Cooking Guide: Mexican White Shrimp

Thawing Instructions

For the best results, we highly recommend slowly thawing Mexican White Shrimp in the refrigerator. Simply place the shrimp in their original packaging or an airtight container in the refrigerator. Allow them to thaw for up to 24 hours.

Once thawed, Mexican White Shrimp under refrigeration (40°F) should be consumed within 2-3 days.

Boiled

In a large pot, bring water to a boil, and add your preferred seasoning, such as bay leaves, garlic, or lemon juice, to infuse flavor. Gently place the easy-peel Mexican White Shrimp into the boiling water and let them cook for about 2-3 minutes until they turn pink and slightly curl. Carefully remove the shrimp using a slotted spoon and transfer them to an ice water bath to halt the cooking process. Once cooled, peel and enjoy these tender and flavorful shrimp, either on their own or as part of a seafood dish.

Pan Seared

Season the easy-peel Mexican White Shrimp with a pinch of salt and pepper. Heat a skillet over medium-high heat and add about 2 teaspoons of oil. Place the shrimp in the hot skillet and sear each side for approximately 2-3 minutes or until they develop a golden-brown exterior. The shells will become beautifully crispy while the shrimp inside remains succulent.

Grilled

Preheat your stovetop or outdoor grill to medium heat, around 400°F. Drizzle the easy-peel Mexican White Shrimp with a bit of oil and season generously with salt and pepper. Place the shrimp directly on the grill grates and cook for approximately 3-4 minutes on each side or until they develop a satisfying char.

Without the presence of added chemicals or preservatives, these shrimp provide a pure and natural source of high-quality protein. They are also rich in essential nutrients like omega-3 fatty acids, which can support heart and brain health, and antioxidants that help protect cells from oxidative damage.

Please review our Seafood Safety Guidelines