How to Catch Rock Shrimp

Rock shrimp are the deep-water surprise of the shrimp world - small, hard-shelled shrimp from offshore sandy bottoms whose sweet, firm tail meat tastes remarkably like lobster. That rigid shell long kept them unpopular and cheap, because they are a chore to peel, but those in the know split them down the back and prize them. Mostly a trawl fishery, they are more a boat-and-gear catch than a shore forage.

Why go for them

The reward is the meat - sweet, firm and genuinely lobster-like, at a fraction of lobster's fame. For anyone with access to the offshore grounds and gear, or who buys them fresh, they are an underrated delicacy that rewards the little extra work of getting through the hard shell.

Where and when to find them

Rock shrimp live on deep, sandy offshore bottoms, well beyond the reach of shore fishing, and are taken during local shrimp seasons. Because they are a deep-water species, the ground and timing are dictated by the trawl fishery and its regulations rather than a low tide.

How to catch them

They are caught almost entirely by trawling sandy offshore bottoms from a boat rigged for shrimp - an advanced, gear-heavy fishery. Recreational shrimp trawling, where allowed, needs a boat, a net and the right licences; most people simply buy rock shrimp fresh off the docks where they are landed.

Handling, cleaning and cooking

Keep them cold. The trick is the shell: split each shrimp down the back with kitchen shears rather than peeling, devein, and the sweet tail meat comes free. Cook them briefly - a quick boil, saute or grill - as they are small and toughen fast. They shine simply, with butter and garlic, much like lobster.

Safety and the law

Rock shrimp are a deep-water, largely commercial trawl catch; recreational shrimp trawling is tightly licensed and needs a proper boat and gear, so check your local rules before attempting it. Buy from reputable sources otherwise. Cook thoroughly; shellfish is a serious allergen. See our shellfish safety guide.