Gulf Shrimp

Did You Know: 

Gulf shrimp varieties include brown, white and pink shrimp. Although their name suggests they come exclusively from the Gulf of Mexico, they are also found as far north as Maryland and along the southeastern coast. Pink shrimp are the largest Gulf species, reaching 11 inches in length, while whites grow up to 8 inches long. Brown shrimp are concentrated off the Texas/Louisiana coast; males reach 7 inches in length, while females grow to up to 9 inches long.

Common Names: 
Gulf Shrimp; Pinks (P. Duorarum), Northern Pinks, “Hoppers,” “Skippers”; Browns (P. Aztecus), Northern Browns, “Redtails”; Whites (P. Setferus), Gulf Whites, Northern Whites, Mexican Whites
Scientific Name: 
Penaeus Spp.
Seasonal Availability: 
Year-Round
Global Supply: 
Primary Product Forms
Fresh: 
Tails (raw or cooked)
Frozen: 
Whole (raw or cooked), Tails (cooked), Blocks, IQF
Value-Added: 
Butterflied, Breaded
Locations: 
Mexico, United States
Product Profile
Flavor: 
Texture: 
Nutritional Facts: 
Cooking Tips: 

Few seafood items are enjoyed by as many people and in as many ways as Gulf shrimp. Flavorful and firm, Gulf shrimp can be breaded, stuffed, boiled with spices, sautéed or barbecued. The greatest danger in preparing shrimp is overcooking, which toughens the meat. Always be aware of cooking time; shrimp cooks in just 60 to 90 seconds at a rapid boil. When the meat turns opaque, it’s ready to serve!

Cooking Methods: 
  • Bake
  • Boil
  • Broil
  • Fry
  • Grill
  • Poach
  • Raw
  • Saute
  • Smoke
  • Steam

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Blue Nose
Branzini
Catfish
Caviar
CCI All-Natural Colorado Trout
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Chinook Salmon
Cod
Corvina Sea Bass
Dab
Dover Sole
Escolar
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Hybrid Striped Bass
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Mako Shark
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Tilapia
Trout
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Products

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