Always wild & domestic seafood from renewable resources.
10 lbs Sidestripe Shrimp


10 lbs Sidestripe Shrimp


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Available for delivery June 25, 2022 (approximate)

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Characteristics of the Shellfish

  • 25-30 ct per pound
  • Sweet flavor
  • Supple texture
  • Raw and Cooked: Naturally rose pink to orange color
  • Low in Sodium
  • Supplies calcium, phosphorus, potassium and vitamin A
  • Naturally colored by carotene
  • May contain roe, delicious orange eggs. Fall sidestripe harvest have more roe than spring harvest

Details of Harvest and Seasonality

Harvest Area: Southeast Alaska
Gear Type: Pot Trap – Bycatch of Spot Prawn Harvest
Primary Fishery Management: Alaska Dept. of Fish and Game
Harvest Season: October-November

Suggested Cooking & Holding

Note: Sidestripe shrimp are Individually Quick Frozen [IQF] tails packaged in 1 lbs. packs.  There is no need to thaw shrimp for any recipe requiring unpeeled shrimp.  Sidestripe shrimp will require thawing for any recipe that requires peeled* shrimp.

Grill: [unpeeled]

  • 400 degrees indirect  or low flame.
  • Skewer and baste sidestripe shrimp then cook for 8-10 min. or for 5 minutes longer than it takes for the tails to curl.
  • When done, allow sidestripe shrimp to rest for 4 minutes before serving.
  • 7-10 shrimp per person.  Lemon, salt and pepper to taste.
  • Peeled sidestripe shrimp cook for 5 minutes longer than it takes for the tails to curl.  Approx. 8 minutes total

Bake: [Unpeeled]

  • 350 degrees uncovered for 10 minutes per inch thickness.

Deep Fry: [Unpeeled]

  • 450 degrees for 2-3 minutes per pound [battered or unbattered].
  • Eat the shells with the shrimp. Sidestripe shrimp have thin delicate shells that get crispy when deep fried at high temperatures.
  • Thoroughly dry sidestripe shrimp before deep frying to avoid water into hot grease which can cause serious burns.  Use caution when deep frying.

Pan Sear (1 lb peeled sidestripe shrimp):

  • In a hot lightly oiled skillet, sear the peeled sidestripe shrimp tails for 5 minutes until curled tails.
  • Cook covered for an additional 5 minutes.
  • If simmering your sidestripe shrimp with other ingredients, add them to the skillet first, allow 5 minutes to soften the small diced ingredients, then add shrimp as cook as directed.  Serve hot.

*Shrimp shells may be used to make stock or broth.  Sidestripe shrimp stock recipe.

Amanda’s Serving Suggestions

It is not necessary to thaw spot prawns before cooking unless your recipe requires peeled spot prawns with the prawn tail shells removed before cooking.


  • Bring water to a boil and season as desired before steaming frozen spot prawns. Cover and steam for up to 25 minutes.
  • A plate over an inverted bowl may be used in place of a steamer rack to prevent boiling spot prawns. CAUTION! Do not touch hot plate, bowl or steamer rack. Use tongs while handling spot prawns.
  • Spot Prawns are fully cooked about 5 minutes after the tails curl. Stir prawns to assure even doneness.
  • Approximate cooking time is 18 minutes for frozen spot prawns.  Once the frozen spot prawns have been added to the pot, begin timer after the hot water returns to a boil. Allow 5-7 minutes for hot water to return to a boil.


  • 300 degrees for skewered spot prawn tails.
  • Baste spot prawn tails with oil and season as desired
  • Peeled spot prawns tails – grill for 6-7 minutes turning once.
  • Shells on spot prawns tails – grill 10-18 minutes turning as needed.
  • Spot Prawns are fully cooked about 5 minutes after the tails curl. Turn skewered prawns to assure even doneness.


  • Preheat oven to 350 degrees
  • Add light oil and season as desired
  • Peeled spot prawn tails – cook for 12 minutes per inch of thickness.
  • Shell on spot prawn tails – cook for 20 minutes per inch of thickness.

Pan Sear:

  • Heat lightly oiled skillet to the smoke point then place peeled spot prawn tails in hot skillet to cook for approximately 8-10 minutes.
  • Gently stir spot prawns tails only occassionally to assure even doneness.


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