Commercial fishermen have been harvesting shrimp in the Gulf since the early 1800s. Gulf Shrimp migrate between coastal estuaries and offshore waters during their life cycle and are harvested in both areas. Through this migration, they cross boundaries between state and federal waters. Source: Gulf States Marine Fisheries Commission.
While Gulf Shrimp are often boiled they also may be baked, broiled, grilled, sautéed and steamed.
Gulf Shrimp are naturally low in calories, rich in protein also great source of Selenium, Vitamin B12 and Phosphorus.