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White Shrimp - 16/20 - COOKED - FROZEN

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White Shrimp - 16/20 - COOKED - FROZEN
White Shrimp - 16/20 - COOKED - FROZEN

Peeled, Deveined, Tail on (PDTON)


1 lb


Brought to you by Steelhead Food Co.

The size of Shrimp refers to the count per pound you would receive. 

For example: 16/20 Ct means in 1 pound of Shrimp, you would receive 16/20 Shrimp. 

The smaller the number, the larger the size of Shrimp.

White shrimp have a more mild flavour with notes of natural sweetness because they're found in areas with less salinity, like brackish estuaries and bayous. If you boil or sauté them, they'll soak in the nuances of the sauces and seasonings quite nicely.

Check out this easy to do recipe from: themodernproper.com



  • 6 garlic cloves, minced
  • 1/4 cup low-sodium soy sauce or tamari
  • 2 tablespoons light brown sugar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon chili sauce, such as sambal oelek
  • 1 tablespoon cornstarch
  • 1 tablespoon vegetable oil
  • 1 red bell pepper, thinly sliced
  • 1/2 pound asparagus, trimmed and cut into 2-inch pieces
  • 1 cup snow peas
  • 2 pounds large raw tail-on shrimp, peeled and deveined


Cooked rice

Chopped fresh cilantro

Sesame seeds


  • In a small bowl, combine the garlic, ¼ cup of water, soy sauce, brown sugar, sesame oil, chili sauce, and cornstarch. Whisk to combine.
  • Heat the oil in a large skillet over medium-high heat. Once the oil is glistening, add the bell pepper, asparagus, and snow peas. Cook, stirring occasionally, until vegetables begin to soften, 3 to 4 minutes. Add the shrimp and cook, stirring occasionally, until pink and opaque, 3 to 4 minutes more.
  • Add the soy sauce mixture to the pan and cook, stirring occasionally, until the liquid is slightly thickened and the shrimp and veggies are completely coated, about 5 minutes.
  • Serve over cooked rice, sprinkled with cilantro and sesame seeds, if desired.

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