Shrimp are beloved by seafood fans across the globe When cooked, they turn that iconic pinkish hue that graces dishes from shrimp cocktails to shrimp scampi But in their raw form, shrimp exhibit a range of natural colors that can seem foreign and even unappetizing to some. So what are the true colors of raw shrimp and what causes this chameleon-like transformation? Let’s find out.
The Diverse Natural Coloration of Raw Shrimp
Within the many species that constitute shrimp, there is significant variation in the natural coloration of their raw flesh and shells. Here are some of the most common raw shrimp colors:
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Grayish white – The most frequent color of raw shrimp flesh and shells Can range from translucent to opaque.
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Black – Some shrimp varieties have naturally dark gray or black shells and flesh pigmentation.
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Green – Shrimp like Green Tigers exhibit emerald, blue-green, or teal natural tones.
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Blue – The Blue Shrimp lives up to its name with a striking sapphire colored shell.
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Red – Deep water shrimp like Royal Reds display rich, crimson hues.
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Brown – Brown shrimp earned their moniker from their muddy-brown shells and flesh.
So in essence, raw shrimp come in a rainbow of colors – white, black, green, blue, red, and brown. The specific species, harvest location, diet, and water conditions all impact the pigmentation.
Why Do Shrimp Change Color When Cooked?
The transformation from the raw flesh to the familiar pinkish cooked color is due to protein denaturation. Here is a quick overview of the science:
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Heat from cooking causes proteins in the shrimp flesh to denature and change shape.
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These shape changes affect the light reflecting properties of pigments like astaxanthin.
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The altered reflection makes the pink, red, and orange hues of these natural pigments become more apparent.
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Cooking essentially “unlocks” the vivid pink astaxanthin that was muted by native protein structures.
Other Color Changes in Shrimp
In addition to the raw to cooked color change, shrimp can dynamically transform color in other scenarios:
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Death – After dying, enzymes break down shrimp muscle proteins causing a pink “cooked” color due to astaxanthin even without heat.
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Freezing – Frozen storage of raw shrimp sometimes leads to black spotting on shells. Still safe but unappealing.
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Oxidation – Chemical changes from oxygen create melanosis, turning shrimp gray or black. Harmless but seems spoiled.
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Bacteria – As shrimp decays, microbes feed on pigments leaving flesh colorless or yellow. Indicates spoilage.
So color changes in shrimp flesh and shells can result from cooking, death, freezing, oxidation, and bacteria – each in a unique way.
Selecting Fresh Raw Shrimp
When choosing raw shrimp, opt for qualities like:
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Firm and plump – Avoid soft, mushy, or shriveled shrimp.
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Intact shell – No cracks, peeling, black spots or blemishes.
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Mild sea smell – Strong odors like ammonia signify bacteria growth.
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Natural color – Whether white, green, or black, raw color should be uniform.
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Wet sheen – The surface should not be slimy but appear moist.
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Clear eyes – cloudy or milky eyes are a sign of age.
Following these tips will help you pick out the highest quality raw shrimp to cook up a delicious meal.
Preparing Raw Shrimp for Cooking
Once home, follow these steps to ready raw shrimp for recipes:
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Rinse thoroughly under cold water.
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Gently rub shells with fingers to clean.
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Devein by slicing along the back and removing digestive tract.
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Peel shells or leave on per recipe instructions.
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Pat dry with paper towels.
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Place in a covered bowl in the fridge until ready to cook.
Proper storage and pre-cooking prep will ensure tender, flavorful results.
Cooking Methods to Try
Raw shrimp offer versatility to suit any taste or culinary skill level. Here are some cooking methods to try:
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Pan searing – Quick stove-top sauteeing that caramelizes shells.
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Grilling – Infuses a smoky essence and chars the shells.
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Steaming – Gently poaches shrimp to a tender texture.
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Broiling – Direct oven heat that locks in juiciness.
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Frying – Crispy, golden shrimp with a satisfying crunch.
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Skewering – Alternate shrimp and veggies on skewers for easy flipping.
However you choose to prepare them, shrimp go from dull and drab when raw to vibrant, appetizing, and delicious once subjected to heat. Their chameleon-like nature provides visual interest and intrigue along with incredible taste.
So embrace the many colors of raw shrimp as you cook up these tantalizing crustaceans in your kitchen. Let their aesthetic transformations add a dash of science and whimsy to your culinary experience.
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White, Brown, Pink, Red: Learn the Colors of Gulf Shrimp
Common sense tells us that locally harvested seafood will taste fresher (and better) than a cheaper, imported product.
But when it comes to Gulf shrimp, that’s only the beginning of the story.
Gulf shrimp come in different species, and they are easily identified by color. This is different from Gulf crab and oysters, which are harvested and processed as a single species.
“Shrimp are thought of almost as a commodity,” said Chris Hastings, owner and executive chef at Birmingham’s OvenBird and Hot and Hot Fish Club. “But they each have their own characteristics and flavor profiles. I would challenge people to think of shrimp differently, not just as ‘all shrimp are created equal.’ Because they’re not.”
What does it matter what color you get? It’s the same with all Gulf seafood: its all about taste.
Because they eat a lot of iodine, brown shrimp have a strong flavor that goes well with hearty foods like gumbo and jambalaya.
White shrimp are found in less salty places, like brackish estuaries and bayous, so their flavor is milder and has hints of natural sweetness. If you boil or sauté them, they’ll soak in the nuances of the sauces and seasonings quite nicely.
Pink shrimp are also sweet, but their flavors are even milder. This makes them a good choice for dishes with light sauces, like shrimp and grits, and they grill up really well, especially with the heads on. They’re also the biggest of the Gulf shrimp species.
Then there are Royal Red shrimp, which are the best shrimp on the Gulf Coast. You’ll understand why after you try them. Since these shrimp have a rich, buttery taste that many people compare to lobster, you don’t need to serve them with a strong sauce.
You can’t really tell one Gulf shrimp from another once they’re cooked (except for the Royal Reds, of course). The trick is to find and cook them when they’re in season.
White shrimp are in season early spring and late fall when it’s cooler. In between those periods, brown shrimp are most plentiful during the summer months. Pink shrimp are your cold weather species, peaking from late fall until early spring. Royal Reds are off and on throughout the year.
There won’t be a big difference in price either, except for the Royal Reds.
“White and brown shrimp are close in price,” said Sea Pearl Seafood owner Greg Ladnier. “Pink shrimp go for slightly higher prices, and Royal Reds have a different market altogether.”
When shopping for Royal Reds, watch out for fakes. A lot of stores sell red shrimp from Argentina that are nothing like the real thing.
If you’re planning on seeking out Alabama Gulf shrimp soon for a family meal or a large get together, you’re in luck. According to Chris Blankenship, deputy commissioner of the Alabama Department of Conservation and Natural Resources and program administrator for the Alabama Seafood Marketing Commission (ASMC), Alabama shrimp are doing well right now.
“Shrimp is the most versatile Alabama seafood species,” said Blankenship. “As Bubba said in ‘Forrest Gump’, you can cook shrimp hundreds of ways. Whether it’s white, brown, pink, or Royal Red, Alabama shrimp is everyone’s favorite seafood. ”.
When you want Alabama Gulf shrimp again, plan what kind of dish you’ll make and check to see what season it is.
And, of course, make sure to ask your server or vendor to make sure it’s Alabama Gulf shrimp. Your taste buds will thank you.
“Gulf shrimp are all very distinctly different and interesting,” said Hastings. “And they’re certainly better than anything you could ever get from the imported standpoint. It’s not even remotely close. ”.
For more information on the differences in Alabama Gulf shrimp species, check out the Shrimp Academy from the folks at the American Shrimp Processors Association.
And if you need a few suggestions for shrimp dishes to try, flip through our recipes section.
Kitchen Tips: How to Choose Fresh Prawns/ Shrimp
What does raw shrimp look like?
Changes in Color: Fresh raw shrimp should appear translucent with a slightly pinkish or grayish hue, depending on the species. Any significant deviations from these colors, such as a grayish or yellowish tint, indicate spoilage. Spots or Discoloration: Examine the shrimp’s surface for spots, blemishes, or unusual discolorations.
How do you know if shrimp is cooked?
But you might need to really get a good look at raw shrimp first to notice the big change its appearance undergoes as it cooks. When shrimp is raw, it tends to look quite gray in color and even a bit translucent. However, after shrimp has been cooked, it should do a 180-degree turn and be white with pops of pink or red.
What does white shrimp look like when cooked?
White Shrimp: White shrimp, as the name suggests, typically appear white or slightly grayish when raw. They may take on a pinkish hue when cooked. Brown Shrimp: Brown shrimp often have a mottled brownish-gray appearance when raw, with hints of pink or orange. Their color intensifies to a reddish-brown when cooked.
How do you know if a shrimp is pink or brown?
They may take on a pinkish hue when cooked. Brown Shrimp: Brown shrimp often have a mottled brownish-gray appearance when raw, with hints of pink or orange. Their color intensifies to a reddish-brown when cooked. Pink Shrimp: Pink shrimp boast a naturally pinkish or reddish hue when raw, which becomes more vibrant when they’re cooked.