Tropical Shrimp (Wild)

Name: Tropical Shrimp (Wild)
Latin Name: Various

Harvest Area: Worldwide.

Seasons: Late FAll through Winter.

Characteristics: While there are hundreds of species, there are three primary types: Browns, Whites, and Pinks. Each color has its regional base support. Whites are most popular in the Northeast.

Grade/Pack: Most common pack is 10/5# shell-on headless. The domestic product is a random pack, while Mexican product is layer packed by hand. Central American product is generally thrown in with the top layer lined up. Smaller shrimp are usually peeled and packed 10/5# blocks to the case. The larger sizes are peeled and deveined, and IQF and sold in 36# cases, packed 12/3. Sizes range from U/10 - 31/35 and greater. Product from Campeche, Mexico has the best reputation; pinks are generally the preferred color.

Traditional Applications: Almost limitless. The largest sizes are usually broiled, baked or cooked for cocktails. Medium shrimp can be stuffed or fried. Small shrimp can be used in a salad or in a sauce, or as an ingredient in a vast array of recipes.

Substitutes: Freshwater shrimp, Rock shrimp, Langostinos.

Back to Product Information -- Species List