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Plump, white shrimp with head shells removed. The cooked Tiger Shrimp have a beautiful orange speckling when removed from their red shell.
A cooked Tiger Shrimp, with head and shell removed, is curled on its side with its tail on.
Cooked Tiger Prawns with tails-on served with a homemade organic cocktail sauce.
Plump, white shrimp with head shells removed. The cooked Tiger Shrimp have a beautiful orange speckling when removed from their red shell.
A cooked Tiger Shrimp, with head and shell removed, is curled on its side with its tail on.
Cooked Tiger Prawns with tails-on served with a homemade organic cocktail sauce.

Cooked Tiger Shrimp (XL) by the pound

$19.50

Product Description

  • Product Form Upon Delivery: cooked/peeled/deveined, ready-to-eat
  • Size: Large (16/20 shrimp per pound)
  • Species: Litopanaeus monodon (Black Tiger shrimp)
  • Temperature History: FAS, IQF, once-frozen, thawed at 38 F at our facility at the Port of Seattle
  • Taste: sweet, plump, mild
  • Texture: meaty, firm, slightly dry, and dense
  • Origin: Indo-Pacific
  • Catch Method: aquaculture
  • Availability: year-round
  • Sustainability Rating: Best Choice - Monterey Bay Aquarium Seafood Watch
  • Recommended Preparation: ready-to-eat as is, salads, shrimp cocktail
  • Pack Size: by the pound
  • Nutritional Info (serving size 1/4 pound)  Calories 201, Fat 1.5g, Cholesterol 210mg, Sodium 950mg, Carbohydrates 0g, Fiber, 0g, Sugars 0g, Protein 35g, Calcium 233mg, Iron 1mg, Vitamin B12 1mcg, Potassium 655mg, Vitamin A  30mcg, Vitamin D 0 UI, Omega 3's ~ 75mg

Black Tiger prawns pop in your mouth and are plump, sweet and juicy. The meat is firm and resilient and the flavor is mild and ocean-like.

The Black Tiger prawns are a wild species of shrimp that inhabit the Indo-Pacific region and are not generally harvested from wild populations for widespread commercial distribution. Instead, Tiger shrimp are grown in various aquaculture environments because the cost of production is but a fraction of that incurred by harvesting wild-stock. On its face, it would seem like the aquaculture harvest would relieve the ocean from unnecessary fishing pressures, but it still exerts its own environmental pressures and in a different direction. The waste from the shrimp aquaculture systems can be extremely damaging to the nearby environments that in comes in contact with, but it is very possible to shift to a more sustainable farming approach without much cost. Waste recycling and re-purposing can become an industry in its own right and the environmental damage can be relived.

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