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These are the little pink guys you’ll typically see behind the seafood counter. They’re pink when raw, hence the name.
Named after their bright red color, they’re also often compared to lobster because of their rich flavor and firm texture.
These are on the sweeter side, but tend to taste nuttier than pink shrimp. There are also Chinese white shrimp and Mexican white shrimp which are farmed species and not wild caught (usually less sustainable).