Introducing shrimp: the globetrotter of seafood

Where do shrimp live?

Shrimp live all over the world, in many different environments from the tropics to the arctic circle. Some live only in freshwater, with others in the brackish water of mangroves and estuaries or up to 5,000 metres deep in the ocean. 

Size and appearance vary depending on their habitat and with this global footprint it’s not surprising that shrimp can be found in many different cuisines. 

Versatile and tasty, shrimp are popular all over the world and appear in many different national cuisines. Prawn paella, anyone? 

With over 55% of shrimp farmed globally and opportunities to improve shrimp farms, let’s explore these crustaceans and how to make the more sustainable choice when cooking your next shrimp dish. 

What kind of shrimp and prawns can we eat? 

Shrimp and prawns can be used interchangeably, but they have distinct differences. Prawns tend to be larger, with longer legs and branching gills, while shrimp have shorter legs and plate-like gills. Despite these differences, both are enjoyed worldwide and farmed on a large scale.

There are around 2,000 different species of shrimp around the world, with five species regulated by the ASC Shrimp Standard: 

Giant Tiger Prawns (Penaeus monodon)

Giant tiger prawns (Penaeus monodon) live off the coasts of Australia, Southeast Asia, South Asia, and East Africa. They mature and breed only in tropical marine habitats, and spend their younger stages in coastal estuaries, lagoons or mangrove areas. These prawns like to burrow during the day and emerge at night to search for food.

Brown Shrimp (Crangon crangon)

The brown shrimp (Crangon crangon) is native to the shallow coastal waters of the northeastern Atlantic Ocean, including the North Sea and the coasts of the UK and Europe. These shrimp inhabit depths of up to 50 metres, preferring sandy or muddy seabeds where they can bury themselves for protection.

Brown shrimp are primarily nocturnal, feeding on small invertebrates and organic matter. They play a vital role in the marine ecosystem and are a valued seafood choice in traditional European cuisines.

The Pacific Whiteleg Shrimp (Litopenaeus vannamei)

The Pacific whiteleg shrimp (Litopenaeus vannamei) originates from the Eastern Pacific between Mexico and the north of Peru, but mainly in Central American waters down to 20 metres. Adult shrimp live and spawn in the open sea and the post-larvae migrate to the shore, where they thrive in brackish lagoons, estuaries, and mangrove belts.

The Greasyback Shrimp (Metapenaeus ensis)

The Greasyback shrimp (Metapenaeus ensis) is widely found in the Indo-Pacific, in the waters off Indonesia, Malaysia, Vietnam, Thailand, China, Japan, North and South Korea, Philippines, Australia and Papua New Guinea. This shrimp prefers brackish waters and can be found as deep as 95 metres.

Banana Prawns (Penaeus merguiensis)

Banana prawns (Penaeus merguiensis) are distributed from the Persian Gulf through Thailand, Hong Kong, the Philippines and Indonesia, to New Guinea, New Caledonia and Northern Australia. They grow up to 25 cm in length, weigh up to 75 grams and are found at depths of 35‑90 metres.

Indian White Prawns (Fenneropenaeus indicus)

Indian white prawns (Fenneropenaeus indicus) are found in the Indo-West Pacific from East Africa, India, Malaysia, and Indonesia, to Southern China and Northern Australia. Adult shrimp grow to a length of around 22 cm and live on the seabed up to depths of 90 metres. The early developmental stages take place in the sea before the larvae move into estuaries.

Common Shrimp Names

How are shrimp farmed?

Shrimp live all over the world, in many different environments from the tropics to the arctic circle. Some live only in freshwater, with others in the brackish water of mangroves and estuaries or up to 5,000 metres deep in the ocean. 

Size and appearance vary depending on their habitat and with this global footprint it’s not surprising that shrimp can be found in many different cuisines. 

Shrimp farming has grown from small, traditional farms in Southeast Asia into a global industry. In 2020 global trade of shrimp and prawns was estimated at $28 billion per year with shrimp seafood farming playing an important role in this lucrative market. Farmed shrimp make up 55 percent of the shrimp produced globally, and Pacific whiteleg shrimp and giant tiger prawns account for about 80% of farmed shrimp production. 

Farming methods include extensive farming, semi-intensive, and intensive farming reflecting low, medium, and high stocking densities.  

Extensive shrimp famring

Extensive farming has a very low stocking density meaning there are few shrimp per litre of water. The shrimp are not fed and the water in the ponds is tidal and not actively managed. his method is commonly found in Latin America. 

Semi-intensive farming

Semi-intensive farming has a medium stocking density in ponds above the high-tide line and with more competition for food feed is supplemented. It is common in China, Ecuador, Honduras, Mexico, and Colombia. 

Intensive farming

Intensive farming has a high stocking density in ponds requiring appropriate management, feeding, aeration, and waste removal is necessary. Intensive farming is common in Thailand, the Philippines, Malaysia, and Australia. 

What are farmed shrimp fed?

Most shrimp are omnivorous opportunistic feeders that eat almost anything they find. In extensive farming, they feed themselves as they do in the wild. In intensive farming methods, they are fed with feed usually including a mix of marine and terrestrial ingredients like fish meal and soy. 

ASC certification requires farms to adhere to strict limits to minimise the use of wild fish as an ingredient for their feed Farms must also trace their plant-based feed ingredients to responsible sources. 

Can shrimp farming be sustainable?

Yes.

There was a shrimp farming boom in the 1970s and 1980s, with a decline in the late 1980s and 1990s when the industry ran into problems due to poor management practices and disease. Since this lack of public confidence, programmes were launched to implement more sustainable farming practices and

Production has been increasing again since the early 2000s, when programs were launched to implement more sustainable farming practices. The rapid growth of shrimp farming included the loss of mangroves forests. The ASC Shrimp Standard addresses these issues and ensures that shrimp farms are run responsibly. 

WWF started working on sustainable shrimp aquaculture practices in 1994, establishing set up the multi-stakeholder Shrimp Dialogue in 2007, and handed the Shrimp Standard to the ASC in 2014. These efforts have significantly improved production standards across the globe. 

How does shrimp farming affect mangroves?

Mangroves are extremely important to the coastal environments where they grow, are home to many plants and animals and can help fight climate change.  

Shrimp and mangroves are often found in the same areas, in brackish water along the coast. During the shrimp farming boom in the 1980s, some shrimp farmers cleared mangrove forests to make room for shrimp ponds – since 1970, an estimated 50% of all mangroves were deforested, with about a quarter converted to commercial aquaculture ponds. 

Non-responsible seafood farming can also degrade neighboring mangroves due to water quality changes from altered hydrology, pollution, and eutrophication, resulting in heavily polluted discharged effluent. 

Mangrove conservation is a key concern and area of attention for ASC. Our ASC Shrimp Standard forbids the clearing of mangroves for any shrimp farm built after May 1999 and includes provisions on mangrove regeneration. 

Are farmed shrimp healthy?

Yes, ASC-certified farmed shrimp are healthy to eat. They have 85 calories per 100 grams and contain vitamins and minerals including vitamin B12, potassium, zinc and magnesium. They’re a good source of iodine and Omega 3 fatty acids and both shrimp and salmon contain antioxidants called astaxanthin, giving them their pink colour which has health benefits for humans .

ASC labelled shrimp do not contain antibiotics. ASC certified farms are held to strict standards to minimise disease outbreaks and develop health plans. Antibiotics and prophylactic medicines are not allowed, and medicine is only used for animal welfare reasons under strict conditions.  

When you buy ASC labeled shrimp, you’re making a responsible and healthy choice. 

Cooking with shrimp 

Shrimp and prawns are a great, healthy option for cooking. They are low in fat, high in protein, and are easily digestible. They can be cooked in many different ways, in or out of their shells. And the shells make a great stock. 

Cooking in minutes, they are an easy meal option. The small crustaceans are featured in almost every cuisine, so you can really explore the world while cooking.  

Try a quick stir-fry or add a prawn paella to the weekend menu. 

Frequently Asked Questions

Our shrimp FAQ section answers a range of questions, from fish farming practices and species behaviour to health benefits and cooking tips:

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