Blue shrimp (Litopenaeus stylirostris), known as Blue Shrimp in Chinese, are a premium crustacean species prized for their striking blue-gray coloration and sweet, delicate flavor. These shrimp are native to the eastern Pacific Ocean, ranging from Mexico to Peru, with significant aquaculture production now in Asia.
The blue shrimp gets its distinctive color from astaxanthin, a powerful antioxidant that also gives salmon and flamingos their pink hues. Unlike regular shrimp that turn pink when cooked, blue shrimp retain a bluish tint even after cooking, making them visually stunning on the plate.
Commercial farming of blue shrimp began in the 1970s, with Taiwan becoming a major producer in the 1990s. Today, they're considered a gourmet ingredient in high-end restaurants worldwide, particularly valued in Japanese and French cuisines for their firm texture and rich umami flavor.
