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United States · Texas · Williamson| Common Animals Fish Mushrooms Flora |
Farfantepenaeus duorarum |
June: Larvae. Larvae begin hatching, and shrimp feed actively for growth.
Commonly used in Caribbean and US cuisines Popular in shrimp cocktails and salads
Found in the western Atlantic Ocean Prefers warm coastal waters and estuaries Important species for fisheries and aquaculture
Caught by trawls and seines in coastal waters Also farmed in aquaculture in some regions
Best fishing time is evening and night Active at water temperatures 22–28°C
Average weight: 0.03 kg
Meat is tender, slightly sweet with delicate aroma Suitable for boiling, frying, and baking
Whole body: Boiling, frying, baking
Tail: Sautéing, grilling
Tail: Sautéing, grilling
Boiled pink shrimp with lemon and herbs (Boiling)
Classic and simple recipe
Classic and simple recipe
1. Boil water with salt and bay leaf.
2. Cook shrimp 3–5 minutes until pink.
3. Serve with lemon wedges and fresh herbs.
2. Cook shrimp 3–5 minutes until pink.
3. Serve with lemon wedges and fresh herbs.
Fried pink shrimp with garlic and pepper (Frying)
Quick and flavorful cooking method
Quick and flavorful cooking method
1. Peel shrimp, season with salt and pepper.
2. Fry in olive oil for 4–5 minutes.
3. Serve with rice or vegetables.
2. Fry in olive oil for 4–5 minutes.
3. Serve with rice or vegetables.
Shrimp in spicy tomato sauce (Stewing)
Piquant and rich flavor
Piquant and rich flavor
1. Sauté onion and garlic, add tomatoes and spices.
2. Stew shrimp in sauce for 7–10 minutes.
3. Serve with bread or pasta.
2. Stew shrimp in sauce for 7–10 minutes.
3. Serve with bread or pasta.
Baked pink shrimp with garlic and parmesan (Baking)
Tender and aromatic dish
Tender and aromatic dish
1. Place shrimp in baking dish, sprinkle with garlic and cheese.
2. Bake for 10 minutes at 180°C (350°F).
3. Serve with herbs and lemon.
2. Bake for 10 minutes at 180°C (350°F).
3. Serve with herbs and lemon.