Shrimp Guide

Be Seafood Smart

It’s no secret why Americans eat more shrimp than any other seafood. Start with the sweet, delicate flavor. Think of the many ways you can serve shrimp: steamed, sautéed, breaded, broiled, grilled, in salads and of course, with cocktail sauce.

Add in shrimp’s nutritional advantages – low in calories, lower in fat – and it’s easy to understand why it’s a favorite.

When you’re picking shrimp, a few useful facts can help you buy exactly what you want, and get the most for your money.

Size Counts

Count is a measure of size. It refers to the approximate number of shrimp in a pound – so the larger the count number, the smaller the shrimp. Words like tiny and jumbo can be misleading; pay attention to the count number instead, and you’ll end up with the size you want.

Farm Fresh and Flavorful

The beauty of aquaculture – raising seafood on farms – is quality control that you can’t get in the ocean. Farmers carefully control the shrimp’s food to maximize flavor. The shrimp live in water that’s kept sparkling clean. And processing, from harvesting to freezing, is extremely quick.

Add it all up and you get shrimp that are unsurpassed in flavor, texture and freshness. All of our shrimp are farm-raised, all natural, with no preservatives added. You’re getting the healthiest shrimp you can buy.

Preparing Shrimp

Shrimp come to you in several different forms, including raw, cooked in the shell and cooked & peeled. Using cooked, peeled shrimp means the same great flavor with less mess, faster preparation time, and more convenience.

If you prefer to purchase your shrimp raw and cook it yourself, here’s how:

Add frozen or thawed shrimp to a large pot of boiling water.
Bring the water back to a boil and cook shrimp until they turn pink and feel firm.
Plunge shrimp immediately in ice water if they are being used for shrimp cocktail.

How to Clean a Shrimp

With a sharp knife, make a shallow cut along the back of the shrimp, from head to tail.
Peel off the shell and legs, leaving the shell on the tail, if desired.
To de-vein, hold shrimp under cold running water and remove the sandy black vein running down the back of the shrimp.
To butterfly, cut along the back of the shrimp, but not all the way through. Spread the halves open.