Penghu Sweet Shrimp (Coral Shrimp) | Penghu Signature Dish

Penghu sweet shrimp are caught in deep waters, with boats completing a rapid freeze on deck immediately after harvest to keep the shrimp intact and fresh. The flesh is exceptionally tender with a pure, clean sweetness. Whether eaten raw as sashimi with a touch of wasabi soy sauce, or briefly blanched and dipped, the flavor is noticeably a cut above ordinary frozen shrimp. In recent years they have become a star item in Penghu's premium seafood market.

What are Penghu sweet shrimp

Sweet shrimp, also called coral shrimp, inhabit cold-water layers more than 100 meters deep. Their flesh is naturally sweet without any seasoning. After catching in the deep sea, Penghu fishing boats use on-board flash-freezing equipment to bring the temperature down to below zero within hours, preserving the live-catch freshness. After thawing, raw consumption delivers a delicate texture comparable to top-grade sashimi; after blanching, the flesh stays firm yet retains its sweet, moist quality. The peak season runs through spring and summer, and the Penghu County Fisheries Research Institute maintains systematic resource survey records.

Magong Third Fishing Harbor is the main landing and direct-sale venue for sweet shrimp, and some fishing boats also offer pre-order home delivery. Compared to lobster or abalone, sweet shrimp has a shorter history of popularity in Penghu, but its distinctive deep-sea sweetness has already drawn many dedicated seafood lovers who specifically head to the harbor to wait for the fresh catch. The Penghu County Tourism Bureau has also included sweet shrimp in its list of recommended local fresh produce in recent years.

How to eat it the local way

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Raw sashimi is the purest formWhen the source of the flash-frozen shrimp is confirmed reliable, eat them raw. A small amount of wasabi and soy sauce lets the natural sweetness come through most directly.

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Quick blanching preserves sweetnessBlanch in boiling water for about 20–30 seconds and remove as soon as the color changes. Overcooking causes the sweetness to fade and the flesh to toughen.

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Chill after blanching for better texturePlunging blanched shrimp immediately into ice water improves elasticity and locks in the fresh sweetness — a standard technique used by harbor vendors.

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Visit in spring or summer for the most stable supplyThe peak season for sweet shrimp falls in spring and summer, when catches are large and prices relatively reasonable. Supply drops in autumn and winter and prices rise accordingly.

Local knowledge

Verified credentials

The Penghu County Fisheries Research Institute conducts long-term monitoring of sweet shrimp resources, with official records of catch data and species information.
The Penghu County Tourism Bureau has included sweet shrimp on its list of recommended local fresh produce and has helped raise the profile of direct harbor sales.
Multiple fishing boats at Magong Third Fishing Harbor offer flash-frozen sweet shrimp, an emerging item whose discussion has been steadily rising on travel forums.

Visitor tips

For raw consumption, confirm the shrimp were flash-frozen the same day by the fishing boat and that the storage temperature meets food-safety standards — ask about the cold chain before purchasing.
Sweet shrimp are small and quantities are limited. On peak-season weekends, direct harbor sales may sell out by morning; arriving early is advised.
Bringing sweet shrimp back to the main island of Taiwan requires a cooler with ice packs. Extra care is needed with thawing and storage hygiene for raw-grade shrimp.

Sources: Penghu County Fisheries Research Institute, Penghu County Tourism Bureau local fresh produce recommendations, on-site information at Magong Third Fishing Harbor. Photos to be replaced with Dio's own shots.

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