Tender and sweet, pink shrimp make up the majority of Florida’s wild-caught shrimp and are harvested in the Gulf and southern waters of Florida. Pink shrimp found in the southern Florida waters have light pink shells with a pearl-like texture and some have a distinguishing pink dot on the head.
Those found along the northern Gulf coast may have lemon-yellow or brownish shells.
When cooked, the shells turn a deeper shade of pink.
The meat is white with pink skin tones, firm texture and mild flavor.
Florida pinks, or gulf shrimp as they are sometimes called, are the largest Gulf species and can reach 11 inches and can live up to 24 months.
The peak harvest season is in the spring (March through May) and the fall (October through December) however they are available fresh and frozen year round.
Their feeding ground in the clean coral sand off the west coast of Florida gives them their distinctive color and a sweet, creamy flavor that makes them a favorite with chefs and shrimp lovers world wide.
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