IQF: Individually Quick Frozen using nitrogen. It's a method where each piece of shrimp is frozen separately. This process involves rapidly freezing the shrimp at extremely low temperatures. Each shrimp remains separate, making it easy to handle and use.

Block: Involves freezing shrimp and water together in a solid block. This method is often used for bulk storage and transportation. Block freezing is commonly used for items like meat and fish, where the bulk storage can be more practical despite the challenges in handling and defrosting.

​IVP: Individually Vacuum Packed. A packaging method where each individual item, typically food, is sealed in a vacuum bag after the air has been removed. This process involves placing the food in a plastic film package, using a vacuum pump to extract the air, and then sealing the package to prevent air from re-entering. The primary purpose is to extend shelf life by removing oxygen, which inhibits the growth of aerobic bacteria and fungi, reduces dehydration and freezer burn, and helps preserve the food's color, texture, and flavor.

​IWP: Individually Wrapped Packaging. A packaging method where each item in a group is separately wrapped, typically in paper, plastic, or another material. This method ensures that each item remains isolated, which helps maintain freshness, prevents items from sticking together, and reduces the risk of contamination.

We are located at:

13842-B Shell Belt Road

​Bayou La Batre, AL 36509 USA

Q. What is IQF, Block, IVP, IWP mean?

Q. Do y'all sell fresh?

Q. Where is your delivery area?

Yes, for the Baldwin route, minimum is 100# of product. For the West route, minimum is 300# of product. For the North route, minimum is 300# of product. For the Florida route, minimum is 400# of product.

We deliver to Mobile county (and surrounding areas) to Birmingham and Baldwin county, South Mississippi to Plaquemine, Louisiana, and Northwest Florida.

Q. Is there a minimum to order for delivery?

Contact Us

Q. Where are y'all located?

Q. How does the size of shrimp work?

We don't accept any form of solicitation. Please don't contact us make an order or demand that we send out any paperwork to become a customer or vender. Your request will not be processed if you do so. You will need to call the office and speak to the Salesman. Thank you and yes, we still like to talk to our customers and vendors personally. If you are interested in becoming a customer or vendor, you can fill this form out and kindly request a call back. If you would like to just be added to our Inventory/Price List that gets emailed every Monday, just state that in the message.

We accept cash, credit/debit card, check, wire and ACH.

We are first a wholesale distributor, as we package all of our products in 20# or 50# boxes. You can come on in and pick up box for family gatherings, holidays, birthdays, graduations, etc. Our IQF 20# boxes will last in your freezer for up to a year. Or if you are looking for just date night then come on in and pick up a 5# block P&D or PUD. So, yes, we are both.

Q. Are you wholesale, retail or both?

For food safety, shrimp is not to be consumed raw. Cook shrimp to an internal temperature of 145°F. Shrimp are done when the skin looks pearly and opaque. With different appliances and cookware, the time of cooking can vary and may need to be adjusted for your application. Once shrimp is thawed, don't refreeze please cook it all. You can thaw shrimp in the refrigerator over night.

Cooking guides may very by the size of the shrimp:

​Sauté: Medium-high heat for up to 6-8 minutes.

Boil: High heat for 3-4 minutes.

Grill or Bake: 400°F for up to 3-4 minutes per side.

Fry: 375°F for up to 2-3 minutes.​

FAQ's:

Q. How do y'all know when the shrimp is cook right?

Our Future

There is no delivery fee unless we are delivering a product from another supplier/vendor for you.

​Here at Graham Shrimp, we are growing, we are expanding, getting better and getting bigger. Come join us for a wild ride of seeing just how far Graham Shrimp can go. We are going to be known at all 4 corners of the Earth by the time we are done. We are excited to have y'all along with us, so we can show y'all what we are made of and how great our shrimps are.

Shrimp sizes are calculated by how many shrimp go into a pound (lb-#):

U-8 through U-12 is equal to 8 shrimp and under to a pound (U-6 and bigger are considered prawns).

13-15 through 150-UP is equal to 13 to 15 per pound or 31 to 35 shrimp per pound or 61 to 70 shrimp per pound or 150 and Up per pound.

So when looking for bigger shrimp the smaller the number (ex: 13-15) and for smaller shrimp the bigger the number (ex: 61-70).

Ernest Anderson - Owner

Q. What is the cut off time for delivery?

HACCP Certified

​All shrimp produced and supplied by Graham Shrimp Co, Inc. is guaranteed to be produced in our facilities that comply with current Good Manufacturing Practices (GMP's), Standard Sanitary Operating Procedures (SSOP's), Food Defense Plan (FDP) and to comply with the Food and Drug Administration (FDA) regulations with our Hazard Analysis Critical Control Points (HACCP) Plan, CFR 21, Part 123.

Q. What days do y'all deliver to my area?

Depending on where you are located. If you are located in Mobile, Gulf Shores, Orange Beach and Pensacola (Mobile/Baldwin route), delivery is every Tuesday and Friday. If you are located in Mississippi and Louisiana (West route), delivery is every Wednesday. If you are located North of Mobile county from Montgomery and Birmingham areas (North route), delivery is every Wednesday and Thursday. If you are located in Northwest Florida (Florida route), delivery is every Thursday.

Q. What payments do y'all accept?

We don't sell fresh off the boat. Our shrimp is fresh frozen to keep it's natural freshness and taste preserved.

Q. Is there a delivery fee?

The delivery cut off time is 3 pm the day before your delivery date.

  Bayou La Batre, AL, a place of opportunity fueled by the Gulf of America, Ernie Anderson and his father-in-law Steve Graham of Graham Shrimp Co, Inc. will tell you after 4 generations of success in the shrimp and seafood processing industry. Through hard work and honest living, the faces behind Graham Shrimp have made a name for themselves locally by catering to customers’ needs, making smart investments and simply doing good old-fashioned hard work.

  Their story begins in the 1940s, when Steve’s parents Mr. Willie (Louis Wellington Graham) and Mrs. Olivet Graham traveled to Mobile from Coden, AL, by train, selling crabmeat to hotel patrons at the Rolston Hotel. The ever forward thinker, Mr. Willie became a pillar of Bayou La Batre when he pioneered the harvesting of brown shrimp from the Gulf around 1948 on his boat, Morning Star. Exploring Lake Bond, Mobile Bay and beyond, Willie’s discovery of brown shrimp farther into the Gulf revolutionized the shrimp industry, adding a new variety to the white shrimp already available.

  Ernie made his debut with Graham Shrimp after moving to Mobile in 1986. It all began when he helped Steve take a “wheel” (propeller) off a boat. He was introduced to the industry, and with the help and guidance of Steve, Ernie began a route selling Bayou La Batre seafood into Dallas, TX. That relationship led to meeting and marrying Terri Graham, Steve Graham’s daughter. Ernie and Terri decided to buy Graham Shrimp from Steve. Ernie smiles when he says that after they bought the market, no one asked him his last name for a year, assuming he was a Graham. “I had to get married to get my name back,” Ernie says.
  In 1992, an opportunity arose as Ernie was asked to help regain possession of a boat. Upon regaining possession, Ernie brought the boat to Steve’s brother Darrell Graham’s facility in Bayou La Batre. Darrell convinced Ernie to keep the 92-foot boat for use so, Ernie decided to lease Darrell’s fuel and ice dock in order to sell fuel, ice and other supplies.
  Ernie delved into the shrimp business for good after salvaging and rebuilding another boat and serving as port captain of other boats in the Bayou La Batre harbor. With 8 boats at his disposal, it was an easy decision to continue.
  From there Ernie and Steve joined together with the vision of rebuilding the family business. They acquired a 1,200-square-foot building, which they expanded upon in 2008 and 2013. Graham Shrimp has since bought property that includes an 8,000-square-foot processing area, a 1.5-million-pound cold storage facility and a 1,400-square-foot dock facility with a holding freezer and cooler. The hustle and bustle and a thriving business are evident at Graham Shrimp.

  Ernie says loyalty to both suppliers and customers is key to making it in the business and Graham Shrimp has taken great care to deliver on this. In the end, a series of opportunities and a work ethic that all began with Mr. Willie and Mrs. Olivet, has helped Graham Shrimp secure its place in the history of the seafood industry of Bayou La Batre. As Ernie says, “The only people who get discriminated against down here are people who are lazy and don’t wanna work.”
  At Graham Shrimp it is evident that hard work has certainly paid off.