Is shrimp a clean fish to eat? Separating Fact from Fiction

November 3, 2025 •

4 min read

A 2015 Consumer Reports investigation found bacteria on more than half of tested raw shrimp samples, highlighting some of the concerns behind the question, “is shrimp a clean fish to eat?”. This article will delve into the factors that influence shrimp cleanliness and what consumers should know to make a healthy choice.

Quick Summary

The cleanliness of shrimp depends heavily on their environment, sourcing, and preparation, not their natural scavenger behavior. Sourcing from reputable suppliers, opting for wild-caught or responsibly farmed shrimp, and proper cooking are essential steps to ensure this seafood is safe to eat.

Key Points

Not a Fish: Shrimp are crustaceans, not fish, so judging their cleanliness by that standard is inaccurate.
Cleanliness Depends on Environment: The key factor determining shrimp safety is the quality of their water habitat and post-harvest handling, not their natural diet.
Wild-Caught Risks: Wild shrimp can be affected by ocean pollution, but sustainably harvested options exist with certifications like the MSC.
Farmed Shrimp Risks: Poorly regulated shrimp farms may use banned antibiotics and be prone to bacterial contamination, but certified farmed shrimp are a safer option.
Buy Frozen for Freshness: Most "fresh" shrimp at the counter was previously frozen. Buying flash-frozen gives you better control over freshness.
Cook Thoroughly: Proper cooking to 145°F (63°C) is essential to kill bacteria and parasites, regardless of the shrimp's source.
Check for Certifications: Look for certifications like ASC or MSC to ensure responsible sourcing and cleaner products.

The Truth Behind the Scavenger Reputation

Contrary to popular belief, shrimp are not a fish but are in fact crustaceans, related to crabs and lobsters. Their reputation as "dirty" scavengers stems from their opportunistic diet, which includes consuming algae, plankton, and organic debris found on the seafloor or in their habitats. While this diet is a natural part of their ecology, it does not inherently make them unclean or unsafe for human consumption, provided they are harvested and handled properly.

The real concern with shrimp cleanliness comes from the potential for contaminants in their environment. These can include pollutants in coastal waters or unsanitary conditions in poorly managed aquaculture farms. However, rigorous food safety standards in many countries, coupled with proper cooking, effectively eliminate most risks associated with bacteria and parasites that may be present. The key is understanding the difference between a shrimp's natural diet and potential contamination from an unclean environment.

Wild-Caught vs. Farmed Shrimp: Which is "Cleaner"?

When it comes to sourcing, both wild-caught and farmed shrimp have distinct factors affecting their cleanliness. Consumer Reports found bacteria in both farmed and wild samples, but the concerns and potential contaminants differ.

Wild-Caught Shrimp

Wild shrimp are often praised for their natural diet and perceived higher quality. However, they are not immune to issues. Their environment, the open ocean or coastal waters, can be polluted. Another significant issue with wild-caught shrimp is bycatch, the accidental capture of other marine life, which can damage marine ecosystems. Consumers can look for certification from organizations like the Marine Stewardship Council (MSC) to ensure they are buying responsibly sourced wild shrimp.

Farmed Shrimp

Over half of the shrimp consumed in the U.S. is imported from aquaculture farms, often in Southeast Asia. This segment is where the biggest cleanliness concerns historically arise. Issues include:

Overcrowded ponds that lead to concentrated waste.
The use of illegal antibiotics to combat disease, which can create antibiotic-resistant bacteria.
Water pollution from farm runoff affecting local ecosystems.

However, not all farmed shrimp is created equal. The industry has seen improvements, and consumers can choose products certified by the Aquaculture Stewardship Council (ASC) or Naturland, which adhere to strict standards on water quality, chemical use, and environmental impact.

How to Ensure Your Shrimp is Safe to Eat

Regardless of sourcing, the ultimate responsibility for ensuring clean shrimp lies with the consumer. Here is a step-by-step guide:

Choose a reputable supplier: Purchase from a trusted vendor, whether a local fishmonger or a grocery store with strong seafood standards.
Inspect for freshness: Fresh raw shrimp should have a translucent appearance and a mild, briny smell. Avoid any that are slimy, have an ammonia-like odor, or show black spots on the shell, which can indicate decay.
Buy frozen: Unless you live near a coast, flash-frozen shrimp is often fresher than the thawed "fresh" shrimp at the counter. Check the bag for excess ice, which suggests thawing and refreezing.
Thaw properly: Thaw frozen shrimp slowly in the refrigerator overnight. For faster thawing, place them in a sealed bag under a running stream of cool water.
Devein correctly: The black "vein" running along the back of the shrimp is its digestive tract. While not harmful to eat, it can be bitter and unappealing. Removing it is a simple process of making a shallow cut and pulling it out.
Cook thoroughly: This is the most critical step. Cooking shrimp to an internal temperature of 145°F (63°C) or until it turns opaque and pink will kill harmful bacteria and parasites.

Wild-Caught vs. Responsibly Farmed Shrimp


Feature	Wild-Caught	Responsibly Farmed (Certified)
Source	Oceans, rivers, and coastal waters	Controlled ponds or recirculating tank systems
Environment	Natural ecosystems; affected by marine pollution	Regulated and monitored water conditions
Potential Contaminants	Microplastics, marine pollutants	Limited, due to controlled environment; some farms have issues with unregulated antibiotics
Sustainability	Varies; can cause bycatch and habitat damage. Certified options exist.	Adheres to strict standards covering habitat, water quality, and chemical use.
Flavor	Often perceived as having a more complex, natural flavor	Consistent, clean flavor profile due to controlled diet
Availability	Can be seasonal and regional	Consistent year-round supply

Conclusion: Making an Informed Choice

Ultimately, whether shrimp are "clean" is not a question of their species' dietary habits, but rather the result of their environmental conditions and post-harvest handling. By understanding the sourcing differences between wild-caught and farmed shrimp, and by employing proper purchasing and cooking techniques, consumers can confidently enjoy this popular shellfish. Look for certifications from reputable third-party organizations like the ASC or MSC to ensure the product meets high standards of safety and sustainability. Through thoughtful preparation, shrimp can remain a delicious and nutritious part of a balanced diet, laying to rest the persistent myth of its inherent uncleanliness.

Visit Monterey Bay Aquarium's Seafood Watch to make informed decisions.

Frequently Asked Questions

The dark vein running along the back of a shrimp is its digestive tract, not feces. While it is safe to eat, it can have an unpleasant taste and is typically removed during preparation.

Some people avoid shrimp due to concerns about their scavenger diet, potential environmental toxins in some habitats, or unethical farming practices. However, choosing certified shrimp and cooking it properly mitigates these risks.

No, a shrimp's natural diet as a scavenger does not make it inherently unclean. The risk of contamination comes primarily from unsanitary water conditions or poor handling, not from its typical food sources.

Spoiled shrimp often have an ammonia-like smell, a slimy texture, and discolored shells. Fresh shrimp should have a mild, briny aroma and firm, translucent flesh.

The best choice depends on the source. Opt for certified wild-caught shrimp (MSC) or responsibly farmed shrimp (ASC) to ensure better environmental and safety standards. Flash-frozen shrimp is often a reliable option.

Eating raw shrimp carries a higher risk of foodborne illness from bacteria like Vibrio and parasites. Health authorities generally recommend thoroughly cooking shrimp to ensure safety, especially for high-risk individuals.

Shrimp is high in dietary cholesterol but very low in saturated fat. Modern research indicates that for most people, dietary cholesterol has a minimal impact on blood cholesterol levels compared to saturated fats.