| Market Names |
Shrimp, Brown Shrimp |
| Where Caught |
U.S. Gulf of Mexico |
| How Caught |
Wild-captured by trawl |
Gulf Brown Shrimp
Brown Shrimp (Penaeus aztecus) are part of a group of Shrimp that includes White Shrimp (Penaeus setiferus) and Pink Shrimp (P. duorarum). While Brown Shrimp are found from Massachusetts down through the Gulf of Mexico to the Bay of Campeche, Mexico, they are most commonly wild captured off the coast of Louisiana and Texas. Male Brown Shrimp can grow to 7 inches and females to 9 inches.
The Monterey Bay Aquarium Seafood WATCH® rates wild-caught Shrimp from the U.S. Gulf of Mexico and U.S. South Atlantic as a “Good Alternative” because “U.S. Shrimp trawlers are required to use devices that allow sea turtles and other unwanted marine life to escape from their nets.”
| Sources | |
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Species NamePenaeus aztecus |
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SourceThe Gulf Shrimp are found along the southern U.S. Atlantic coast and throughout the Gulf of Mexico. The largest landings are in Louisiana and Texas. |
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SeasonalityFrozen Brown Shrimp are available year-round. Fresh are available seasonally, generally in the summer but varies based on fishery location and weather. |
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Fishing MethodBrown Shrimp are wild-caught, almost exclusively by trawl. |
| Features | |
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FlavorBrown Shrimp are less sweet than the other Gulf Shrimp and have a firm texture. They may have a slight iodine flavor due to the iodine-rich kelp on which they feed. |
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Dietary InformationPer 100g mixed species, raw, edible portion: Source: USDA |
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AppearanceBrown Shrimp look similar to Gulf White Shrimp but the shell may be slightly darker and all Brown Shrimp have a broad groove in their last body segment. The shells turn pinkish-red when cooked. The meat is translucent pink to gray when raw and white with pink shadings when cooked. |
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FormBrown Shrimp are available fresh and frozen as headless shell on, head on shell on, PUD, and P&D. |
| Uses | |
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PreparationBrown Shrimp can be boiled, baked, fried, sautéed, grilled or steamed. Battering then frying Brown Shrimp is a common preparation as they can sometimes have an iodine flavor. |
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SubstitutionCrawfish tails and Pacific White Shrimp may substitute for Brown Shrimp. |
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HandlingFrozen Shrimp should be kept frozen until prior to use. It is recommended to defrost in a 34-36 degrees refrigerator overnight to retain best quality, although running under cold water in a sealed plastic bag will expedite defrosting. Do not refreeze or allow to sit in water. |
| Market | |
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Sizes and CutsSizes typically run from 10/12 to 51/60, with the larger sizes harder to come by. |
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Pricing ScaleDue to market and currency fluctuations, please contact your Seattle Fish Company of New Mexico associate for up-to-date market information, availability and current pricing. |
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Shelf LifeFresh Shrimp which have been handled and stored properly should retain optimum quality for 3 days. Frozen can be commercially stored for up to 1 year if block frozen and 6 months IQF. |