Shrimp are referred to as «pink gold» since commercial fishing began in the 1950s, because of their distinctive pink color. 1

The delicate color is due to astaxanthin, a carotenoid that is found in the microalgae and phytoplankton they feed on. 3 As pink shrimp get cooked, the heat releases these carotenoids from the protein chains that cover them, thus intensifying the color of the shrimp's flesh. 3

Pink shrimp are also popular because of their sweet and tender meat, with their sweetness more pronounced than that of white shrimp. 3