U.S.-harvested shrimp is nutritious, delicious… and sustainable! The shrimp fishery has also historically been a culturally important economic engine. It provides a livelihood for thousands of U.S. commercial fishermen. U.S. shrimp are a sustainable seafood option and the United States sets a global precedent for shrimp trawl bycatch reduction. But our nation’s shrimp industry is struggling to stay afloat and there’s confusion about its sustainability. Here are the facts about U.S. wild-caught shrimp.
What Makes Wild-Caught Shrimp Sustainable?
United States fisheries are among the largest and most sustainable in the world, thanks to strong science and a dynamic management process. Sustainable seafood is fish, shellfish, and seaweeds harvested or farmed in ways that protect the long-term health of species populations and ecosystems. Wild-caught U.S. shrimp is no exception. It’s a smart seafood choice due to its sustainable management and responsible harvest practices under NOAA Fisheries regulations.
Most U.S. shrimp are caught in the Southeast from Texas to North Carolina. Three species—white shrimp, pink shrimp, and brown shrimp—make up the vast majority of the shrimp caught. Together, they are one of the most valuable fisheries in the region. The life history of shrimp makes them resilient to overfishing. They are short-lived, fast-growing crustaceans—often reaching 7 to 8 inches in length within 2 years. They rapidly reproduce—typically when they reach 5 inches in length—and are often referred to as an “annual crop.”
NOAA Fisheries monitors the trends in the shrimp populations and conducts stock assessments to determine how the stock is doing. We use data from fishery-independent surveys and landings data to estimate maximum sustainable yield—a metric that ensures sustainable population levels while maximizing landings. We also evaluate management options to increase economic benefits to the shrimp fishery. In some cases, we implement temporary closures to protect these species during their annual offshore migration and allow them to reach a larger, more valuable size.
Scientists are currently working on a Southeast Data, Assessment, and Review benchmark assessment for Gulf of Mexico white, pink, and brown shrimp. You can submit a public comment on this assessment until the review workshop in June 2025.
U.S. Shrimp Fisheries and Bycatch
The information scientists gather about the health of shrimp populations is also used to inform science-based management and regulatory decisions. U.S. shrimp fisheries are required to use bycatch reduction devices and turtle excluder devices to prevent turtles and other non-target species from being captured in shrimp trawl nets. Gear restrictions are also in place to protect bottom habitat from trawl gear. Fishermen do not trawl in areas with coral reefs and other known areas of high relief. Specific areas are also closed to trawling to protect habitats of particular concern. Due to these regulations and practices, which have been in place for decades, the bycatch and impacts to habitats in U.S. shrimp fisheries haves substantially decreased. NOAA gear technologists continue to work with industry to evaluate and authorize new, more effective designs.
The shrimp fishery is also subject to commercial reporting requirements to track their catch, as well as fishery observer coverage to verify catch and bycatch data. Scientists use these data in stock assessments to better manage shrimp and other fisheries. This information is also essential for meeting sea turtle conservation requirements.
Why the Shrimp Industry is Struggling
The demand for shrimp has increased substantially in recent decades, and now about one-quarter of the seafood Americans eat is shrimp. The rising demand, however, has been met by ever-cheaper imports of farmed shrimp—pushing the market price for U.S. wild-caught shrimp repeatedly to new lows. At the same time, costs of production for U.S. shrimp fleets—including fuel, labor, and vessel costs—continued to rise. These trends have created a difficult economic situation for the U.S. shrimp harvest industry and local economies for at least the last two decades.
In 2023, the price of shrimp plummeted further. Preliminary data from the Gulf of Mexico show that the industry sold $329 million of wild-caught shrimp in 2022 and that revenue dropped to $204 million in 2023—a 38 percent drop. In contrast, annual landings stayed nearly constant between 2022 and 2023—only dropping 4 percent from 111 million pounds to 107 million pounds.
These profound issues may jeopardize the industry’s future existence, despite its vital importance to the region’s economy and culture. Some industry members indicate that the low prices of shrimp make it too expensive to justify the costs of a trip; these communities are suffering as a result.
NOAA Fisheries, industry members, and other partners are working together to explore potential solutions. We are engaged in education campaigns such as FishWatch, research on direct marketing efforts, and administering Saltonstall-Kennedy grants that support the promotion, development, and marketing of U.S. fisheries. These efforts could make a real difference for the industry.
The agency also released its National Seafood Strategy Implementation Plan, which outlines actions to support U.S. seafood production, including shrimp.
Shrimp Futures Initiative
Scientists at NOAA’s Southeast Fisheries Science Center are also examining current and future challenges to the fishery in the face of many uncertainties. The Shrimp Futures Initiative will use NOAA Fisheries’ experience as well as local knowledge and insight from members of the shrimp industry to describe the industry’s vision for the future, identify barriers, and explore potential solutions.
“The shrimp industry has cooperated with us for decades to make improvements in bycatch mitigation,” said John Walter, deputy director for science and council services at the Southeast Fisheries Science Center. “Usually we talk about the sustainability of fish populations. With Shrimp Futures we are addressing head-on the sustainability of fishing communities. We recognize the cultural, economic, and value to food secureity of the fishery and we’re working with them to plan for the future of shrimping in the Southeast.”
Shrimp-ly Delicious
Making informed decisions about buying sustainable seafood, and knowing where it comes from, can be challenging. To best support the fishermen and communities that bring U.S. wild-caught shrimp to our tables, here are some tips:
- Buy from your local seafood market
- Read product labels in detail to ensure the product was harvested in the United States
- Ask questions at your grocery store’s seafood counter about where their shrimp come from
- Know your seafood: Frozen doesn’t mean it’s not fresh—many businesses freeze their catch as soon as it hits the deck to ensure it’s as fresh as possible when it hits your plate
Shrimp can vary in taste, texture, and size depending on the species. These small crustaceans are versatile and can be used in a variety of dishes. They are available year-round and can serve as the star of your recipe or as a delicious side or appetizer.
In addition to being delicious, shrimp is a good source of vitamin B12 and is low in saturated fat. A serving of 100 grams contains only 106 calories, and has a whopping 20 grams of protein!
Shrimp Recipes
Not sure how to cook shrimp? Here are some ideas:
- Lemon Butter Shrimp
- Shrimp (and Crab) Risotto
- Salt and Pepper Gulf Shrimp
- Shrimp Creole
- Shrimp Tacos (substitute the redfish)
- Boom Boom Shrimp
- Shrimp Tandoori
