Hey there! I’m super excited to share everything I know about bay shrimp with you today. As someone who’s cooked with these little guys for years, I can tell you they’re absolutely amazing and way more versatile than you might think!
Understanding Bay Shrimp: The Basics
Bay shrimp aren’t just one type of shrimp – they’re actually a whole family of small, sweet crustaceans that live in bays and coastal waters. Most of these little fellas are around 2-3 inches long, making them perfect for all sorts of dishes
Common Types You’ll Find
- California Bay Shrimp (Crangon franciscorum): These are the real deal, living in the San Francisco Bay area
- Coonstripe Shrimp (Pandalus danae): Got cool stripes on their bodies
- Pink Shrimp: These guys have a lovely pinkish color that gives them their nickname
Why Bay Shrimp Are Special
What makes these tiny shrimp so awesome? Let me break it down:
Flavor Profile
- Sweet, delicate taste
- Mild briny flavor
- Not overpowering like larger shrimp
Texture
- Super tender meat
- Smooth, almost melt-in-your-mouth feel
- Softer than jumbo shrimp
Buying and Storing Tips
Here’s what ya need to know when shopping for bay shrimp
What to Look For:
- Firm, plump texture
- Translucent appearance
- No funky smells
- No dark spots or yellowing
Storage Guidelines:
- Fresh raw shrimp: Use within 1-2 days
- Thawed shrimp: Keep 3-4 days max
- Store in coldest part of fridge
- Keep in airtight container
Cooking with Bay Shrimp
These little guys are super versatile! Here’s some of my fave ways to use them:
Quick Recipe Ideas:
- Salads: Toss em in any green or pasta salad
- Sandwiches: Perfect for shrimp rolls
- Pasta dishes: Amazing in garlic butter sauce
- Appetizers: Classic shrimp cocktail
- Soups: Great in chowders and bisques
Cooking Tips:
- Don’t overcook! 1-2 minutes is usually enough
- Pat dry before cooking
- Season well but don’t overpower their natural sweetness
Health Benefits
Bay shrimp ain’t just tasty – they’re good for ya too!
Nutritional Highlights:
- High protein (18g per 3oz serving)
- Low calories (about 100 cal per 3oz)
- Rich in omega-3 fatty acids
- Good source of:
- Vitamin B12
- Selenium
- Phosphorus
- Iron
Sustainability Notes
I’m always tryna be eco-conscious, and bay shrimp are actually a pretty good choice! Most bay shrimp fisheries use sustainable practices like:
- Small-mesh trawls
- Bycatch reduction devices
- Careful monitoring of populations
My Final Thoughts
Bay shrimp are seriously underrated! They’re affordable, versatile, and packed with nutrition. Whether you’re making a quick salad or fancy appetizer, these little swimmers won’t let you down.
Pro tip: If you’re new to cooking with bay shrimp, start with a simple shrimp cocktail or cold salad. You really can’t mess it up, and it’ll give you a good feel for their natural flavor!
Got any questions about bay shrimp? Drop ’em in the comments below! I’d love to hear how you’re using these tasty little creatures in your cooking adventures.
WANT TO TRY THIS Old Bay Shrimp RECIPE?
©Carlsbad Cravings by CarlsbadCravings.com
What is Old Bay Shrimp?
Old Bay Shrimp refers to shrimp seasoned with the iconic Old Bay seasoning—a bold, zesty blend of herbs and spices with a signature kick of celery salt, paprika, and black pepper. Often the shrimp is boiled/steamed in its shell along with Old Bay Seasoning, beer and water. Today, I wanted to create a quick stir-fried or grilled version to minimize the work and maximize the freshness. I also wanted to make a recipe that doesn’t require your family and guests to “peel and eat.” In this recipe, it’s not just about sprinkling some seasoning and calling it good—it’s about infusing juicy shrimp with layers of buttery, garlicky, lemony goodness that amplifies the Old Bay flavor in the most craveable way.
- Purchase large shrimp. Look for 31/40 count per pound, meaning there are about 31 to 40 shrimp in one pound. This size is ideal for most recipes, offering, so the shrimp stay extra juicy when cooked.
- Purchase wild caught shrimp. Wild caught shrimp has superior flavor and texture over farm-raised.
- Purchase raw, deveined shrimp. Look for shrimp that is raw (not precooked), peeled and deveined. Buying prepared shrimp saves you TONS of time!
- Frozen shrimp is awesome! Frozen shrimp is frozen shortly after it’s caught which means it’s frozen at peak freshness. It’s also more economical than fresh which means you can keep it stocked and read to use any time.
- Old Bay Seasoning: The star of this recipe, Old Bay brings a unique blend of spices that are both bold and aromatic. It’s traditionally used in seafood dishes and adds a signature kick to the shrimp.
- Most grocery stores should carry it, or purchase it on Amazon HERE.
- Butter: Adds richness and helps to sear the shrimp to golden perfection. The butter enhances the overall flavor and gives the shrimp a slightly crispy exterior.
- Olive oil: Used in the marinade, olive oil helps coat the shrimp for a smooth, flavorful base and prevents them from sticking during cooking.
- Garlic: It’s a perfect balance with the Old Bay Seasoning and elevates the dish with its fragrant, savory depth.
- Salt and Pepper: Salt enhances the overall flavors, while pepper adds a slight heat and balance to the seasoning.
- Homemade Cocktail Sauce: The sauce combines chili sauce and ketchup for a sweet and tangy base, while prepared horseradish adds a spicy kick. Fresh lemon juice balances the richness, and Worcestershire sauce brings depth and umami. Hot sauce can be added to adjust the heat level, making the sauce perfectly balanced and flavorful for dipping.
- Make sure to purchase a TOMATO-BASED chili sauce, such as Heinz. (You can buy it HERE.) Do not use a chili pepper-based sauce, which will be super spicy.
Plump, Juicy Old Bay Shrimp
FAQ
What’s the difference between shrimp and bay shrimp?
A delicacy of the Gulf Coast, the bay shrimp is simply a juvenile Gulf shrimp. But the difference is striking: The bay shrimp is to the adult Gulf shrimp what a spring chicken is to a stewing hen. Netted in the Gulf of Mexico, adult shrimp are big and frequently tough.
Are bay shrimp good for you?
Where do bay shrimp come from?