Pamlico SOUNd shrimp

Few things say summer on the North Carolina coast quite like fresh head on shrimp from the Pamlico Sound. Harvested from one of the largest estuarine systems in the United States, these wild shrimp are renowned for their exceptional sweetness, firm texture and fresh, clean flavour. The head protects the delicate meat during handling and cooking, helping the shrimp retain more moisture and develop an even richer flavour. For many chefs and seafood lovers, head on shrimp are considered the gold standard.

North Carolina's commercial shrimp fishery harvests three species: white, brown and pink shrimp. Depending on the season, your shrimp may be one of these varieties, each offering a slightly different flavour and texture, but all prized for their quality. Historically, much of the state's shrimp harvest has come from the Pamlico Sound and other inland waters, making the Sound one of the most important shrimp producing regions on the East Coast.

Pamlico Sound shrimp are naturally sweet with a clean, delicate flavour and just a hint of salinity from the waters they call home. Their texture is firm yet succulent, with a satisfying snap when perfectly cooked. Leaving the heads on enhances both flavour and moisture, making them ideal for grilling, roasting or boiling. The heads are also packed with rich, savoury flavour that many people enjoy sucking after cooking or using to create intensely flavoured stocks and sauces.

Shrimping has been part of North Carolina's coastal heritage for generations and remains one of the state's most important commercial fisheries. Hundreds of commercial fishermen work the sounds, rivers and coastal waters, supplying fresh wild shrimp to seafood markets and restaurants throughout the region. The fishery supports coastal communities, local businesses and family owned fishing operations that have been working these waters for decades.

Choosing fresh, wild North Carolina shrimp means supporting local fishermen and enjoying seafood that has travelled only a fraction of the distance of imported shrimp. When they're in season, few seafood experiences are as special as fresh head on shrimp straight from the Pamlico Sound.

  • ways cook it

    Boiled
    A North Carolina classic. Simmer gently with Old Bay, lemon and bay leaves, then serve with melted butter, cocktail sauce or simply a squeeze of fresh lemon.

    Grilled
    Brush with olive oil, garlic and herbs, then grill over high heat until just cooked. The shells lightly char while the meat stays juicy and sweet.

    Pan Seared
    Cook quickly in butter, garlic and a pinch of chilli flakes, then finish with parsley and lemon. Serve with crusty bread to soak up the buttery sauce.

    Roasted
    Roast whole with garlic, smoked paprika and olive oil for a simple dish packed with flavour.

    Shrimp Boil
    Cook with sweetcorn, baby potatoes and smoked sausage for a traditional coastal feast that's perfect for sharing.

    Pasta
    Toss through fresh linguine with white wine, garlic, butter and parsley for an elegant yet simple dinner.

  • Drinks pairings

    Albariño brings bright citrus and minerality that beautifully complements the shrimp's sweetness.

    Sauvignon Blanc offers fresh herbal and citrus notes that pair perfectly with grilled shrimp.

    Dry Rosé is refreshing and versatile, especially with a summer shrimp boil.

    Belgian Witbier adds subtle orange and coriander notes without overwhelming the seafood.

    Classic Gin & Tonic garnished with lime or grapefruit is crisp, refreshing and made for warm evenings.

    Non Alcoholic Pairings

    Sparkling Lemonade with Fresh Mint is bright and refreshing.

    Cucumber and Lime Sparkler is crisp and cooling.

    Unsweetened Peach Iced Tea provides delicate fruit flavours that complement the shrimp's natural sweetness.