Types of Shrimp in Florida – 6 Delicious Options

Last Updated May 13, 2026

Florida shrimp may be one of the most common menu items you will find anywhere on the peninsula. Yet there are many different options. Find the best Florida shrimp with a little knowledge about these delicate morsels.

What Are The Types of Shrimp in Florida?

There are over 2000 species of shrimp. Saltwater, freshwater, rivers, lakes – almost every body of water may have a few varieties of those tasty crustaceans.

Many species of shrimp are ornamental that you will see in aquariums or while diving or snorkeling along the coast or sub-tropical waters. Other shrimp may be microscopic and not considered more than food for fish and other predators.

Just a Half-Dozen Harvested Types of Shrimp in Florida

Shrimp is an important part of Florida’s multi-billion dollar seafood harvest annually. While there are a few hundred species around the world harvested for food, here in Florida, we only have about a half dozen sold commercially.

Widely scattered throughout Florida are white shrimp, which make up a big portion of the shrimp brought in by shrimpers. From Destin to St. Augustine, most shrimp sold commercially found in coastal waters are white shrimp.

Then, there are pink shrimp found in Gulf coastal waters and most parts of the world.

Of course, the hard-shelled rock shrimp and royal red shrimp are found in deeper waters. Royal red shrimp are known for their lobster-like flavor when served warm with drawn butter.

Unique Florida Shrimp Around Key West – A Focus on Key West Pinks

There is another type of shrimp in Florida found in waters around Key West and the Tortugas called Key West Pink Shrimp.

These sweet-tasting Key West “Pinks” decapods are found in deep Key West waters at night. They, like most pink shrimp, are great for peel-and-eat presentations and need no flavoring.

Most Key West Pink Shrimp have a little dark pinkish circle on the back third of the shell. The distinctive sweet flavor and tender meat set Key West pinks above all other types of shrimp in Florida.

Many say the distinctive color comes from the pink coral around Key West waters that the shrimp munch on. Other legends say these particular shrimp were found in 1949 by accident while a shrimper happened to trawl in a specific area late one night.

Don’t be fooled, once you taste and compare Key West Pinks to other types of shrimp in Florida, you will know the difference!

Known to serve Key West Pinks in Key West include Sloppy Joe’s on Duval Street, Half Shell Raw Bar over by Key West Bight Marina, Louie’s Back Porch at the south end of Duval Street, Blue Heaven over near Bahama Village and Hogfish Bar & Grill over on Stock Island.

We are sure there are others and just send us a note to include their restaurant names.

Shrimp Processing in Florida Today Versus 50 Years Ago

The processing of shrimp today compared to 50 years ago has seen several notable changes:

• Technology and Automation: Today, shrimp processing plants often use advanced machinery and automation to handle tasks such as peeling, deveining, and sorting. This automation has increased efficiency and reduced the reliance on manual labor compared to 50 years ago, when much of the processing was done by hand.
• Quality Control: Modern processing facilities have strict quality control measures in place to ensure that shrimp meet regulatory standards for safety and quality. This includes advanced techniques for cleaning and inspecting shrimp before they are packaged for sale.
• Packaging and Preservation: Packaging methods have improved significantly, with the use of vacuum sealing and other techniques to extend shelf life and maintain freshness. This is a contrast to earlier methods that may not have been as effective in preserving the quality of the shrimp.
• Environmental Concerns: There is now greater awareness of sustainability and environmental impact in shrimp processing. Practices such as bycatch reduction, responsible farming (aquaculture), and waste management are more prevalent today compared to 50 years ago when environmental considerations were often minimal.
• Globalization and Trade: Shrimp processing today is more integrated into global supply chains, with larger-scale operations and international trade networks. This contrasts with a more localized and less interconnected industry of the past.

Overall, advancements in technology, quality control, environmental awareness, and globalization have transformed shrimp processing over the past 50 years, making it more efficient, safer, and more environmentally sustainable.

How Shrimp are Processed At Sea Today

Shrimp are caught and processed at sea today using a combination of modern fishing vessels and processing technologies. Here’s how the process typically works:

Catching Shrimp at Sea

• Fishing Vessels: Shrimp are caught primarily using trawlers or trawl nets, which are large, cone-shaped nets that are dragged along the seabed or through the water column. These vessels can range in size from small boats to large factory ships equipped with advanced navigation and fishing gear.
• Fishing Techniques: Modern trawl nets are designed to be selective, minimizing bycatch (unintended catch of other species). Some vessels use techniques like Turtle Exclusion Devices (TEDs) to reduce the capture of sea turtles and other non-target species.
• Fishing Grounds: Shrimp fishing grounds are typically chosen based on known shrimp habitats and seasonal migration patterns. Vessels may operate in coastal waters or venture into deeper offshore areas depending on the species targeted.

Processing Shrimp at Sea

• Onboard Processing: Larger fishing vessels, especially factory ships, have onboard processing facilities. These facilities are equipped with machinery for immediate sorting, cleaning, and sometimes even cooking or freezing the shrimp.

  

• Sorting and Grading: After the catch is brought aboard, shrimp are sorted by size and species. Modern processing equipment can automate much of this sorting process, ensuring efficiency and consistency.
• Preservation: Shrimp are typically preserved immediately after processing to maintain freshness. This can involve quick freezing, vacuum sealing, or other methods to extend shelf life until they reach shore-based processing facilities or markets.
• Storage and Transport: Processed shrimp are stored in onboard freezers or refrigerated holds until they are ready to be offloaded at ports or transferred to larger transport vessels.

Environmental Considerations

Modern shrimp fishing and processing operations are increasingly mindful of sustainability and environmental impact. Measures such as season closures, catch quotas, and gear modifications are implemented to prevent overfishing and minimize habitat disturbance.

Regulations and Oversight

Shrimp fisheries are subject to international and national regulations aimed at ensuring sustainable practices, preventing illegal fishing, and promoting worker safety onboard vessels.

In summary, catching and processing shrimp at sea today involves advanced technology, careful environmental management, and adherence to strict regulatory frameworks to ensure sustainable and responsible practices throughout the entire supply chain.

A simple recipe for Key West Pinks is below.

• 2 pounds of Key West Pink Shrimp, head off and tail on.
• 3 quarts of boiling water
• 1 Tablespoon of Old Bay Seasoning added to water
• 2 teaspoons of Salt added to water

Place shrimp in hard boiling seasoned water  It takes no more than 2-3 minutes for the shrimp to be fully cooked and ready to quickly be doused in cold water to stop the cooking.

If you have larger shrimp (under 16 per pound) you can ad 30-40 seconds to the cooking time. You can serve them cold or hot with lemon (why lemon is beyond me!). Any Florida shrimp will work, but the Key West Pinks are the best.

Other types of shrimp in Florida can be used in the recipe above.

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