High Quality

Shrimp Products


If there is one product that can me made into of thousands of quick and easy dishes the winner would be SHRIMP.Unless you live in the part of the country where you can actually buy truly fresh shrimp, it is best to buy frozen shrimp. This saves prep time and is convenient. Whichever you choose—fresh or frozen—shrimp come in a variety of sizes, and they are priced accordingly. As a rule, the fewer number of shrimp in a pound, the more expensive. Bigger is not always the best when you're cooking shrimp, however. Here are a few guidelines to selecting the right size shrimp for your family meals:

Adult-only and
special occasions

10 shrimp or less = Colossal (sometimes called prawns)
11 to 15 = Jumbo

Great for grilling, pan-frying, and
shrimp cocktail

16 to 20 = Extra large
21 to 30 = Large

Perfect for sauces, pasta dishes,
and stir-fries

31 to 35 = Medium

Good for salads, soups and
adding to dips

36 to 45 = Small
Over 100 = Miniature

  • Shrimp on the grill
  • Southwestern Shrimp Cocktail
  • Sketti & Shrimp
  • Taste of the Tropics
  • Time-Saver Tip
  • Restaurant-Style Scampi
  • Kid-Friendly Treat
  • Dipping Sauce

Grilled shrimp could not be easier or quicker to prepare. Threading shrimp on bamboo skewers makes them easy to turn over. Peel, devein, and rinse the shrimp, Sprinkle with salt and pepper, thread on skewers, and cook on the grill (the Barbie!) about 1–2 minutes on each side. Just before removing from the grill, baste the shrimp with a sauce, such as:

  • Barbeque sauce
  • Teriyaki glaze
  • Italian salad dressing
  • Thai peanut sauce
  • Garlic butter

If you need to bring a simple appetizer to a potluck dinner, defrost a bag of medium or large cooked shrimp, arrange them on a platter, and serve with salsa for dipping.

Make a quick, easy, and healthy pasta dish by adding cooked shrimp to pasta sauce and serve over angel hair pasta. They'll be begging for second helpings!

Shrimp and mango are a natural flavor combination. For a refreshing lunch or light dinner, simply toss diced mango with cooked shrimp and this tropical coconut dressing (whisk the ingredients together before tossing) :

  • 1/4 cup sweetened shredded coconut
  • 2 Tbsp. chopped cilantro
  • 1 inch minced fresh ginger
  • 1 tsp. minced garlic clove
  • 1/2 tsp. sea salt
  • 2 Tbsp. fresh lime juice
  • 1/4 cup olive oil

Frozen cooked shrimp are good for more than just shrimp cocktail or cold salads. They can be warmed up and used in hot meals. This can save you time in the kitchen. Defrost cooked shrimp according to package directions. A couple minutes before a dish such as the following is taken off the stove, add shrimp and let them warm through. This works for:

  • Soups
  • Fried rice
  • Pasta
  • Stir-fries

Shrimp scampi is a very popular Italian dish containing a few basic, fresh ingredients that blend together in delicious harmony. Scampi in restaurants can carry a hefty price tag, but making it at home can be very affordable. This recipe uses medium-sized shrimp, which are often on sale, too.

  • 1 Tbsp. olive oil
  • 3 cloves garlic, pressed
  • 1 lb. medium shrimp—shelled and deveined
  • 1 cup dry white wine
  • 1 Tbsp. fresh or 1 tsp. dried Italian herb blend
  • 1 tsp. cold water
  • 2 tsp. cornstarch

Directions: Heat oil in nonstick skillet over medium-high heat. Add garlic and stir constantly for 30 seconds. Add shrimp. Sauté for 3 minutes, stirring occasionally. Add wine and herbs, cook for 1 minute. Mix water and cornstarch together and add to the juice in the pan while stirring. Once sauce has thickened, the dish is done. Serve hot over pasta or brown rice.

Crispy, Coconutty Shrimp

The tropical sweetness of coconut combined with shrimp is a true winner. Served in many restaurants, coconut shrimp are often deep-fried arriving at your table dripping with unhealthy amounts of fat. This variation uses less oil, delivers a crispy texture, and restaurant-quality flavor!

Make it fun—Get your kids involved in the prep. In this recipe, you'll set up three dipping stations—the dredge, the liquid, and the crunch. The dipping steps are perfect tasks for little fingers (and your fingers will stay clean for cooking). Plus their "I helped Mom make dinner" pride will likely win over even the pickiest eater.

  • 1/4 cup cornstarch
  • 1/2 tsp. salt
  • 1/2 cup coconut milk
  • 3/4 cup panko crumbs*
  • 3/4 cup unsweetened shredded coconut**
  • 12–15 large shrimp, shelled and deveined
  • 1/4 cup vegetable oil
  • Sweet and sour sauce for dipping

* Panko crumbs are Japanese bread crumbs. They are often stocked in the Asian section of the supermarket.
** Unsweetened coconut is usually stocked in the bulk section of a natural foods store.

Step 1: Set up the dipping station with three wide flat bowls. Place the cornstarch and salt in first bowl and mix with a fork. Pour the coconut milk in the second bowl. Toss together the panko and coconut in the third bowl.

Step 2: Dredge the shrimp on both sides in the cornstarch. Then, dip them into coconut milk and then coat them in the panko/coconut mixture, pressing lightly.

Step 3: Heat the oil in a large skillet over medium high. Fry shrimp until browned, about 2 minutes per side. Drain on a paper-towel-lined platter. Serve with dipping sauce.

Store-bought sweet and sour sauce is perfect for this dish. If your kids would like a more-familiar flavor, try mixing equal parts ketchup and sweet and sour sauce together.

Makes 4 servings.

Source: By Cheryl Tallman and Joan Ahlers

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