Postharvest processing (PPH) methods have been determined to reduce Vibrio spp. to non-detectable levels, and include cool pasteurization, cryogenic individual quick freezing (IQF) with extended storage, high hydrostatic pressure (HHP) processing, low-dose gamma irradiation and high-salinity treatment. In Trinidad and Tobago, glazing or direct contact with ice is another common process used by shrimp vendors that could be useful to minimise occurrence of Vibrio spp. in marine shrimp (Penaeus spp.). Sixty glazed shrimp composites were purchased from the five largest depots in Trinidad and were analysed for Vibrio spp. using a slightly modified methodology outlined in the US FDA Bacteriological Analytical Manual. The absence of Vibrio in the shrimp met international and local human consumption standards. In this study, Vibrio spp. was the only bacteria of natural inhabitants to seawater, especially in warm areas, that can contaminate live fish and shellfish. Direct contact with ice to the warm water shrimp by vendors avoided the survival and recovery of Vibrio spp. Rapid cooling of the shrimp by glazing can injure Vibrio and thus minimise public health concerns.