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DISCOVER THE RICH FLAVORS AND TRADITIONS OF

WILD CAUGHT TEXAS SHRIMP

BROWN SHRIMP

Texas shrimpers primarily harvest brown shrimp, which are caught at night from the coastal bays of the Gulf. You can spot them by the grooves on the topside of their head and their purple-ish tails. If you like a stronger, more forward shrimp flavor, stick with brown shrimp. They have a firmer texture and smaller size that are perfect for meals like étouffées and such.

ALSO KNOWN AS

Brownies, green lake shrimp, red shrimp, redtail shrimp, golden shrimp, native shrimp, summer shrimp

BEST PREPARED

Baked, blackened, boiled, broiled, deep-fried, grilled, poached, sautéed, seared, steamed

COOKING TIP

Shrimp is ready when it curls into the shape of the letter “C” and the flesh becomes pearly and opaque; if it resembles the shape of a button, it may be overcooked

AVAILABILITY

Year-round, with peaks in the summer

FLAVOR

Strongly sweet, buttery and firm

NUTRITION INFORMATION

Low-calorie, good source of protein, high in nutrients like vitamin B12, omega-3 fats, selenium and choline

WHITE SHRIMP

The differences between white and brown shrimp is more a taste preference, and white shrimp is the sweeter of the two. White shrimp live in bays longer and reach a larger size, then travel to the Gulf as bays cool in the fall, where they are harvested in the near-shore waters. They have a firm, slightly crunchy texture and light, green-hued tails. With softer shells, they’re great for scampis, shrimp boils, and other dishes where they can soak in flavors and really let their texture shine.

ALSO KNOWN AS

Northern white shrimp, gray shrimp, lake shrimp, green shrimp, common shrimp, Daytona shrimp, southern shrimp

BEST PREPARED

Baked, blackened, boiled, broiled, deep-fried, grilled, poached, sautéed, seared, steamed

COOKING TIP

Although called white shrimp, their shells will be a greenish-gray or blue gray in the raw, but will turn pink when cooked

AVAILABILITY

Year-round, with peaks in the fall

FLAVOR

Flavorful, sweet, and slightly more tender than other shrimp

NUTRITION INFORMATION

Low in saturated fat and a very good source of protein, selenium, and vitamin B12

HOW TO PICK & PREPARE SHRIMP

Join Marine Scientist Kimber Anderson as she visits her local grocery store to show you how to pick and prepare gulf shrimp from Texas.

PRAWNS VS. SHRIMP: WHAT’S THE DIFFERENCE?

Although prawn and shrimp taste similar and are often used interchangeably in the kitchen, there are some distinct features that set these relatives apart. The main differences are the way their shells are segmented, their gills, and the length of their legs.

TO DEVEIN OR NOT TO DEVEIN?

The vein is actually the shrimp’s digestive tract. It’s usually removed on larger shrimp, but is perfectly safe to consume once the shrimp is fully cooked.