| Market Names |
Shrimp, Pink Shrimp |
| Where Caught |
Gulf of Mexico |
| How Caught |
Wild-captured by trawl |
Gulf Pink Shrimp
Pink Shrimp (Penaeus duorarum) are part of a group of Shrimp that includes White Shrimp (P. setiferus) and Brown Shrimp (P. aztecus). While found from Maryland to Texas and south to the Bay of Campeche in Mexico, most of the harvest is wild captured from Florida and the Gulf of Mexico. Pink Shrimp are the largest of the Gulf Shrimp, reaching sizes of 11 inches. They are sometimes referred to as “hoppers” or “skippers.”
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 duorarum |
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SourcePink Shrimp are found from Maryland to Texas and through the Gulf of Mexico to the Bay of Campache in Mexico. It is primarily caught in Florida and throughout the Gulf of Mexico. |
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SeasonalityFrozen Pink 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 MethodPink Shrimp are wild-caught, almost exclusively by trawl. |
| Features | |
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FlavorPink Shrimp are sweet and very tender. |
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Dietary InformationPer 100g mixed species, raw, edible portion: Source: USDA |
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AppearancePink Shrimp have a red to light brown shell with a brown dot on the tail. The shells of 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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FormPink Shrimp are available fresh and frozen as headless shell on, head on shell on, PUD, and P&D. |
| Uses | |
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PreparationPink Shrimp can be boiled, baked, fried, sautéed, grilled or steamed. |
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SubstitutionCrawfish tails and Pacific White Shrimp may substitute for Pink 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 U/10 to 51/60, with the sizes larger than 16/20 hard 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. |