FAQ

Texas Gold Shrimp only sells wild-caught Gulf shrimp. That means bold, natural Gulf flavor, firm texture, and shrimp sourced from the waters we know best.

We control the shrimp from boat to packaging, giving us greater control over quality at every step. Our shrimp is harvested, processed, packaged, and distributed with a hands-on approach that helps us maintain the Texas Gold standard.

Our shrimp is flash-frozen at peak freshness using an IQF (Individually Quick Frozen) process, which locks in flavor, texture, and quality.

IQF stands for Individually Quick Frozen. It means the shrimp are frozen quickly and individually to preserve freshness and make it easy to use only what you need.

Our shrimp are antibiotic-free. We do use a small amount of sodium bisulfite, an industry-standard preservative also found in many other food products, including wine.

Yes. Texas Gold Shrimp are responsibly sourced and considered a sustainable product.

Yes — free shipping on orders of 10 pounds or more.

Shipping costs reflect the reality of sending a premium frozen seafood product. Costs include the cooler, dry ice, insulated packaging, and shipment weight — this is more specialized than standard retail delivery.

We prefer to ship on Mondays and Tuesdays to help avoid weekend delivery issues. We do not guarantee a specific ship date or delivery date.

Once shipped, orders are typically delivered within two days, unless going to a remote zip code or a carrier delay occurs.

Texas Gold Shrimp ships to the contiguous United States (lower 48 states).

Shrimp is packed in a styrofoam cooler with dry ice, which is then placed inside a cardboard shipping box to keep it cold and protected throughout transit.

Your shrimp may arrive partially or fully frozen — that's completely normal. A replacement is only needed if the shrimp arrives at room temperature or warmer. As soon as it arrives, open the package and place the shrimp directly in your freezer.

When stored properly in the freezer, the shrimp stays fresh for 8 to 12 months.

Thaw the shrimp in a bowl of cold water, keeping it submerged until thawed. Do not repeatedly rinse with running water — the bowl method is the right approach.

For grilling, we recommend 16/20 count and larger — bigger shrimp hold up especially well on the grill. For boiling or pan cooking, 21/25 count and smaller works best.

Shrimp sizes are based on count per pound. For example, 16/20 means roughly 16–20 shrimp per pound. The lower the number, the larger the shrimp.

A two-pound bag is a great starting point to try Texas Gold Shrimp before committing to a larger order.

Headless, shell-on shrimp are ideal for grilling, shrimp boils, and classic Southern recipes — the shell locks in moisture and maximizes flavor. Peeled & deveined shrimp are ready to cook straight from the bag, making them perfect for pastas, sautés, and quick weeknight meals.

Flash-freezing preserves flavor, texture, and quality at peak freshness. In fact, properly frozen shrimp is often a better choice than shrimp labeled "fresh" at a seafood counter — most of that product has already been frozen and thawed before you buy it.