White Shrimp

Other Common Names
White prawns

Seasonal Availability

Size Range Available
0 to 0 lbs.

Product Forms Available
Fresh head-on; Fresh headless; Frozen headless; Frozen head-on; Frozen, peeled and deveined; Frozen, peeled and undeveined; Frozen, cooked, peeled and deveined; Frozen, cooked, peeled and undeveined; Canned; Dried; Breaded.

Where Most Available Locally
Coastwide

Notes of Interest
White shrimp have traditionally been considered the premium large shrimp of Louisiana. Fishermen usually receive slightly more for white shrimp than other shrimp. White shrimp tend to benefit from fresher conditions, hence the centers of production is in close proximity to the major rivers outfall area's.

White shrimp are slightly tenderer than other shrimp and their shells are slightly softer and easier to peel than other shrimp. Also, large white shrimp do not develop the slight iodine taste that other large shrimp do.

White shrimp may vary in color. Those caught at night or in certain seasons may be pinkish in color. Migrating white shrimp often will exhibit reddish legs. These colors are no indication of quality and do not affect taste.

White shrimp, like all saltwater shrimp, have excellent freezing qualities and if done properly, may be thawed and refrozen without appreciable loss of quality.

Shrimp are sized by how many are in a pound with the price increasing as the shrimp become larger. The size of categories for head-on shrimp, starting with the largest are as follows: under 10, 10-15, 16-20, 21-25, 26-30, 31-35, 36-40, 40-50, 50-60, 60-70, 70-80, 80-100, 100-120 and 120+.

Shell-on headless shrimp are sized similarly, but are not sized any smaller than 80-100 count to the pound.

Peeled shrimp are graded in “finished” size counts to the pound of 31-35, 36-42, 40-50, 50-60, 60-70, 70-90, 90-110, 110-130, 130-150, 150-200, 200-300, and 150+.

Most but not all, larger peeled shrimp in the sizes 10-15, 16-20, 21-25 and 26-30 are not graded in finished (end product) counts, but rather “from” counts. This means that the end peeled product was derived “from” a certain size of shell-on tail before peeling.

Frozen headless shrimp are usually sold in 5 lb. boxes and may be referred to as “green headless” shrimp. “Green” does not refer to any particular species, but rather is a traditional term meaning “unprocessed.” These boxes are packed 10 to a master carton. Frozen headless shrimp may also be packed in 5 lb. poly bags with 6 to a master carton.

Besides being available in size counts, frozen headless shrimp may be purchased in “pieces.” These are less than perfect tails which may have been pinched by a crab or otherwise damaged. No rigid standards exist for grading pieces, but some processors use large (0-50 pieces), medium (50-75 pieces), and small (over 75 pieces) to the pound. Because pieces are priced lower and perceived as a bargain, they may often be in short supply.

Peeled and deveined shrimp are often abbreviated as “p & d” and peeled and undeveined shrimp as “p.u.d.”. Both are available cooked and uncooked. Peeled shrimp are packed in 1 lb. poly bags, 20 to a master carton, 5 lb. poly bags, 10 to a master carton, and 2 kilo poly bags, 10 to a master carton.

Individually quick-frozen (IQF) head-on shrimp are usually packed in 50 lb. boxes.

Inshore white shrimp season begins in August with a mixture of sizes including many larger ones. Smaller white shrimp are harvested in September with sizes gradually increasing through the fall until December when cold weather slows their growth rate and smaller shrimp are often harvested. Larger white shrimp are available in smaller amounts on a more or less continuous basis from offshore waters.

One pound of head-on white shrimp will yield .649 pounds after deheading.

Canned shrimp are marketed in 4½ ounce cans, 12 cans per case.

Shrimp will occasionally have a shell discoloration called black spot or melanosis. Normal Shrimp Advanced Black Spotting

This is not caused by bacteria and is not spoilage, but rather an enzymatic reaction caused by naturally occurring amino acids and sunlight. While it is considered a cosmetic defect in the marketplace, the shrimp may still be of good quality and safe to eat. Some shrimp are treated on vessels with a mild dip of sodium bisulfite to prevent black spot. A small number of consumers may be allergically sensitive to sulfites.