shrimp

Shrimp is a common name for diverse small crustaceans in the order Decapoda. It covers many species in the caridean and penaeoid groups. In some regions shrimp and prawns are used interchangeably; in others they refer to different size or taxonomic groups. Commercially important species include penaeid genera such as Litopenaeus and Penaeus.

Anatomy and development: Shrimp have a laterally compressed body with a hard exoskeleton. The cephalothorax bears the eyes, antennae, and mouthparts, while the abdomen has flexible segments with pleopods and a tail fan. They possess two pairs of antennae and five pairs of walking legs, plus specialized appendages. Most species release free-swimming larvae that pass through nauplius, zoea, and mysis stages before becoming juveniles.

Habitat and ecology: Shrimp inhabit marine, estuarine, and some freshwater environments. They may be benthic or pelagic and feed on detritus, plankton, and small invertebrates. They are prey for many fishes and invertebrates and can influence nutrient cycling, especially in estuaries and mangroves.

Fisheries and aquaculture: Shrimp are among the most valuable seafood, produced by wild capture and farming. Large farms are common in tropical regions. Fishing uses trawls and nets; aquaculture relies on ponds and recirculating systems. Environmental concerns include habitat loss, bycatch, disease, and certification programs aimed at reducing impacts.

Nutrition and culinary use: Shrimp are high in protein and minerals while relatively low in calories and fat. They are widely consumed in cuisines worldwide and prepared in many ways, from boiled or grilled to curried.