Rock shrimp are a type of small shrimp found in the warm waters of the western Atlantic Ocean and Gulf of Mexico They get their name from their extremely hard shell, which is rigid and stone-like While not as well known as other shrimp varieties, rock shrimp have a sweet succulent flavor and tender texture that make them a delicious, sustainable seafood choice.
In this article, we’ll take a closer look at what exactly rock shrimp are, where they come from, how to cook them, and why you should add them to your shopping list!
What are Rock Shrimp?
Rock shrimp belong to the genus Sicyonia and family Sicyoniidae. There are several different species, but the two main types harvested for food are:
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Brown rock shrimp (Sicyonia brevirostris) The most common species, found from North Carolina to Texas Grows up to 6 inches long.
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Royal red shrimp (Sicyonia regalis): Occurs in deeper waters of the Gulf of Mexico. Slightly larger than brown rock shrimp.
Rock shrimp have stout, cylindrical bodies covered in short hairs. Their most distinguishing feature is the thick, rigid exoskeleton that covers the abdomen. It’s this bony shell that gives them the name “rock” shrimp.
The shell ranges in color from brown to reddish-purple. The tail is usually lighter with dark bands or mottling. Rock shrimp have large stalked eyes and long antennae. Their legs are also banded or spotted
Where do Rock Shrimp Live?
Rock shrimp are found in warm waters of the western Atlantic and Gulf of Mexico at depths of 80 to 600 feet. Brown rock shrimp occur from North Carolina south to the Yucatan Peninsula. Royal red shrimp live further south in the eastern Gulf of Mexico.
During the day, rock shrimp bury themselves in the sandy or muddy bottom. At night they emerge to feed. Larvae develop near the coast before migrating offshore.
Rock shrimp thrive in deep, cooler waters compared to other shrimp species like brown, white and pink shrimp. Their range overlaps with that of the popular spiny lobster.
Unique Biology of Rock Shrimp
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Rock shrimp live 1.5 to 2 years, which is short compared to many other shrimp species.
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They are highly productive, spawning year-round with peak seasons. Females can spawn multiple times in one season.
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Larvae hatch within 24 hours. Post-larval shrimp migrate back to offshore waters.
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Males mature at 0.5 inches long, females at 0.5-1 inch. Maximum size is about 6 inches.
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Their diet consists of small invertebrates like mollusks, worms, and crustaceans.
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Many predatory fish feed on rock shrimp including snappers, groupers, and sharks.
Rock Shrimp Fishery
Commercial fishing for rock shrimp began in the late 1960s. Before this time, their tough shells made them nearly impossible to process. The development of specialized peeling machinery opened up the fishery.
Today, rock shrimp are harvested year-round by trawlers from North Carolina to Texas. The epicenter of the fishery is in Florida. Average annual commercial landings are 4-6 million pounds valued around $7 million.
Rock shrimp are managed by NOAA Fisheries and regional fishery councils. Regulations include permits, trip limits, area closures, and gear restrictions to protect habitats and reduce bycatch.
Cooking and Eating Rock Shrimp
The biggest challenge to enjoying rock shrimp is getting through the hard shell. Special machines are needed to split and devein them commercially. For home cooks, kitchen shears work well to clip through the shell. Peel and devein before cooking if desired.
Once shelled, rock shrimp can be prepared many ways – boiled, steamed, sautéed, broiled etc. Their sweet succulent flavor is similar to lobster or crab. Many say they taste like “tiny lobster tails.”
Rock shrimp pair nicely with bold seasonings like garlic, paprika, saffron, and cayenne. They work well in seafood stews, tacos, pasta, and risotto. For a classic simple preparation, try grilling with lemon-garlic butter.
Why Eat Rock Shrimp?
Here are some of the top reasons rock shrimp deserve a place on your plate:
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Delicious sweet flavor – Often compared to lobster or crab, with firm succulent meat.
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Nutritious – Good source of selenium, vitamin B12, phosphorus and antioxidants. Low in fat.
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Sustainable – Caught wild in U.S. waters under responsible management.
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Versatile – Delicious prepared many different ways like grilling, sautéing, steaming etc.
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Long shelf life – When fresh, lasts 2 weeks or more refrigerated. Freezes very well.
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Readily available – Found in seafood markets year-round, fresh or frozen.
So next time you’re browsing the seafood counter or looking for a new variety of shrimp to try, consider picking up some tasty rock shrimp. Just be sure to have some heavy-duty kitchen shears on hand!
The unique appearance, fantastic flavor, and sustainable footprint make these little lobster-like shrimp a smart choice for seafood lovers.
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Are Brown Rock Shrimp Sustainable?
U. S. It’s a good idea to eat wild-caught brown rock shrimp because it is managed in a way that doesn’t harm the environment and is harvested in a way that follows U.S S. regulations.
Year-round with peaks from July through October.
U.S. wild-caught from North Carolina to Texas, but mainly in Florida.
Sweet, succulent flavor similar to lobster. People often call brown rock shrimp “little shrimp with a big lobster taste,” and they look a lot like small lobster tails.
Transparent or clear white, with fine pinkish or purple lines.
Brown rock shrimp are a good source of selenium, vitamin B12, iron, niacin, and phosphorus.
Quick Facts Region New England/Mid-Atlantic, Southeast
U. S. It’s a good idea to eat wild-caught brown rock shrimp because it is managed in a way that doesn’t harm the environment and is harvested in a way that follows U.S S. regulations.
The population level is unknown, but management measures are in place.
Not subject to overfishing.
Some areas are off limits to fishing and there are areas where shrimp can be fished. These rules are in place to protect deepwater coral habitat from trawl gear.
Regulations are in place to minimize bycatch.
- The 2018 stock assessment says that brown rock shrimp is not at risk of being overfished. There isn’t enough information right now to figure out how big the population is, so no one knows. Summary stock assessment information can be found on Stock SMART.
- Brown rock shrimp are highly productive. The number of them changes naturally from year to year depending on the weather.
- Brown rock shrimp have a thick, rigid, stony shell.
- Their bodies are off-white to pinkish, and the back is darker and has lighter spots or bars on it.
- Their legs are red to reddish-purple and barred with white. The abdomen has deep transverse grooves and numerous nodules.
- Short hairs cover their body and appendages.
- Their eyes are large and deeply pigmented.
- There are white, pink, and brown rock shrimp that live in warm waters in the southeastern United States. There are also brown rock shrimp that live in deep water. They are the biggest of six types of rock shrimp that live in this area.
- The brown rock shrimp’s growth and development are affected by things like the temperature and saltiness of the water. But most brown rock shrimp in shallow water are less than 2 inches long. They can grow up to 6 inches long.
- Their life span is only 20 to 22 months, but they are very productive.
- When females are at least ½ to 1 inch long, they can have babies. Males mature when they reach about ½ inch long.
- Brown rock shrimp spawn all year in the ocean, but the busiest time is from November to January. In one season, a female can have three or more babies.
- Males and females mate, and when the female releases both egg and sperm at the same time, the eggs are fertilized. Eggs hatch within 24 hours.
- Brown rock shrimp, both young and old, eat small bivalve mollusks and crustaceans on the ocean floor.
- After they hatch, brown rock shrimp are eaten by sheepshead, minnows, water boatmen, and insect larvae.
- Many different species eat brown rock shrimp, both young and old.
| Kingdom | Animalia | Phylum | Arthropoda | Class | Malacostraca | Order | Decapoda | Family | Sicyoniidae | Genus | Sicyonia | Species | brevirostris |
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