Take a wild Canadian home for dinner!
CANADIAN NORTHERN (OR PINK) SHRIMP
(Pandalus borealis)
Cold-water shrimp are fast-growing
Shrimp hold an unusual claim in
and resilient to fishing pressures. The
Canada’s seafood market: they’re
industry is working to reduce habitat
both our most imported and most
impacts from bottom trawls.
exported seafood product.
Although different species, Atlantic
In 2012, we imported 54,000 tonnes and Pacific shrimp are both marketed
of farmed, warm-water shrimp,
as northern or pink shrimp, so check
mostly from Asia, and exported
labels carefully.
86,000 tonnes of cold-water,
wild-caught shrimp. As Canadians
Chefs and foodies sing the praises
increasingly favour local foods, now is of cold-water shrimp, for their sweet,
a good time to give our shrimp a try.
delicate taste and firm, crisp meat
The Marine Stewardship Council
that’s moister than tropical species.
recognizes Canada’s Atlantic shrimp
All things considered, cold-water
fisheries as sustainable and wellshrimp are good options compared to
managed and SeaChoice labels them
imported, warm-water choices.
“yellow”, or “some concerns”.
Sign the sustainable seafood pledge at
www.davidsuzuki.org/seafood
Canadian shrimp tacos with spiced sour cream
These easy and quick tacos bring the sweetness out of pre-cooked, frozen Canadian
shrimp, while lots of healthy veggies add colour. Serves two.
SHRIMP
1½ cups Canadian northern or pink
frozen, cooked shrimp, defrosted
1 lime, juiced
½ tsp salt
1 tsp smoked or standard chili powder
¼ tsp cayenne, or to taste
SPICED SOUR CREAM
⅓ cup sour cream
1 tsp smoked or standard chili powder
½ tsp salt
½ tsp cumin
¼ tsp cayenne, or to taste
¼ tsp cinnamon
TOPPINGS
1 avocado, diced
1 mango, diced
½ cup red cabbage, finely shredded
¼ cup cilantro, chopped
6 to 8 soft corn tortillas, warmed
Defrost shrimp and rinse under cold
water, draining well. In a medium
bowl, mix shrimp, lime juice, salt and
chili powder. Refrigerate mixture for
15 to 20 minutes.
In a small bowl, mix together sour
cream, chili powder, salt, cumin,
cinnamon and cayenne. Set aside.
Remove shrimp from refrigerator.
Place a small spoonful of avocado and
mango on each tortilla and top with
cabbage and shrimp. Finish with a
sprinkling of cilantro and a dollop of
spiced sour cream.