Hey there, fellow seafood enthusiasts! Today, I’m gonna break down everything you need to know about shrimp classification. As someone who’s spent countless hours researching these amazing creatures, I can tell ya that understanding how shrimp are classified isn’t just important for scientists – it’s super helpful for anyone who loves seafood or keeps aquarium pets!
Basic Classification of Shrimp
Let’s start with the scientific stuff, but don’t worry – I’ll keep it simple! Here’s how shrimp are classified in the animal kingdom:
- Kingdom: Animalia
- Phylum: Arthropoda
- Class: Malacostraca
- Order: Decapoda
- Groups: Various (including Caridea and Dendrobranchiata)
Main Types of Shrimp
1. True Shrimp (Caridea)
These are what we typically think of as shrimp. They have some cool features:
- Two pairs of claws
- Curved abdomens
- Females carry their eggs under their body
- Usually smaller than prawns
2. Penaeid Shrimp (Dendrobranchiata)
These guys are often called prawns in some places:
- Three pairs of claws
- Straighter bodies
- Release eggs directly into water
- Generally larger size
Commercial Classifications
In the seafood industry, we classify shrimp in several practical ways:
Size Categories
| Size Name | Count per Pound ||-----------|----------------|| Extra Colossal | Under 15 || Colossal | 13-15 || Jumbo | 16-20 || Extra Large | 21-25 || Large | 26-30 || Medium | 31-35 || Small | 36-40 |Habitat-Based Classification
-
Marine Shrimp
- Live in saltwater
- Most commonly used in seafood
- Examples: Whiteleg shrimp, Giant tiger prawn
-
Freshwater Shrimp
- Live in rivers and lakes
- Often kept as pets in aquariums
- Examples: Cherry shrimp, Ghost shrimp
Commercial Importance
The most important commercial shrimp species include
- Whiteleg shrimp (most farmed species globally)
- Giant tiger prawn
- Northern prawn
- Southern rough shrimp
- Akiami paste shrimp
Non-Traditional Classifications
Here’s something interesting – not all creatures called “shrimp” are actually true shrimp! Some examples:
- Mantis shrimp (they’re not really shrimp!)
- Brine shrimp (different order entirely)
- Mysid shrimp (different classification)
Practical Tips for Identifying Shrimp
When you’re trying to identify different types of shrimp, look for these features:
-
Body Shape
- Curved vs. straight body
- Length of rostrum (that pointy bit at the front)
- Shell thickness
-
Color
- Can vary widely
- Changes with cooking
- Some species have distinct patterns
-
Size
- Ranges from tiny (1cm) to quite large (25cm+)
- Important for commercial grading
Conservation Classification
We also classify shrimp based on sustainability:
- Sustainably farmed
- Wild-caught sustainable
- Overfished species
- Protected species
Tips for Choosing Shrimp
When you’re buying shrimp, here’s what I always look for:
-
For Cooking:
- Choose by size based on your recipe
- Consider whether you want wild or farmed
- Look for sustainable options
-
For Aquariums:
- Research species compatibility
- Consider tank size requirements
- Check water parameter needs
Common Misconceptions
Let me clear up some confusion I often see:
- Not all large shrimp are prawns
- Color doesn’t always indicate species
- Size can vary within species
Final Thoughts
Understanding shrimp classification isn’t just about memorizing scientific names – it’s about knowing what you’re eating, buying, or keeping as pets. Whether you’re a chef, aquarium enthusiast, or just someone who loves seafood, this knowledge can help you make better choices.
Remember, the shrimp world is constantly evolving, and new species are still being discovered! Isn’t that amazing? If you’re interested in learning more, I’d recommend checking out local seafood markets or joining aquarium communities – there’s always something new to learn about these fascinating creatures!
Would you like me to explain any part in more detail? I’m always excited to share more about these incredible crustaceans!
Shrimp as food A steamed tail-on shrimp
Shrimp is one of the most popular shellfish, called by Herbst (2001) “Americas favorite shellfish.” Recipes using shrimp form part of the cuisine of many cultures—examples include shrimp kebabs, shrimp creole, shrimp gumbo, pan fried, deep fried, stir fried. Theres pineapple shrimp and lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich, shrimp fajitas. Strictly speaking, dishes containing scampi should be made from the Norway lobster, a shrimp-like crustacean more closely related to the lobster than shrimp, but in some places it is quite common for large shrimp to be used instead.
As with other seafood, shrimp is high in calcium and protein but low in food energy. A shrimp-based meal is also a significant source of cholesterol, from seven mg to 251 mg per 100 g of shrimp, depending on the method of preparation (DFF 2006). (However, dietary intake of cholesterol itself is not the key factor influencing levels of cholesterol in the blood, due to regulatory mechanisms, but rather consumption of saturated dietary fats.)
Dried shrimp is commonly used as a flavoring and as a soup base in Asian cuisines, while fried shrimp is popular in North America. In Europe, shrimp is very popular, forming a necessary ingredient in Spanish paella de marisco, French bouillabaisse, Italian cacciucco, Portuguese caldeirada and many other seafood dishes.
Shrimp are marketed according to size (albeit with regional variance), with general categories commonly including colossal (ten or less per pound), jumbo (11 to 15 per pound), extra large (16 to 20 per pound), large (21 to 30 per pound), medium (31 to 35 per pound), small (36 to 45 per pound), and miniature (about 100) (Herbst 2001). Colossal shrimp and jumbo shrimp are commonly called prawns in the United States, despite being of different taxa (Herbst 2001).
Shrimp and other shellfish are among the most common food allergens (FAAN 2007).
Preparing shrimp for consumption usually involves removing the shell, tail, and “sand vein.” To deshell a shrimp, the tail is held while gently removing the shell around the body. The tail can be detached completely at this point, or left attached for presentation purposes. Removing the “vein” (a euphemism for the digestive tract) can be referred to as “deveining,” though in fact shrimp do not have any real veins; they have an open circulatory system. The “vein” can be removed by making a shallow cut lengthwise down the outer curve of the shrimps body, allowing the dark ribbon-like digestive tract to be removed with a pointed utensil. Alternatively, if the tail has been detached, the vein can be pinched at the tail end and pulled out completely with the fingers. The shrimp is then rinsed under cold running water.
Shrimp or prawns?
While in biological terms prawns are of a separate biological suborder of Decapoda, there is much confusion between prawns and shrimp, especially among non-specialists, and many shrimp are called “prawns” and many prawns are called “shrimp.” Prawns belong to the sub-order Dendrobranchiata, while shrimp are placed in the suborder Pleocyemata (Burkenroad 1963). Prawns are distinguished from the superficially similar shrimp by the gill structure ,which is branching in prawns (hence the name, dendro meaning “tree,” and branchia meaning “gill”), but is lamellar in shrimp. Pleocyemata is the sister taxon to Dendrobranchiata and contains all the true shrimp, crabs, and lobsters.
Confusion is particularly widespread in culinary contexts. In commercial farming and fishery the terms shrimp and prawn are often used interchangeably. In European countries, particularly the United Kingdom, the word “prawns” is more commonly on menus than the term “shrimp,” which is used more often in North America. The term “prawn” is also loosely used to describe any large shrimp, especially those that come 15 (or fewer) to the pound (also called “jumbo shrimp”). Australia and other Commonwealth countries follow this European/British use to an even greater extent, using the word “prawn” almost exclusively. In Southeast Asia, the difference between shrimp and prawns also is based on size, with larger shrimp being called prawns (Solomon 1998).
In various forms of English, the name “prawn” is often applied to shrimp as well, generally the larger species, such as Leander serratus. In the United States, according to the 1911 Encyclopædia Britannica, the word “prawn” usually indicates a freshwater shrimp or prawn.
Shrimp vs. Prawns: What’s the Difference?
FAQ
What is a shrimp classified as?
Shrimp are classified as crustaceans. Specifically, they belong to the subphylum Crustacea, within the larger group of arthropods. While often referred to as shellfish, they are not fish;
Is shrimp classified as a meat?
In the context of dietary restrictions, shrimp is generally classified as seafood and not meat.Jan 12, 2024
What animal group is shrimp in?
Crabs, lobsters, shrimp, barnacles and many other animals belong to the phylum arthropods. In fact, 75% of all animals belong to the phylum arthropoda (which also includes spiders and insects). All arthropods have a hard exoskeleton made of chiton, a type of protein.