Wild Caught USA Shrimp
different sizes of shrimp, colossal size 13/15 count per pound


Regular price $19.00
Shipping calculated at checkout.

Wild Caught, Headless Shell On White shrimp comes in many sizes from super colossal to large. (HLSO)

** Size CT/LB (count per pound).


21-25 count/lb. shown in photos 

Flavor Profile

Gulf shrimp are generally flavorful and sweet, with slight variations in taste according to the species. Cooked shells of all species are pinkish-red. Raw meats are translucent pink to gray. Cooked meats are pearly white with pink and red shadings.
Calories: 106
Fat Calories: 15.3
Total Fat: 1.7 g
Saturated Fat: 0.3 g
Cholesterol: 152 mg
Sodium: 148 mg
Protein: 20.3 g
Omega 3: 0.53 g

Cooking Tips

Flavorful and firm Gulf shrimp can be breaded, stuffed, boiled with spices or barbecued. Shrimp cooks in just 60 to 90 seconds at a rapid boil. When the meat turns opaque, it’s done. Remember not to overcook — it will toughen the meat.

Cooking  Methods

  • Boil
  • Broil
  • Grill
  • Saute
  • Steam


Gulf of Mexico - Wild Caught - United States of America

If you’re planning ahead, the best way to thaw shrimp is to transfer it from the freezer to the fridge the day before you plan to cook it. This allows the shrimp to thaw gradually.

But for a quick thaw in under 30 minutes:

  1. Fill a large bowl with cold water.
  2. Remove the frozen shrimp from their packaging and seal them in a Ziploc bag. Submerge the bag in the cold water, placing a plate or lid over to ensure it remains fully submerged.
  3. Let sit for 10-20 minutes, until shrimp are fully thawed. Remove shrimp from bag.
  4. Place thawed shrimp on a plate lined with paper towels and pat to remove excess water.
  5. Cook your shrimp however you’d like and enjoy.

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