Like other shrimp species, Oregon Pink Shrimp are decapod (“ten-footed”) crustaceans related to lobsters, crabs, crayfish and krill. They have a hard protective shell called an exoskeleton which they shed and regrow as they mature. Their elongated bodies, specialized swimming legs (called swimmerets) and fan-like tails allow the shrimp to move quickly along the ocean bottom. These animals are omnivores and will often scavenge on organic material littering the ocean floor.
Oregon Pink Shrimp are short-lived and quick to reproduce, making them an excellent food choice for people. They are often referred to as salad shrimp and are a common food all over the world. Because of their limited lifespan, water-borne toxins frequently found in other shrimp species do not have time to bioaccumulate in Oregon Pink Shrimp.
Due to their abundance, shrimp in general play an important role in the health of the world ocean as they are a vital food source for many wild marine animals such as whales and fish.
The Oregon Pink Shrimp lives on the muddy ocean bottom at a depth of 450 to 750 feet (137 to 228 m) along the coasts of British Columbia, Washington, Oregon and California.
Common. Oregon Pink Shrimp are a sustainably-harvested wild species thanks to a highly-successful program started by the Oregon shrimp industry which uses specially designed Bycatch Reduction Devices (BRDs) not only make catching shrimp easier for fishermen, but substantially reduce accidental catches of fish such as Halibut, Canary Rockfish and Yelloweye Rockfish. Thanks to this mandatory program, Oregon Pink Shrimp has received the “Best Choice” rating from the Monterey Bay Aquarium’s Seafood Watch Program.