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Shrimp (Penaeus spp.)

Shrimp Shrimp

Common names for Shrimp

Gulf shrimp; pinks (P. duorarum), northern pinks, “hoppers,” “skippers”; browns (P. aztecus), northern browns, “redtails”; white (P. setiferus), Gulf whites, northern whites, Mexican whites

Other languages for Shrimp

  • French name: Crevette Américaine
  • Italian name: Mazzancolla
  • German name: Garnele

Introduction to Shrimp

Brown, white, and pink shrimp are all warmwater creatures generally referred to as “Gulf shrimp.” Gulf shrimp are commercially valuable to both the United States and Mexico. They are found throughout the southern United States coast, as far north as Maryland, and across the western Gulf, most notably on Mexico’s Campeche Banks. All Gulf shrimp are caught wild using trawl nets. Pink shrimp are the Gulf’s biggest species, reaching 11 inches in length. They are often sold with their heads intact, giving the appearance of a large number of shrimp, since the head accounts for two-thirds of the body length. Gulf whites are located south of the Carolinas; nevertheless, the Gulf of Mexico produces the majority of the crop. White shrimp may reach a length of 8 inches. Variations in shell color may lead to confusion between white shrimp and brown shrimp from the same region. Brown shrimp are found off the coasts of Texas and Louisiana. Males attain a height of 7 inches, while girls reach a height of 9 inches.

Product profile for Shrimp

Gulf shrimp are delicious and sweet in general, with minor differences in taste depending on the species. Pinks have a delicate and sweet flavor. Browns are solid, yet bland, and may contain a touch of iodine. White shrimp are sweet and firm, and are commonly used as a benchmark for other shrimp species, both native and foreign. It might be difficult to distinguish between Gulf species. Part of the misunderstanding arises from their color names: white, pink, and brown, which may be misleading because a pink might appear white, a brown can appear gray, and so on. All species’ cooked shells are pinkish-red. Meats that are raw are transparent pink to gray in color. Meats that have been cooked are pearly white with pink and crimson shadings.

Cooking tips for Shrimp

Firm and flavorful Breaded, stuffed, boiled with seasonings, or grilled Gulf shrimp are all options. At a fast boil, shrimp cooks in 60 to 90 seconds. It’s done when the flesh turns opaque. Remember not to overcook the meat since it will become tough.

Nutrition facts for Shrimp

Calories: 106 Fat Calories: 15.3 Total Fat: 1.7 g Saturated Fat: 0.3 g Cholesterol: 152 mg Sodium: 148 mg Protein: 20.3 g Omega 3: 0.53 g

Primary product forms for Shrimp

Fresh: Tails (raw or cooked) Frozen: Whole (raw or cooked), Tails (cooked), Blocks, IQF Value-added: Butterflied, Breaded

Global supply for Shrimp

Mexico, United States, Iran