Meet the world’s only Fair Trade Certified shrimp—wild blue shrimp, caught in the coastal lagoons of Sinaloa, Mexico, using an artisanal technique so sustainable, it sets the global standard. 

Harvested by local fishers aboard small day-boats called pangas, these shrimp are drawn in with suripera nets—drifted by wind and tide. This low-impact method delivers shrimp with virtually no bycatch and the lowest carbon footprint of any commercial fishery on Earth. 

Each tail is hand-deveined, shell-split for easy peeling, and 100% free of chemicals. When cooked, their firm texture and rich, slightly sweet flavour make them a standout in any dish. From ocean to plate, this is conscious seafood with a conscience—and serious taste. 

Cooking blue shrimp is a quick exercise in restraint. 

To start, thaw only what you need—just place the desired amount in a bowl and let them defrost overnight in the fridge. These shrimp are versatility incarnate: sautéed with garlic, grilled with lime, baked in a curry, boiled for a salad, or battered for a crispy snack. 

But here’s the trick: watch closely. The moment they blush pink and curl into a soft “C,” they’re done. Overcooking robs them of their sweet, firm perfection—so stay sharp, and the payoff is unforgettable.