Shrimp Tips & Techniques

All Shrimp Are Not The Same - There are some 300 species of shrimp worldwide all with varying sizes, tastes and textures. The world’s finest shrimp are harvested wild in the Gulf of Mexico and along the East coast of Florida - read more about Tony’s Wild American Shrimp

Shell On or Off? The best tasting shrimp are always raw and in the shell - cooking and/or peeling before freezing causes a loss of flavor and texture - which is often made up with added water and brines. 1 pound of raw shrimp in their shells = about 1/2 pound peeled and cooked shrimp

Shrimp Sizes - Marketing size names (such as small, large, jumbo, colossal) can be confusing; that’s why we always list the count per pound on our shrimp at Tony’s. For instance, a 21-25 count shrimp has about 23 shrimp per pound - and a U-15 count shrimp has fewer than 15 shrimp (about 14) per pound.

Shrimp Sizing Chart - This shrimp-sizing chart is to be used for buying frozen or fresh shrimp in the shell without the head on.

Defrosting Shrimp - Never defrost any type of shellfish at room temperature or the microwave! Defrost either in a glass bowl in the refrigerator (overnight) or under cold running water (minutes) - and never let them get warm!

The Shrimp Vein - The "vein" that runs along the shrimps back is actually the digestive tract - they are actually edible and preferred by some, but can taste gritty and dirty. Most cooks won't bother de-veining small to medium shrimp unless they look particularly dirty.

Quick Peel and Devein Method

• Using kitchen shears, slide the tip into the vein at the head end of the shrimp and snip the shell along the back, exposing the vein. Set aside and repeat with remaining shrimp.
• The shrimp can be boiled at this point, or continue peeling and deveining.
• Turn on faucet to give a slow trickle of cold water. Pick up shrimp one at a time and remove the vein and shellp while under the stream of water. Transfer to a colander and repeat with remaining shrimp.

Cooking Shrimp - Regardless of method, shrimp should always be cooked quickly in order to preserve their sweet, delicate flavors.

Oven Roasted Shrimp - Heat oven to 400 degrees 
Combine ingredients that will be used with shrimp and roast in a single layer uncovered until shrimp are pink and firm - about 3-7 minutes.

Boiled Shrimp - For every pound of shrimp, boil 4 cups of water, seasoning with 3 TBS kosher salt or Shrimp and Crab seasonings. Add shrimp to seasoned boiling water, stir and cook for 1-3 minutes depending on the size and variety. Whehn they are firm and pink, they are done. Plunge into ice water to stop cooking. Pre-heat broiler. Place peeled and deveined shrimp on a baking sheet. Brush with marinade or seasoned butter and place under the broiler for 4 to 5 minutes, turning once during the cooking process.

Fried Shrimp - Peel and de-vein shrimp. Toss in flour seasoned with salt and pepper. Dip in well-beaten egg thinned with water or milk, and then roll in seasoned breadcrumbs. Can be held in refrigerator for several hours before cooking.
 Fry at about 360 degrees, cooking until golden brown - usually 2-3 minutes.

Stir-Fried Shrimp - Rinse or brine shrimp and pat dry, or marinate as desired. Heat a large wok as hot as possible. Add a generous amount of cooking oil, as well as minced garlic and ginger to taste - immediately add shrimp and fry undisturbed for one minute. Toss and cook for 1-2 minutes longer.

Grilled Shrimp - Pre-heat grill on high. Peel shrimp, rinse or brine, and pat dry. Skewer smaller shrimp to make handling easier. Season as desired. When grill is very hot, mist grilling grate with cooking oil, immediately add shrimp and grill for 1-2 minutes, brushing tops with marinade, oil or butter. Turn and repeat on second side, finishing with sauce as desired.


Sauteed Shrimp - Preheat a heavy skillet over medium to medium-high heat. Shrimp can be dredged in seasoned flour if desired. When pan is hot, add oil or butter, shrimp and seasonings. Saute shrimp for 1-2 minutes per side and serve with fresh lemon. Do not crowd skillet!

Brined Shrimp - Many shrimp are pre-brined before sale for a variety of reasons: it increases the weight, it enhances lower quality shrimp, and it helps to protect them from the effects of freezing - especially when peeled or cooked. None of our Wild American Shrimp are pre-brined.

Brining does increase flavor and texture and is a long respected method of chefs.

Brined Shrimp
1/4 cup kosher salt
1-2 TBS sugar
1 cup boiling water
2 cups ice
1-2 pounds raw shrimp

Stir salt and sugar into boiling water until dissolved and cool for several minutes. Pour into large bowl filled with ice and add up to 2 pounds raw shrimp. Let sit in the brine, refrigerated for 30-60 minutes (30 minutes for medium - 60 minutes for colossal). Refrigerate until ready to use.