Walk the seafood aisle of any supermarket and you are awash with succulent shrimp offerings from Madagascar, Thailand and Ecuador to name but three of the 50-plus warmwater shrimp producing nations.
Shrimp farming has become very big business in a relatively short space of time. Around one-third of the world’s shrimp are now produced through aquaculture, and there are no signs of a demand-dictated slowdown whatsoever.
As a generic farmed and wild-caught product, shrimp is fashionable and ticks all the right boxes of the modern consumer: shrimp is light, healthy, easy to prepare and, most of all, affordable.
