Shrimp, Vannamei White – Wild Caught

Scientific Name

Litopenaeus vannamei

Harvest Method

Wild Caught In Nets

Harvest Area

Ecuador

Seasonality

Year Round

Preparation

Headless Shell On (HLSO)

Available Sizes (Shrimp Count per Lb)

U6,U7,U8,U10,U12,U15,16-20,21-25

Pack Size

5lb Box/50Lbs Case

Brands

Various Packers

Responsible Sourcing Information

LPSS sources wild Ecuador Shrimp from approved suppliers such as Propemar.

Cooking Notes

Grill, Sauté, Sear, Boil

Best Substitutes

Black Tiger Shrimp, Blue Shrimp, Argentine Red Shrimp

Editorial

“Wild-caught Vannamei white shrimp presents a delectable and sought-after option in the realm of seafood. This species is also referred to as Pacific white shrimp, Pacific white leg shrimp, or simply white shrimp, and boasts distinctive characteristics that set it apart from its farmed counterparts. With a tender and flavorful profile, wild-caught Vannamei white shrimp offers a culinary experience that is both memorable and nutritious.

Harvested throughout Ecuador, wild-caught Vannamei white shrimp thrives in the region’s coastal waters. One notable feature of wild-caught shrimp is their tendency to attain larger sizes than their farm-raised counterparts, with specimens reaching sizes as large as 6 per pound (headless). This generous size contributes to their appeal among seafood enthusiasts, offering substantial meaty portions for various culinary applications.

Sustainability considerations are paramount in the wild-caught shrimp industry, including in Ecuadorian fisheries. Practices, such as implementing size limits, monitoring catch quotas, and minimizing bycatch, help ensure the long-term viability of wild shrimp populations and their ecosystems.

In the kitchen, wild-caught Vannamei white shrimp shines as a versatile ingredient with its tender texture and delicate flavor. Whether grilled, sautéed, or added to soups and stir-fries, these shrimp lend themselves well to many culinary creations. Their larger size allows for impressive presentations in dishes, making them a favorite among chefs and home cooks alike.

Should wild-caught Vannamei white shrimp be unavailable, consumers can explore substitutes such as black tiger shrimp, blue shrimp, and Argentine red shrimp, or responsibly farmed alternatives like Vannamei white shrimp from certified aquaculture sources. While the flavor and texture may vary slightly, these alternatives offer viable options for maintaining culinary diversity while supporting sustainable seafood choices.”