Shrimp Handling and Cooking

Fresh shrimp is sustainably harvested and shipped immediately to your door, following protocol to retain freshness during shipping. Frozen shrimps are kept frozen on-site until they are purchased for delivery. Whether fresh or frozen, Joe’s shrimp is produced and handled sustainably to retain the highest-quality flavor and consistency. Since the process of freezing and thawing causes shrimp to retain, then thaw, excess water, this can affect the shrimp’s texture unless you prepare the shrimp properly.

Here are tips on how to cook shrimp.

To thaw frozen shrimp, first place a strainer atop a large bowl. Place the frozen shrimp in the strainer and refrigerate. This setup allows the shrimp to thaw without being submerged, which protects the shrimp’s texture.

After the shrimp thaws completely, sauté them quickly on high heat for two minutes without stirring. Then, stir quickly and cook for another minute. Remove from heat and set aside; now the shrimp are ready for your recipe. This method releases frozen shrimp’s flavor and juices.

Whether fresh or frozen, place the shrimp immediately in the fridge or freezer when it arrives at your house.

Consume fresh or thawed shrimp within two days, since seafood spoils faster than other types of meat.

To devein shrimp, use a paring knife to make a slit longways along the back of the shrimp. Run the shrimp under running water and use your finger to remove the “vein” (the shrimp's digestive tract, which is black in color). You can devein before or after cooking, but if you don’t want your guests to devein the shrimp themselves, un-shell the shrimp and devein before cooking.

Peeled or unpeeled? It depends on your recipe. If you’re using hot, dry cooking methods like baking or grilling, leave the shells on to retain flavor and moisture. We've included peeled and unpeeled options in the recipes below.

Keep the shells! Shrimp shells are loaded with flavor and can be used to make broths and other bases.