What is That Orange Stuff in Shrimp? A Complete Guide

Shrimp is a delicious and popular type of seafood. However, when preparing shrimp you may have noticed an orange substance inside some of them This orange stuff can appear unappetizing and make you wonder – what is it and is it safe to eat? Read on for a complete guide explaining what that orange stuff in shrimp really is

An Overview of the Orange Pigment

The orange color that is sometimes present in shrimp comes from a naturally occurring pigment called astaxanthin. Astaxanthin is a carotenoid, the same family of antioxidants that give carrots, peppers, and flamingos their vibrant colors. It is found naturally in the shells of shrimp, lobster, crab and other crustaceans.

Astaxanthin serves important functions for the shrimp. It acts as an antioxidant and protects the shrimp from damaging UV radiation. It also plays a role in the shrimp’s metabolism. The pigment is what gives cooked shrimp its distinctive orange-pink hue.

Where is the Orange Pigment Found?

In shrimp, astaxanthin is mainly concentrated in the shell, but some of it can also be found in the meat. When you peel or devein shrimp, some of the pigment can get transferred to the flesh, creating streaks or spots of orange.

The orange substance is most noticeable in the vein or digestive tract that runs down the back of the shrimp. This tube-like structure filters food particles out of the water and is naturally packed with the orange astaxanthin pigment.

Is the Orange Stuff Safe to Eat?

The good news is that the orange pigment in shrimp is 100% safe to consume. Astaxanthin is an antioxidant with numerous health benefits including reducing inflammation protecting against cancer and promoting heart health.

Some people find the appearance of the orange spots unappetizing and prefer to devein or peel shrimp thoroughly to remove it. However, there is no harm in eating shrimp with the pigment left in. Cooking shrimp with the shells on will also allow more of that great shrimp flavor to seep into the meat.

Why Some Shrimp Have More Orange Than Others

You may have noticed that the amount of orange color varies widely between shrimp. Some shrimp may have no visible orange at all. Others may be packed with so much pigment that the veins and meat look bright orange.

There are a few reasons why pigment levels differ:

• Wild vs Farmed Shrimp – Wild shrimp that feed on natural foods like algae contain much higher levels of astaxanthin than farmed shrimp fed commercial diets. The natural pigments shrimps ingest get stored in their shells and flesh.

• Shrimp Species – Some species naturally produce more pigment than others. Warm water shrimp like Gulf shrimp tend to be more colorful than cold water shrimp like pink shrimp.

• Age and Size – Larger, older shrimp accumulate more pigment over their lifespan. Jumbo shrimp have noticeably more color than smaller shrimp.

• Cooking Method – Boiling or steaming shrimp helps retain and even enhance the orange pigment levels compared to other cooking methods.

So in general, large wild-caught shrimp that are steamed or boiled will have the deepest most vibrant orange hues. But the pigment variations do not affect flavor or nutrition.

Can the Orange Pigment Stain Food or Pans?

One downside to the orange astaxanthin pigment is that it can potentially stain lighter colored foods like pasta or rice when cooked alongside shrimp. The pigment can also stain cooking surfaces like pots and cutting boards.

To avoid stains:

• Peel and devein shrimp thoroughly to remove excess pigment before cooking if desired. This will minimize transfer of color.

• Use cooking pans and boards that are not easily stained. Non-porous materials like stainless steel and glass will have fewer issues.

• Avoid cooking shrimp and light foods like pasta, rice or potatoes in the same liquid if you want to prevent food absorbing the pigment.

• Clean pans and boards immediately after cooking shrimp to prevent staining.

Is Astaxanthin Available as a Supplement?

Given the health benefits of astaxanthin, some companies sell it in supplemental form derived from algae. However, getting this antioxidant naturally through seafood like shrimp is the best way to obtain it.

When consumed in whole foods, astaxanthin works synergistically with other vitamins, minerals, and nutrients. Supplements isolate just one component. Eating shrimp and other seafood provides the benefit of this pigment within a balanced, nutritious package.

To wrap up, that vibrant orange substance present in some shrimp is an antioxidant called astaxanthin that naturally occurs in the shells. It is completely safe to consume and provides some great health benefits. The pigment levels vary between shrimp based on size, species, and diet. While safe, the orange color can potentially stain, so take care when cooking shrimp alongside lighter foods. But overall this pigment is yet another reason why shrimp and other shellfish are part of a healthy diet. So enjoy those colorful crustaceans without worry!