Domestic Wild Gulf Shrimp
White Shrimp: Wild-caught from the U.S. Gulf and Atlantic coasts, white shrimp are known for their clean, sweet flavor. They’re a staple for everything from boils to sautés.
Brown Shrimp: Primarily harvested in the Gulf of Mexico, brown shrimp offer a bold, briny flavor with firm texture. Ideal for boldly seasoned dishes, they shine in gumbo, jambalaya, and boils.
Pink Shrimp: Caught off Florida’s coast, pink shrimp are prized for their delicate sweetness and buttery texture. Best enjoyed poached, chilled, or in lightly seasoned applications.
Brown: Penaeus aztecus
Pink: Penaeus duorarum
Brown: Northern Brown Shrimp
Pink: Northern Pink Shrimpp
Product Details
Frozen, Raw
Block or IQF
Head-on, Headless, P&D
U/10 – 51/60 - Headless
13/15 – 150/200 - Peeled
9/12 – 26/30 - Head-on
USA
Otter trawling with U.S. regulatory oversight and seasonal closures
Species highlights
Harvested from Gulf and Atlantic fisheries under strict NOAA and U.S. fishery management standards.
- White Shrimp: Clean, sweet flavor—versatile for boils, sautés, and classic shrimp dishes.
- Brown Shrimp: Bold, briny, and robust—ideal for boldly seasoned recipes like gumbo or jambalaya.
- Pink Shrimp: Delicate, buttery, and sweet—best enjoyed poached, chilled, or lightly seasoned.
Handled with care from catch to pack to ensure natural sweetness and firm texture.
A chef favorite for everything from coastal comfort foods to refined seafood entrées.
Multiple sizes, species, and formats available, all backed by transparent, domestically managed fisheries.
Responsible Sourcing
Traceability
Delicious Details
Learn what makes this species a mouth-watering seafood staple.
Ideal Cooking Techniques
Grilled
Boiled
Fried
Sautéed
Poached
Stews
Boils
Roasted
Poached
Sautéed
Chilled
Flavor Notes
White – Mild, sweet, clean
Brown – Bold, briny, nutty
Pink – Sweet, delicate, lightly salty
Texture
White – Tender
Brown – Dense
Pink – Firm