Most large shrimp are sold in bags of 16 to 20 per pound. That would make about 1 to 2 shrimp for 2 ounces. Depending on how many shrimp are in a pound will tell you how to determine how many for 2 ounces.
5
Medium is 1.75 oz, large is 2 oz, Extra large is 2.25 oz
That depends on how much each shrimp weighs. You must weigh them to get to 100 grams as there are many different sizes of shrimp. Shrimp per pound: • 10 shrimp or less = Colossal • 11 to 15 = Jumbo • 16 to 20 = Extra-large • 21 to 30 = Large • 31 to 35 = Medium • 36 to 45 = Small • about 100 = Miniature
Well, honey, there are approximately 3 to 4 cups of shrimp in a pound, depending on the size of those little critters. So, if you're cooking up a storm and need to know how much shrimp to throw in the pot, now you know. Enjoy your seafood feast, darling!
depends on the strengh of the wiskey,around 2.1 oz
2 oz
There are different sizes of shrimp - this cannot be answered with any precision. It depends on the size of the shrimp. Shrimp are classified by "U" (U10-12, U20-25, etc). This refers to the number of shrimp per pound. If you bought a bag of frozen shrimp, it should be marked somewhere on the outside. If you bought them at a meat/fish market, they should be able to tell you. Four ounces equals a quarter pound. So if you have U-20 shrimp (20 per pound) then divide by 4 and you get 5, the number of U-20s in a quarter pound. If you have U-30s, then you have 7-8 per pound.
There are approximately 40 shrimp in 24 ounces of shrimp. This can vary greatly depending on the size of the shrimp in question.
32fl oz = 2 pints 32fl oz = 2 pints
1 cup is considered 8 oz. So 18 oz would be 2-1/4 cups.
I doubt very much that you are eating uncooked shrimp. If it is pink and white, it has been cooked! 80-90 calories in 3 ounces of shrimp. Depending on the size that would be about 3 or 4 shrimp.
Ingredients1 1/2 cup water1/2 pound shrimp, fresh, medium sized, unpeeled3 oz cream cheese, softened8 oz sour cream1 each italian salad dressing mix envelope (0.7-oz)2 tablespoon green pepper, finely chopped2 teaspoon lemon juiceBring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Chill, peel, devein, and chop shrimp.Beat cream cheese at medium speed of an electric mixer until creamy. Stir in sour cream, shrimp, and remaining ingredients. Cover and chill at least 1 hour. Serve with fresh vegetables.Yield: 1 2/3 cups