2. SizesofShrimpsandPrawns
Tiny: 71 to greater. Per pound
Extra Small: 61 to 70 per pound
Small: 51 to 60 per pound
Medium: 36 to 50 per pound
Large: 26 to 40 per pound
Jumbo: 16 to 25 per pound
Colossal: Fewer than 15 per pound
Supper Colossal/ U-12: Fewer than 12 per pound
Extra Colossal/ U-10: Fewer than 10 per pound
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4. White Shrimp
â–Ş These are on the sweeter side, but tend to taste nuttier than pink shrimp.
â–Ş White shrimp are short-lived prawns with ranges that include the Gulf of Mexico
and the eastern coast of the United States from Florida to New York.
â–Ş This species is the largest prawn in its range, reaching lengths of nearly 20 cm.
â–Ş There are also Chinese white shrimp and Mexican white shrimp which are farmed
species and not wild caught
Mexican white shrimp Chinese white shrimp
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5. Pink Shrimp
▪ These are the little pink guys you’ll typically see behind the seafood counter. They’re
pink when raw, hence the name.
â–Ş Pink shrimp grow fairly fast, depending on factors such as water temperature and
salinity, and can reach over 18 cm in length.
â–Ş They have a short life span, usually less than 2 years
Fresh Frozen
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6. The Brown Shrimp
â–Ş Also known as bay shrimp or sand shrimp is a small shellfish, similar in
appearance to the prawn but with a smaller, flatter body.
â–Ş As the name suggests, they are greyish-brown when raw, but turn a vibrant
pinkish-orange once cooked
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7. Royal Red Shrimp
▪ Named after their bright red color, they’re also often compared to lobster because of
their rich flavor and firm texture.
â–Ş Royal Red Shrimp native to the Gulf Coast, the Keys, and Connecticut.
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8. Tiger Prawn/ Asian Tiger Shrimp
â–Ş Found in South Pacific., Africa & India. Grayish-black strips on grayish-blue shells
and can actually become quite large, but they tend to be farmed and not very
sustainable. Mild & briny.
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9. Black Tiger Prawn/ Udang Windu
The black tiger prawn is a fast-growing tropical to subtropical species suited to
warm, brackish waters.
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10. Rock Shrimp
▪ Found in Gulf of Mexico. While they start out in hard shells, they’re typically
deshelled before they’re sold.
▪ They’re often compared to lobster because of their firm texture, and you can
substitute them for lobster as a more affordable protein.
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11. King Prawn
▪ King doesn’t refer to size, but species (kings can be small, medium or large) and
they are found nearly all the way around the Australian coastline.
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12. Dublin Bay Prawns/ Norwegian Lobster
▪ Dublin Bay Prawns or in Italian, “Scampi” are similar in appearance to shrimp,
but are actually related to the spiny lobster and are distinguished by a
branching gill structure
â–Ş Slightly sweet, very delicate flesh.
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