From Boat to Boil: Inside the Texas Shrimp Industry

When you picture Texas food, barbecue and beef probably come to mind first. But along the Gulf Coast, shrimp has long been the catch that sustains communities, flavors family recipes, and fuels local festivals. Shrimping is one of the state’s signature industries—rich in tradition, tough on workers, and tied directly to the health of Texas waters.

So what really goes into bringing shrimp from boat to boil?

Shrimp by the Numbers

Shrimp—especially brown, white, and pink species—form one of the most valuable fisheries in the southeastern U.S. In 2023, brown shrimp landings totaled 63 million pounds ($80 million), while white shrimp reached 107 million pounds ($143 million), much of it harvested off Texas and Louisiana.

Shrimp begin life in estuaries, where nutrient-rich waters provide shelter and food. As they grow, they migrate into the Gulf—one reason harvests peak seasonally.

Life on a Shrimp Boat

For many coastal families—especially around Port Isabel, Brownsville, and Galveston—shrimping is more than a job; it’s heritage. Crews often head out at night, towing heavy trawl nets through Gulf waters. The work is grueling and unpredictable, shaped by weather, fuel prices, and ever-changing regulations.

Many boats remain family-run, passed down across generations. Younger deckhands often learn the trade exactly as their grandparents once did.

Why Imported Shrimp Fills Grocery Shelves

Walk into a supermarket, and chances are most of the shrimp you see is imported. Roughly 90% of the shrimp sold in the U.S. comes from overseas aquaculture (NOAA Fisheries). Farmed imports are cheaper, which makes them attractive to grocery buyers and restaurants—but it also means local shrimpers face tough competition.

For shoppers, the choice isn’t just about price. Gulf-caught shrimp offers qualities imports often can’t match:

1. Fresher: In Texas, wild shrimp can reach markets within a day or two of being caught.
2. Regulated: U.S. boats operate under stricter environmental rules, including bycatch and turtle protections.
3. Flavorful: Many chefs and seafood lovers say Gulf shrimp tastes cleaner and sweeter.

So while imported shrimp is what most stores carry, choosing Texas shrimp when you find it means enjoying better flavor—and supporting communities that have been harvesting the Gulf for generations.

The Environmental Side of Shrimping

Shrimp trawling has long raised concerns about bycatch—the unintended capture of other marine life. Today, bycatch reduction devices are mandatory in Gulf shrimp nets, allowing fish to escape. Boats also carry turtle excluder devices to give sea turtles a safe exit.

Texas Parks & Wildlife studies in the 1990s found bycatch-to-shrimp ratios ranging from 1.5 to 11.8 pounds of bycatch per pound of shrimp (median 4.3). Findings like these helped drive stricter gear requirements beginning in 2001.

The industry also depends on healthy estuaries and seagrass beds. Protecting these habitats supports shrimp populations—and the communities that rely on them.

Shrimping isn’t the only Gulf fishery under pressure. Oysters and blue crabs face their own struggles, yet each plays a vital role in Gulf culture and ecology.

Shrimp in Texas Kitchens and Festivals

Shrimp boils, tacos, gumbo, po’boys—Gulf shrimp is a Texas kitchen staple. Every fall, South Padre Island hosts the Shrimp Festival of Texas, blending food, music, and tradition. Galveston also highlights shrimping heritage with seafood celebrations and the Texas Seaport Museum.

For coastal towns, shrimping isn’t just about economics. It’s woven into cultural identity.

Where to Learn More (and Taste for Yourself)

Curious to explore? A few ways to dive in:

1. Texas Seaport Museum (Galveston): Exhibits on shrimping and maritime history.
2. South Padre Island Shrimp Festival: A community celebration of food and heritage.
3. Local seafood markets: Ask for “Wild-Caught Gulf Shrimp” to ensure you’re buying local.

Supporting Texas shrimp means supporting coastal families—and tasting the Gulf at its freshest.

The Bigger Picture

Shrimp may not be the first food that comes to mind when you think Texas, but it belongs right alongside brisket and chili. From long nights at sea to family feasts onshore, shrimp connects Texans to the water, to tradition, and to each other.

And shrimp are only part of the story. Oysters, too, have shaped Gulf culture for centuries while protecting the very bays that sustain both fisheries. Explore the full story of Texas oysters →

See Also

Curious about other foods that shape Texas? Explore more in our Food & Farming series:

1. What Grows in Texas: A Seasonal Guide to Local Eating
2. Oysters in Texas: How Gulf Reefs Feed People and Protect the Coasts
3. Texas Blue Crabs: From Bays to Texas Tables
4. Crops of Place: Nopales & Moringa in Texas
5. Why Beekeeping Classes Are a Buzz-Worthy Way to Learn
6. Do Pumpkins Really Grow in Texas—or Do Farms Truck Them In?