If you like seafood and are always looking for new dishes to try, you may have heard of green shrimp and Calabash shrimp. These two types of shrimp are very popular along the coast of the United States.
But what exactly are these types of shrimp, and how do they differ from each other?
This article will talk about the differences between green shrimp and Calabash shrimp, including where they come from, how to cook them, and what flavors they have. Learn about the differences between these two tasty types of shrimp, whether you’re an experienced seafood lover or a curious foodie looking to try new things.
Shrimp lovers are likely familiar with the common varieties like white pink or brown shrimp. But you may have also come across more uniquely-hued options like green shrimp and calabash shrimp.
These two eye-catching shrimp varieties stand out on the seafood counter. But what exactly sets green and calabash shrimp apart?
In this article, we’ll uncover the key differences between green and calabash shrimp and give you tips for cooking each type. Let’s dive in!
Where They Come From
First it helps to understand where these colorful shrimp originate
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Green shrimp get their verdant hue from the algae they eat in coastal estuaries. The most common green shrimp is the Greasyback shrimp found along the Atlantic and Gulf coasts.
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Calabash shrimp are pink shrimp harvested off the Calabash region of North and South Carolina. They live in the nutrient-rich waters where the Calabash River meets the Atlantic.
So while they occupy different habitats, both shrimp types come from waters along the southeastern U.S. coastline.
Comparing Appearance
The most obvious difference between green and calabash shrimp is their distinct colors.
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Green shrimp have an iridescent light green color that ranges from a subtle sage to a vivid emerald.
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Calabash shrimp exhibit a lighter pinkish beige tone compared to common pink shrimp. They are also smaller in size.
Additionally, green shrimp have a slightly firmer texture and tend to be meatier than the more delicate calabash shrimp. Both varieties have an edible shell, but calabash shells are thinner and crispier when cooked.
Flavor Profiles
While shrimp flavor can vary based on water conditions and diet, green and calabash shrimp have some subtle taste differences:
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Green shrimp have a briny, mineral-like flavor from the ocean vegetation they consume. Their bold greens impart a slight grassy note as well.
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Calabash shrimp are sweeter and more mildly oceanic. Their flavor is delicate and similar to white shrimp.
Keep in mind that how the shrimp are harvested and processed impacts flavor too. Many aficionados prefer green and calabash shrimp caught wild rather than farmed for better taste.
Nutrition Content
All shrimp provide high-quality protein, vitamin B12, selenium and antioxidant astaxanthin. Green and calabash offer similar nutritional value:
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3 ounces of green shrimp contains 100 calories, 21g protein, 1g fat and 150mg sodium.
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3 ounces of calabash shrimp has 90 calories, 20g protein, under 1g fat and 180mg sodium.
Both make healthy low-calorie, low-fat options for seafood meals. Go with green shrimp for a heartier texture and bolder ocean flavor or calabash shrimp for delicate sweetness.
Best Cooking Methods
The textures of green and calabash shrimp lend themselves to slightly different cooking methods:
For green shrimp:
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Sauté in olive oil or butter over medium-high heat until opaque.
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Grill or broil lightly until charred but still tender.
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Bake coated in breadcrumbs or batter for shrimp tempura.
For calabash shrimp:
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Quickly boil, steam or poach just until pink.
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Heat through gently in soups, pasta dishes or stir fries.
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Skewer for kebabs or shrimp cocktail since they’re easily overcooked.
No matter which type of shrimp you use, avoid overcooking to keep them moist and tender. Both work well in shrimp tacos, salad, seafood pasta and Southern shrimp and grits.
Where to Buy Green vs Calabash Shrimp
Unfortunately, green and calabash shrimp can be hard to find outside their native Southeast regions. Here are some tips for getting your hands on these specialty shrimp:
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Check for them fresh at seafood markets in coastal areas like the Carolinas, Georgia and Florida.
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Order online if you can’t shop locally – just be sure they are overnight shipped on ice to maintain quality.
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Frozen green and calabash shrimp offer a more widely available option when fresh isn’t possible.
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Canned are a budget way to enjoy their flavors, but the texture will be softer.
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If not available, white or pink shrimp make suitable substitutes in recipes.
The next time you spot these colorful shrimp varieties at the market or in recipes, you’ll know how to pick between them. Just follow your preferences – green for firm and oceanic or calabash for delicate and sweet.
Origins Of Green Shrimp And Calabash Shrimp
Green shrimp are a type of shrimp that live in the water off East and South Carolina. They are known for their green tails, which give them their name. Green shrimp are typically harvested in the fall, when they are at their most flavorful and abundant. They are highly prized by chefs and seafood lovers for their sweet, delicate flavor and firm texture.
But Calabash shrimp is a type of fried shrimp that comes from the small fishing town of Calabash, North Carolina. Fresh shrimp are dipped in a flavorful, light batter and fried until they are just barely golden to make Calabash-style shrimp. Because the batter is so thin and crispy, the seafood flavor can really shine through. It has just the right amount of saltiness and “grease factor.” ” Calabash-style shrimp is typically served in generous portions and is often accompanied by hot hush puppies.
Green shrimp and Calabash shrimp may look like two very different things, but they both love seafood lovers all over the South. As long as you like your shrimp grilled or fried, you can’t deny that both are delicious ways to enjoy the flavors of the coastal South.
What Is The Difference Between Green Shrimp And Calabash Shrimp?
There are two different kinds of shrimp that people in different parts of the United States like: green shrimp and calabash shrimp. While both are delicious and flavorful, there are some key differences between the two.
Some places you can find green shrimp, also called Carolina green tail shrimp, are on the coasts of North and South Carolina. They are highly prized by chefs and foodies for their sweet, delicate flavor and firm texture. Green shrimp are usually caught in the fall, and seafood markets and restaurants all over the region sell them fresh or frozen.
Instead, Calabash shrimp is a type of fried shrimp that comes from the North Carolina beach town of Calabash. People often call these shrimp “creek shrimp” or “baby shrimp” because they are small and have a light, crispy batter. Calabash-style shrimp is a popular dish in seafood restaurants along the South Carolina coast. It is usually served in large portions.
While green shrimp and Calabash shrimp may seem similar at first glance, they differ in several important ways. Green shrimp can be bought fresh or frozen, and they can be cooked in a number of different ways, such as by grilling, sautéing, or boiling. The other type of fried shrimp is called calabash shrimp. It is usually served with hush puppies and other Southern sides.
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