Spot Shrimp
Pandalus platyceros
Spot shrimp are the big, meaty “luxury” shrimp of the West Coast—sweet, rich, and clean-tasting with a firm, slightly crunchy bite. They’re excellent for quick, simple preparations that let the natural flavor shine, from crudo and sushi to sautéing, grilling, and gentle poaching.
Range
Southern California to Alaska
Method of Capture
Trap
Seasonality
Year-round, yet periodic
Size Range
pieces per pound (0-10) (11-15) (16-20) (21-25)
Sustainability Consideration:
Because spot shrimp are trap-caught, the fishery has minimal bycatch and very little habitat damage compared to many net fisheries. Monterey Fish Market focuses on well-managed, trap-based fisheries so spot shrimp remain a thoughtful choice for menus that care about both quality and impact.
Flavor & Texture:
- Flavor: Sweet, rich, and very clean, with pronounced shrimp flavor and no muddiness
- Texture: Dense and slightly crunchy, with a satisfying snap when cooked correctly
They’re a step up in both flavor and texture from many commodity shrimp.
Seafood Cooking Tips
Spot shrimp are versatile but reward simple, precise cooking:
- Raw / crudo – When properly handled, they can be served raw or lightly cured to showcase sweetness.
- Sauté or grill – Cook quickly over medium-high heat with butter or olive oil, garlic, herbs, and citrus.
- Poach – Gently poach in seasoned stock for delicate dishes, chilled salads, or cocktails.
- Broil or salt-bake – High heat preparations that keep the meat moist while developing light char or crust.
As with all premium shrimp, avoid overcooking—pull them from the heat as soon as they curl and turn opaque so they stay juicy and sweet.
Want This On Your Menu or Table?
For current availability, pricing, and prep ideas, get in touch with our team. We’re happy to help you decide what will work best for your menu or home kitchen.
