Wild American Captain’s Delight Shrimp

When you buy our wild caught shrimp, you know you are getting shrimp caught fresh from our local waters.  You are not only enjoying delicious shrimp, but will also be supporting USA local fishermen.

Our fishermen sustainably harvest these nutritious shrimp to be sure they are here for years to come.  Our low calorie and low saturated fat wild-caught shrimp naturally has omega 3 and 6, protein, vitamin D, B12, selenium, iron and zinc.


Thawing Instructions

Let it thaw overnight in the fridge.  For fast thawing, leave shrimp in bag and put in a bowl of cold water. The shrimp should be ready to cook in about 15 to 20 minutes.

Peeling and Deveining

Peel the shell off the shrimp before or after cooking. To peel shrimp, grasp the legs and tear them off. Open the shell along the inner curve of the body and remove it. Devein the shrimp by using a sharp paring knife to cut a slit along the outer curve of the shrimp’s body. The cut will reveal a brown vein. Use your fingers, a fork or the paring knife to lift it out of the shrimp and discard.  Although it is harmless to eat, most people prefer removing the vein.

Cooking Instructions

Shrimp is the easiest seafood to cook with a built-in timer.  When the shell turns red and the meat becomes snow white, it is done.  Try not to overcook, because it will become tough.  You want remove from heat just as the translucent meat turns white with required internal temperature of 160°F.


Bring enough water to a boil to cover the shrimp.  Add seasonings of your choice to the water and then add the fully thawed shrimp.  Shrimp will be fully cooked in less than 2 minutes.  Shrimp are cooked with then meat changes from translucent to opaque.  Remove them from the water and cool immediately or they will continue to cook.


Heat pan at medium.  For one pound of shrimp, put butter or olive oil to coat bottom of pan.  Add 1 teaspoon garlic or more to taste.  Add shrimp and stir for 2 to 3 minutes.  Cut one shrimp to test doneness, if meat is white and required internal temperature of 160°F, it is ready to eat.


Heat broiler with rack set 4 inches from heat. Place one pound of shrimp on a large baking sheet. Sprinkle with 1 Tablespoon of oil, 1 to 2 cloves of garlic, salt and pepper. Stir to coat. Arrange shrimp in a single layer. Broil for 3 to 4 minutes.  Cut one shrimp to test doneness, if meat is white and required internal temperature of 160°F, it is ready to eat.


Pierce skewer through both the tail and the thickest part of the shrimp toward the head.  Coat with oil or marinate in Italian dressing.  Cook on both sides for 2 to 3 minutes. Cut one shrimp to test doneness, if meat is white and required internal temperature of 160°F, it is ready to eat.


Shrimp, Watermelon & Feta Salad



  1. Whisk together first 6 ingredients in a large bowl.
  2. Add shrimp, onion, and 2 tablespoons mint; toss well
  3. Add watermelon, tossing very gently.
  4. Divide arugula among 4 serving plates; top with shrimp mixture.
  5. Sprinkle with feta and remaining 2 tablespoons mint

Serves 4 – Courtesy of Coastal Living

Lime Garlic Broiled Shrimp



  1. Rinse shrimp and arrange in a single layer in a 10×15-inch baking dish.
  2. In a small saucepan, sauté garlic in butter until tender. Remove from heat and stir in lime juice, salt, and pepper.
  3. Pour sauce evenly over shrimp. Broil for 8 to 10 minutes or until the shrimp are pink and tender.
  4. Toss with chopped cilantro and serve.

Serves 4 to 6 – Courtesy of Louisiana Seafood Board

Shrimp Boil



  1. Bring 4 quarts water and first 7 ingredients to a boil in a 12-quart stockpot.
  2. Add potatoes; simmer 15 minutes.
  3. Add corn and sausage; simmer 8 minutes.
  4. Add shrimp, cover, and turn off heat. Let shrimp sit 10 to 15 minutes to absorb flavor.
  5. Drain liquid, and spread shrimp boil out on a newspaper-covered table. Serve with baguette slices, lemon wedges, melted butter, and Old Bay seasoning

Serves 8 – Courtesy of Coastal Living

Spicy Tropical Shrimp



  1. Combine all ingredients and toss well.
  2. Chill for 2 hours.
  3. Drain and place on broiler pan.
  4. Broil 3 to 4 inches from heat source for 3 to 4 minutes or until shrimp are opaque and pineapple begins to brown.

Serves 4 – Courtesy of Fresh from Florida

Miso Shrimp Burgers



  1. Whisk together scallions, cilantro, miso, zest, juice, salt, cayenne pepper, eggs, and 1 tablespoon of the mayonnaise in a large bowl until smooth.
  2. Coarsely chop 1 pound of the shrimp into 1/4-inch pieces. Place remaining 1/2 pound shrimp in a food processor; pulse until finely chopped, 6 to 7 times. Add all chopped shrimp and 1/2 cup of the wontons to egg mixture; stir well to combine. Shape into 6 (3-inch-wide, 1-inch-thick) patties. Place patties on an aluminum foil-lined baking sheet. Cover and chill 1 to 24 hours.
  3. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high. Coat top side of patties with remaining 1/2 cup crushed wontons. Add half of patties, crusted side down, to skillet. Cook until edges are golden brown, 5 to 6 minutes. Carefully turn, and cook until shrimp turn pink and patties are cooked through and lightly crisp, 4 to 5 minutes. Repeat with remaining oil and patties.
  4. Spread 1 tablespoon of the remaining 3/4 cup mayonnaise on each cut side of rolls. Top bottom halves with 1 patty and 1/3 cup slaw. Cover with top halves of buns, and serve immediately.

Serves 6 – Courtesy of Coastal Living

Baked Shrimp Scampi



  1. Preheat oven to 400 degrees F.
  2. In a large skillet, melt butter over medium heat until foaming.
  3. Add the next 9 ingredients and sauté over medium heat 1 to 2 minutes.
  4. Set aside and keep warm.
  5. Place shrimp in a single layer in a greased baking dish; spoon butter mixture over all and top with a light layer of bread crumbs.
  6. Bake for 8 to 10 minutes or until shrimp are opaque and cooked through.
  7. Serve with lemon wedges.

Serves 4 – Courtesy of Fresh from Florida