Named for the vivid stripes that run along their translucent bodies, the sidestripe shrimp are second only to spot prawns in size—but first in delicate sweetness. Harvested from the remote inlets and glacier-fed fjords of British Columbia, they’re caught using sustainable beam trawl methods and rated a Good Alternative by the Monterey Bay Aquarium’s Seafood Watch program. 

Each shrimp is hand-graded, tailed, rinsed, and flash-frozen in brine at ultra-low temperatures to lock in their signature firm texture and ocean-fresh flavour. 

Sidestripe shrimp cook as beautifully as they taste—but their secret is subtlety. Less is more. 

Thaw them slowly: transfer from freezer to refrigerator overnight in a colander set inside a bowl to let the brine drain away gently. Once thawed, these shrimp need only a whisper of heat—just 1 to 2 minutes until they blush a brilliant pink. 

Prefer to skip the stove? These shrimp are sashimi-grade and shine raw. Serve them crudo, or marinate in citrus for a delicate ceviche. 

And if you're lucky enough to get egg-bearing shrimp, don’t toss the roe—it’s a delicacy. Glistening and faintly briny, the eggs pop like savoury champagne bubbles—a texture experience chefs dream about. 

Whether poached, sautéed, or served raw, sidestripe shrimp are your shortcut to elegance on the plate.