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Welcome. Sweet Sound is Vermont's first shrimp aquaculture farm. The farm is located at Earthkeep Farmcommon in Charlotte, Vermont. I offer fresh, natural, head-on Pacific Whiteleg shrimp for retail and wholesale weekly from the farm. Please visit our ordering page for details and availability.


Our shrimp are raised in recirculating seawater at our facility at Earthkeep Farmcommon. We receive regular shipments of small (post larval) shrimp from hatcheries in Florida. They are grown in nursery pools for the first month - from the size of an eyelash to about an inch. Then transferred to a series of larger grow out pools. They spend between 2 to 3 months in these pools until they reach market size. Vermont Shrimp are never exposed to growth hormones or antibiotics. Locally grown organic grains, fermented with probiotic bacteria are regularly introduced to the farm pools to enhance their overall health and rigor. The shrimp are sold unprocessed, head-on to our customers. Deveining is not necessary because there is no clay or silt in the farm water. These shrimp can be prepared a number of ways. Sauté or fry in olive oil and butter along with garlic, herbs, lightly seasoned with cayenne or other snazzy spices, and serve whole. All sizes are great boiled in salted water (for just a minute or two), chilled, then simply peeled and dipped in your favorite sauces. Yum. Note that peeling raw, same-day harvested shrimp can require more time than pre-frozen store bought shrimp, especially the small ones. 


These Vermont raised shrimp are often available at Bleu Northeast Kitchen (at the Marriott), Juniper (Hotel Vermont), Hen of the Wood, and Philo Ridge Farm. You can also find the shrimp regularly on special at several other Vermont restaurants.


Thanks for visiting.

John Brawley



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