White Shrimp
Litopenaeus setiferus
Also known as Northern white shrimp, Gray shrimp, Lake shrimp, Green shrimp, Common shrimp, Daytona shrimp, Southern shrimp
Culinary Profile
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.
Shrimp is low in saturated fat and is a very good source of protein, selenium, and vitamin B12.
Gastronomic Specifications
Biology & Habitat
Appearance
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.
Biology
White shrimp grow fairly fast, depending on factors such as water temperature and salinity, and can reach up to 7 or 8 inches in length. They have a short life span, usually less than 2 years, and are often referred to as an “annual crop.” They are able to reproduce when they reach about 5 ½ inches long.
Where They Live
Range White shrimp are found from Fire Island, New York, to St. Lucie Inlet on the Atlantic Coast of Florida. In the Gulf of America, they are found from the Ochlochonee River, Florida, to Campeche, Mexico. Habitat 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.
How to Buy & Source
Availability
Year-round, with peaks in the fall.
Source
U.S. wild-caught from North Carolina to Texas.
Commercial Fishery & Harvest
Commercial fishery: In 2023, landings of white shrimp totaled 107 million pounds and were valued at $143 million, according to the NOAA Fisheries commercial fishing landings database . The three species of penaeid shrimp (white, pink , and brown ) make up the vast majority of the shrimp harvested in the southeast. This fishery is one of the most valuable fisheries in the southeastern United States. Almost all of the white shrimp harvested in the United States comes from the Gulf of America, mainly from Louisiana and Texas. Landings in the South Atlantic are generally spread evenly among the states. Annual harvests of white shrimp vary considerably from year to year, primarily due to environmental conditions.
Nutritional Benchmarking Across 111 Species
Where White Shrimp ranks against the rest of the catalogue on each of USDA FoodData Central's per-100 g nutrient measures.
| Nutrient | Value | Rank | Percentile |
|---|---|---|---|
| Zinc | 1.34 mg | 14 / 111 | 87% |
| Protein | 20.1 g | 29 / 111 | 74% |
| Phosphorus | 214 mg | 44 / 111 | 60% |
| Iron | 0.52 mg | 63 / 111 | 43% |
| Omega-3 EPA | 30 mg | 88 / 104 | 15% |
| Omega-3 DHA | 31 mg | 101 / 104 | 3% |
Other New England/Mid-Atlantic Fisheries
Sustainable species managed out of the same regional fishery council as White Shrimp.
Atlantic Bigeye Tuna
Thunnus obesus
Bigeye tuna has a mild, meaty flavor, with a higher fat content than yellowfintuna. Sashimi lovers prefer it.
Atlantic Blacktip Shark
Carcharhinus limbatus
Sweet, meaty taste.
Atlantic Cod
Gadus morhua
Atlantic cod has a mild clean flavor. It is sweeter than Pacific cod.
Atlantic Common Thresher Shark
Alopias vulpinus
Mild flavor.
Atlantic Herring
Clupea harengus
Small fresh herring have a more delicate flavor, while larger herring have a fuller, oilier flavor.
Atlantic Mackerel
Scomber scombrus
Mackerel has a rich, pronounced flavor. For a milder flavor, cut out the outer bands of dark meat along the midline.
Atlantic Mahi Mahi
Coryphaena hippurus
Mahi mahi has a sweet, mild flavor. For a milder flavor, trim away darker portions of the meat.
Atlantic Sharpnose Shark
Rhizoprionodon terraenovae
Reported to be quite tasty.
Atlantic Skipjack Tuna
Katsuwonus pelamis
Skipjack tuna has the most pronounced taste of all of the tropical tunas.
Atlantic Spiny Dogfish
Squalus acanthias
Mild and sweet.
Similar by Flavour: Other Sweet-Tasting Species
If you enjoy the sweet flavour profile of White Shrimp, these other species in the catalogue will feel familiar on the palate.
Acadian Redfish
Sebastes fasciatus
Mild and slightly sweet. Redfish can be used as a substitute for haddock and similar fish.
Alaska Snow Crab
Chionoecetes opilio
Sweet.
Almaco Jack
Seriola rivoliana
Almaco jack has a clean, sweet, rich, slightly nutty, buttery flavor.
American Lobster
Homarus americanus
Mild and sweet.
American Plaice
Hippoglossoides platessoides
Subtle, sweet flavor.
Arrowtooth Flounder
Atheresthes stomias
Mild, sweet flavor.
Frequently Asked Questions
How long do White Shrimp live?
Life span, usually less than 2 years.
How should White Shrimp be cooked?
White Shrimp has Slightly more tender than other shrimp, and their shells are somewhat softer and easier to peel. — suited to gentle methods that preserve moisture (poaching, sous-vide, low-heat roasting) as much as high-heat techniques (grilling, searing), depending on thickness of the cut.
What is the texture of White Shrimp meat?
Slightly more tender than other shrimp, and their shells are somewhat softer and easier to peel.
Sustainability Story
Southeast
Stock Structure
There are two stocks of white shrimp: Gulf of America* (formerly Gulf of Mexico) and South Atlantic. According to the most recent stock assessments: The Gulf of America stock is not overfished and not subject to overfishing (2019). Summary stock assessment information can be found on Stock SMART .
Population
The stocks are not overfished.
Fishing Rate
Not subject to overfishing.
Habitat Impacts
Gear restrictions, such as a weak-link in the tickler chain, are in place to protect bottom habitat from trawl gear.
Bycatch
Regulations are in place to minimize bycatch.
Management
NOAA Fisheries and the South Atlantic and Gulf Fishery Management Councils manage the white shrimp fishery. In the South Atlantic, managed under the Shrimp Fishery Management Plan for the South Atlantic Region: Permits are needed to harvest shrimp in federal waters. Fishing trip reports must be submitted for each fishing trip.
Data Source: NOAA Fisheries
Nutritional Profile
per 100 g raw edible portion · 17 values
Energy
Macronutrients
Omega-3 Fatty Acids
Minerals
Source: USDA FoodData Central (SR Legacy). %DV is percent of 2,000-kcal daily value for adults.
calendar_month Harvest Season
Frozen available year-round.