Our premier Wild Mexican Shrimp are characterized by their balanced shrimp flavor and firm texture. Upon cooking, Mexican shrimp retains its crisp texture and remains uniform in size. Enjoy their refined, sweet shrimp flavor that isn’t too fishy or bland. We highly recommend these shrimp when you plan on eating shrimp with little seasoning (naked) or cold.
The numbers attached to the shrimp description are called the “count,” which represents the number of individual shrimp that make up one pound. For instance, “16-20” means there are between 16 and 20 shrimp in one pound. Most of our shrimp comes in two pound bags, so there would be 36 to 40 shrimp in a two pound bag.
If a single number is accompanied by a U, there are “under” that many shrimp in one pound. I.e. U15 shrimp have under 15 shrimp per pound. They can also be listed as a 13-15 count.
Finally, as the numbers decrease, the size of the shrimp increase. Our 350-500 shrimp are tiny salad shrimp and the 2-4 shrimp are our jumbos. Large shrimp are often referred to as Prawns.
Forms of Shrimp
Shrimp processing affects how the consumer is best able to prepare, cook, and serve shrimp. See the terminology below to determine what best fits your needs.
P&D Peeled & deveined, shell and vein (digestive track)removed. Tail on or off.
TAIL ON Headless, peeled & deveined shrimp in which the tail has not been removed.
TAIL OFF Headless, peeled & deveined shrimp in which the tail has been removed.
EZ PEEL Deveined with the shell on. Maintains moisture and flavor when grilling shrimp.
HEADLESS, SHELL ON Only the head has been removed, leaving the shell and tail attached
HEAD ON Head, shell and tail on
BUTTERFLIED The shell and digestive track have been removed and a deep cut has been made that “butterflies” the shrimp without splitting it in two pieces. Typically breaded shrimp.
**Product brands may vary from those pictured. We work with many trusted vendors so you continue to receive quality products at the right price.
Cooking Tips & Recipes
Wild Mexican Shrimp are GREAT for shrimp cocktail– no limp cooked shrimp here!
Thaw shrimp under cold running water for 8-10 minutes. Bring a pot of salted water to boil. Add shrimp, cover and turn off the heat. “Steep” shrimp for 3-5 minutes, or until shrimp are no longer translucent. Immediately transfer shrimp to an ice bath to stop cooking. Chill for 30 minutes and serve.