White Shrimp vs Brown Shrimp......

Nope, brown shrimp have thicker shells and are thus easier to peel. Brown shrimp do have a slightly different taste (depends on the type of brown shrimp) and texture.

Where did you get the shrimp in question? Was boiling done the same way (same cooking times, same everything)?

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It's more of a general thing that I've noticed over the years.....that bore out this weekend as well.

In the spring I bought some brownies and they came out with stuck sheels, and I followed the same procedure last night with some white shrimp and I didn't have a one with a stuck shell.

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Were they both fresh shrimp (not IQF)? That also makes a difference because IQF shrimp are frozen with salt which makes them harder to peel. If they are fresh off the boat then they should peel easier.

I've been told from a reliable source that white shrimps and brown shrimps are anatomically indistinguishable other than their different mating period. (and their color obviously)

I peeled some raw fresh off the boat last night and they were easy as hell to peel. Maybe it was that nice oily residue I found on their flesh that helped....

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I've been told from a reliable source that white shrimps and brown shrimps are anatomically indistinguishable other than their different mating period. (and their color obviously)

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There is a way to tell them apart besides the color. In fact white shrimp and inshore brownies are hard to tell apart color wise and even more so after peeled. And there are more than one type of brown shrimp. From my exeperience in the seafood business and what all others say in the business, brown shrimp have thicker shells, are easier to peel, and the meat is firmer. Brown shrimp are also more dense and will be heavier given the same size brown versus white.

The brown shrimp could have been in the molting process when caught thus causing the shell to be soft...which makes it harder to peel away from the meat. I see it happen quite often.