This 4-pound bag contains colossal-sized wild brown shrimp (Farfantepenaeus aztecus), graded U-15, meaning there are fewer than 15 shrimp per pound. The shrimp were previously frozen and are sold thawed for convenience. Wild brown shrimp are harvested from the Gulf of Mexico and South Atlantic coastal waters, primarily off the Texas and Louisiana coasts.

Wild brown shrimp are prized for their bold, savory flavor with a characteristic sweetness and a subtle iodine note unique to the species. Their raw meat is translucent pink to gray and turns pearly white with pink and red shadings when cooked. The texture is firm, making them ideal for a variety of preparations. At U-15 size (also classified as colossal), these are large enough to serve as the centerpiece of a dish.

Brown shrimp are an excellent source of lean protein, selenium, and vitamin B12, and are low in saturated fat. They are sustainably managed under U.S. federal fishery regulations, with both Gulf of Mexico and South Atlantic stocks confirmed as not overfished. Commercial harvest uses bottom trawls equipped with sea turtle excluder devices (TEDs) and bycatch reduction devices.

These shrimp are versatile in the kitchen and work well for boiling with spices, grilling, barbecuing, stuffing, frying, or incorporating into gumbo and other bold, spice-forward dishes. Shrimp cook quickly—typically 60 to 90 seconds in a rapid boil—and are done when the meat turns opaque. Take care not to overcook, as overcooked shrimp become tough.