Pink - White and Brown Gulf Shrimp offer a firm texture and a clean - sweet flavour. Pink Shrimp are a bit sweeter than Brown and White Shrimp and are the same colour pink - whether raw or cooked.
In the Southeastern US and the Gulf of Mexico - commercial fisheries of Pink - Brown & White Shrimp - collectively known as Gulf Shrimp - have huge economic importance. The Shrimp’s head contains all vital organs - including the antennae. Along the abdomen - or tail – is the intestine and ten periopods – or walking legs - and ten pleopods - or swimming legs. These allow the Shrimp to walk along the seafloor or to swim forwards and backwards. Pink Shrimp have grooves along the dorsal surface of their exoskeleton and have a dark coloured spot on each side between the third and fourth abdominal segments. Pink Shrimp are the largest of the Gulf Shrimp - maximum size depends on sex. Females - slightly larger than males - can grow to be over 8 inches long.
In North America - Pink Shrimp range from Chesapeake Bay to the Florida Keys - as well as around the Gulf of Mexico to Yucatan. This species can also be found in other parts of the world - in both tropical and temperate waters.
Shrimp are highly resilient to overfishing because they have a short lifespan, are fast growers and produce many young. The trawling gear used to catch Shrimp has moderate bycatch concerns depending on fishing area and depth. Pink Shrimp populations are considered stable in the Gulf of Mexico - but are low in the South Atlantic. Overfishing is not occurring.