On Jan. 7, Baked Shrimp celebrated their fifth anniversary by releasing their third studio album, Pork Etiquette. “It’s crazy—the ride we’ve been on since the band started in 2017,” guitarist and primary songwriter Jared Cowen says, while checking in from a recent tour stop in Greensboro, N.C.

“Not every band gets to five years.” He’s currently with bassist Scott Reill and drummer Jager Soss, discussing the difference between performing live and recording their latest studio album. “We’re a touring trio,” Soss remarks, while describing Baked Shrimp’s mix of “high-energy funk, dance and rock-and-roll.” “So we get to use some other instruments and textures on these records that we wouldn’t have been able to pull off live. It’s a different Big Shrimp sound.”

All three band members supply vocals on their new 10-track LP, which pairs their playful, often satirical lyrics with masterfully greased virtuosity on lines like, “Stress is relieved/ And all your daily grieves/ Nothing’s gonna stop you/ No one’s judging what you eat.” The choice jam “Cannabis Bob”—with its seemingly ever-changing crescendos and psychedelic buildups—nods to Baked Shrimp’s direct influences Phish and David Gilmour, the rhythmic showcase “Tulu” extends to nearly 12 minutes and the rootsy “Black and Blue” leans into the trio’s folk and bluegrass-influenced side.

The members of Baked Shrimp have already welcomed the likes of Twiddle’s Mihali Savoulidis and Ryan Dempsey, Aqueous’ Mike Gantzer and Brandon “Taz” Niederauer for sit-ins, and they hope to collaborate with some additional new friends as their current run rolls on.

“We’re looking at a very heavy touring year soon—we’re going to be doing a lot of shows this summer and some spring shows,” Cowen hints, noting that they will also host their second LonCon festival in the coming months. “We’re planning some fun things.”