Where Does the US Get Most of Its Shrimps?

This posting is inspired by my recent experiences of enjoying a Chili Shrimp Dinner at our in-house restaurant Newton's for three days in a week, last Holy Week, 2026. This week  I had another Take Out Dinner Shrimp along with my left-over mango-tomato-okra saladfrom our Easter Sunday Dinner  and finger-ling potatoes ( see photo below).

I got  curious what Countries and US States are the source of this seafood delicacy that I enjoy  very much. Here is the result of my search. 
The top 6 suppliers accounted for 96% of all U.S. Shrimp Imports are:

• India (42.3%) – tariff rate of 26%
• Ecuador (26.9%) – tariff rate of 10%
• Indonesia (15.4%) – tariff rate of 32%
• Vietnam (7.2%) – tariff rate of 46%
• Thailand (2.4%) – tariff rate of 36%
• Argentina (2.1%) – tariff rate of 10%

U.S. Shrimp Industry Hails New Tariffs as Crucial Lifeline

Which state is the largest producer of shrimp in India?

Shrimp Producing States: Andhra Pradesh is the largest shrimp producer state in India which accounts for 70% of India's shrimp output.May 15, 2024

Here are the main global shrimp exporters in 2024:

• Ecuador (47.04%, $1805.17 Million) ... 
• India (30.02%, $1151.88 Million) ... 
• Vietnam (19.4%, $744.59 Million) ... 
• Mexico (1.02%, $39.05 Million) ... 
• Bangladesh (0.96%, $36.8 Million) ... 
• Peru (0.57%, $21.78 Million) ... 
• Panama (0.34%, $13.18 Million) ... 
• Pakistan (0.12%, $4.73 Million)

How big is the shrimp market in the US?

United States Shrimp Market size was valued at USD 8.94 Billion in 2024 and is projected to reach USD 13.41 Billion by 2032, growing at a CAGR of 5.2% from 2025 to 2032. Shrimp are a diverse group of decapod crustaceans found in both marine and freshwater environments worldwide.

United States Shrimp Market Size, Share, Trends & Forecast

Where is most shrimp caught in the US?

Most U.S. shrimp are caught in the Southeast from Texas to North Carolina. Three species—white shrimp, pink shrimp, and brown shrimp—make up the vast majority of the shrimp caught. Together, they are one of the most valuable fisheries in the region. The life history of shrimp makes them resilient to overfishing.

Which state has the most shrimp?

Louisiana led all Gulf states with 93.1 million pounds (up nearly 1% compared with 2016); followed by Texas, 75.4 million pounds (up more than 25%); Alabama, more than 24.4 million pounds (up 37%); Florida West Coast, 13.7 million pounds (up almost 33%); and Mississippi, over 10.2 million pounds (up 22%). 

For complete details visit:

https://www.shrimpwelfareproject.org/the-shrimp-supply-chain

Besides shrimp, salmon is another sea food product that Newton's Restaurant served to us in abundance here at THD,  There is now a  total of 153+1 THD souls/residents as of this writing date based from our April 2025 phone book. 

 I talked to our Chef, Joel the other day on our ( Newton's)  shrimp weekly consumption. Joel estimate ranged from 50-75 lbs/week. On the other hand our weekly consumption estimate for salmon and other fish products, chicken and beef are 80 lbs, 50 lbs and 100 lbs per week respectively. 

Joel mention that he is planning to prepare a special fish dish soon. I ask him about Filipino food. Joel said he will prepare a special dish for us with a Filipino influence, herbs, sauces and origins. Looking forward to this dish. Thank you, Joel in advance!     

Lastly, A Celebration of After the Easter Vigil-the Salubong( The Meeting), 2025 at St. Ferdinand Cathedral, Lucena—a powerful depiction of the triumph of the resurrection. 

After the Easter Vigil, two processions met: the Risen Jesus and the Blessed Virgin. As the "angel" Mother's black veil of grief was removed, joy, hope, and faith erupted in the heart of the congregation.

Personal Note: The following photos were my Take Out Easter Sunday Brunch. Special in the Menu are the Prime Rib and the Peach Bellini. Kudos to Chef Joel Torres for the delicious Menu.

I had potato and fruit salads by the side along with the regular pastries and one hot dish.

My Peach Bellini taste like it was in Champagne instead of the Prosecco. But the peach was frozen and it was a very refreshing drink, very apropos for the brunch menu.