Brown Shrimp is noticeable not only by color, but by the grooves on the back surface of the shell. It usually has a purple to reddish-purple band, and green or red pigmentation is common on its brown shrimp tails. On average, the yield per pound is 70-80. Fishing season usually begins in June and ends in August, although significant quantities of Brown Shrimp have been landed in October when stock abundance was very high.
Brown Shrimp represents the majority of shrimp caught in the Gulf and can be found throughout all five Gulf states year round, with peak season from May through September.
White shrimp is prized for its large size, tender texture, and mild flavor. It’s great for shrimp boils, BBQ shrimp, and other preparations where it can soak in the flavors of the dish and its texture really stands out. White Shrimp’s peak season lasts from May through November. It can be found throughout the Gulf in Texas, Louisiana, Mississippi, Alabama, and Florida.
Pink Shrimp is tender and sweet, and make up the majority of Florida’s wild-caught shrimp. They're harvested in the Gulf and southern waters of Florida. It’s the largest Gulf shrimp species, reaching up to 11 inches and living for up to 2 years. Also harvested in Alabama and Texas, Pink Shrimp are in peak season from January through June.
Rock Shrimp is a deep-water cousin of the wild Pink, Brown and White shrimp. Rock Shrimp is named for its tough, rock-hard shell, which resembles a miniature lobster tail. Similar to deep-sea lobster, Rock Shrimp live, spawn, and are harvested from 120 to 240 feet of water. The largest commercially available Rock Shrimp yield 21-25 per pound.
Rock Shrimp are found in select areas in the Gulf of Mexico and are most popular between July and November, peaking in September.
To download a complete list of Gulf Coast species by State Click Here.
For easy-to-understand science-based facts to help you make smart sustainable seafood choices, NOAA FishWatch provides information about U.S. seafood that is responsibly harvested under strict regulations that work to keep the environment healthy, fish populations thriving, and our seafood industry on the job.