Louisiana’s Fall Shrimp Season Details with Recipes

On Aug. 6, the Louisiana Wildlife and Fisheries Commission (LWFC) set the opening dates for the 2026 fall inshore shrimp season within state waters, based on information from the Louisiana Department of Wildlife and Fisheries (LDWF) biologists and public comments.

Whether you’ve been shrimping since you could walk, it’s your first season or you’re curious about shrimp season for cooking and eating, I’ve outlined what you need to know for the upcoming shrimp season below: 

• What’s in Season? White Shrimp vs. Brown Shrimp 
• 2026 Fall Shrimp Season Details
• Shrimp Recipes for Shrimp Season

What’s in Season? White Shrimp vs. Brown Shrimp

Experienced fishermen can probably skip this part, but newbies and cooks will want to keep reading. 

According to the LDWF, brown and white shrimp range from the Massachusetts coast to the eastern shore of Central America, with the highest abundance in the Gulf off the Louisiana and Texas coasts.

Both shrimp types grow fast and have a short life span. However, their seasons and characteristics vary (information from the LDWF): 

• Brown shrimp: Brown in color with grooves on the spine, head and tail, and medium-sized antennae. 
  • Season: May through June/July, peak landings in May and June.
• White shrimp: Grayish in color, no grooves and long black antennae.
  • Season: August through December/January, peak landings in October and November.

*In federal waters, shrimp are harvested year-round. The above seasons are general harvesting times for inshore state waters. 

2026 Fall Shrimp Season

Opening Dates and Regulation Reminders

The LWFC set the openings of the fall inshore shrimp season as follows:

• From the Mississippi/Louisiana state line westward to the eastern shore of South Pass of the Mississippi River to open at 6 a.m., Aug. 17, 2026.
• From the eastern shore of South Pass of the Mississippi River westward to the Atchafalaya River Ship Channel at Eugene Island as delineated by the red Channel Buoy Line to open at 6 p.m., Aug. 17, 2026.
• From the Atchafalaya River Ship Channel at Eugene Island as delineated by the red Channel Buoy Line westward to the Louisiana/Texas state line to open at 6 a.m., Aug. 17, 2026.

The fall shrimp season also includes the following regulations: 

• Tow Time: Federal Turtle Excluder Device (TED) regulations require skimmer net fishermen with vessels less than 40 feet in length to limit tow times, with a maximum of 55 minutes from April 1 to Oct. 31 and 75 minutes from Nov. 1 to March 31.
• White Shrimp Count: R.S. 56:498 provides that the possession count on saltwater white shrimp for each cargo lot shall average no more than 100 (whole specimens) per pound except during the time period from Oct. 15 through the third Monday in December.

Possibility for Season Changes

Organizers share that the LDWF biologists have monitored hydrological parameters and collected samples to develop recommendations for the opening of the fall shrimp season. 

The LWFC granted authority to the Secretary of the Department to delay or advance these opening dates and to close and reopen any portion of Louisiana inside and outside waters to protect small, juvenile white shrimp if needed, or if enforcement problems develop. 

The LDWF shares that the notice of any opening, delay or closing will be made public at least 72 hours before such action.

Shrimp Recipes for Shrimp Season

Since white shrimp are in season from August until the end of the year, it’s important to have recipes best suited for your shrimp haul.

According to the Southern Shrimp Alliance, white shrimp have a delicate, naturally sweet taste with a crisp bite, while brown shrimp have more of an ocean taste, often described as umami-rich or slightly salty. 

The alliance shares that white shrimp are best for ceviche, shrimp cocktails, pastas, po’boys and light sautés. 

Explore the following recipes to complement your catch this shrimp season:

1. Shrimp Gazpacho

Recipe by Stanley Dry

1 de-seeded cucumber, chopped
2 1/2 pounds ripe Creole tomatoes, chopped
1/2 green bell pepper, seeded and coarsely chopped
1/2 cup chopped onion
2 garlic cloves, chopped
1/4 cup chopped flat leaf parsley, plus more for garnish
4 tablespoons cane vinegar
1/2 cup olive oil, plus more for drizzling bowls
1 1/4 teaspoons salt
1 teaspoon smoked paprika
1/4 teaspoon freshly ground black pepper
Cherry tomatoes cut in half and 3 peeled boiled shrimp for each bowl, as garnish

Place cucumbers, tomatoes, bell pepper, onion, garlic, parsley, vinegar, olive oil, salt, paprika and pepper into a blender. Blend until the mixture is uniform. If it seems a bit too thick, add water 1 tablespoon at a time and blend until the consistency is to your liking. Chill for at least 2 hours.

To serve, allow to warm for 10 minutes before serving. It shouldn’t be frigid. Place the gazpacho into bowls and add 4 cherry tomato halves to each bowl, a small shower of parsley and shrimp. Drizzle with olive oil. Serve.

2. Shrimp Tacos

Recipe by Stanley Dry

1 pound medium shrimp, peeled and deveined
2 teaspoons extra virgin olive oil
½ teaspoon kosher salt
1 teaspoon smoked paprika
½ teaspoon chipotle chile pepper
corn or flour tortillas
shredded cabbage
thinly sliced radishes
lime wedges
salsa
crema

Preheat broiler. Combine shrimp, olive oil, salt, smoked paprika and chipotle chile pepper in a bowl and toss to coat. Transfer shrimp to a broiler pan or cast iron skillet and broil until shrimp are cooked through, about 5 minutes, depending on broiler.

Meanwhile, heat tortillas on a griddle or cast-iron pan. Serve tortillas filled with shrimp, cabbage and radishes, with a squeeze of lime and drizzled with salsa and crema. Makes about 16 tacos.

3. Shrimp Salad

Recipe by Stanley Dry

1 pound small shrimp, peeled
2 tablespoons Cajun/Creole seasoning
1/4 cup extra-virgin olive oil
1 1/2 tablespoons freshly squeezed lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon dried thyme
1/4 teaspoon finely grated lemon zest
2 tablespoons capers
1/4 cup chopped green olives
1 tablespoon chopped parsley
2 tablespoons chopped green onion tops
4 radishes, thinly sliced
coarse salt and freshly ground black pepper to taste
cayenne pepper to taste

Put shrimp and Cajun/Creole seasoning in a pot, cover with water and place over high heat. When it comes to a boil, remove from heat, cover and leave shrimp in water for one minute. Drain and cool.

In a bowl, combine olive oil, lemon juice and mustard and whisk to form an emulsion. Add thyme and lemon zest and whisk. Add cooled shrimp, capers and olives and stir to combine. Season with salt, black pepper and cayenne. Add parsley, onion tops and radishes.

4. Shrimp Scampi 

Recipe by Marcelle Bienvenue

2 pounds medium shrimp, peeled and deveined
¾ pound linguine or angel hair pasta
1½ sticks butter
2 tablespoons minced garlic
¾ cup white wine
¼ cup heavy cream
¼ teaspoon salt
⅛ teaspoon cayenne
¼ cup chopped fresh parsley
2 tablespoons minced chives
pinch or two of freshly ground black pepper

Cook linguine or angel hair pasta, drain (reserving ½ cup of pasta water) and set aside. Toss pasta with pasta water to prevent it from sticking together.

In a large skillet, heat butter over medium heat. Add garlic, and cook, stirring, until fragrant, about 30 seconds. Add wine and cook, stirring, over medium heat until it reduces by half, about 5 minutes.

Add cream and whisk to blend. Add shrimp and cook until they turn pink, 3 to 5 minutes. Season with salt, cayenne and black pepper.

To serve, drain pasta (if there is extra liquid with the pasta), then combine it with sauce, tossing to coat evenly. Garnish with parsley and chives.

Explore the Delcambre Shrimp Festival and other August festivals in Louisiana.