Pink shrimp have a very sweet taste, more flavorful than warmwater shrimp. The tail of the live pink shrimp is more red than pink, and the shrimp and shell are translucent. Cooked, the shell is pink, and the meat is an opaque white tinged with pink. The cooked meat is fairly firm, though less so than that of warmwater shrimp, and moist. The taste and texture of both pink shrimp species are practically indistinguishable.Pink shrimp is usually sold peeled, cooked and frozen. Watch for an acrid aroma in thawed or fresh shrimp; it is the first sign of deterioration.
Fresh: Whole (raw or cooked), Tails Frozen: Whole (raw or cooked), Tails (peeled, cooked) Value-added: Canned, Smoked
Crab meat can be substituted for recipes calling for cooked shrimp meat; Chinese white shrimp, Gulf pink shrimp
Pink shrimp are often referred to as salad shrimp because they are small, which can limit applications. They are best used in salads, casseroles, quiches and omelets and as a garnish for other seafood. Raw shrimp meats can be sautéed with garlic or battered and quickly fried. Whole shrimp can be cooked in or over boiling water. They’re done when the tails curl and the body is no longer translucent; it takes only moments, so watch closely.
Canada, Greenland, Iceland, Norway, United States
Amount Per Serving - Serving Size 100 g/3.5oz
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
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