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Description
Includes: (3) lbs. Fresh Uncooked, Shell-On Medium Shrimp (40-50 count per pound)
Wild caught gulf shrimp are known worldwide for their sweet flavor and hearty texture. Shrimp can be used for a variety of dishes such as salads, scampi and ka-bobs. Serve them steamed with butter on the side or just lightly bread and drop them in the deep fryer.
Wild caught gulf shrimp are known worldwide for their sweet flavor and hearty texture. Shrimp can be used for a variety of dishes such as salads, scampi and ka-bobs. Serve them steamed with butter on the side or just lightly bread and drop them in the deep fryer.
Gulf Medium Shrimp 40-50 count (3 lbs.) Handling & Preparation
Our shrimp will arrive fresh to your door. Fresh shrimp can be stored for up to three days after they arrive and frozen can be kept up to four months.
To thaw frozen shrimp, place shrimp in your refrigerator for 48 hours, or defrost under gently running, cold water for 20 to 30 minutes.
Thawed shrimp cook quickly. They are best prepared in sautes, casseroles, and other stove-top methods. Add raw shrimp about five minutes before the end of the cooking process, so that the shrimp can cook through, but not become tough.
Shrimp can also be steamed or boiled for about 6 minutes.
To thaw frozen shrimp, place shrimp in your refrigerator for 48 hours, or defrost under gently running, cold water for 20 to 30 minutes.
Thawed shrimp cook quickly. They are best prepared in sautes, casseroles, and other stove-top methods. Add raw shrimp about five minutes before the end of the cooking process, so that the shrimp can cook through, but not become tough.
Shrimp can also be steamed or boiled for about 6 minutes.
Gulf Medium Shrimp 40-50 count (3 lbs.) Recipes
Shrimp Tacos with Lime Crema
Ingredients:
For the Shrimp:
- 3 lbs of 40-50 count shrimp (peeled and deveined, tails on or off)
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper, to taste
- Juice of 1 lime
For the Lime Crema:
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons fresh lime juice (about 1 lime)
- Zest of 1 lime
- 1 tablespoon chopped cilantro
- Salt, to taste
For the Tacos:
- 12 small flour or corn tortillas (warmed)
- 1 cup shredded cabbage (for crunch)
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 red onion, thinly sliced
- Lime wedges, for serving
Instructions:
- Prepare the Shrimp: In a large bowl, combine the olive oil, chili powder, smoked paprika, garlic powder, cumin, cayenne pepper (if using), salt, pepper, and lime juice. Add the shrimp and toss until well coated. Let the shrimp marinate for about 10-15 minutes.
- Make the Lime Crema: In a small bowl, combine the sour cream, mayonnaise, lime juice, lime zest, and cilantro. Stir well and season with a pinch of salt to taste. Set aside.
- Cook the Shrimp: Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until pink and opaque. Be careful not to overcook the shrimp. Once cooked, remove the shrimp from the skillet and set aside.
- Assemble the Tacos: Warm the tortillas in a dry skillet or microwave. Place a handful of shredded cabbage on each tortilla. Top with a few shrimp, followed by slices of avocado, a spoonful of lime crema, chopped cilantro, and thinly sliced red onion.
- Serve: Serve the shrimp tacos immediately, garnished with extra cilantro and lime wedges on the side for squeezing.