Shrimp

Aristeidae
Penaeidae
Sergestidae
Sicyoniidae
Solenoceridae
Nematocarcinidae
Atydae
Pasiphaeoidae
Rhynocinetidae
Campylonotidae
Palaemonidae
Alpheidae
Ogyrididae
Hippolytidae
Proussidae
Pandalidae
Crangonidae

</table> True shrimps are small, swimming, decapod crustaceans usually classified in the suborder Natantia, found widely around the world in both fresh and salt water.

Taxonomy

A number of more or less unrelated crustaceans also have the word "shrimp" in their common name. Examples are the mantis shrimps and the opposum or mysid shrimps, both of which belong to the same class (Malacostraca) as the true shrimps, but constitute two different orders within it, the Stomatopoda and the Mysidacea.

Also, debates on the taxonomy of the decapods continues, and not all authorities recognise Natantia as a valid grouping, while some would place infraorders or superfamilies beneath it.

The most recent classifications tend to remove some of the shrimps, in particular the family Penaeidae, from Natantia. They then become classified within the suborder Dendrobranchiata and the infraorder Penaeoida (some authors treat Penaeoida as a suborder). The rest of the shrimps belong to a different suborder, the Pleocyemata; Natantia may serve as the name for an infraorder within this, though the name Caridea occurs more frequenly. In this scheme, the members of the Pleocyemate infraorder Caridea are regarded as the "true shrimps", while the members of the Dendrobranchiate infraorder monophyletic group.

• All current classifications place all true shrimps in the order Decapoda, which groups them with crabs, lobsters and krill.
• There are some animals whose common name includes the word "shrimp" that definitely belong to other groups of crustaceans.

The usage of the common name "shrimp" also varies: zoologically, all crustaceans belonging to Natantia (or to a corresponding list of families) are called shrimps, but in common usage, especially in relation to cooking, some of the large ones are known as prawns.

Shrimp as food

A number of the larger species, including the white shrimp Penaeus setiferus, are caught commercially and used for food. Recipes utilizing shrimp form part of the cuisine of many cultures: examples include jambalaya, okonomiyaki, poon choi, and scampi.

Preparing shrimp for consumption usually involves removing the shell, tail, and "sand vein" (a euphemism for digestive tract).

Shrimps in aquaria

Several types of shrimp are kept in home aquaria and are useful in controlling algae and removing debris. Freshwater shrimp available for aquaria include the Japanese marsh shrimp (Caridina japonica) and ghost or glass shrimps (Palaeomonetes sp.) Popular saltwater shrimp include the cleaner shrimp (Lysmata amboinensis), the fire shrimp (Lysmata debelius) and the People that catch shrimp are 'shrimpers', and the act of catching shrimp is called 'shrimping'. Strikers are the crewmen on the boat that set up and strike the nets.

Common methods for catching shrimp in the United States include otter trawls, cast nets, seines, and shrimp baiting. Trawling involves the use of a system of nets. Since by-catch is often an issue with trawling, conscientious commercial fishing boats use turtle excluder devices.

"Shrimp baiting" is a recreational shrimping technique. It involves a 'bait ball', which is a time-release bait, typically concocted of at least fishmeal and mud, though shrimpers sometimes have a secret concoction for their bait ball. You then put the bait balls in the water, wait a little while for the shrimp to show up, and then use small round "dip nets" to catch them.