Also known as Green shrimp.
White shrimp are a smart seafood choice because they are sustainably managed and responsibly harvested under U.S. regulations.
Above target population levels.
At recommended levels.
Regulations are in place to minimize bycatch.
Year-round, with peaks in the fall.
U.S. wild-caught from North Carolina to Texas.
Flavorful and sweet. Large white shrimp don’t develop the slight iodine taste of other large shrimp.
Slightly more tender than other shrimp, and their shells are somewhat softer and easier to peel.
Raw shrimp meat is translucent pink to gray. When cooked, their shells are pinkish-red and their meat is pearly white with pink and red shadings.
Shrimp is low in saturated fat and is a very good source of protein, selenium, and vitamin B12.
White shrimp are found from Fire Island, New York, to St. Lucie Inlet on the Atlantic Coast of Florida.
White shrimp commonly inhabit estuaries and coastal areas out to about 100 feet offshore.
Young shrimp live and grow in nursery areas with muddy ocean bottoms and low to moderate salinity.
White shrimp are often found in association with other shrimp species, specifically brown shrimp.
White shrimp are crustaceans with 10 slender, relatively long walking legs and five pairs of swimming legs located on the front surface of the abdomen.
Their bodies are light gray, with green coloration on the tail and a yellow band on part of the abdomen.
Their carapace is not grooved.
Part of their shell is a well-developed, toothed rostrum that extends to or beyond the outer edge of the eyes.
They have longer antennae than other shrimp (2.5 to 3 times longer than their body length)
According to the 2016 stock assessment, the white shrimp stock in the South Atlantic is not overfished and is not subject to overfishing.