John Landry, a native of New Iberia, was no stranger to the world of shrimp and seafood. Growing up near the water, he spent his childhood immersed in the rich culture of Louisiana’s fishing industry. After pursuing a degree in agricultural business at Louisiana State University, he embarked on a professional career in construction and real estate development. However, his heart remained tethered to his south Louisiana roots and a desire to contribute to the state’s agricultural legacy.
It was amidst headlines of the Bayou State’s shrimp industry in crisis that John found his second calling. Louisiana shrimp, known for its premium quality and benefit to ecological sustainability, was struggling to compete in a market flooded with cheap imports. As he delved into the statistics—revealing that 90% of shrimp consumed in the US was imported, much of it from environmentally damaging means—he knew he had to help make a change.
With a vision to revolutionize the way consumers accessed Louisiana shrimp, John founded Last Island Wild Louisiana Shrimp a little less than a year ago. His mission: to cut out the middlemen and connect consumers directly with local shrimpers, ensuring quality and transparency from dock to dinner table. John faced challenges inherent in an industry plagued by fluctuating prices, environmental concerns, and the growing threat of saltwater incursion. Yet, armed with determination and a deep love for his home state, he pressed on.
Last Island Wild Louisiana Shrimp operates on a simple yet powerful premise to offer consumers a premium product that embodies the essence of Louisiana’s coastal heritage. By partnering with local shrimpers committed to sustainable practices, John ensures that each shrimp is caught responsibly and processed without preservatives or additives. The result? A truly authentic taste of Louisiana that stands apart from its mass-produced counterparts.
“Louisiana shrimpers are getting the bad end of the deal right now. We have the premium product, but the majority of shrimp consumed in the United States still comes from overseas. That imported shrimp is caught in depleted fisheries with serious environmental impacts, while Louisiana shrimp is caught in more sustainable fisheries.”
—JOHN LANDRY, owner and founder
The online store showcases an array of offerings designed to delight seafood enthusiasts and conscientious consumers alike. The star of the show is undoubtedly the premium peeled and deveined frozen shrimp, available in three sizes: gumbo (bite-size), medium (perfect for salads or pasta dishes), and large (ideal for grilling or shrimp cocktails). Because these succulent shrimp are carefully sourced from local shrimpers who adhere to sustainable practices, a superior taste and texture is assured and you’ll notice an instant improvement in your meals.
As a nod to John’s commitment to sustainability, all packaging materials are 100% ocean-friendly and compostable, reflecting a dedication to preserving fragile coastal ecosystems for future generations to enjoy. When purchasing from Last Island Wild Louisiana Shrimp, customers will not only savor the taste of the Gulf but also contribute to the conservation of its natural beauty.
Despite also juggling his responsibilities in construction and real estate, John remains dedicated to his newfound passion. Late nights are spent strategizing, coordinating with suppliers, and fine-tuning marketing efforts—all in pursuit of bringing Last Island Wild Louisiana Shrimp to the masses.
As the company prepares to launch its products nationwide, John aims to introduce landlocked states to the unparalleled flavor and quality of Louisiana shrimp.
Last Island Wild Louisiana Shrimp isn’t just a business venture for John; it’s a labor of love and a testament to his commitment to the Bayou State and its cherished traditions. And with each succulent bite of shrimp, consumers across the country are invited to savor a taste of Louisiana’s coastal magic, one delectable dish at a time.
