Delicious, contaminant-free consumer shrimp.

Without a doubt, Americans' favorite seafood is shrimp: we eat an average of five pounds of it per year, which makes up over a quarter of our annual seafood consumption. However, this unprecedented demand has come with a hidden cost. To keep up with global consumption, shrimp farmers have had to cut corners on both sustainability and quality—a large portion of both wild-caught and farmed shrimp have been found to contain harmful bacteria, illegal antibiotics, microplastics and even trace amounts of antidepressants. If we want to continue enjoying our ceviche, scampi, jambalaya and every other tasty shrimp recipe far into the future, we'll need to find another way to source our shrimp.