A number of restaurants along the Gulf Coast are misleading customers by serving imported shrimp while claiming it is fresh seafood sourced from the Gulf of Mexico, according to several recent studies.

SeaD Consulting, a company specializing in food safety technology, examined shrimp from randomly selected dining establishments in Baton Rouge, Louisiana; Biloxi, Mississippi; Galveston, Texas; and Tampa Bay, Florida. The findings revealed that a concerning number of restaurants were misrepresenting their shrimp as locally sourced, when in fact it was farm-raised overseas and imported into the United States.

Tampa Bay and St. Petersburg had the highest rates of shrimp mislabeling, with SeaD Consulting reporting that 96% were selling imported shrimp as local, with only two out of 44 restaurants sampled offering authentic Gulf shrimp.

Similar results were observed in other locations. In Biloxi, Mississippi, 82% of eateries were found to be misleading customers about the shrimp they served. In Galveston, 59% of the 44 sampled restaurants were serving imported shrimp while claiming it was caught in local waters. In Baton Rouge, nearly 30% of the 24 sampled restaurants misrepresented their shrimp.

“Diners associate Tampa and St. Petersburg with fresh, Gulf-caught seafood,” stated David Williams, founder of SeaD Consulting and the lead on the sampling. “The fact that most restaurants are using shrimp from abroad is a significant wake-up call for the local dining industry.”

Shrimp Fraud Hurting Fishermen’s Livelihoods

The consulting firm highlighted that this widespread deception not only puts consumers at risk of ingesting contaminated seafood but also jeopardizes local fishermen who find it difficult to compete with the cheaper imported shrimp from countries such as India, Vietnam, and Ecuador.

Approximately 90% of shrimp consumed in the United States is sourced from abroad, as reported by the U.S. Bureau of Labor Statistics.

“Patrons expect the best, fresh Gulf seafood when they visit the coast, but what is often served falls short of this expectation,” commented Erin Williams, COO of SeaD Consulting. “This goes beyond mere mislabeling; it damages consumer trust, undermines local businesses, and threatens the livelihoods of hardworking Gulf shrimpers.”

John Williams, executive director of the Southern Shrimp Alliance—an advocacy group for shrimpers across several states—expressed concern, stating, “Family-run shrimp operations in Tampa are struggling to stay afloat while local restaurants deceive diners into thinking they are dining on shrimp caught locally.”

“If restaurants choose to serve shrimp from countries with labor issues, environmental threats, and banned antibiotic use, that’s their choice. However, honesty is essential—let consumers decide what they want to eat,” he added.

States Take Action Against Shrimp Mislabeling

SeaD Consulting and advocates for fishermen have urged state lawmakers to tighten regulations surrounding seafood mislabeling, particularly shrimp, in restaurants. So far, Alabama and Louisiana are at the forefront of efforts to combat this issue and support local shrimpers.

Recently, a law was enacted in Louisiana mandating restaurants that sell imported shrimp to notify customers on their menus about the shrimp’s overseas origins. A comparable law took effect in Alabama in October.

Genetic Testing Leads to New Findings

The studies were facilitated by advancements in genetic testing developed by researchers at Florida State University in conjunction with SeaD, which owns the patent for the RIGHTTest in partnership with the university.

To check for authenticity, a test strip is inserted into a DNA sample solution, looking for a gene unique to Atlantic white shrimp, which are often substituted with other types.

This innovative test can analyze both raw and precooked shrimp, reducing what typically takes five days to just two hours, according to Florida State University. Additionally, it eliminates the necessity for samples to be sent to a lab for DNA extraction and evaluation, allowing restaurants and markets to receive immediate results on-site.

Inquire About Your Shrimp’s Origin

SeaD Consulting encourages both tourists and locals to patronize eateries that serve authentic Gulf-caught shrimp, which is becoming increasingly rare. While they did not disclose specific restaurants found to misrepresent their shrimp, they did indicate which venues offered genuine Gulf shrimp.

Experts can usually identify shrimp species by examining certain physical traits; however, due to the processing methods that remove shells, DNA testing is becoming necessary for accuracy.

“When shrimp is shelled, they can appear quite similar,” remarked Prashant Singh, an assistant professor involved in developing the new shrimp testing method. “That’s why the industry needs a convenient way to confirm the species without requiring sophisticated equipment. Many do not have access to advanced labs or costly equipment, and they want to avoid sending samples off and waiting five days for results, which can be a burdensome expense.”

SeaD Consulting advises consumers to inquire about the origins of their shrimp and advocate for stronger regulations that prevent seafood mislabeling.

“Don’t hesitate to ask your server for verification that the shrimp is sourced locally, like showing the box it arrived in—restaurants should feel proud to display the origin of their seafood,” the company stated.

Contributing: Wade Tatangelo,