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Dive in to Texas Shrimp

This is an article from gotexan.org.  I’m a huge shrimp snob and only get Gulf Brown when possible.  Read to the end for a tasty recipe using Texas shrimp.

Texas Wild-Caught Gulf Shrimp: Summer Goodness by the Boatload

Texas has more than 600 miles of shoreline. That means fresh, premium shrimp and seafood are within easy reach of most Texans.
Wild-caught Texas gulf shrimp set the world standard for flavor and quality. Gulf shrimp are distinguished by their unique, salty-sweet taste and succulent texture. And when you choose wild-caught varieties, you’re getting healthy, natural delicacies raised in the historic shrimp-netting waters of the Gulf of Mexico.
Texas waters produce three varieties of shrimp:
Brown: A premium shrimp with a hearty bold flavor.

White: A tender shrimp with a sweet, light taste.

Pink: A lesser-known Texas variety with a fresh, delicate flavor.

Texas gulf shrimp are available in a range of sizes for grilling, baking, sautéing, stews and salads.
Texas shrimp contain no saturated fat and are packed with essential amino acids. A single portion of wild-caught gulf shrimp (9 to 12 medium shrimp) provides an impressive 18 grams of protein. And, a serving of shrimp has only 150 milligrams of cholesterol.

Shrimp Tips
Texas shrimp should be refrigerated, frozen or placed on ice immediately. Uncooked shrimp can be kept in the refrigerator for 2 to 3 days, or frozen for up to three months.

Texas Citrus Salad
Serves 6-8
Citrus Vinaigrette:

  • 2 Tbsp Texas Red Grapefruit juice
  • 2 Tbsp Texas Orange juice or orange-infused vinegar
  • 1 Tbsp Honey (optional)
  • 2 tsp Dijon mustard
  • 1 Clove Minced garlic
  • ½ Cup Extra-virgin olive oil
  • 2 Tbsp Minced cilantro
  • Salt and pepper


  • 6 Cups Mixed spring greens
  • 1½ Cups Texas Red Grapefruit sections
  • 1 Cup Texas Orange segments
  • ½ Medium Red onion, thinly sliced
  • 1 lb Cooked Texas Shrimp, peeled and deveined
  • ½ Cup Chopped Texas Pecans, toasted
  • Minced cilantro to garnish


  1. To prepare the vinaigrette: Combine the juices, honey (if using), mustard, and garlic in a food processor. Pulse to blend.
  2. With the machine running, slowly add the oil through the feed tube. Stir in the minced cilantro. Adjust seasonings to taste. Refrigerate until serving.
  3. To serve:
  • Toss the greens with enough dressing to lightly coat the leaves. Place on chilled salad plates, and top with the Texas Red Grapefruit, Texas Orange sections, and thinly sliced onion.
  • Add cooked Texas Shrimp, and sprinkle with toasted Texas Pecans. If desired, drizzle with a bit more dressing. Serve immediately.
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