How it’s grown
The NaturalShrimp International method of growing shrimp is based on the natural plant/animal cycle found in the living ocean.
What’s different? We took out the hazards of the ocean to create a natural setting that is free of predators, weather hazards and chemicals.
We brought the nation’s best marine biologists together, spent $6 million, tested and perfected our growing conditions – all so we could bring the best-tasting, freshest, environmentally sensitive shrimp to your table.
The result is a closed, re-circulating, saltwater aquaculture, biologically secure to keep out chemicals, pollutants and predators. Naturally-found plant and animal proteins provide a continuous food source so shrimp can thrive. And our saltwater process does not require access to the ocean, so the future will find more NaturalShrimp operations near major metropolitan areas.
In short, you can have delicious, safe, natural, never-frozen shrimp 52 weeks a year.
We count where it counts.
NaturalShrimp International is a proud member of the World Master Chef Society, an international society of senior chefs active in more than 25 countries.
We’re also proud to be part of GO TEXAN! We’re proud to be home-grown in Texas.
We’re also proud members of the Texas Restaurant Association.
