Shrimp, before it’s cooked, is a very unappetizing gray-blue color. This color, it turns out, is the exoskeleton (you know, the shrimp’s external skeleton).
Now, to explain how that exoskeleton turns pink we have to get scientific on you. Here we go: the exoskeleton contains carotenoids (which are pigments) called astaxanthin. It is these carotenoids that are what give salmon its pink color. Before the shrimp is cooked the astaxanthin is covered by protein chains called crustacyanin. The protein chains in fact wrap up the astaxanthin, concealing its lovely pinkish-red color. Advertisement.
But heat breaks the bonds between these protein chains and the carotenoids, letting the astaxanthin out. This gives the shrimp its beautiful pink color. This is the same reason lobsters turn red when you cook them.
It’s true that flamingos are pink because they eat shrimp. But there’s another interesting fact about this carotenoid. Because they don’t get to cook their food, flamingos eat shrimp that are still blue-gray. As they eat, the crustacyanin protein chain breaks down, releasing the carotene that makes flamingo feathers more pink. Advertisement.
Have you ever reached into a bowl of raw shrimp and noticed some of them have a pinkish hue? If so you’re not alone. While most raw shrimp appear grayish or translucent it’s not uncommon to find some with a pink tint. But what causes this unusual coloration in certain shrimp? The answer lies in a pigment called astaxanthin.
The Science Behind Shrimp Pigmentation
Shrimp get their color from pigments present in their exoskeleton. The main one responsible for their grayish appearance is astaxanthin. But in raw shrimp, this pigment is bound to proteins called crustacyanins. These protein complexes obscure the pinkish color of astaxanthin, causing raw shrimp to take on a more muted, bluish-gray tone
When shrimp are cooked, the high temperatures denature the crustacyanin proteins, unbinding the astaxanthin pigment. Freed from its shackles, astaxanthin can now reflect light in a way that produces the characteristic pink hue we associate with cooked shrimp. A similar process occurs when lobsters turn from brown to red when cooked.
So while all raw shrimp contain astaxanthin, it is normally camouflaged by binding to proteins. But in some cases, changes to the protein complexes can cause the pinkish tone of astaxanthin to show through, even in raw shrimp.
Why Do Some Raw Shrimp Turn Pink?
There are a few reasons why astaxanthin may become visible in certain raw shrimp:
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Exposure to Light: The proteins that obscure astaxanthin are sensitive to light. Over time, exposure to light can denature them, allowing the pigment to show through.
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Age: As shrimp get older, the proteins binding astaxanthin slowly degrade. Older shrimp are more likely to appear pinkish.
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Temperature: Storing raw shrimp at cold temperatures can also impact the crustacyanin proteins, causing them to partially unwind and reveal astaxanthin.
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Physical Damage: Any physical damage to the shell that compromises the protein complexes can uncover astaxanthin as well.
So in essence, any factors that destabilize the proteins binding astaxanthin may allow its pinkish hue to peek through in raw shrimp.
Is Pink Raw Shrimp Safe to Eat?
The pink color alone does not necessarily indicate a shrimp has gone bad. As long as the shrimp smells fresh with no ammonia odor, and its flesh is firm and glossy, a pinkish tint does not make it unsafe to eat. However, it may have a slightly different texture or flavor compared to gray shrimp due to structural changes in the proteins.
That said, the factors that cause raw shrimp to turn pink – exposure to light, warmer temperatures, age, and physical damage – do promote bacterial growth and spoilage over time. So it is smart to err on the side of caution and avoid raw pink shrimp that seem old or questionable.
When in doubt, apply the sniff test. A definite ammonia or fishy smell means tossing out the shrimp.
The Benefits of Astaxanthin
While astaxanthin can cause some confusion around shrimp freshness, it also has some redeeming health benefits. Studies show this antioxidant carotenoid can:
- Boost the immune system
- Reduce inflammation
- Protect against heart disease
- Preserve brain health
- Enhance athletic performance and recovery
So that pink pigment that gives cooked shrimp its quintessential color also delivers some bonus nutrition.
Cooking for Maximum Pinkness
Looking to get the pinkest poached shrimp or shrimp cocktail possible? Here are some tips:
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Buy fresh, undamaged shrimp with intact shells – shells protect astaxanthin from leaking out into cooking liquid
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Cook shrimp briefly – just until opaque in the center. Overcooking releases more astaxanthin.
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Use a gentle cooking method like steaming or poaching instead of grilling or sautéing over high heat
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Chill shrimp once cooked – this helps set the color.
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Add shrimp to dishes at the end of cooking whenever possible to preserve color.
Following these simple guidelines will help you get the most vivid pink shrimp short of adding dye!
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Shrimp, before it’s cooked, is a very unappetizing gray-blue color. This color, it turns out, is the exoskeleton (you know, the shrimp’s external skeleton).
Now, to explain how that exoskeleton turns pink we have to get scientific on you. Here we go: the exoskeleton contains carotenoids (which are pigments) called astaxanthin. It is these carotenoids that are what give salmon its pink color. Before the shrimp is cooked the astaxanthin is covered by protein chains called crustacyanin. The protein chains in fact wrap up the astaxanthin, concealing its lovely pinkish-red color.Advertisement
But heat breaks the bonds between these protein chains and the carotenoids, letting the astaxanthin out. This gives the shrimp its beautiful pink color. This is the same reason lobsters turn red when you cook them.
It’s true that flamingos are pink because they eat shrimp. But there’s another interesting fact about this carotenoid. Because they don’t get to cook their food, flamingos eat shrimp that are still blue-gray. As they eat, the crustacyanin protein chain breaks down, releasing the carotene that makes flamingo feathers more pink. Advertisement.
Now that you know why, watch the magic happen with these shrimp recipes.
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As Americans head to the polls in 2024, the very future of our country is at stake. At HuffPost, we believe that a free press is critical to creating well-informed voters. Thats why our journalism is free for everyone, even though other newsrooms retreat behind expensive paywalls.
Our journalists will continue to cover the twists and turns during this historic presidential election. With your help, well bring you hard-hitting investigations, well-researched analysis and timely takes you cant find elsewhere. As things stand in politics right now, we take our job as reporters very seriously, and we appreciate your support.
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Big Mistakes Everyone Makes When Cooking Shrimp
FAQ
Can uncooked shrimp be pink?
Why are some raw shrimp pink and some GREY?
What causes shrimp to turn pink?
What color should raw shrimp be?
Why are shrimp pink?
First things first, the reason shrimp are pink. Shrimp are universally known for their lovely pink color, but if you’ve ever wondered why that is, we’ve got the answer: astaxanthin! The word itself can be quite a mouthful, but it’s rather simple: astaxanthin can be found in microalgae and in the undersea life that eats said algae, A.K.A., shrimp!
Can raw shrimp be pink?
Raw shrimp can be pink if it is one of the varieties of shrimp known collectively as pink shrimp. However, they look very different from the pink hue of cooked shrimp. Other than those varieties, the color of raw shrimp can range from translucent to white to tints of grayish-blue or green, which turn pink once they are subjected to heat.
What does raw shrimp look like?
Raw shrimp is normally white, translucent, or a grayish-green or blue color (Pink shrimp can be pink or have a red or orange accent on their bodies but it looks very different from the pink color we are referring to when we think of shrimp.).
Why are pink shrimp so popular?
Aside from their rosy color that makes this type the first one you imagine when you think of shrimp, pink shrimp are popular because of their sweet and tender meat, with their sweetness more pronounced than that of white shrimp. They also make colorful additions to a plate.