Picture an all-you-can-eat shrimp buffet with mounds of pink crustaceans on ice. More likely than not, those piles of protein were fed in part by another type of “shrimp” native to Utah’s Great Salt Lake. Approximately 90 percent of the shrimp eaten in the United States is farmed, and Americans consume more than four pounds of shrimp per person each year—more than any other seafood, including tuna and salmon.
Premium Content For:
- Environment, Energy, and Resources Section