Whiteleg Shrimp
Also known as：Vannamei shrimp, Pacific white shrimp
Litopenaeus vannamei
- Origin
- Guangdong, Guangxi, Jiangsu
- Season
- Year-round
- Appearance
- Light grey-green to pale yellow-white body with a thin smooth shell and long rostrum; adults reach 20 cm. The highest-volume farmed shrimp species in the world.
Content compiled by the Xian Mancang team
Introduction
品种介绍Native to the Pacific coast of South America, the whiteleg shrimp became the absolute workhorse of Chinese shrimp farming — over 80% of national output. Thin shell, thick meat, high yield — the affordable 'national shrimp.'
Stable year-round supply across live, iced, frozen and processed shrimp-meat channels.
Holding Environment
暂养环境Xian Mancang holding advisor: temperature, salinity, water quality and density references per species — feel free to exchange holding experience.
Hold at 24–30°C, salinity 5–30‰ (survives in desalinated water), clear water with DO ≥5 mg/L, density 15–25 kg per cubic meter.
Hold 2–5 days; low-temperature oxygenated transport recommended. Parameters above are reference values — adjust to water quality and season.
Economic Value
经济价值Low farming costs, high output and modest pricing make it the highest-volume shrimp in supermarkets and foodservice. A complete processing chain — frozen shrimp meat, shrimp paste, dumpling fillings — absorbs huge volume. Mainstream size 30–60 tails/jin; large sizes go to banquets and export, small sizes into processing.
Culinary & Commercial Use
烹饪与商业用途Boiling, oil-braised and garlic-fan styles all work at home; shelled meat goes into eggs, soups and dumplings.
Foodservice: hotpot shrimp paste, buffet live-shrimp stations and Sichuan oil-braised shrimp; processed exports rank among the world's largest.
Buying Guide
选购指南For live shrimp check jumping vitality and shell sheen. Frozen shrimp meat: watch ice coating and post-thaw springiness. Whole shrimp: firm shell-meat bond and curved bodies indicate freshness; loose heads signal repeated freeze-thaw. Thawed meat should be consumed the same day — never refreeze.
Market Reference
规格行情Reference price: live 15–40 CNY/jin by size; frozen meat 20–45 CNY/jin. Huge farm output keeps prices relatively stable; slight holiday rises; supply tightens around fishing moratoriums and pre-Spring Festival.
Whiteleg Shrimp · FAQs
How do I pick the freshest Whiteleg Shrimp?
For live shrimp check jumping vitality and shell sheen. Frozen shrimp meat: watch ice coating and post-thaw springiness. Whole shrimp: firm shell-meat bond and curved bodies indicate freshness; loose heads signal repeated freeze-thaw. Thawed meat should be consumed the same day — never refreeze.
What are the live-holding requirements for Whiteleg Shrimp?
Hold at 24–30°C, salinity 5–30‰ (survives in desalinated water), clear water with DO ≥5 mg/L, density 15–25 kg per cubic meter.
What is the current market price of Whiteleg Shrimp?
Reference price: live 15–40 CNY/jin by size; frozen meat 20–45 CNY/jin. Huge farm output keeps prices relatively stable; slight holiday rises; supply tightens around fishing moratoriums and pre-Spring Festival.
How do I cook Whiteleg Shrimp? What methods work best?
Boiling, oil-braised and garlic-fan styles all work at home; shelled meat goes into eggs, soups and dumplings.
Whiteleg Shrimp · For stock availability and holding consultation, contact us