Texas Gulf White Shrimp (Wild-Caught)

Premium Wild-Caught Shrimp

Fresh shrimp are dry and firm. Fresh shrimp can be consumed immediately, refrigerated for a few days, or stored in your freezer for use at a later date.

Shrimp in the shell are called "green." Allow about 1 pound of green shrimp, or ½ pound cooked shrimp without shells for three servings.

In buying, a rule of thumb is that 2 to 2½ pounds of shrimp in the shell gives only about 1 pound cooked shelled shrimp, or 2 cups.

Shrimp may be cooked in the shell or unshelled, but the shells add considerable flavor.

Shelling is easy before or after cooking. A tug will pull the body shell from the tail. De-vein shrimp using a small pointed knife or the end of a toothpick.

Never overcook shrimp. If they are fresh, drop them into boiling stock or water. Reduce the heat at once and simmer 3 to 4 minutes. Remove them from the heat before they curl up. Drain at once to prevent overcooking.

To cook frozen shrimp, drop them frozen into boiling stock or water and then count the time from when the stock comes to a boil again.

Shrimp Nutrition Facts

Product Info & Our Source

Wild-caught from the warm waters along the Gulf’s Texas coast, these shrimp are sourced from brackish waters that influence their flavor and texture.

We only source shrimp that is caught with the intent to freeze, which means they are immediately processed and frozen on the boat in a chemical-free brine that preserves the freshness of the shrimps’ quality and flavor.

We offer Texas Gulf Whites in three sizes:

• Jumbo (16–20 shrimp per pound)
• Big Momma (10–15 shrimp per pound)
• Mega-Monster (under 12 shrimp per pound)

Each pound of shrimp comes individually quick frozen.

Storage of Premium Wild-Caught Shrimp

Shrimp must be kept frozen and once refrigerated have a refrigerated shelf life of 2–3 days.

Frozen shrimp lasts up to 6 months.

Check out our selection of easy and delicious shrimp and seafood recipes!

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