Tiger Shrimp


The tiger shrimp, actually a prawn (Penaeus monodon), is a marine crustacean from the Indo-Pacific region, succesfully reared in several places around the world. The name derives from black stripes encircling the shell.
When cooked, the stripes actually turn to a striking red color. The rich, white meat holds the stripes, even when peeled. Due to the bold color, tiger shrimpa make a great presentation, especially when served with the tail intact. Since most tiger shrimps are quite large (up to around 14 inches), the size adds extra flair to the dish.


Other names: Tiger Prawn, Black Tiger Shrimp, Black Tiger Prawn, Giant Tiger Prawn

Physical Description

Black tiger shrimp get their name from the dark stripes that encircle the shell of the black tiger. They range in color from black to gray to white.

Colors: Black, Gray, White

Tasting Notes

Flavors: shrimpy
Mouthfeel: Meaty, Tender
Food complements: Salads, Soups, Gumbo
Wine complements: All wines
Beverage complements: Beer
Substitutes: Prawn

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Procuring: Over 80% of tiger shrimp are farmed so that they can be purchased year round.

Preparation and Use

Cleaning: Rinse thoroughly with cool running water prior to preparation and use.

Conserving and Storing

Store in air tight container and freeze.


Black spots, called melanosis, indicate the shell and meat has begun to decay. This is a sign of poor handling. Shrimp need to be immediatly processed or frozen after harvest to maintain freshness.



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