Mexican Blue Shrimp: Cooking Guide, Recipe & Video
Mexican blue shrimp are wild-caught shrimp from Mexico valued for their sweet, briny flavor and firm texture. Global Seafoods offers frozen, peeled and deveined Mexican blue shrimp in 5 lb and 10 lb packs, with an approximately 16/20 count per pound. This guide explains how to choose, thaw and cook them and includes our original blue shrimp video.
Quick answer: For tender cooked blue shrimp, thaw safely in the refrigerator, drain and pat dry, then sauté in small batches until the flesh is firm, pearly and opaque. Cooking time depends on size, pan temperature and the quantity in the pan.
Watch: Mexican Blue Shrimp Preparation and Cooking Video
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This video accompanies our Mexican blue shrimp buying and cooking guide. See Wild Blue Mexican Shrimp for the exact current pack and processing specifications; the product is currently listed as sold out, and availability may change.
What Are Mexican Blue Shrimp?
Mexican blue shrimp are marine shrimp associated with the Pacific coast of Mexico. The blue coloration may be visible in raw shrimp, but shrimp color varies and is not proof of freshness, origin or safety. For buyers, species information, wild-caught origin, accurate count per pound and frozen handling matter more than color alone.
The name should not be confused with ornamental freshwater “blue velvet shrimp,” which are aquarium animals rather than the seafood described here.
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Mexican Blue Shrimp: Size, Pack and Product Form
| Specification | Global Seafoods listing |
|---|---|
| Product | Wild Blue Mexican Shrimp |
| Condition | Frozen |
| Processing | Peeled and deveined |
| Count | Approximately 16–20 shrimp per pound |
| Pack options | 5 lb or 10 lb |
| Origin | Mexico |
What does 16/20 shrimp mean? It is a sizing convention indicating about 16–20 shrimp per pound in the product form specified. A 5 lb pack at that count would contain roughly 80–100 shrimp, with actual count varying by weight and lot. Always read the package label for the received product.
How to Thaw and Prepare Frozen Blue Shrimp
- Check the label. Confirm whether the shrimp are raw or cooked, peeled, and deveined. The listed Global Seafoods Mexican blue shrimp are frozen, peeled and deveined; don't assume other shrimp products have the same processing.
- Thaw under refrigeration. Put the amount needed in a covered tray that can catch drips and thaw according to the package instructions at 40°F (4°C) or colder. Follow any vacuum-packaging directions. Never thaw raw shrimp on a counter.
- Inspect after thawing. Discard seafood with an off or ammonia-like odor, a damaged package or other signs of spoilage. Normal color alone cannot establish safety.
- Drain and pat dry. Remove surface moisture with clean paper towels before pan-searing or grilling, so the shrimp brown instead of steaming.
- Keep food separated. Use clean utensils and cutting boards, keeping raw shrimp away from ready-to-eat foods and salads.
Easy Garlic-Lemon Mexican Blue Shrimp Recipe
Serves: 4 | Prep: 10 minutes after thawing | Cooking: approximately 6–10 minutes in small batches, depending on size and pan heat.
Ingredients
- 1½ lb thawed raw Mexican blue shrimp, peeled and deveined
- 1 tbsp olive oil or neutral cooking oil
- 2 tbsp unsalted butter
- 3 garlic cloves, minced
- 1 lemon (juice and wedges)
- ¼ tsp smoked paprika, optional
- 2 tbsp chopped fresh parsley
- Black pepper and a little salt, to taste
Step-by-Step Directions
- Dry and season. Pat shrimp dry, then toss lightly with oil, black pepper and paprika.
- Preheat the skillet. Use a large heavy pan over medium-high heat. Work in batches rather than piling shrimp into a small skillet.
- Sauté the shrimp. Spread in one layer and cook, turning as needed, until the shrimp are fully cooked with firm, pearly and opaque flesh. Their actual cooking time varies with thickness and heat; do not rely solely on exterior color or a fixed curl shape.
- Add garlic butter. Lower the heat; add butter and garlic briefly, watching to prevent burning. Toss the cooked shrimp to coat.
- Finish and serve. Remove from heat, add lemon juice and parsley, and serve immediately with rice, vegetables or warm bread.
For a more sauce-forward preparation, see our shrimp scampi recipe; this page focuses on Mexican blue shrimp selection, preparation and the accompanying video.
Three More Ways to Cook Mexican Blue Shrimp
Grilled Blue Shrimp Skewers
Pat thawed shrimp dry, coat lightly with oil and thread them onto skewers with space for even heating. Grill, turn and cook thoroughly. Serve with lime and herbs. Avoid long acidic marinades, which can alter the surface texture.
Cooked and Chilled Shrimp Cocktail
Cook shrimp thoroughly, then refrigerate promptly before serving with cocktail sauce. Do not use raw shrimp in chilled cocktail merely because lime or lemon juice is present.
Spicy Garlic Shrimp
Prepare the garlic-lemon skillet version, adding a little chili flake or smoked chili to the butter. Keep the spice moderate so the shrimp's natural flavor still comes through. Our spicy beer shrimp video recipe offers another distinct variation.
How to Avoid Rubbery or Watery Shrimp
- Rubbery texture: shrimp cook quickly; remove them when fully cooked instead of holding them over heat while you prepare sauce.
- Watery skillet: thaw completely, drain well, pat dry and avoid overcrowding.
- Burned garlic: add fresh minced garlic after the shrimp have browned and reduce the heat.
- Too much seasoning: start with garlic, butter, lemon and pepper, then adjust after tasting.
- Uneven doneness: use similarly sized shrimp and cook in batches.
Are Blue Shrimp Better Than Spot Prawns or Pink Shrimp?
The best product depends on the dish. Frozen Mexican blue shrimp are peeled, deveined and well suited to direct skillet cooking, skewers and scampi. Frozen spot prawns are a different shellfish format, and cooked Pacific pink shrimp meat is smaller and already cooked, making it more convenient for cold salads and quick finishing dishes. Do not use a cooking schedule for raw 16/20 shrimp on precooked small shrimp meat.
Storage, Allergens and Safe Handling
Keep frozen shrimp at 0°F (-18°C) or colder. Thaw under refrigeration according to the package label and keep thawed raw shrimp chilled at 40°F or below until cooking. Refrigerate cooked leftovers promptly and use within 3–4 days. The FDA recommends cooking shrimp until the flesh is firm, pearly and opaque. Shrimp are crustacean shellfish and a major food allergen; prevent cross-contact when preparing meals for guests with seafood allergies.
Frequently Asked Questions
Are Mexican blue shrimp sold fresh or frozen?
The Global Seafoods Mexican blue shrimp listing specifies a frozen product in 5 lb and 10 lb options. Check the current page for stock status.
Are Mexican blue shrimp already peeled?
The current Global Seafoods listing describes them as peeled and deveined, approximately 16/20 per pound. Confirm lot-specific details on the received label.
Do blue shrimp stay blue when cooked?
Raw coloration can vary. Shrimp generally change appearance when heated, but blue or pink color by itself should not determine doneness; check the flesh for firm, pearly and opaque texture.
Can Mexican blue shrimp be used for ceviche?
For a safer home preparation, fully cook the shrimp first, chill promptly, and then dress with citrus, herbs and vegetables. Citrus juice alone is not a dependable substitute for cooking raw shellfish.
What is the best recipe for 16/20 blue shrimp?
Garlic-lemon skillet shrimp, skewers and scampi work particularly well for this size. Cook in batches and avoid excessive time over heat.
Where can I buy Mexican blue shrimp online?
Visit Global Seafoods Wild Blue Mexican Shrimp for product specifications and current availability, or browse the Shrimp & Prawns Collection.
Shop Shrimp and Explore Related Recipes
For a specific product, see Wild Blue Mexican Shrimp; for alternatives, explore Shrimp & Prawns. This is the dedicated Mexican blue shrimp buying, preparation and cooking video guide. Detailed scampi and spicy beer shrimp instructions live on their individual recipe pages to help keep the search intent distinct.
Food-safety reference: FDA seafood selection and serving guidance.
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