Pink Shrimp
Pink shrimp have a very sweet taste, more flavorful than warmwater shrimp. The tail of the live pink shrimp is redder than pink, and the shrimp and shell are translucent. Cooked, the shell is pink, and the meat is an opaque white tinged with pink. The cooked meat is fairly firm, though less so than that of warmwater shrimp, and moist. They are best used in salads, casseroles, quiches and omelets and as a garnish for other seafood.
Product Details
Pack Size
Various
Cooking Methods
Boil, Fry, Sauté, Steam
Texture
Medium/Firm
Flavor
Mild/Moderate
Availability
March - December
Scientific Name
Pandalus spp.
Location
Canada, Greenland, Iceland, Norway, United States