Mexican Blue Shrimp: Buying, Preparation & Cooking Video
Mexican blue shrimp are a versatile choice for grilled skewers, scampi and pan-cooked seafood. Their flavor works with garlic, citrus and either mild or spicy sauces. This guide connects our cooking video with the frozen blue shrimp available in the store.
What we sell
Wild blue Mexican shrimp is offered in 5 lb and 10 lb options. The current product specifications list 16/20 shrimp per pound, peeled and deveined. Follow the package label for the supplied count and processing. This is a frozen product; blue coloration is not proof of freshness or a safety test.
Prepare for the cooking method
Thaw in the refrigerator following the package directions. Pat dry for sautéing or grilling, and keep raw shrimp separate from ready-to-eat ingredients. Large, evenly sized pieces are easier to cook consistently than a mixed batch.
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- Skewers: brush lightly with oil and season. Turn to cook evenly, checking the thickest pieces.
- Scampi: cook the shrimp, set aside, finish the garlic-butter sauce and combine near serving time.
- Cocktail: cook the shrimp thoroughly, then chill promptly before adding sauce.
- Citrus appetizer: use cooked, chilled shrimp with lime, onion and herbs. Citrus is a seasoning rather than a substitute for heat cooking.
Watch the preparation video
Texture and doneness
Cook in batches when the pan is small so the shrimp sauté instead of simmering in released liquid. Timing depends on size and heat. Cook raw shrimp through until the flesh is firm, pearly and opaque; do not use shell color or a fixed curl shape as the sole test.
Choosing another shrimp product
Frozen spot prawns offer another option for garlic-butter dishes. Cooked Pacific pink shrimp meat is smaller and better suited to salads and finishing warm dishes. It needs different timing from raw shrimp.
See our scampi recipe, spicy beer shrimp video recipe and Shrimp & Prawns collection. Wild-caught is a sourcing description; specific sustainability or additive claims need product-level evidence.
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