WILD-CAUGHT SHRIMP IS KING OF THE TEXAS COAST
In fact, we’re one of the top producers of shrimp in the entire country. With more than 100 species of commercially available shrimp in the world, Texas Gulf waters are home to two of the tastiest varieties: brown shrimp and white shrimp.
We also bring in pink shrimp, which are mild and super sweet, but white and brown are the more dominant species. Whether you enjoy the hearty, bold flavor of brown shrimp or the sweeter, lighter taste of white shrimp, you’ll find them both thriving in the Texas Gulf.
BROWN SHRIMP
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 AND TEXTURE
Strongly sweet, buttery and firm
SAFETY, STORAGE & BUYING TIPS
- Thawed shrimp can be stored in the refrigerator for two to three days, if placed in a leak-proof plastic bag or plastic container with a lid
- High quality shrimp should be free from discoloration or freezer burn and will have a fresh, clean odor
NUTRITION INFORMATION
Low-calorie, good source of protein, high in nutrients like vitamin B12, omega-3 fats, selenium and choline
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.
BROWN SHRIMP HAVE A FULLER FLAVOR
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 étouffées.
WHITE SHRIMP HAVE A SWEETER FLAVOR
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.
WHITE SHRIMP
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 AND TEXTURE
Flavorful, sweet, and slightly more tender than other shrimp
SAFETY, STORAGE & BUYING TIPS
- Thawed shrimp can be stored in the refrigerator for two to three days, if placed in a leak-proof plastic bag or plastic container with a lid
- High quality shrimp should be free from discoloration or freezer burn and will have a fresh, clean odor
NUTRITION INFORMATION
Low in saturated fat and a very good source of protein, selenium, and vitamin B12
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.
