Shrimp are among the most numerous animals used in food production globally, yet methods of slaughter are often poorly studied from a welfare perspective. Evidence for their capacity to experience pain is growing.
Current evidence suggests crustaceans including shrimp have some capacity for pain experience. Ice slurry death is slow and involves exposure to temperatures that activate nociceptors before consciousness is lost. Boiling live is widely practiced in some markets and almost certainly causes significant pain. Mechanical methods including rapid freezing and cutting reduce but may not eliminate welfare concerns. Electrical stunning using devices such as the CrustaStun offers a rapid, less distressing method with growing commercial adoption.