| Market Names |
Shrimp, White Shrimp |
| Where Caught |
Gulf of Mexico |
| How Caught |
Wild-captured by trawl |
Gulf White Shrimp
Gulf White Shrimp (Penaeus setiferus) are part of a group of Shrimp that includes Brown Shrimp (P. aztecus) and Pink Shrimp (P. duorarum). While White Shrimp are found from New Jersey to Florida and in the Gulf of Mexico, most of the harvest is wild captured from the Gulf of Mexico, especially Louisiana. White Shrimp can reach 8 inches and during the summer months can grow one size count per week.
Gulf White Shrimp are not the same as Pacific White Shrimp (Penaeus vannamei and P. stylirostris), which are native to the eastern Pacific and are also referred to as White Shrimp. 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 setiferus |
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SourceWhile the White Shrimp are found along the southern U.S. Atlantic coast and throughout the Gulf of Mexico, most of the landings occur in the Gulf of Mexico. |
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SeasonalityFrozen White 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 MethodWhite Shrimp are wild-caught, almost exclusively by trawl. |
| Features | |
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FlavorWhite Shrimp are sweet and firm. They are the standard that other Shrimp are compared to. |
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Dietary InformationPer 100g mixed species, raw, edible portion: Source: USDA |
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AppearanceWhite Shrimp have grayish white shells with tinges of blue and green. The shells turn pinkish-red when cooked. The meat is translucent pink to gray when raw and white with pink shadings when cooked. White Shrimp look similar to Gulf Brown Shrimp but do not have a broad groove in their last body segment. |
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FormWhite Shrimp are available fresh and frozen as headless shell on, head on shell on, PUD, and P&D. |
| Uses | |
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PreparationWhite Shrimp can be boiled, baked, fried, sautéed, grilled or steamed. |
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SubstitutionCrawfish tails and Pacific White Shrimp may substitute for Gulf White 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 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. |