October 30, 2024 — 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.”