There are numerous species of edible shrimps and prawns. Those living in hot tropical waters carry their eggs inside the rather large third pair of legs. The shrimps inhabiting temperate and cold waters do not have claws on the third pair of legs and the eggs are carried outside, attached to abdominal legs.

Until the 1950's, the fishing and consumption of shrimps were mainly confined to the cold water species, but the discovery of large deep-water shrimps with high quality flesh in the Golf of Mexico brought changes to the market. At the present time, 35 species of this type of shrimp are fished intensively throughout the world up to a depth of 2600 feet (800 m). The following species are most commonly found for sale in french markets:

• the sword shrimp (crevette rose), also called Algerian shrimp, is 6 to 8 inches long and is fished in deep water in both the Mediterranean and the Atlantic;
• the tropical pink prawn (crevette rose tropicale), also known as the Senegal prawn, is 6 to 8 inches long and paler than the sword shrimp. it is fished on the coasts and in the lagoons and estuaries of tropical africa;
• the caramote or pink Mediterranean prawn (crevette rose de Mediterranée) is also 6 to 8 inches long. It is generally fished on the coast of the Mediterranean

Among the shrimps of temperate or cold waters, about 15 species have been intensively marketed over a long period, especially:

• the sword shrimp (crevette rose 'bouquet'), which is 2 1/2 to 5 inches long, greatly appreciated and is fished on the rocky coasts of Europe and north Africa;
• the chevrette, which is fished in the same region but is slightly smaller and often mixed with young prawns;
• the red prawn (crevette rouge), which is about 3 inches long, of a high quality and is fished in the North atlantic;
• the common or brown shrimp (crevette grise or boucaud), 1 1/2 to 2 1/2 inches long, which is translucent when raw and brownish when cooked. Considered to have the best flavour, it is fished intensively off the Channel and North Sea coasts.

Today, shrimp and prawn fishing has become industrialized, except in a few ports of Brittany, Normandy, Belgium and Germany. Once a year, at Oostduinkerke in Flanders, the tradition of fishing on horseback (pêche à cheval) takes place. Large baskets are attached to the saddle of the horse, which is breast high in water. The fishermen mount the horse and drag the baskets along parallel to the shore.

Highly prized shellfish Prawns and shrimps are usually cooked as soon as they are cought. When fresh, the shell is very shiny, the flesh is firm and it is easy to peel (shell) them. They are sometimes coloured artificiallly and may be sold whole, peeled, canned, or frozen.

Cooked in sea water or salted water, shrimps and prawns are served plain, with butter, or used in numerous hors d'oeuvres. They are consumed in great quantities in Southeast Asia, Japan and China and are prepared in various ways. Gambas, used in Spanish and West Indian cuisine, are often fried or grilled on skewers. Shrimps and prawns are very suitable organisms for aquaculture. In Japan, the temperature of the inland sea is ideal for the scientific rearing of the larvae.