Wild brown shrimp harvested from inland waters off the Gulf of Mexico and two different species of imported, farmed shrimp were analyzed for content of selected macronutrients and micronutrients. Crude fat content of the wild species was similar among the three species, although fatty acid content differed. Sodium content of the wild caught shrimp was nearly double that of both species of farmed shrimp. Potassium and phosphorus were higher in the wild shrimp compared to the farmed species. Color of the raw and cooked tails differed (p < 0.05) between shrimp of different origin.

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