Shrimp, rock

Scientific name:  Sicyonia brevirostris
Market name:  Rock shrimp
Common name:  Brown rock shrimp

The Rock Shrimp Story

The rock shrimp is a deepwater cousin of the pink, brown and white Gulf shrimp species (Penaeus spp.), but its popularity in the domestic market was slower to develop. The crustacean gets its name from its rock-hard shell, which presented a challenge for processors until a machine was developed to split the tough exoskeleton and devein the shrimp, boosting its availability. Rock shrimp occur from Norfolk, Va., south through the Gulf of Mexico to Mexico’s Yucatan Peninsula. They are harvested by trawling with reinforced nets that can withstand abrasion from coral and rocky bottoms, where the shrimp are caught. Most of the domestic catch is landed on Florida’s east coast. Because rock shrimp are so hard for end users to peel, almost all the harvest is sold as meats. The shrimp are generally small; the largest size is about 21 to 25 shrimp per pound.

Product Profile

Raw rock-shrimp meat is transparent or clear white, with fine pinkish or purple lines.

The shrimp has a firm texture and sweet, succulent flavor, similar to lobster.

You Should Know...

Orange stripes in rock shrimp meat signify temperature abuse. Dark spots on the shell of whole rock shrimp or tails are also a sign of poor handling.

Nutrition Facts

Serving size: 100g/3.5 oz. (raw)
Amount per serving
Calories 96
Fat Calories 8
Total Fat 0.9 g
Saturated Fat 0.4 g
Cholesterol 122.8 mg
Sodium 333.3 mg
Protein 18.4 g
Omega-3 N/A

Cooking Tips

The rock shrimp’s small size suits it for almost any recipe that doesn’t require whole shrimp for presentation. P&D meats or pieces are ideal for stir-fries and other quick recipes, like pasta dishes and pizza. If using shell-on rock shrimp, split and broil 4 inches from the heat source for 2 minutes or until meat is opaque in the shell. Or drop into salted, boiling water, stir and cook for 35 seconds. Drain in a colander and rinse with cold water.

Substitutions: Langostinos, Lobster, Gulf shrimp species

Cooking Methods

Boil, Broil, Fry, Sauté

Primary Product Forms

Fresh

• P&D meats (most common)
• Whole
• Headless, shell-on or split

Frozen

• P&D meats (most common)
• Whole
• Headless, shell-on or split
• Blocks

Value-added

• Breaded meats

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