Lyla Lindsey
Australia is home to a diverse range of shrimp species, with around 900 species found in the country. While some shrimp varieties are commonly consumed, such as the freshwater shrimp used in Asian cooking, others are kept as exotic pets by fishkeepers. Australia's strict introduced species laws reflect the country's concern about the potential spread of invasive species. The most widespread freshwater shrimp in eastern Australia is Paratya australiensis, a small, translucent species often found in freshwater creeks and streams. In Queensland, shrimp species like the Coral Sea Marbled Shrimp, Striped Bumblebee Shrimp, and Western King Prawn can be found. The mutualistic relationship between shrimpgobies and alpheid shrimps, which live together in the same burrow, is also observed in Australia.
| Characteristics | Values |
|---|---|
| Number of shrimp species in Australia | About 900 |
| Most widespread freshwater shrimp in eastern Australia | Paratya australiensis |
| Length of small shrimp | Less than 1 cm |
| Length of prawns | Range from small to large (up to 35 cm) |
| Unique shrimp species in Australia | Shield shrimp, Bold-spotted Anemone Shrimp, Red-striped Shrimp, Red-barred Snapping Shrimp, Graceful Sky-blue Shrimp |
| Shrimp species in Australia | Caridina, Paratya, Macrobrachium |
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What You'll Learn
Freshwater shrimp are a common food source for fish and the platypus
Shrimp are widespread and abundant, with thousands of species adapted to a wide range of habitats, both freshwater and marine. They are found in a variety of environments, including intertidal pools, deep-sea hydrothermal vents, estuaries, rivers, and lakes. They are an important part of the food chain and are a common food source for larger animals, including fish and seabirds.
In Australia, freshwater shrimp are a common food source for fish. They are small, often less than 1 cm in length, and are found in freshwater creeks and streams in Central Queensland, New South Wales, Victoria, Tasmania, and South Australia. The most widespread freshwater shrimp species in eastern Australia is Paratya australiensis. This small, translucent species is often mistaken for the young of a yabby, which is a favourite dish of the platypus.
The platypus is a semi-aquatic mammal native to Australia. It has a bill with receptors that help it track the movement of prey by detecting electrical currents in the water. The platypus also has grinding plates and ridges on its upper and lower jaw, which it uses to chew its food, as it does not have any teeth. The platypus hunts for up to 12 hours a day and can store prey in its cheek pouches, consuming smaller prey later while continuing to hunt.
Freshwater shrimp are a part of the platypus's diet, along with insect larvae and adult insects. Anecdotal evidence also suggests that platypuses may prey on small frogs. The platypus's diet consists mostly of freshwater yabbies, which are also sought after by humans, who eat them in a similar way to lobsters and crayfish.
While freshwater shrimp are a common food source for fish and the platypus in Australia, they are not a significant food source for humans in the region. Australian shrimp tend to be very small and are not always large enough to be shelled and eaten. They are, however, used in Asian cooking, particularly in Chinese and Asian-style restaurants, where they are added to dishes such as fried rice.
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Paratya australiensis is the most widespread freshwater shrimp species in eastern Australia
Paratya australiensis, commonly known as the glass shrimp, is the most widespread freshwater shrimp species in eastern Australia. It is a small, translucent species often mistaken for the young of a yabbie. These shrimp live in freshwater creeks and streams and are found in Central Queensland, New South Wales, Victoria, Tasmania, and South Australia. They are a common sight in Sydney's freshwater creeks and streams and serve as an important food source for many fish species and the platypus.
Paratya australiensis has a unique life cycle. The eggs are carried under the female's tail during August and September and hatch in late spring to early summer. The young are free-swimming upon hatching and take advantage of the low summer flows to avoid being swept out to sea. Most of these shrimp inhabit the edges of streams with little to no flow and feed on algae and small particles of organic material.
The widespread distribution of Paratya australiensis in eastern Australia suggests that populations of this species were connected in the past. Amphidromy, or the ability to transition between marine and freshwater habitats, is ancestral to these shrimp. However, many extant populations are now restricted to freshwater environments.
Paratya australiensis is an important species in the ecosystem and has been studied for its response to environmental changes. For example, researchers have investigated the effects of acid sulfate drainage water on the protein-coding transcriptome of these shrimp. Additionally, the species has been used to study the mixture toxicity of unconventional gas fracking chemicals such as barium, O-cresol, and sodium chloride.
In summary, Paratya australiensis is the most widespread freshwater shrimp species in eastern Australia, playing a crucial role in the ecosystem and contributing to our understanding of freshwater shrimp biology and environmental impacts.
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Crustaceans are among the most abundant creatures in the sea
While shrimp are abundant in Australia, they tend to be small and freshwater-based. Some sources suggest that they are not large enough to eat individually and are primarily used in Asian cooking as a flavouring, similar to fried onion. Prawns, on the other hand, are larger and more commonly consumed. They can range in size from small to medium and are often sold frozen or pre-cooked. The largest prawn species include the Giant Tiger Prawn, with females reaching lengths of 35 centimetres, and the Eastern King Prawn, with females growing up to 300 millimetres.
The distinction between prawns and shrimp is not always clear, as the names are sometimes used interchangeably. However, there are biological differences based on gill and limb anatomy. Prawns have claws on the first three pairs of legs, while shrimp have claws on only the first two pairs. Additionally, the abdominal segments of shrimp exhibit overlap between the second and first and third segments, which is not seen in prawns.
Despite the smaller size of shrimp in Australia, they are still an important part of the ecosystem and food chain. They are commonly found in freshwater creeks and streams and are known to form mutualistic relationships with other crustaceans, such as the shrimpgobies or prawngobies, with whom they share burrows. The diversity and abundance of shrimp in Australia's waters contribute to the rich marine life and unique culinary culture of the region.
In addition to their presence in the wild, some Australian shrimp species are also kept as pets. Hobbyists seek out exotic varieties such as Green, Tiger, and Cherry Red shrimp, while local species like the glass shrimp (Paratya australiensis) and long-arm shrimp (Macrobrachium australiense) can be acquired from aquariums. The strict laws governing the pet industry in Australia aim to prevent the spread of invasive species, which may limit the availability of certain shrimp species for enthusiasts.
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Prawns and shrimps are two different species
In Australia, shrimp and prawns are often referred to as "prawns". However, prawns and shrimp are two different species. While they are similar in appearance, they have distinct biological differences. There are around 4,000 species of shrimp and prawns known from around the world, and about 900 in Australia.
One of the most noticeable differences between the two crustaceans is their size. Prawns tend to be larger than shrimp, although there is no standard size limit that sets them apart. In addition, prawns have a slightly sweeter taste than shrimp.
The two crustaceans also have different gill structures. Shrimp have gills that are plate-like and flush against their bodies, while prawn gills extend from the body and appear like little hairs. Furthermore, prawns have more overlapping segments within their bodies and shells, making them more rigid, while shrimp are able to bend more gracefully due to their flexible shell structure.
In terms of their claws, prawns have claws on the first three pairs of legs, while shrimp have claws on the first two pairs. Additionally, the abdominal segments of shrimp and prawns differ. On shrimp, the second segment of the abdomen overlaps the first and third segments, whereas there is little to no overlap in prawns.
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Shrimps are used in Asian cooking
Shrimps are indeed used in Asian cooking, and they are also consumed in Australia. In Australia, shrimp tend to be freshwater and small, about less than 1cm in length, and with no shell. They are often used in Asian cooking, similar to fried onion.
Shrimps are used in a variety of Asian dishes, with some recipes originating from China, Thailand, India, Korea, and Vietnam. They are also used in different types of meals, such as soups, salads, curries, fried rice, grilled shrimp, and appetizers.
One popular Chinese dish is the honey garlic shrimp, which can be served as a main dish over plain white rice. The sweet honey-garlic glaze serves as a delicious sauce for the rice. The recipe for this dish is simple and quick, with the star ingredient being the shrimp, followed by garlic, ginger, honey, soy sauce, and cornstarch. The shrimp are coated in a mixture of soy sauce and cornstarch, a Chinese cooking method called "velveting", which is used to infuse flavour and create a protective coating for the shrimp during cooking.
Another Chinese dish is the Asian garlic shrimp, which is also easy to make and can be prepared in just 20 minutes. The shrimp are seared and then tossed in a sauce made with garlic, ginger, and sesame oil, with a touch of heat. This dish can be served with hot steamed rice and steamed broccoli, or as an appetizer.
There is also a Korean-style shrimp fried rice dish that can be made with leftover cooked rice. It is a quick and easy recipe that can be enjoyed with kimchi.
In addition, there are Thai-style grilled shrimp, Indian shrimp curries, and Vietnamese noodle salads that incorporate shrimp. These dishes showcase the versatility of shrimp in Asian cuisine, offering a range of flavours and cooking techniques.
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Frequently asked questions
Shrimp are a common food in Australia, but they are usually small and freshwater. They are often used in Asian cooking.
There are about 900 shrimp species in Australia, including the shield shrimp, the Bold-spotted Anemone Shrimp, the Coral Sea Marbled Shrimp, and the Striped Bumblebee Shrimp. The most widespread freshwater shrimp in eastern Australia is Paratya australiensis.
No, prawns and shrimp are two different species. Prawns have claws on the first three pairs of legs, while shrimps have claws on the first two pairs. Prawns also tend to be larger than shrimp.
Shrimp can be found in a variety of environments in Australia, including intertidal pools, deep-sea hydrothermal vents, estuaries, and freshwater creeks and streams. They are commonly found in Queensland and Victoria.
