Types of shrimp pictures

1. Types of Shrimps
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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
▪ These are on the sweeter side, but tend to taste nuttier than pink shrimp.
▪ 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.
▪ This species is the largest prawn in its range, reaching lengths of nearly 20 cm.
▪ 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.
▪ Pink shrimp grow fairly fast, depending on factors such as water temperature and
salinity, and can reach over 18 cm in length.
▪ They have a short life span, usually less than 2 years
Fresh Frozen
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6. The Brown Shrimp
▪ Also known as bay shrimp or sand shrimp is a small shellfish, similar in
appearance to the prawn but with a smaller, flatter body.
▪ 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.
▪ Royal Red Shrimp native to the Gulf Coast, the Keys, and Connecticut.
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8. Tiger Prawn/ Asian Tiger Shrimp
▪ 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
▪ Slightly sweet, very delicate flesh.
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