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Coon Stripe Shrimp

(1 customer review)

1 lb Coonstripe Shrimp – 30-35 shrimp per lb


Lot Number: 2200512A Categories: , Tags: ,


These Coonstripe shrimp taste great but are a small size. We’ve received feedback that they’re tough to get the meat out of, so we’ve put them on sale!

Great deal if you don’t mind peeling shrimp, or use as is for delicious stock.

Coonstripes are an abundant shrimp found in the Salish Sea, and a great alternative to Spot Prawns.  Sometimes simply referred to as “coonies” or dock shrimp, they are smaller than spot prawns yet sweet and delicate, with a good texture. We freeze and glaze them whole. They can be eaten raw, boiled, fried or sautéed. They are easier to peel after cooking.

Head On, whole shrimp. 30-35 shrimp per LB.


These go well cooked with lots of garlic. In a hot cast iron skillet add a couple of tablespoons of olive oil, add the shrimp, then cook a couple of minutes on each side until the shells are opaque. Toss with chopped garlic and serve.

Handling Instructions

Ships Frozen

Thaw shrimp under refrigeration immediately before use.

1 review for Coon Stripe Shrimp

  1. Kate (verified owner)

    Okay, my family regularly orders from lummi island and we adore everything we’ve ever had (and are giving lummi island as Xmas presents this year to family to get them hooked, too,) so please understand that I am leaving this admittedly scathing review out of love. I cannot for the life of me figure out how to make these pleasant. The main problem is the legs, which are sharp and hair-thin, so they break off and if you don’t take care you could get them stuck in your throat. They mean that you can’t just cook them up in a sauce and go, because you can’t serve the sauce, which is full of countless, hard-to-see sharp bits. The best I’ve come up with is frying them directly from the freezer, then painstakingly peeling each one, which is made both more difficult and more frustrating by the fact that most of the meat stays stuck to the shell. And a significant number of them just dissolve into mush (they’re small and there’s a lot of air around them when frozen – perhaps they defrosted somewhat in shipping?). The final yield turns out to be about 3 oz of meat from a pound of shrimp – oner $100 per pound! I ordered six boxes and have cooked three. I’ll cook up the rest this week to reclaim the freezer space. Someone else may be able to work with these and get joy out of them, but they’re a miserable slog over here.

    • Ian

      Thank you Kate, We appreciate the feedback and others will too. These shrimp are a great sustainable alternative to farmed or imported shrimp. There is no doubt that peeling them takes some work. One crew favorite is using heads and shells for making a bisque. Typical meat recovery will be close to 50%. If you make a bisque, that goes to 100%

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