Indonesian Shrimp Size Counts & Yield: Complete 2026 Guide

A buyer-focused, step-by-step method to convert Indonesian HLSO counts to P&D raw and cooked outputs. Includes quick-reference yields, pieces-per-pound mapping, raw-to-cooked shrink, and a simple cost-per-cooked-ounce calculator for vannamei.

If you’ve ever been burned by a shrimp spec, you know this: yields decide your margins. The fastest way we’ve found to win on cost is to predict your P&D raw and cooked outputs from the HLSO count before you place a PO. In our plants we use a simple, repeatable method that pinpoints pieces-per-pound and true cooked cost within minutes. Here’s that method, tuned for Indonesian vannamei and updated for what we’re seeing on 2026 lots.

The 3 pillars of accurate yield planning

Start at the right count basis. Indonesian producers quote headless shell-on (HLSO) counts. Your kitchen and BOM live in P&D tail-off and cooked weights. Always convert counts first, then convert weights.
Lock your yield assumptions. For vannamei, HLSO to P&D tail-off raw typically lands at 62–68% under phosphate-free handling with tight glaze control. Cooking shrink then takes another 10–20% depending on method.
Map to pieces-per-pound and cost. Pieces drive plating and labor. Cost per cooked ounce tells you whether a spec works for your menu or line.

The step-by-step conversion (the system we actually use)

Get the real count. If your supplier gives count per kilogram, convert to per pound.

Formula: HLSO pcs/lb = (HLSO pcs/kg) ÷ 2.2046
Example: 70–90/kg HLSO becomes ≈ 31.8–40.8/lb HLSO. That’s your familiar 31/40 bracket.

Convert HLSO to P&D tail-off raw pieces per pound.

Formula: P&D raw pcs/lb = (HLSO pcs/lb) ÷ HLSO→P&D yield fraction
Rule of thumb for Indonesian vannamei HLSO→P&D tail-off yields:
- 21/25 HLSO: 65–68%
- 26/30 HLSO: 63–66%
- 31/40 HLSO: 61–64%
- 41/50 HLSO: 60–62%
Example: 31/40 HLSO with 0.65 yield. 35.5 ÷ 0.65 ≈ 55 P&D raw pcs/lb. That’s roughly a 51/60 P&D.

Convert P&D raw to cooked pieces per pound. Pick your method-specific shrink.

Common vannamei cooked yields we record in Indonesia:
- Steam 12–15% shrink. Cooked yield 85–88% of raw.
- Sauté/pan 14–18% shrink. Yield 82–86%.
- Boil 18–22% shrink. Yield 78–82%.
Formula: P&D cooked pcs/lb = (P&D raw pcs/lb) ÷ cooked yield fraction
Example: 26/30 P&D raw, sauté at 15% shrink (0.85 yield). 26–30 ÷ 0.85 ≈ 31–35 cooked pcs/lb.

Cost per cooked ounce from HLSO price.

Formula: cooked yield fraction from HLSO = (HLSO→P&D yield) × (raw→cooked yield)
Cost per cooked lb = HLSO $/lb ÷ cooked yield fraction
Cost per cooked oz = previous result ÷ 16
Example: HLSO price $5.20/lb. 31/40 with 0.65 HLSO→P&D. Steam at 12% shrink (0.88). Net cooked yield = 0.65 × 0.88 = 0.572. Cost per cooked lb = 5.20 ÷ 0.572 ≈ $9.09. Per cooked oz ≈ $0.57.
Overage planning: lbs HLSO needed for 1 lb cooked = 1 ÷ 0.572 ≈ 1.75 lb.

Need help pressure-testing your spec with your actual cook method? Send us your count and target plate build and we’ll run the math with you in minutes. You can Contact us on whatsapp.

Quick answers to the questions we get every week

What percent yield should I expect from Indonesian HLSO 31/40 to P&D?

For vannamei, we plan 61–64% to P&D tail-off raw on 31/40 HLSO. Tighter lots and later-molt shrimp trend higher. Mechanical peel or heavy trim trends lower.

How many cooked pieces per pound will 26/30 P&D vannamei give me?

Steam 12–15% shrink: ≈ 30–34 pcs/lb cooked.
Sauté 14–18% shrink: ≈ 31–35 pcs/lb.
Boil 18–22% shrink: ≈ 32–37 pcs/lb. Pick the band that matches your line. We default to sauté 15% in menu costing unless your SOP says otherwise.

Which Indonesian shrimp count hits a 4 oz cooked portion with 6–8 pieces?

If you want 6–7 pieces in 4 oz cooked, use 21/25 P&D raw with a gentle cook. You’ll land around 25–29 pcs/lb cooked, which is ~6–7 per 4 oz.
If 7–9 pieces is OK, 26/30 P&D raw works across most methods.

How do I convert supplier count per kilogram to pieces per pound after peeling?

Step 1: HLSO pcs/lb = (HLSO pcs/kg) ÷ 2.2046
Step 2: P&D raw pcs/lb = result ÷ HLSO→P&D yield fraction
Example: 80/kg HLSO ≈ 36.3/lb HLSO. At 0.64 yield, P&D raw pcs/lb ≈ 36.3 ÷ 0.64 = 56.7. You’re in 51/60 P&D territory.

Why do my P&D yields vary even with the same Indonesian 31/40 count?

A few real-world drivers we watch:

Molt stage and shell weight. Pre-molt shrimp peel easy but carry slightly lighter meat per shell. Post-molt can look bigger but peel loss rises.
Peel method and trim line. Hand-peel with shallow cut tends to yield 1–1.5 points higher than aggressive mechanical peel at the same spec.
Moisture management. Phosphate-free lots with good drip control hold yield better than high soak lots that cook out more water. The last six months, audits have pushed toward phosphate-free or minimal-salt handling, which stabilizes cooked yield but narrows your raw weight cushion.
Glaze accuracy. Over-glaze inflates HLSO received weight and undercuts your calculated yield. We standardize glaze to 6–8% on incoming checks.
Size mixing. A wide 31/40 distribution erodes predictability. Tighter grading shrinks variance.

Does cooking method change vannamei yield, and by how much?

Yes. In our side-by-sides with Indonesian vannamei:

Steam: 12–15% shrink. Best for consistent portion yields.
Sauté/pan: 14–18% shrink. Common in restaurants. Watch pan temp; hot-and-fast spikes losses.
Boil: 18–22% shrink. Salted rolling boils cost you yield. Use a gentle simmer to shave a couple of points.
Poach: 10–13% shrink. Great for chilled shrimp programs.
Fry: 20–25% shrink on naked shrimp. Breading complicates it, so measure your own lot.

Mini reference: HLSO to P&D mapping and cooked piece counts (Indonesian vannamei)

These are planning ranges for phosphate-free, tail-off P&D with 6–8% incoming glaze and standard trim.

21/25 HLSO → 65–68% to P&D raw. P&D raw ≈ 31/40. Cooked pieces/lb: steam 24–27, sauté 25–29, boil 26–31.
26/30 HLSO → 63–66% to P&D raw. P&D raw ≈ 41/50. Cooked pieces/lb: steam 28–32, sauté 31–35, boil 32–37.
31/40 HLSO → 61–64% to P&D raw. P&D raw ≈ 51/60. Cooked pieces/lb: steam 36–40, sauté 38–44, boil 40–48.
41/50 HLSO → 60–62% to P&D raw. P&D raw ≈ 61/70. Cooked pieces/lb: steam 44–50, sauté 47–55, boil 50–60. Takeaway: If you’re targeting a 6–8 piece, 4 oz cooked portion, 21/25 P&D raw is your safest pick. For a fuller look, 26/30 gives you 7–9 pieces.

Common mistakes we still see (and how to avoid them)

Costing on label weight instead of net. Confirm net of glaze before running yield math. We re-weigh with a standardized deglaze procedure.
Mixing count bases. HLSO 31/40 doesn’t equal P&D 31/40. Convert first, then price-compare. Apples to apples.
Ignoring cook SOP. Your sauté line at 400°F doesn’t behave like a steamer. Lock a default shrink for each method in your portion calculator and stick to it.
Assuming all regions behave the same. Indonesian vannamei tends to peel cleaner than many origins at the same count. If you switch origins, re-validate your yields.
Letting size variance creep in. Push for tight grading. A tidy 31/40 will beat a sloppy 26/40 on plate consistency every time.

Resources and next steps

If you need a dependable Indonesian supply in the formats this math is built around, our Frozen Shrimp (Black Tiger, Vannamei & Wild Caught) line covers HLSO, P&D tail-on/off, and cooked specs with IQF or block options. Share your target plate build or BOM and we’ll return a yield and cost worksheet using your exact method. Questions on a live RFQ or private label brief? Call us and we’ll sanity-check your assumptions before you lock the PO.

Practical takeaway for your costing sheet today:

Use 61–64% HLSO→P&D tail-off for 31/40 Indonesian vannamei.
Use 12–18% raw→cooked shrink for most kitchen methods. Pick the one that matches your SOP.
Pieces-per-pound cooked = (HLSO pcs/lb ÷ P&D yield) ÷ cooked yield. Price against that, not the label.

Once you run this system two or three times, you’ll spot losing specs before they hit your line. And that’s how you protect margin without changing a single recipe.