Shrimp, Gulf

Common Name:

Gulf shrimp; pinks (P. duorarum), northern pinks, “hoppers,” “skippers”; browns (P. aztecus), northern browns, “redtails”; white (P. setiferus), Gulf whites, northern whites, Mexican whites

Product Information:

Gulf shrimp are generally flavorful and sweet, with slight variations in taste according to the species. Pinks are tender and sweet. Browns are firm, though somewhat bland, and sometimes have a hint of iodine. Whites, the standard against which other shrimp species — domestic and imported — are often measured, are sweet and firm. It can be hard to tell the Gulf species apart. Part of the confusion stems from naming them by colors: white, pink and brown, since a pink can look white, a brown can be gray, etc. Cooked shells of all species are pinkish-red. Raw meats are translucent pink to gray. Cooked meats are pearly white with pink and red shadings.

Cooking Tips:

Flavorful and firm Gulf shrimp can be breaded, stuffed, boiled with spices or barbecued. Shrimp cooks in just 60 to 90 seconds at a rapid boil. When the meat turns opaque, it’s done. Remember not to overcook — it will toughen the meat.

Cooking Methods: