lb. black tiger shrimp
Excellent source of lean protein and selenium; rich in B vitamins (particularly B12) and contain beneficial omega-3 fatty acids. Low in calories with minimal fat content.
About
Black tiger shrimp (Penaeus monodon) is a large crustacean native to Indo-Pacific waters, particularly abundant in Southeast Asia, Australia, and the Indian subcontinent. Named for the distinctive dark striping pattern on its shell, black tiger shrimp are characterized by their substantial size (typically 8-12 inches when mature), firm texture, and mildly sweet flavor with subtle briny notes. The exoskeleton displays bold vertical bands of dark brown or black on a lighter background, which fade when cooked. This species commands premium prices in global seafood markets due to its size, visual appeal, and superior texture compared to smaller shrimp varieties.
Black tiger shrimp are predominantly farmed in aquaculture facilities across Southeast Asia, though wild populations are still commercially harvested. The meat is notably firm and dense compared to cold-water shrimp, maintaining its texture through various cooking methods.
Culinary Uses
Black tiger shrimp are prized in both Asian and Western cuisines for their impressive presentation and robust texture. In Southeast Asian cooking, they feature prominently in dishes such as Thai green curry, Vietnamese grilled shrimp (tôm nướng), and Filipino garlic shrimp (gambas). Their large size makes them ideal for grilling, pan-searing, or broiling whole or butterflied. Western fine dining employs them in preparations ranging from scampi and risotto to elegant appetizers and seafood platters. The firm flesh withstands high-heat cooking without becoming rubbery, and the shells are excellent for making stock. Black tiger shrimp pair well with garlic, chili, lemongrass, soy sauce, and citrus.