MyTastr

Best frozen shrimp, according to chefs

Three picks, each tied to a named taster and a public source — from Julia Holland, Corrie Duffy and Kevin Dundon. Recommendations come from tastingtable.com, eatthis.com and tastychomps.com.

Freezer · The ranking

  1. 1
    Top pick

    Northern Chef Wild Baja Shrimp

    Chosen by
    Holland’s No. 1 of 11 brands: MSC-certified, wild-caught in Baja’s Magdalena Bay, “plump and firm outside and tender inside, with a springy bite,” with a flavor that is “creamy, succulent, and sweet.”
    Where to buy · northernchef.com ↗Instacart ↗Source: tastingtable.com ↗
  2. 2

    Wild Fork Raw Shrimp

    Chosen by
    “These shrimp were flash-frozen within hours of being caught. They have a very firm, snappy texture like freshly caught seafood, and they stay plump when cooked.” Duffy also likes that every package says where the shrimp came from.
    Where to buy · wildforkfoods.com ↗Instacart ↗Source: eatthis.com ↗
  3. 3

    Wild Ocean Canaveral White or Rock Shrimp

    Chosen by
    Wild-caught off Florida’s Space Coast and frozen on the boat. After visiting the Port Canaveral market, Dundon built a seasonal menu at Raglan Road around Wild Ocean shrimp and clams.
    Where to buy · wildoceandirect.com ↗Instacart ↗Source: tastychomps.com ↗

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Questions, answered

What is the best frozen shrimp, according to chefs?
MyTastr’s top pick is Northern Chef Wild Baja Shrimp, chosen by Julia Holland (Tasting Table). Holland’s No. 1 of 11 brands: MSC-certified, wild-caught in Baja’s Magdalena Bay, “plump and firm outside and tender inside, with a springy bite,” with a flavor that is “creamy, succulent, and sweet.” Source: tastingtable.com ↗
What are the other top picks for frozen shrimp?
No. 2 is Wild Fork Raw Shrimp, chosen by Corrie Duffy (Corrie Cooks). No. 3 is Wild Ocean Canaveral White or Rock Shrimp, chosen by Kevin Dundon (Raglan Road). Each card above links to the original source.
How does MyTastr choose these picks?
Every pick is tied to a named chef, cookbook author or food expert and links to the public interview, panel or article it came from. We survey dozens, often hundreds, of top chefs, food writers and critics, and order reflects how often and how strongly a brand is recommended. Only organic recommendations count — paid endorsements don’t — and brands can’t buy a spot. Read how we pick.

The tasters behind this ranking

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