This blog post was developed using original content by Laila Cohen, intern UF/IFAS Extension Brevard County, and Holly Abeels, FL Sea Grant Extension Agent, and edited with assistance from Microsoft Copilot.
Shrimping is a beloved tradition in Florida, supporting both recreational anglers and the state’s thriving seafood industry. These fascinating crustaceans, known as decapods for their 10 legs, are harvested year-round in Florida waters. Whether you’re curious about shrimp species, peak seasons, or how to enjoy them on your plate, this guide has you covered.
Florida Shrimp Species You Should Know
Florida is home to several shrimp species, each with unique characteristics:
Pink Shrimp
- Color: Pink (can range from rust to yellow or gray)
- Tail tips: Blue or purple
- Size: Up to 8 inches
- Habitat: Inshore and offshore
- Peak seasons: March–May and October–December
Learn more
Brown Shrimp
- Color: Brown or gray with yellow/orange tint
- Tail tips: Blue-green or olive-green
- Size: 7–9 inches
- Habitat: Mud-bottom areas
- Peak season: June–August
Learn more
White Shrimp
- Color: White with blue or green tint
- Tail tips: Bright yellow-green
- Size: 7–8 inches
- Habitat: Low-salinity waters near shore
- Peak season: October–December
Learn more
Rock Shrimp
- Color: Reddish-brown with hard shell
- Size: 2–6 inches
- Habitat: Deep Atlantic waters
- Peak season: August–October
Learn more
Royal Red Shrimp
- Color: Deep red
- Taste: Lobster-like flavor
- Size: 6–9 inches
- Habitat: Deep waters off Florida
- Peak season: Early summer to late fall
Learn more
Recreational Shrimping Regulations
- License: Recreational saltwater fishing license required
- Bag limit:
- 5 gallons (heads-on) per harvester per day
- 5 gallons (heads-on) per vessel at any time
- Closed seasons and areas: Vary by county—check with FWC
- Gear restrictions: Specific trap and baiting rules apply
Fun Shrimp Facts
- A shrimp’s heart is in its head!
- Shrimp molt by shedding their exoskeleton.
- Shrimp is the most consumed seafood in the U.S..
- Florida shrimp are a renewable resource.
- Enjoy shrimp boiled, grilled, baked, or fried.
Tasty Recipes & Alternatives
Shrimp & Spinach Pizza
Follow along and watch us cook this recipe on YouTube.
Ingredients:
- 1/2 teaspoon olive oil
- 1/4 cup thinly sliced red onion
- 3 cups chopped fresh spinach
- 1/4 teaspoon oregano
- 2 (6-inch) pita rounds
- 1 1/2 cups (6 ounces) shredded light mozzarella cheese
- 2 fully ripened fresh Florida plum tomatoes, sliced
- 10 large shrimp, cooked, peeled, and deveined
How to Make:
- Preheat the oven at 400-degrees.
- Heat the olive oil in a small skillet over medium heat.
- Add the onion to the hot oil and cook for 1 minute.
- Stir in the spinach and oregano and cook for 1 minute longer or until the spinach wilts.
- Remove the skillet from the heat.
- Sprinkle each pita round with 1/4 cup of cheese.
- Layer each pita round with equal amounts of the spinach mixture, tomatoes, shrimp, and the remaining 1 cup of cheese.
- Arrange the pizzas on a baking sheet and bake in the oven for 10 minutes or until the cheese melts.
Shrimp & Sausage Jambalaya
Follow along and watch us cook this recipe on YouTube. 
Ingredients:
- 1 pound smoked beef sausage
- 3 large onions, chopped
- 1 1/2 cups chopped green bell pepper
- 1 cup chopped celery
- 2 garlic cloves, minced
- 1 1/2 cups canned diced tomatoes with juice
- 1 cup long grain rice (do not use instant)
- 3 tablespoons tomato paste
- 1 bay leaf
- 1 tablespoon chopped fresh parsley
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 1/2 cups water
- 1 1/2 pounds shrimp, peeled and deveined
How to Make:
- Brown the sausage with the onions in a stockpot on medium-high heat, stirring until the sausage is crumbly and the onions are tender.
- Stir in the bell pepper, celery, and garlic.
- Sauté until the vegetables are tender.
- Add the tomatoes, rice, tomato paste, bay leaf, parsley, thyme, salt, and cayenne pepper; mix well.
- Stir the water into the sausage mixture and bring to a boil.
- Add the shrimp and reduce the heat to low.
- Cook for 30 to 45 minutes or until the rice is tender, stirring occasionally.
- Discard the bay leaf.
- Ladle into soup bowls.
Looking for alternatives? Try scallops, lobster, crawfish, or calamari. 
Learn More
Reference
Microsoft Copilot. (2025). Shrimpin’ in the Sunshine State original draft. Edited content provided to Holly A. Abeels. Microsoft.
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