Brown shrimp are primarily harvested in the summer. They have an intense, slightly salty taste, and they complement other seafood such as salmon and scallops.

White shrimp, or “green tails”, are harvested primarily in the fall. They are mildly sweet and tender and are appealing in culinary preparations flavored with garlic, lemon, or parmesan.

Pink shrimp, also known as “spotted shrimp,” are harvested in the spring and the fall. Their sweet flavor and firm texture make them an ideal ingredient in shrimp salads, shrimp cocktails, or shrimp scampi.