Due to its extremely tough, rigid exoskeleton, it did not have the large market popularity of its cousins, the pink, brown and white shrimp, until the 1980's when a machine was invented that would split the shell and de-vein the shrimp. Its flavor is between lobster and shrimp and the texture is as firm as a lobster. Similar to deep sea lobster, rock shrimp are harvested in 120 to 240 feet of water. The months of greatest availability for fresh shrimp are July through November, with September being the heaviest. Frozen rock shrimp are available year round.
Rock shrimp is far more perishable than either lobster or shrimp.
Therefore, most are marketed in the raw frozen state as either whole or split tails. Rock shrimp are purchased according to size, however the largest size generally available is 21 to 25 per pound. Unlike most seafood which is better purchased fresh, rock shrimp are just as good and quite often better when purchased frozen. Whether fresh or frozen, the quality can be determined by the odor and color of the flesh. Properly handled rock shrimp will have transparent or clear white flesh with no discoloration.