Florida shrimp

shrimp … glorious shrimp.
No matter the season, just thinking about eating succulent and sweet wild-caught Florida shrimp can be intoxicating.
As America’s favorite seafood, shrimp is the perfect tastebud tickler to spark your appetite and pique your culinary curiosity.
As a perennial chef’s favorite, wild-caught Florida shrimp shines in culinary cuisines from the Pacific Rim, the Italian countryside, South Beach and the bistros of Europe.
Florida shrimp can be a superstar on any menu when presented simply or in creative combinations with a variety of ingredients, including Florida citrus, tropical fruit and exotic spices.
There are five species of wild-caught Florida shrimp commercially harvested in the Gulf of Mexico and South Atlantic waters. Four shrimp species are categorized by shell color: pink, white, brown, and royal red.
The fifth species is rock shrimp, a smaller deep-water cousin of the pink, brown, and white shrimp with a tough, rock-hard shell.
The majority of the shrimp harvested in Florida are the pink species.

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Rock shrimp

Florida rock shrimp, a deep-water cousin of the pink, white and brown shrimp, is often called “the small lobster” and boasts the sweet taste of shrimp with the firm texture of lobster.
Rock shrimp derives its name from the rock-like hardness of its shell, which can easily be mistaken for a miniature lobster tail.
It is fished year round off Florida's Atlantic coast and in some areas of the Gulf of Mexico. Rock shrimp typically does not grow to a size larger than 21-25 per pound.
Most come to the U.S. market raw and peeled and deveined, since the tough, rock-hard shell is most easily removed commercially.
It is sold fresh and frozen in local seafood markets.
Rock shrimp have a sweet taste and a chewy, tender texture.
The cooked meat is plump and white with red skin tones.
Due to its smaller size, rock shrimp cooks very quickly; about half the time required for regular shrimp.
Its smaller size makes it ideal to combine with rice, pasta, and for use in salads.

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