Can You Eat Sand Shrimp? A Guide to Preparing and Cooking Delicious Ghost Shrimp

Sand shrimp, also known as ghost shrimp or glass shrimp, are a popular type of shrimp found in coastal waters, estuaries, and beaches along the Pacific and Atlantic coasts of North America. Their translucent bodies and ability to burrow themselves into the sand gives them their “ghostly” appearance and name.

While not as popular as other larger shrimp varieties, sand shrimp have a sweet tender meat that can make a tasty meal when prepared properly. Here is a guide on how to catch, clean and cook sand shrimp so you can take advantage of this plentiful and sustainable seafood.

Identifying Sand Shrimp

Sand shrimp typically measure about 1.5 to 3 inches long as adults. Their bodies are slender and almost completely transparent aside from some faint spots or stripes. Tiny black eyespots are visible on their heads. They have long antennae and legs designed for burrowing themselves into the wet sand on beaches and estuaries.

The most common species along the Pacific coast are the California ghost shrimp and the Pacific ghost shrimp. On the Atlantic coast, the American ghost shrimp is frequently found. All three have very similar appearances and habits.

Sand shrimp can often be found in large groups numbering up to hundreds of individuals. You may be able to spot their tracks on the beach at low tide as they pop in and out of their sandy burrows. They emerge to filter feed on plankton and organic particles in the water.

Catching Sand Shrimp for Bait or Food

The best time to catch sand shrimp is on a low, receding tide in areas where their burrows and mud mounds are visible. You can easily collect them by hand or with a small rake or shovel. Take care not to damage their delicate bodies when removing them from the sand.

For bait purposes, target larger individuals around 2 to 3 inches long. Place them into a bucket or bait trap with some wet sand or seaweed to keep them alive.

For eating, you’ll want to collect at least a couple dozen medium or large shrimp. Make sure any regulations in your area allow harvesting them for personal use. Minimal equipment is needed – just bring along a small shovel, bucket, and cooler.

YouTube videos such as How to Catch Ghost Shrimp (Sand Shrimp) to Use as Fish Bait demonstrate effective techniques for finding and capturing loads of sand shrimp.

Cleaning and Preparing Sand Shrimp

Sand shrimp need very little cleaning compared to other shrimp varieties due to their small size.

Start by rinsing them under cold running water while gently rubbing to remove any remaining sand or debris on their shells.

Then pull off the head segment where the eyespots are located You can leave the tail shell on if desired The entire body is edible.

Some people prefer to remove the thin digestive tract running along the top of the shrimp body for aesthetic purposes. This can be done by making a shallow slit with a paring knife then flushing it out.

Once cleaned, sand shrimp can be cooked as-is for simple shrimp recipes. For fancier dishes, consider butterflying them by cutting along their backs and opening up the bodies – this gives more surface area for sauce and spice flavors to coat.

Refrigerate cleaned sand shrimp if you won’t be cooking them immediately. They will keep 1-2 days before quality starts deteriorating.

Cooking Methods for Sand Shrimp

The tiny size of sand shrimp allows them to cook very rapidly. Take care not to overcook them into tough, rubbery bites!

Some quick and easy cooking methods include:

• Sautéing or stir-frying: Heat oil in a pan over high heat. Cook shrimp just until they turn pink and opaque throughout, about 1-2 minutes. Season with salt, pepper, garlic, lemon, etc.

• Grilling: Skewer shrimp on short metal or wooden skewers. Grill over direct high heat for just 1-2 minutes per side. Brush with oil or marinade flavors while cooking.

• Baking: Toss shrimp with oil or butter and seasoning. Spread out on a baking sheet. Bake at 400°F for 5-7 minutes until opaque. Stir halfway through.

• Boiling: Drop shrimp into boiling salted water or seafood stock. Boil for just 1 minute or until pink. Drain and rinse with cold water to stop cooking.

• Frying: Coat shrimp with flour, breadcrumbs, or cornmeal then deep fry for 2-3 minutes at 350°F oil temperature until crispy and cooked through.

Sand shrimp cook lightning fast compared to large shrimp. Be ready to pull them off the heat as soon as they turn pink and opaque to avoid overcooking. Their sweet flavor really shines through with simple preparations.

Sand Shrimp Recipes to Try at Home

Sand shrimp may be small, but they deliver big flavor! Here are some excellent ways to serve up these tender morsels:

• Shrimp tacos – Sauté shrimp with taco seasoning and fill warm corn tortillas with shrimp, salsa, avocado, shredded cabbage, and lime crema.

• Shrimp salad – Boil, chill, and toss shrimp with mayo, lemon juice, diced celery, pepper, and parsley. Serve over greens or in a sandwich.

• Shrimp scampi – Sauté shrimp in garlic butter, white wine, lemon juice, parsley and serve over pasta or rice.

• Shrimp quesadillas – Fill tortillas with shrimp, cheese, and other fillings. Grill or bake until crispy.

• Shrimp cocktail – Boil shrimp, chill, then serve with cocktail sauce and lemon wedges.

• Shrimp cakes – Make crispy shrimp patties by combining cooked, chopped shrimp with eggs, breadcrumbs, and seasoning. Pan fry until golden brown.

• Shrimp and grits – Simmer shrimp in broth, tomatoes, and Cajun seasoning then serve over creamy grits.

• Coconut shrimp – Toss butterflied shrimp in coconut flour then panko breadcrumbs. Quickly deep fry until crispy.

Don’t be intimidated by their small size. Sand shrimp cook up just like their larger counterparts and make a sustainable, local seafood choice for coastal dwellers. With a little creativity in the kitchen, these ghostly shrimp will vanish before your eyes!