 90 servings, assuming 6 servings per person.
Estimated cost: $36 - $72
How We Calculate
We use the industry-standard formula for shrimp calculations:
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Each person eats approximately 6 shrimp
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Formula: 15 people × 6 servings ÷ 1 = 90 shrimp
Adjusting for Your Event
Use our interactive calculator above to fine-tune your order:
- Light appetite: Reduce by 25% if guests had a recent meal or there are
many other food options
- Normal appetite: Standard calculation for typical party situations
- Hungry guests: Increase by 25% for active groups, late-night events,
or when shrimp are the main attraction
Tips for Ordering Shrimp
- Buy 21-25 count shrimp (per pound) for appetizers
- Keep on ice until serving
- Thaw frozen shrimp in cold water 20-30 minutes
- Offer cocktail sauce and lemon wedges
- Pre-peeled and deveined saves time
Planning Guide: Shrimp for Your Event
Shrimp sizing terminology using the count-per-pound system confuses many first-time party planners. When you see '21-25 count' shrimp, this means there are 21-25 individual shrimp per pound - so smaller numbers indicate larger shrimp. For cocktail shrimp served as appetizers, 21-25 count (often labeled 'large') or 26-30 count (labeled 'medium-large') are ideal because they're substantial enough to be impressive but not so large that they're expensive or awkward to eat in one bite. Jumbo shrimp (16-20 count) are unnecessarily expensive for parties, while small shrimp (31-40 count) look cheap and disappoint guests. Calculate that you need roughly 1/3 pound of shell-on shrimp to yield 1/4 pound cooked, peeled shrimp after accounting for shell weight and cooking shrinkage. For a party of 40 people expecting 6 shrimp each at 25-count size, you need about 240 shrimp, which is roughly 10 pounds raw shell-on or 6-7 pounds if buying pre-peeled.
The fresh versus frozen shrimp debate has a surprising answer: frozen is often better. Unless you live in a coastal area with access to day-boat shrimp, the 'fresh' shrimp at your grocery store was previously frozen, transported, and thawed at the store - meaning it's actually older than shrimp you buy frozen and thaw yourself. High-quality frozen shrimp (look for IQF - Individually Quick Frozen) can be thawed quickly in cold water, maintain better texture, and cost less than 'fresh' options. The real quality indicators are size consistency, minimal additives (avoid shrimp with sodium tripolyphosphate which adds water weight), and lack of black spots or freezer burn. For parties, buy frozen shrimp 2-3 days ahead and thaw them in the refrigerator overnight, or quick-thaw them in a bowl of cold water for 20-30 minutes on party day. Never thaw shrimp in warm water or the microwave - it produces rubbery texture.
Cocktail shrimp presentation on ice isn't just about aesthetics - it's essential food safety. Shrimp must be kept below 40°F to prevent bacterial growth, and they should not sit at room temperature for more than 2 hours. The classic presentation uses a large bowl or platter filled with crushed ice, with shrimp arranged in a circular pattern tails-up for easy grabbing. Refresh the ice every 60-90 minutes as it melts. A professional trick is using a smaller bowl inverted in the center of the larger serving bowl to create a pedestal for cocktail sauce - this keeps sauce cold and creates visual height. For outdoor events, place the entire shrimp platter in a larger container filled with ice for double insulation. Provide small appetizer forks or toothpicks so guests aren't touching shrimp with their hands, and place a discard bowl nearby for tails. Pre-cooked, chilled shrimp should be prepared no more than 24 hours before serving for optimal freshness and stored properly refrigerated.