Pink shrimp are a popular and delicious type of shrimp found in the waters of the Gulf of Mexico and South Atlantic. With their sweet mild flavor and tender texture when cooked, it’s no wonder many seafood lovers enjoy them! But what exactly are pink shrimp? Let’s dive into everything you need to know about this tasty seafood.
An Overview of Pink Shrimp
Pink shrimp (Farfantepenaeus duorarum), also known as spotted shrimp or grooved shrimp, are a species of saltwater shrimp belonging to the family Penaeidae They get their name from their pinkish-red shells and meat when cooked
These shrimp are native to the western Atlantic Ocean and Gulf of Mexico, ranging from the southern Chesapeake Bay down to the Florida Keys and along the Gulf coast to Mexico’s Yucatan Peninsula. However, they are most abundant off the southwest coast of Florida and the southeastern Gulf of Campeche in Mexico.
Pink shrimp live on sandy or muddy ocean bottoms at depths of 30 to 180 feet. The young shrimp inhabit estuarine marshes and seagrass beds, which provide food and shelter as they grow. As adults, they migrate offshore to deeper coastal waters.
Pink shrimp have a short lifespan, usually less than 2 years They grow rapidly, reaching over 8 inches in length. Females can reproduce at around 33 inches long and spawn multiple times per year, releasing up to 1 million eggs per batch. This high reproductive rate allows them to rebound quickly when environmental conditions are favorable.
Identifying Pink Shrimp
Pink shrimp have slender, elongated bodies with long antennae and 10 legs. Their tails are usually banded with dark blue, distinguishing them from brown shrimp which have purplish bands on their tails.
Some key features to identify pink shrimp:
- Greyish pink to light brown bodies
- Dark spot on each side between the 3rd and 4th body segments
- Blue band on the tail
- Grooved shell structure
- Long, toothed rostrum extending beyond the eyes
Pink shrimp look very similar to white and brown shrimp when cooked since all their shells turn pinkish-red. The best way to tell them apart is to check labels for the species and origin at markets and restaurants.
Pink Shrimp Habitat and Diet
Pink shrimp inhabit muddy or sandy bottoms in waters 30-180 feet deep offshore. The young live in coastal estuaries and seagrass meadows.
As omnivores, pink shrimp feed on a variety of small organisms. Their diet includes plankton, copepods, mollusks, worms, algae, detritus, and bacterial films.
They are prey for many larger animals including fish, birds, and crustaceans. Predators of juvenile pink shrimp include minnows, insect larvae, and blue crabs.
Life History of Pink Shrimp
Pink shrimp have a fascinating life cycle that takes them through various habitats along the coast:
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Eggs: Females spawn offshore, releasing up to 1 million eggs near the sea floor. The eggs are fertilized externally as they leave the female’s body.
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Larvae: After hatching, the tiny shrimp larvae float in the plankton while going through several molts. Within 2-3 weeks they develop into postlarvae.
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Postlarvae: The young postlarvae shrimp actively swim toward shore and enter estuaries, where they settle and grow among marsh grass beds.
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Juveniles: During late spring, juveniles move out to deeper coastal waters. Burying in the mud protects them from winter cold snaps.
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Adults: In their 2nd year of life, shrimp reach maturity and migrate offshore to join spawning adults. They live 1-2 years.
This movement between nearshore nurseries and offshore grounds as they grow allows pink shrimp to maximize growth and survival.
How Pink Shrimp Are Caught Commercially
Pink shrimp are harvested commercially by trawl nets, primarily off Florida’s southwest coast. The U.S. wild catch was 14.5 million pounds valued at $37 million in 2022.
Trawl nets are funnel-shaped nets dragged along the seafloor to scoop up shrimp. The shrimp industry uses several measures to reduce habitat and bycatch impacts:
- Turtle excluder devices (TEDs) in nets allow sea turtles to escape
- Weak links on tickler chains prevent damage to seafloor habitats
- Bycatch reduction devices filter out non-target species
- Closed areas protect sensitive seafloor ecosystems
- Limited entry prevents overcapacity
Shrimp trawling does impact seafloor habitats but measures are in place to reduce these effects. Overall the pink shrimp fishery is well-managed and sustainable.
When is Pink Shrimp in Season?
The pink shrimp fishing season varies by region but generally runs from late July through December off Florida. April through June are peak months for shrimping in the northern Gulf.
Pink shrimp are wild-caught so their availability fluctuates naturally based on environmental conditions like temperature and salinity. Colder winters can lead to lower harvests. Imports may fill demand outside peak Gulf seasons.
Checking local shrimp seasonality helps ensure you’re getting fresh regional shrimp!
How Do Pink Shrimp Taste?
Pink shrimp have a sweet, mild flavor and tender texture when cooked. Their taste is more subtle compared to bold, briny brown shrimp.
The sweeter taste makes them excellent for delicately seasoned dishes like poached, steamed, or sauteed shrimp. They work nicely in lighter preparations like shrimp scampi, shrimp salad, and shrimp pasta.
Their mildness also allows pink shrimp to take on the flavors of whatever sauce or seasoning they are cooked with. This makes them versatile for many recipes.
And unlike some shrimp, pinks hold up well when cooked frozen, so they can be thawed and cooked with great results.
How to Cook Pink Shrimp
There are endless ways to cook pink shrimp thanks to their versatility:
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Boiling – Boil briefly just until pink and curled, about 2-3 minutes. Overcooking makes them rubbery.
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Sauteing – Cook quickly in a pan with oil or butter just until opaque, about 1-2 minutes per side.
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Baking – Roast in the oven preseasoned at 400°F for 5-8 minutes.
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Grilling – Grill shrimp on skewers over high heat for just 2-3 minutes per side.
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Broiling – Broil preseasoned shrimp 4-5 inches from heat for 2-3 minutes per side.
Pink shrimp lend themselves well to Mediterranean, Italian, and Southern recipes. Try shrimp scampi, shrimp Diablo, shrimp etouffee, or classic shrimp cocktail.
Nutrition Facts of Pink Shrimp
Pink shrimp provide high-quality protein, vitamins, and minerals:
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Low in fat and calories – 100g of pink shrimp contains about 100 calories and 2g of fat.
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High in protein – 100g contains over 20g of protein, making shrimp a lean protein source.
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Good source of selenium, omega-3s, and B12.
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Also contains vitamins like thiamin, riboflavin, niacin, and zinc.
Pink shrimp make a nutritious addition to a balanced diet. Their high protein content promotes satiety as well.
Why Choose Pink Shrimp?
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Sweet, mild taste – Subtler flavor than brown shrimp. Takes on spices and sauces well.
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Tender texture – Remains moist when cooked properly without overcooking.
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Nutritious – Low in fat, high in protein, good source of B12, selenium.
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Sustainable – Well-managed fisheries with measures to reduce habitat and bycatch impacts.
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Versatile – Works in a wide variety of seafood dishes, from shrimp cocktail to jambalaya.
So next time you’re browsing the seafood counter or menu, look for wild-caught pink shrimp and experience their delicious sweet flavor. Their versatility and nutrition make them a terrific addition to any meal.
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.
Learn how pink shrimp are caught
What is pink shrimp?
Originating from the West Coast of Florida, the pink shrimp is a wildly popular type of shrimp. It is also known as spotted shrimp, pink spotted shrimp, hopper, brown spotted shrimp, green shrimp, grooved shrimp, pink night shrimp, red shrimp, pushed shrimp and skipper. Pink shrimp is characterized by its pink color when raw.
What does a pink shrimp look like?
Pink shrimp are crustaceans with 10 slender, relatively long walking legs and five pairs of swimming legs, located on the front surface of the abdomen. They typically have a dark-colored spot on each side between their third and fourth abdominal segments. Their tail usually has a dark blue band (rather than the purplish band found on brown shrimp).
What is a pink spotted shrimp?
It is also known as spotted shrimp, pink spotted shrimp, hopper, brown spotted shrimp, green shrimp, grooved shrimp, pink night shrimp, red shrimp, pushed shrimp and skipper. Pink shrimp is characterized by its pink color when raw. Sometimes, these shrimp can have white or grey hues as well.
What is the difference between pink shrimp and royal red shrimp?
Pink shrimp are your cold weather species, peaking from late fall until early spring. Royal Reds are off and on throughout the year. And as far as price goes, you won’t see a huge difference (except, again, when it comes to the Royal Reds). “White and brown shrimp are close in price,” said Sea Pearl Seafoodowner Greg Ladnier.