1, different growth state: the green shrimp is a younger crayfish, and the crayfish in the green shrimp state will often shed their shells, and the astaxanthin content is low. The crayfish will experience about 10 times in the growth process, and will grow up after each molting. In the process of crayfish growth, astaxanthin will gradually accumulate, and it looks more and more red in appearance.

2. The taste is different: the meat of green shrimp is tender and the shell is soft, which is relatively hot in Shanghai market, but it is not easy to transport for a long distance, and the mortality rate is higher than that of red shrimp. The meat quality of red shrimp is elastic and easy to transport for a long distance, and the mortality rate is generally not higher than 7%.

3, the practice is different: the green shell shrimp is more tender, and the green shell shrimp is suitable for steaming, garlic paste, oil stew and other stomachs because of its thin shell and tender meat. The corresponding shell of green shell shrimp is easy to remove, and the taste will be tender and tender, which is suitable for the elderly, children and people with greasy mouth and stomach. However, because the green shell shrimp has not yet matured, its meat quality is correspondingly slack and chewy, which is not suitable for long-term cooking.

Red-shelled shrimp is more chewy. The main problem of red-shelled shrimp is that its shell is hard, so it is not easy to peel and even scratch its fingers. It will be difficult for the elderly and children to eat, but it is a mature shrimp with full and firm meat, which is more suitable for thirteen spices, cold and other heavy flavors.

Reference to the above content? Baidu encyclopedia-crayfish