Sustainability Rating

Click to Learn More

seafood encyclopedia

Shrimp - Warmwater: White


  • Scientific Name: Litopenaeus setiferus
  • US Market Name(s): White Shrimp
  • Canada Market Name(s): Whiteleg Shrimp, Shrimp

Culinary Profile

White, Brown and Pink Shrimp offer a firm texture and a clean and sweet flavour.


In the Southeastern US and the Gulf of Mexico - commercial fisheries of White, Pink & Brown 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. Unlike Brown and Pink Shrimp - White Shrimp do not have grooves. White Shrimp grow to be about 7 - 8 inches long.


In North America - White Shrimp range from Fire Island New York to the St. Lucie Inlet on the Atlantic Coast of Florida - as well as in the Gulf of Mexico, from Ochlochonee River Florida to Ciudad and Campeche. White Shrimp are a shallow-water species - they can be found as deep as 270 feet - but are more common at depths less than 89 feet.

Fishing Season

Sustainability Status

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. White Shrimp populations are considered healthy and no overfishing is occurring.

Fishy Fact: Ninety percent of the Shrimp consumed in the US is imported and most are grown in aquaculture?


Available as Value Added, Commodity, Custom Packing.