Shrimp: deliciously versatile
Sweet and succulent, shrimp and prawns add delicious spark to a meal. They’re meaty but tender and boundlessly versatile, perfect to liven up a weeknight stir-fry or pasta, or to top a salad for a healthy lunch. Combine them with wild, bright flavors — think Spicy Mango Shrimp and Coconut Lime Shrimp — or go traditional and eat them one by one, dipped in your favorite cocktail sauce or melted butter.
Style and substance
Shrimp are a low-fat, low-calorie protein — a four-ounce serving of shrimp has 23.7 grams of protein for just over 100 calories and less than a gram of fat. Shrimp also are rich in tryptophan, a nutrient that helps regulate appetite, improve sleep, and elevate mood; and selenium, which is good for the cells, thyroid and joints. They’re also a good source of vitamin D and vitamin B12.
Why our shrimp are better
Not all shrimp are delicious and healthy — or sustainable. Nearly all of the shrimp eaten by Americans is imported from countries such as Thailand, India and Ecuador, where industrial shrimp farms are destroying the environment and coastal communities, and producing unhealthy, flavorless shrimp.
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At PCC, we carry only American shrimp, wild-caught or farmed in ways that are ecologically sustainable and produced without antibiotics or pesticides. We carry a range of sizes and styles — fresh, frozen, raw, cooked — to meet your cooking needs. Here are a few you may find in our stores:
- Certified Wild American shrimp — If you’re looking for a big, flavorful shrimp, great for the barbecue or as the star of a saute, try the Certified Wild American Shrimp we carry from Woods Fisheries, a fifth-generation family fishery in Port St. Joe, Fla. The Woods family has shrimped in the Gulf of Mexico since 1860 and uses special equipment to reduce the amount of bycatch, which is an environmental concern with most wild shrimp.
Depending on the season, PCC carries mild, soft “whites,” richly flavored “browns,” or the Florida Hoppers, which have a firm texture and a jewel-like pink sheen after cooking. We carry Woods’ shrimp fresh and frozen, and both raw and cooked.
- Woods Fisheries farmed shrimp — Raised in inland farms in the southeast, these shrimp have earned a “green” rating for sustainability from the Monterey Bay Aquarium’s Seafood Watch program. Find them peeled and deveined at PCC.
- Oregon pink shrimp — Also known as Bay Shrimp, Cocktail Shrimp, Ocean Shrimp and Salad Shrimp, what these small shrimp lack in size they make up for in incredibly sweet flavor. They’ve received a “green” rating from Seafood Watch because they’re sustainably harvested along the Oregon coast. Oregon pink shrimp always come cooked and shelled, so use them in any recipe calling for small shrimp, such as salads, tacos, or even shrimp cocktail. You’ll find them in our seafood cases and in one-pound bags in our freezer sections.
Cooking shrimp too long is a common error. Shrimp cook in as few as three minutes — when they’re pink, they’re done. Overcooked shrimp become tough and lose their flavor. Remove them from the heat while they’re still tender; shrimp continue to cook after they are removed from the heat. You can immerse briefly shrimp in ice water or spread shrimp on ice to stop the cooking.
Remove the shell before cooking if the shrimp will be served in hot liquid. Leave the shell on if poaching for later use, or if grilling, as the shell protects the meat. Leaving the shell on during cooking will impart good flavor to the shrimp.
Cooking with frozen shrimp
If using frozen shrimp, thaw and drain them before frying, sautéing, broiling or grilling. While frozen shrimp don’t need to be thawed before boiling or steaming, they’re more tender if they are. Defrost shrimp in the fridge or in cold water.
Thaw shrimp in cool water before cooking. Bring about 2 quarts of water to a boil, add a quartered lemon and about 2 tablespoons of sea salt per quart of water. Add 2 pounds of shrimp and wait a few minutes, then remove the shrimp and put on ice until cooled. Sprinkle generously with seasonings and salt before peeling (if shelled) and eating.
When sautéing, don’t cook too many shrimp at a time, because the moisture from the shrimp can end up steaming them. Thaw shrimp, peel, and damp dry. Add about 1 tablespoon of butter to a sauté pan on medium heat. Add a clove of chopped garlic into the pan, fry briefly, and then add a handful of shrimp and stir. After about a minute, sprinkle with sea salt, turn the shrimp and cook about same amount of time. Sprinkle with more sea salt and remove from heat. Add a splash of white wine to the pan during the last minute of cooking, or a bit of Cajun spice. A squeeze of lemon or lime adds a great tangy flavor.
Recipes with shrimp
At PCC you'll find a variety of shrimp — raw and cooked, big and small — ready to take home and add to your next culinary creation.
- Bengali Spice-rubbed Prawns
- Big, Easy Jambalaya
- Bubbly Hot Shrimp Dip
- Chipotle Shrimp Tacos with Pineapple Salsa
- Coriander Red Curry and Coconut Milk Shrimp
- Curried Pineapple Fried Rice with Grilled Prawns
- Fall Mushroom and Prawn Soup with Lemongrass and Ginger
- Fresh Fettuccine with Asparagus, Red Peppers, Zucchini and Prawns
- Fresh Spring Rolls with Spicy Prawns and Summer Greens
- Gambas al Ajillo (Sizzling Shrimp with Garlic)
- Garlicky Green Beans and Shrimp
- Green Chile Pesto Prawns
- Grilled Pancetta-wrapped Wild Prawns
- Grilled Prawns with Lemon
- Homemade Thai Green Curry Stir-fried Prawns
- Paella Valenciana Mixta
- Pan-roasted Pancetta-wrapped Prawns with Pomegranate-Wasabi Reduction
- Pappardelle with Sautéed Prawns, Pepper Bacon and Candied Cherry Tomatoes
- Pasta with Asparagus and Prawns
- Pasta with Prawns
- Pasta with Prawns in White Wine Butter Sauce
- PCC Garlic Prawns
- Shrimp and Mango "Ceviche"
- Shrimp Cocktail
- Sizzling Coriander Shrimp Tacos with Handmade Corn Tortillas
- Sizzling Szechuan Tangerine Prawns
- Southwest Red Chili-crusted Shrimp Skewers
- Summer Herb Grilled Tuna and Prawn Skewers