Shrimp are a beloved seafood ingredient used in everything from scampi to shrimp cocktails. With numerous shrimp species found worldwide, the white shrimp remains one of the most popular varieties, especially in the United States. But what exactly is white shrimp? And how does it differ from other common shrimp types?
In this comprehensive guide, we’ll cover everything you need to know about white shrimp – from its distinct physical features to culinary uses and nutrition profile. Let’s uncover the secrets of this incredible crustacean!
Identifying Characteristics of White Shrimp
White shrimp (Litopenaeus setiferus) are a species of decapod crustaceans native to the Atlantic coast of the U,S, Here are some hallmarks that set them apart
-
Color – Their shells appear translucent gray or light pink when raw but turn solid white upon cooking The name “white shrimp” refers to this white appearance after cooking
-
Size – On average, white shrimp are medium-sized, ranging from 3 to 5 inches long when fully mature. Jumbo varieties can reach over 6 inches.
-
Shape – They have proportionally long, slender bodies compared to other shrimp varieties. The tail fins tend to be thin and pointed.
-
Texture – Raw white shrimp have a soft, smooth, almost silky exterior texture devoid of bumps. Their meat is also moderately firm yet still delicate.
-
Flavor – Sweet and mild, white shrimp deliver a subtle brininess without any overly “fishy” flavors.
-
Legs – They have thinner, more delicate walking legs compared to other shrimp species.
When cooked, the tails curl into tight corkscrews. Compared to other popular shrimp, white shrimp offer a more refined, delicate eating experience. Their mild sweetness also makes them suitable for a wide range of recipes and cuisines.
White Shrimp vs. Other Common Shrimp Varieties
How do white shrimp stack up against other popular shrimp types like pink, brown and tiger shrimp? Here’s a helpful comparison:
-
Pink shrimp – Very similar to white shrimp but with a reddish or pinkish hue even after cooking. Also found along the U.S. Atlantic coast.
-
Brown shrimp – As the name suggests, these turn beige-brown when cooked. They have a firmer texture and slightly bolder, brinier flavor than white shrimp. Popular along the Gulf coast.
-
Tiger shrimp – Named for their striking dark stripes and bands over a lighter base color. Significantly larger than white shrimp with a snappy texture and pronounced shrimp flavor. Most U.S. tiger shrimp are imported from Asia.
-
Rock shrimp – Tiny in size with firm, crunchy meat. Strongest flavored of common shrimp. Often used for shrimp ceviche or fried dishes.
Clearly, white shrimp occupy a specific niche – they offer a more refined, approachable mild shrimp experience compared to other options.
Where to Buy Fresh White Shrimp
The good news is white shrimp are widely available at most major grocery stores and supermarkets. Here’s where to find them:
-
Fresh seafood counter – Check here first for the freshest options. Staff can also explain sourcing and answer questions.
-
Frozen seafood section – Frozen raw white shrimp provide a convenient alternative when fresh isn’t available. Opt for unbreaded varieties.
-
Canned seafood aisle – Canned white shrimp are pre-cooked so just need a quick rinse before using in recipes. Useful for salads, pasta, etc.
-
Asian or Hispanic markets – Specialty grocers often carry a nice selection of fresh seafood.
When buying fresh, look for plump, firm shrimp with shiny, translucent shells. Their eyes should be clear and legs intact. A mild sea breeze aroma is normal but avoid any strong fishy odors.
Fresh raw shrimp should be used within a couple days while frozen shrimp keeps 6-12 months in the freezer. Follow safe storage and thaw methods to prevent spoilage.
How to Cook White Shrimp Perfectly
Thanks to their versatility, white shrimp can be prepared myriad ways:
-
Boiling – The quickest cooking method. Boil shelled shrimp for just 1-2 minutes until opaque and curled.
-
Grilling – Imparts delicious char. Toss shelled shrimp in oil and spices then grill for 2-3 minutes per side.
-
Sauteing – Cook over medium-high heat in olive oil or butter for 2-4 minutes until just cooked through.
-
Baking – Arrange shelled shrimp on a baking sheet and bake at 375°F for 4-5 minutes only.
-
Broiling – For easy shrimp brochettes or skewers under the broiler. Cook prepped skewers for 2-3 minutes per side.
-
Frying – Crispy fried shrimp make appetizing poppers or po’ boys. Use medium-high heat so the exterior browns without overcooking.
For maximum sweetness and moisture, take care not to overcook white shrimp. Just until the flesh becomes opaque is sufficient.
5 Delicious Ways to Serve White Shrimp
In the kitchen, the mild taste of white shrimp shines through in everything from everyday meals to upscale entrees.
-
For a classic shrimp cocktail with zesty cocktail sauce and lemon wedges.
-
In shrimp scampi tossed with garlic butter, white wine and parsley over linguine.
-
Pile shrimp atop a mixed green salad for a protein-packed lunch.
-
For coconut shrimp with a crispy panko-coconut coating and sweet orange marmalade dipping sauce.
-
In shrimp tacos with crunchy slaw, diced avocado and spicy crema.
Other easy recipes that showcase white shrimp include seafood gumbo, shrimp quesadillas, shrimp fried rice, cioppino stew, and shrimp po’ boy sandwiches. Their versatility is endless!
Nutrition Profile and Benefits of White Shrimp
Like all seafood, white shrimp provide excellent nutrition. Some of the top benefits include:
-
High protein – Each 3 ounce serving packs 18-20 grams of protein needed for growth, muscle repair and energy.
-
Low calorie – With around 100 calories per 3 ounce serving, shrimp offer guilt-free satisfaction.
-
Rich in selenium – This antioxidant mineral supports immune function and thyroid health.
-
Good source of B12 – The mineral cobalt found in shrimp provides this essential nutrient for nerves and blood cells.
-
** Omega-3 fatty acids** – These healthy polyunsaturated fats have anti-inflammatory effects and benefit the heart.
–Choline – Essential for brain and nervous system function. Also aids metabolism.
- Minerals – Particularly iodine, zinc, copper and iron that provide a nutritional boost.
Beyond the nutritional aspects, shrimp simply taste delicious while being quick to prepare and versatile in recipes. They’re good for you and good eating – an unbeatable combination!
How to Buy and Store White Shrimp
Follow these handy tips for buying and storing white shrimp:
-
At the store, choose fresh shrimp with clear eyes, intact shells, and a sea breeze (not fishy) smell.
-
For raw shrimp, use within 2 days for maximum freshness and flavor.
-
Cooked shrimp keeps 3-4 days refrigerated in an airtight container.
-
Freeze raw peeled shrimp in a single layer on a tray before transferring to a freezer bag.
-
Thaw frozen shrimp overnight in the fridge. Do not thaw at room temp or refreeze after thawing.
-
When reheating cooked shrimp, use the stove, oven or microwave just until heated through to avoid toughening.
Proper storage helps retain the delicate taste, texture, and moisture of white shrimp. Freeze any extras you can’t use right away.
Is White Shrimp Sustainable?
The Monterey Bay Aquarium Seafood Watch program gives U.S. Atlantic white shrimp a “Good Alternative” sustainability rating. However, imported farmed white shrimp is listed under “Avoid” due to environmental concerns.
To enjoy white shrimp responsibly, look for fresh varieties landed locally in season or opt for U.S. wild-caught or responsibly farmed shrimp. Talk to your fishmonger or seafood counter staff for guidance.
From its translucent appearance to mild sweet flavor, white shrimp have captivated seafood lovers for generations, especially across the American South. When fresh, their delicate texture and versatility offer an approachable introduction to shrimp.
Keep an eye out for plump shiny specimens at local fish markets and grocery seafood counters. Store properly and avoid overcooking for the best eating experience. Sauté, broil, bake or grill – the possibilities are endless with white shrimp.
So next time you’re seeking an easy, nutritious protein
White Shrimp (Penaeus stiferus)
There is a species of white shrimp called Penaeus (recently renamed Litopenaeus) setiferus that is very important for business along the East Coast of the United States. It looks like the brown shrimp and the pink shrimp, which are both commercially important species of shrimp that are closely related. White shrimp are rather large, sometimes reaching 25 cm (10 in) in length. They have dark brown antennae that are considerably longer than the shrimpâs body. When they walk, three of their five pairs of legs end in weak pincers. Their horn, or rostrum, is long and thin. The uropods, which are the parts that make up the tail fan, are dark at the base and have a lemon-green edge. The uropods of brown shrimp are dark green and red, while the uropods of pink shrimp are usually bluish. There are different types of legs that shrimp use to get around. Their walking legs, called periopods, help them move short distances. Their swimming legs, called pleopods, which are located in two rows under their abdomen, help them swim long distances. And their uropods, which work with strong abdominal contractions to push the animal backwards, are also used for swimming. The latter movement, called the tail flex, allows a shrimp to escape predators quickly.