A la diabla, al ajillo, ceviche, empanada, and other varieties are the most popular ways to cook shrimp, of which Mexico is the seventh largest producer worldwide , with an output of 223 thousand 965 tons in 2016 .
According to the Ministry of Agriculture, Livestock, Rural Development, Fisheries, and Food (SAGARPA) , Sinaloa is the main producer of shrimp, a product that reached a value of seven thousand 232 million pesos in 2016 , 200 million of which are grown through aquaculture while 3,032 million are captured in the wild.
Other main producers are the states of Sonora, Nayarit, Tamaulipas, and Baja California Sur .
The shrimp lives in calm waters, either sweet or salty, with a depth of less than 50 meters , it feeds on plants and small animals surrounding its territory.
Likewise, they are one of the most adaptable sea animals and may endure drastic alterations in salinity, temperature, or the proportion of nitrogen compounds in water.
According to SAGARPA, shrimp is mostly available in the months of September, October and November .
The Agri-Food and Fisheries Information Service (SIAP) , in coordination with the National Commission of Aquaculture and Fisheries (CONAPESCA) , uses satellite technology and drones to monitor shrimp fishing in the coast of Sinaloa.
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