Sulfur or ammonia odors indicate decomposition. Chlorine smells may indicate use of this chemical to mask off-odors. Product Profile Chinese whites have a mild flavor. Raw meat should be firm, slightly resilient and moist. Regardless of species, most raw shrimp meat is translucent white to gray.
Cooked meat is white with pink streaks.
The shells of white, brown and pink shrimp are generally colored as their names imply, though variations are such that brown and white shrimp can sometimes look alike. White shrimp have a translucent white shell with pink tinges on the rear segments and swimmer fins. While China whites sell for much less than domestic white shrimp, they're similar enough that repacking of Chinese shrimp as domestic product often goes unnoticed. Know your supplier. They're done when tails curl and meat is no longer translucent.