Shrimp labels often include abbreviations such as HOSO, HLSO, PDTO, and PD. These terms describe the product form of the shrimp, including whether the head, shell, vein, and tail have been removed. Understanding these terms makes it easier to compare shrimp products and choose the right form for cooking.
Shrimp product form is different from shrimp size. If you are also trying to understand size labels such as 21/25, see our guide to what 21/25 shrimp means.
What Do HOSO, HLSO, PDTO and PD Mean?
PD vs. PDTO Shrimp: What’s the Difference?
Both PD and PDTO shrimp are peeled and deveined. The main difference is the tail: PDTO (Peeled and Deveined, Tail-On) keeps the tail, while PD is commonly used for shrimp with the tail removed. However, terminology can vary by supplier or market, so it is always a good idea to check the product specifications.
How Is Each Shrimp Product Form Processed?
Shrimp product forms are created by removing different parts of the shrimp during processing. HOSO keeps the shrimp largely intact, while HLSO removes the head but keeps the shell. PDTO removes the head and most of the shell and is deveined while keeping the tail. PD is peeled and deveined and is commonly sold with the tail removed.
These terms describe different finished product forms rather than required processing steps. Exact specifications can vary by processor, supplier, and market.
Does Shrimp Product Form Affect Price?
Yes, product form can affect shrimp prices because each form requires a different amount of processing and produces a different usable yield. Peeled and deveined products require additional processing, and removing the head and shell reduces the finished weight compared with whole shrimp.
However, product form is only one factor that affects price. Shrimp size, species, origin, quality, processing costs, and market supply and demand can also influence the final price. For this reason, the price per pound of HOSO and PD shrimp should not be compared as if they contain the same amount of usable shrimp.
Which Shrimp Product Form Should You Choose?
The right shrimp product form depends on how you plan to cook and serve it. Choose HOSO when you want the whole shrimp with the head and shell intact, and HLSO when you want shell-on shrimp without the head. PDTO is a good choice when you want the convenience of peeled and deveined shrimp while keeping the tail for presentation, such as for shrimp cocktail, grilled shrimp, or garlic butter shrimp. PD is usually the most convenient option when the shrimp will be mixed into dishes such as fried rice, pasta, soups, or curries.
There is no single product form that is best for every recipe. The best choice depends on the balance you want between presentation, convenience, and how much preparation you are willing to do.