Keith showcases some delicious shrimp ready to take home.

We Carry Over 50 Types of Shrimp At Nino Salvaggio International Marketplace

Shrimp is one of the most beloved and widely consumed seafoods in the world - and in the United States, it's nothing short of a culinary superstar. It certainly is here at Nino Salvaggio's, where we carry over 50 varieties from all corners of the globe.

Whether tossed into pasta, skewered on the grill, breaded and fried, or served cold in a cocktail, it has long held a place at the center of American dining tables. But its journey from ancient delicacy to supermarket staple is as rich and diverse as the waters it’s harvested from.

A Brief History of As a Culinary Treasure

The human love affair with this shelled creature goes back thousands of years. Ancient Greeks and Romans enjoyed dishes, often grilled or stewed with herbs. In China, it has been harvested and cultivated for centuries, with written records of aquaculture for it dating back to the 10th century. In Japan, the tempura option has been a staple since at least the Edo period (1603–1868).

In the U.S., it gained popularity in the 19th century, particularly along the Gulf Coast, where warm waters made for abundant hauls. As refrigeration and freezing technologies developed in the early 20th century, shrimp could be transported far from its coastal origins, turning it from a regional delicacy into a nationwide favorite.

Today, shrimp is the most consumed seafood in the United States. According to the National Fisheries Institute, Americans eat over 4 pounds of it per person annually - which is more than tuna or salmon.

Shrimp in American Cuisine

Shrimp's versatility has made it a staple in many American regional dishes:

• Southern favorites like shrimp and grits or shrimp boils highlight its cultural significance in states like Louisiana, Georgia, and South Carolina. 
• Creole and Cajun dishes, including shrimp étouffée and gumbo, layer it with bold spices and aromatic bases. 
• West Coast cuisines often feature shrimp in tacos, ceviche, or Asian fusion dishes. 
• New England menus include cold shrimp cocktail and shrimp rolls. 
• And of course, classic American diners and seafood joints across the country serve fried shrimp baskets with coleslaw and fries.

"If you have ever watched Forest Gump you know from Bubba that there are hundreds of shrimp recipes," said Chef Nick Apone, Director of Culinary Development here at Nino Salvaggio's. "One of my favorite shrimp recipes is the simply prepared shrimp cocktail, probably the most popular, served with a tangy horseradish cocktail sauce and fresh lemon it’s great anytime of the year!"

Types of Shrimp Found in the U.S.

There are many types available in the U.S., sourced from both wild fisheries and aquaculture. The most common include:

1. White Shrimp (Litopenaeus setiferus)

• Native to the Atlantic and Gulf coasts. 
• Mild, sweet flavor and firm texture. 
• Popular in Southern cooking and boils.
  

"I feel the best most versatile shrimp is the Gulf White option," says Chef Nick. "They are sweet, firm, great for grilling, boiling or sautéeing, they are harvested from the gulf of America and are prized for there clean flavor."

2. Brown Shrimp (Farfantepenaeus aztecus)

• Found mainly in the Gulf of Mexico. 
• Stronger, more pronounced flavor due to iodine-rich diet. 
• Common in Cajun and Creole dishes. 

3. Pink Shrimp (Farfantepenaeus duorarum)

• Caught off Florida’s Atlantic coast and in the Gulf. 
• Mild and sweet, with a delicate texture. 
• Ideal for sautéing and salads. 

4. Rock Shrimp (Sicyonia brevirostris)

• Harvested mostly off Florida's east coast. 
• Small but incredibly flavorful with a lobster-like taste. 
• Often used in dishes where bold flavor is desired. 

5. Royal Red Shrimp (Pleoticus robustus)

• Deep-water shrimp found in the Gulf of Mexico. 
• Rich, buttery taste reminiscent of lobster or scallops. 
• Typically steamed or sautéed with minimal seasoning to let the flavor shine. 

6. Tiger Shrimp (Penaeus monodon)

• Not native but widely farmed and imported. 
• Large, meaty and with bold striping. 
• Great for grilling and stir-fries. 

Wild-Caught vs. Farmed

While wild-caught shrimp from the Gulf of Mexico and the South Atlantic remain popular, farm-raised options now account for the majority of it consumed in the U.S., much of it imported from countries like Thailand, Ecuador, Vietnam, and India.

Both wild and farmed options have their pros and cons. Wild tend to have firmer texture and a more complex flavor, while farmed are often more affordable and widely available. However, sustainability and environmental concerns around farming have led to increased demand for certified sustainable options from programs like the Aquaculture Stewardship Council (ASC) and Best Aquaculture Practices (BAP).

Sustainability and the Future

Fisheries in the U.S.—especially in the Gulf—are heavily regulated to maintain sustainable populations and reduce bycatch. Meanwhile, innovative farming techniques, including closed-loop systems and inland aquaculture, are helping make shrimp production more environmentally responsible.

Consumers can do their part by seeking out product labeled as MSC-certified (Marine Stewardship Council) or choosing products recommended by organizations like Seafood Watch, which helps identify environmentally friendly seafood choices.

Conclusion: America’s Favorite Shellfish

From ancient times to modern kitchens, shrimp has proven itself to be more than just a tasty treat—it’s a cultural and culinary icon that we take great pride in offering at Nino Salvaggio's. Whether you prefer yours  grilled, fried, sautéed, or raw, there’s no denying the enduring appeal of this versatile shellfish. With a better understanding of the different varieties and growing awareness of sustainability, lovers of it today can enjoy their favorite seafood with both flavor and responsibility.

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