Pink shrimp are coldwater shrimp in the genus Pandalus. These shrimp are widely distributed throughout the northern hemisphere, where they are a very commercially important seafood product. These shrimp tend to prefer to cluster around the continental slope in the muddy bottom of the ocean floor. Pink shrimp are widely fished with the use of drag nets.

As a general rule, pink shrimp are smaller than many of their counterparts, and as the common name suggests, they have a pinkish hue.

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Cooking & Handling

Refrigerate up to 2 days. Frozen shrimp may be stored up to three months in the freezer as long as they never melt or defrost; use within 2 days of thawing.

Because raw shrimp is relatively perishable, it’s wise to purchase IQF product. You can remove any amount of frozen shrimp from the bag and return the rest to the frozen without harm.

Cook shrimp only long enough for them to turn opaque, as they quick overcook and toughen. They are best used in salads, casseroles, quiches, omelets and garnish for other seafood.

Shrimp is low in saturated fat and is a very good source of protein, selenium, and vitamin B12.

Flavors that work well with pink shrimp are basil, brandy, butter, chervil, coriander, cream, fennel, garlic, lemon, marjoram, oregano, paprika, red onion, saffron, shallot, sugar, tarragon, thyme and white wine.

Cooking Methods
Boil, Fry, Sauté, Steam

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Global Supply

canada	iceland	norway
greenland	United States

Seasonal Availability
Fresh pink shrimp are available April to September. Frozen are available year-round.