• Camarón in Spanish from the Nahuatl chacalli or chacalín, which means shrimp that lives in mud.
  • Shrimp is ranked second in aquatic species produced in Mexico.

Shrimp is an aquatic decapod crustacean found in saltwater or freshwater. 

It is small in size and is represented by different species, such as brown shrimp, pacotilla (small shrimp), rock shrimp, and crayfish.

No

Nutricional Value: 

Shrimp is rich in protein, while the fats it provides are mostly polyunsaturated and it contains omega-3 fatty acids. It is also low in calories and is a good source of calcium and phosphorous.

Preparation: 

Shrimp is one of the main marine species produced in Mexico. Therefore, they are frequently used in Mexican cooking. 

There is a wide array of dishes that use shrimp, whether to prepare soups, cocktails, cebiche, breaded, a la diabla (with a spicy sauce), in sesame seeds, in escabeche (pickled), stuffed, enchipotlados (with chipotle chile sauce), cooked with tequila, or with garlic.

Basic Facts: 
  • Sinaloa is the number one state in shrimp production in Mexico.
  • Mexico is ranked tenth in world shrimp production.
  • The United States is the principal buyer of Mexican shrimp.
  • Shrimp ranks fourth in Mexico’s fishing industry.
  • 1 kilo is the average consumption per person in Mexico annually.
Regions: 
These are the states with the highest shrimp production during 2014:
1. Sinaloa
2. Sonora
3. Campeche
4. Tamaulipas
5. Oaxaca
6. Nayarit
7. Baja California
8. Baja California Sur
9. Colima
10. Chiapas
10. Veracruz
12. Guerrero
Season: 
From June to November.
ENE ENE
FEB FEB
MAR MAR
ABR ABR
MAY MAY
JUN JUN
JUL JUL
AGO AGO
SEP SEP
OCT OCT
NOV NOV
DIC DIC

Moderate Production

Abundant Production