Shrimp come in a striking range of colors, from drab grays to vivid reds Their diverse hues depend on species, habitat, diet, and more. While cooked shrimp turn trademark pinkish tones, raw shrimp display an array of natural shell and flesh colors Read on to learn about the different pigments that color shrimp, what the various shades indicate, and how to identify shrimp types by color.
Natural Shell Colors
Shrimp shells come naturally colored or transparent:
- Browns – tan, chocolate, reddish-brown, grey-brown
- Reds – bright cherry red, dark burgundy
- Blues – light sky blue, dark royal blue
- Greens – bright grass green, deep forest green
- Purples – pale lilac, deep aubergine
- Whites – translucent greys to opaque whites
- Multicolored – bands of color, mottled patterns
Shell color depends on habitat and diet, Shrimp that blend into sandy bottoms are tan or grey Shrimp near seagrass are green Dark colors camouflage and bright colors warn predators, Pigments come from foods like algae,
Raw Flesh Colors
Beneath the shell, raw shrimp flesh displays an array of hues:
- Whites – translucent grey-white, chalky opaque white
- Pinks – pale blotchy pink, vivid solid pink
- Blues – icy light blue, intense royal blue
- Blacks – solid black spots or streaks
- Browns – light beige-brown to dark chocolate browns
- Greens – cool minty green
- Multicolored – swirled or patchy combinations
Raw flesh color comes from natural pigments like astaxanthin and carotenoids that shrimp obtain through their diet. Dark flesh or black spots indicate higher antioxidant levels.
Common Shrimp Species Colors
Common commercial shrimp types are known for signature colors:
- White shrimp – tan, grey, brownish shells; white-pink flesh
- Brown shrimp – brown, grey, green shells; beige to brown flesh
- Pink shrimp – translucent shells; solid pink flesh
- Black tiger shrimp – black stripes on brown shells; white flesh
- Blue shrimp – blue shells and flesh
- Red shrimp – bright red shells and flesh
Learning shrimp colors helps identify species, origins, and flavors when buying.
How Cooking Changes Color
Cooking profoundly alters shrimp color:
- Heat denatures color proteins, causing white flesh to turn pink, then red.
- Longer cooking makes shrimp progressively more orange and red.
- Acid brightens pinks to coral red. Alkali deepens red to orange.
- Browning reactions create darker red and orange hues.
- Boiling/steaming keeps light pink color. Sautéing/grilling creates deeper reds.
- Frying adds golden breading overlay. Smoking lends pink to orange tint.
Monitor color changes when cooking to determine doneness and prevent overcooking
Why Shrimp Color Matters
The color of shrimp provides important information:
- Bright, natural hues signal high quality and freshness
- Translucent and dull colors can mean old, frozen, or inferior shrimp
- Pink to red gradient shows level of doneness
- Unnatural white color when cooked may indicate spoiled shrimp
- Black spots and rich color mean higher antioxidant content
- Vibrant and varied colors add visual appeal
Choose shrimp with naturally bright, appetizing colors for best flavor, freshness, and nutrition. Consider the intended cooking method when selecting shrimp colors.
Enhancing Shrimp Color
You can intensify and control shrimp color through ingredients and techniques:
- Use acidic ingredients like lemon or tomato to brighten pink tones
- Add paprika, saffron, or turmeric to impart vivid orange-red hues
- Sear or grill briefly to induce rich browning colors before final cooking
- Smoke with fruit woods for pink tones or oak for deep orange tones
- Fry or bread shrimp to add contrasting golden outer layer
- Avoid overcooking to prevent unappealing blackened shrimp
- Skewer in alternating colors for visually striking kebabs
With the right prep and cooking methods, you can achieve dazzlingly colorful and delicious shrimp dishes. Keep shrimp’s diverse natural colors in mind when shopping and cooking for optimal quality, flavor, and appeal.
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.
Breeding Shrimp Experiment: 4 Colors Mixed!
What does a white shrimp look like?
Despite having “white” in their name, the raw flesh of this shrimp type can range in color from translucent white to reddish-brown. Once it gets cooked, however, it turns white with a pink tinge. The color a white shrimp develops depends on its food and the water turbidity in its habitat, which are usually estuaries and coastal areas.
What does pink shrimp taste like?
Color: Ranging from white to gray, dark blue tail. Flavor: Mild and sweet. Pink shrimp are some of the tastiest shrimp you can find, mild and sweet without the distinctive ammonia taste some of the brown and white shrimp have. Just don’t expect a vibrantly hued patch of shrimp at the market—pink shrimp can range from white to gray in color.
What does shrimp taste like when cooked?
It has a creamy white color that turns pink when cooked, with a firm texture and a sweet mild flavor. This species has become extremely important in shrimp aquaculture and farmed production has enormously expanded in Vietnam, Ecuador and other countries including the United States.
What does a brown shrimp look like?
Aside from their namesake color, they can also appear gray in hue with some green and red pigmentation. You might also see a purple band in their tails. The brown shrimp you find at the fishmonger have very likely been boiled already because this variety is ideally cooked while the shrimp are still alive.