Choosing shrimp can seem overwhelming. Whole or peeled? What size for which recipe? Standing in front of the freezer aisle, it's easy to feel lost. This guide provides everything you need to know to select the perfect Black Tiger shrimp for any occasion, whether it's a festive dish, a barbecue with friends, or a quick weeknight meal.
An excellent option for their freshness and convenience, frozen tiger shrimp deserve a closer look. Let's break down the essential criteria to help you buy shrimp online with confidence.
Understanding Black Tiger Shrimp: 3 Key Things to Know Before You Buy
Before you fill your cart, mastering these concepts will make all the difference on your plate.
1. Size Grade: More Than Just a Number
The size grade, indicated by numbers like 8/12 or 21/25, refers to the number of shrimp per pound (approx. 450g). Rule of thumb: the smaller the number, the larger the shrimp.
- Large Sizes (e.g., 8/12, 13/15): These large raw shrimp are perfect for presentation. Ideal for skewers, seared on a plancha, or simply pan-fried with garlic and parsley, their generous size makes a stunning impression.
- Medium Sizes (e.g., 21/25, 26/30): The most versatile. They are a wonderful addition to pasta dishes, risottos, curries, or paellas. Their size provides a satisfying bite without overpowering the other flavours.
2. The Cut: Whole, Peeled, or "Easy Peel"?
The way the shrimp is prepared affects both your time in the kitchen and the final result.
- Whole Shrimp (HOSO - Head-On, Shell-On): With the head and shell intact, these guarantee maximum flavour. Never throw away the heads and shells! They are perfect for making a homemade stock or bisque, which will add incredible depth to your sauces.
- Peeled Shrimp (P&D - Peeled & Deveined): Ready to use, fully peeled and deveined. The ultimate convenience, perfect for quick stir-fries, sautés, and salads.
- "Easy Peel" Shrimp (EZP): The smart compromise. The shell is split down the back and the shrimp is deveined, but the shell is left on. This method preserves moisture and flavour during cooking, while making them incredibly easy to peel at the table.
3. Freezing: A True Guarantee of Freshness
Forget the old myths! Frozen tiger shrimp are often fresher than what you find at the fishmonger's counter, which are typically just thawed products. The ultra-fast freezing process right after the catch (IQF - Individually Quick Frozen) perfectly preserves the product's freshness, texture, and nutrients. This ensures you can enjoy a top-quality seafood product whenever you like.
Our Black Tiger Shrimp Picks
To help you make your choice, here are our recommendations, selected for their quality and versatility.
The Best All-Rounder: Black Tiger Shrimp HLSO/EZP 21/25
- Key feature: This HLSO/EZP (Headless, Shell-On / Easy Peel) format is the perfect balance. Headless but with their shells split, these shrimp retain all their moisture and flavour during cooking, while being incredibly simple to peel.
- Benefits: The 21/25 size is a versatile all-rounder. The "Easy Peel" preparation is a significant time-saver without sacrificing the authentic flavour that the shell imparts during cooking.
- Best for?: Those who want the rich flavour of shell-on shrimp without the hassle of peeling. Perfect for plancha-grilled shrimp, paellas, or saucy dishes.
The Ultimate in Convenience: Black Tiger Shrimp P&D 8/12
- Key feature: These shrimp are P&D (Peeled & Deveined), meaning they are ready to cook, already peeled and deveined. Their jumbo 8/12 size makes them a centrepiece ingredient, perfect for when the shrimp is the star of the dish.
- Benefits: An unbeatable time-saver in the kitchen. Their extra-large size ensures a firm texture and a show-stopping presentation.
- Best for?: Busy cooks who refuse to compromise on quality. Ideal for appetiser skewers, shrimp cocktails, or a quick Asian stir-fry.
For the Flavour Purist: Black Tiger Shrimp HOSO 8/12
- Key feature: Presented whole (HOSO - Head-On, Shell-On), these large 8/12 grade shrimp are for lovers of authentic flavour. The head, rich in coral, releases juices during cooking for an incomparable taste.
- Benefits: An explosion of flavour. The heads and shells can be transformed into an exceptional stock or bisque for a gourmet touch at home. The presentation on the plate is simply spectacular.
- Best for?: Gourmets and passionate cooks who love working with the whole product. Essential for a shrimp bisque, a fragrant Thai broth, or simply grilled whole on the barbecue.
Want to Explore Other Options?
If Black Tiger shrimp aren't exactly what you're looking for today, or if you're simply curious, our full range is sure to inspire you.
? Discover our full selection of sea shrimp
Frequently Asked Questions about Black Tiger Shrimp
1. What's the difference between a Black Tiger shrimp and a prawn? In many regions, the term "prawn" is commonly used to describe any large shrimp, regardless of species. The Black Tiger shrimp (Penaeus monodon) is a specific species, recognisable by its striped shell. A large Black Tiger shrimp is therefore often marketed as Black Tiger Prawns. In short, it's more a matter of size and marketing than biology.
2. Should you thaw frozen shrimp before cooking? Yes, it's highly recommended. The best way is to let them thaw slowly for a few hours in the refrigerator. If you're in a hurry, you can place them under a stream of cold running water (never use hot water, as it will start to cook the flesh and alter the texture!). Once thawed, pat them dry thoroughly with a paper towel to ensure they brown perfectly when cooked.
3. How do you perfectly cook shrimp on a plancha? For foolproof plancha-grilled shrimp, the secret is a very quick cook over high heat. Make sure your plancha is scorching hot. Marinate your shrimp (medium or large size) for 15-20 minutes in a mix of olive oil, garlic, parsley, and a pinch of Espelette pepper. Sear them for 1-2 minutes per side, just until they turn pink and opaque. Be careful—an extra minute can make them rubbery
