Does your shrimp taste watery or have a rubbery texture? Is it high in sodium? Does it lose a lot of liquid while you’re cooking it? These are all signs your shrimp, like the majority of shrimp sold in the U.S., was treated with chemicals.
Shrimp producers rely on chemicals to artificially increase the size of shrimp through moisture retention, so you’re essentially paying for “water weight.” That’s money down the drain. The excess moisture also affects the cooking qualities - treated shrimp steam rather than sear. To make matters even worse, shrimp soaked in chemicals can contain up to 800mg of sodium in a 3-ounce serving!
That’s why we scoured the Earth for a truly natural shrimp and found Acción Acuícola in Sonora, Mexico to be a trusted producer. Los Cabos whiteleg shrimp are responsibly-farmed and processed without sulfites, phosphates, or sneaky alternatives. These naturally delicious shrimp are big, sweet, and crisp! You’ll taste and see the difference.
Make sure you're not getting chemicals in your shrimp.
Try Los Cabos chem-free shrimp today.
Source: Acción Acuícola
Origin: Sonora, Mexico
Farm Method: Ponds
Certification: Aquaculture Stewardship Council
Tasting Notes: Sweet Flavor, Snappy Bite
Try It: WFD co-founder, Alton Peacock, loves it with cuban mojo sauce!
Product Specs: frozen, peeled & deveined, tail-off, 21/25 count (15oz Tray)