Prawns yield: how much is usable after prep (AP to EP %)
Prawns: about 81% usable going frozen in shell to peeled, with a published range of 77–82%. That is a cost factor of 1.23: for every kilo you need ready to use, buy 1.23 kg as purchased.
Yield by preparation stage
| Stage | Average | Range | What is lost | USDA item |
|---|---|---|---|---|
| Head-on → headless | 57% | 50–62% | Heads | 2331 |
| Frozen in shell → thawed | 86% | 76–94% | Ice glaze and drip | 2332 |
| Thawed in shell → peeled and deveined | 81% | 77–82% | Shells and veins | 2333 |
| Raw in shell → boiled in shell | 76% | 68–89% | Cooking loss | 2345 |
| Raw in shell → boiled, peeled meat | 66% | 57–74% | Shells and cooking loss | 2358 |
| Frozen peeled raw → thawed | 85% | 79–93% | Ice glaze and drip | 2365 |
| Frozen peeled cooked → thawed | 83% | — | Ice glaze and drip (limited data) | 2366 |
Yields multiply: 86% × 81% ≈ 70% for frozen in shell → peeled. You never add the losses together.
Frozen peeled prawns lose about 15% as the glaze melts. Check whether a price is per kilo of glazed or net weight before you compare suppliers.
What the yield does to the cost
| Usable prawns needed | Buy (as purchased) at 81% |
|---|---|
| 1 kg | 1.23 kg |
| 5 kg | 6.17 kg |
| 10 kg | 12.35 kg |
Use 81% in the yield calculator →
Yield source: USDA Agriculture Handbook No. 102, Food Yields Summarized by Different Stages of Preparation (Matthews and Garrison, USDA Agricultural Research Service, 1975), Table 1, items 2331, 2332, 2333, 2345, 2358, 2365, 2366 (US samples of shrimp (prawns), raw and cooked). Your own case is the real number: weigh it in the yield calculator.
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