Can you eat mantis shrimp?
By
Dr Anny Manrich (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief article, we will answer the question, “Can you eat mantis shrimp?”. We will further elaborate on the habitat of mantis shrimps, the nutritional composition, and some benefits of mantis shrimps.
Can you eat mantis shrimp?
Yes, you can eat mantis shrimp. Although handling mantis shrimp is tough, the meat is delicious enough. It is not easy to extract meat from the shell of mantis shrimp but its meat is very sweet and tender.
Mantis shrimp is considered a good source of nutrients such as polyunsaturated fatty acids (PUFAs), essential amino acids, and vitamins (1).
The taste of mantis shrimp
Concerning taste, mantis shrimps have much resemblance to lobsters as compared to typical shrimps. People who eat mantis shrimps claim that their meat is delicious.
The flavor of seafood comes mainly from amino acids, nucleotides, sugars and mineral salts. Amino acids in particular are thought to modulate the sensory qualities of shrimp, including sweetness, bitterness and umami taste (2).
The habitat of mantis shrimps
Different mantis shrimps reside in different types of burrows. These burrows are located in tropical and subtropical waters. Spearing shrimps prefer soft substrate while Smashing shrimp prioritizes hard substances. Mantis burrow casts revealed two openings, one larger than the other. The mean length (distance between the openings) was 4-5 times the total length of the occupant mantis shrimp (4).
Fisheries of Squilla mantis are found in the Mediterranean mostly in the vicinity of mouths. The life cycle of this species is well known: the spawning period is concentrated to spring and planktonic larvae are found in summer, with the settlement of post-larvae from the end of summer to mid-autumn (4). They are also available in Southern and Eastern Thailand (1).
The behavior of mantis shrimps
The majority of the species of mantis shrimps prefer to be alone and are highly territorial. Mantis shrimps protect their burrows from different animals and rival shrimps. To indicate a threat, mantis shrimps use fluorescent colors and they fight with one another. To protect a burrow, a pair fights together.
Mantis shrimps are opportunistic predators, aggressive and territorial. Short-term studies of mantis shrimps in captivity revealed that they were fed penaeid shrimp, fish, short-necked clam, krill and sardine, among others (3). They have night peaks of activity even refusing to ingest feed during the day (4).
The nutritional composition of mantis shrimps
Following are some of the nutrients that you can avail of by eating mantis shrimps.
- Protein
- Minerals
- Magnesium
- Zinc
- Cooper
- Iron
Studies show that 100g mantis shrimp meat contain 13-14g protein, 0.6-1.5g fat, 5g carbohydrate, 600 mg Sodium, 60-130 mg Calcium, 70-120 mg Magnesium, 1.0 mg Zink, 1.0 mg Iron and 0.2-0.7 mg Cooper (5).
Interesting facts about mantis shrimps
Following are some interesting facts about mantis shrimps
Classification basis: Mantis shrimps are classified either as speakers or smashers depending on the kinds of claws they are composed of. Tactics through which they kill their prey is also a criterion to classify them.
The velocity of punching of smashers: Smashers have a punching velocity that can be compared with the velocity of a gunshot from a 22 cal rifle. To punch their prey, mantis shrimps use two raptorial appendages located on the front of the body.
Can crack holes in aquarium glass: To keep mantis shrimps, special and strong aquariums are required. Because they have the potential to punch aquarium glass. It has also been noticed mantis shrimp attack their own reflection in the glass to make their way out.
They are not actually shrimps: Basically, mantis shrimps are neither shrimps nor praying mantis. Rather mantis shrimps are 450 distinctive species that are members of the order Stomatopoda. They are characterized by having a carapace that does not cover the posterior thorax and a broad abdomen bearing gills on the appendages (6).
Their eyes can move independently: Both eyes of mantis shrimp have ‘trinocular’ vision. This trinocular vision means mantis shrimps can gauge depth and distance on their own. For these, they focus on objects with 3 different regions.
Different recipes in which mantis shrimps are used
Mantis prawns in spicy dark soy sauce:
Corn flour is used to coat mantis prawns. Then mantis prawns are fried until they become golden brown. After heating sesame oil in a wok garlic, dried chillies and garlic is added. These are sautéed and Shaoxing is added according to requirement.
After adding salt, white pepper and sugar, gravy is simmered. When the gravy starts to boil, water and cornflour mixture is added. As it thickens, the stove is turned off. Fried mantis prawns are added into ‘Kung pau’ gravy and are coated evenly.
Mantis shrimp with garlic and chili:
After heating the oil in a wok, garlic is added and cooked for about two minutes so that its color turns golden. Heat must be kept medium. After its color turns to gold, it is removed by using a slotted spoon and a paper towel is used to drain it.
After increasing the flame, shrimps are added and are cooked for two minutes. Chillies, shallots and ginger are added and cooked for about a minute. Along with black beans, salt, sugar and fried garlic shrimp is returned to the pan and tossed well. It is served after garnishing it with spring onion and coriander.
The benefits of mantis shrimps
Presence of antioxidants:
Mantis shrimps are composed of numerous anti-oxidants. Oleic acids are considered important natural antioxidants. These antioxidants can protect our cells from getting damaged. For instance, it contains a beneficial antioxidant ‘astaxanthin’ that gives protection from wrinkles and skin damage. The amount of oleic acid, a monounsaturated omega-9 fatty acid with hypotensive (blood pressure reducing) effects, in mantis shrimp is 4.95% of total fatty acids (6).
Selenium:
Selenium is an essential micronutrient and is present in amino acids. Seafood such as mantis shrimps is a source of selenium (7).
Packed with nutrients:
A lot of nutrients are present in the meat of mantis shrimps. These nutrients help in different body functions and maintain a proper body system.
Disadvantages of mantis shrimps
High cholesterol:
The high amount of cholesterol present in mantis shrimps is bad for heart health. However, a study indicated that mantis shrimps from Guinea did not show cholesterol in its composition, and that the total fat amount was low, 0.9% (6).
Allergy:
Some people have been reported with allergies after eating mantis shrimps.
Saturated fat:
An excess amount of saturated fat is present in mantis shrimps. However, a study showed that mantis shrimp of Guinea is an important source of oleic acid, a monounsaturated fatty acid with hypotensive (blood pressure reducing) effects (6).
Other FAQs about Shrimp that you may be interested in.
Can you eat freezer burnt shrimp?
Can you eat freshwater shrimp?
How to know if shrimp is spoiled
Conclusion
In this brief article, we have provided an answer to the question, “Can you eat mantis shrimp?”. We have further elaborated on the habitat of mantis shrimps, the nutritional composition, and some benefits of mantis shrimps.
References
- Temdee, W., Singh, A. & Benjakul, S. Rapid quality deterioration of harpiosquillid mantis shrimp (Harpiosquilla raphidea) during iced storage. J Food Sci Technol, 2022, 59, 1812–1822.
- Hsieh, Hsueh-Han, et al. The effects of low pH on the taste and amino acid composition of tiger shrimp. Scientific rep, 2021, 11, 1-9.
- Lee, Li-Yen, et al. First description of mantis shrimp, Miyakella nepa (Latreille, 1828), feeding preference behaviour in captive conditions. Aquac Rep, 2022, 22, 100969.
- Sartor, Paolo, Pere Abelló, and Francesc Maynou. A review of the fisheries biology of the mantis shrimp, Squilla mantis (L., 1758)(Stomatopoda, Squillidae) in the Mediterranean. Crustaceana, 2004, 77, 1081-1099.
- Wardiatno, Yusli, Joko Santoso, and Ali Mashar. Biochemical composition in two populations of the mantis shrimp, Harpiosquilla raphidea (Fabricius 1798)(Stomatopoda, Crustacea). Ilmu Kelautan, 2012, 17, 49-58.
- Lawal-Are, Aderonke Omolara, Rasheed Olatunji Moruf, and Oluwafolakemi Anthonia Afolayan. Proximate composition, mineral profile and cholesterol level in whole and fillet of the Guinean Mantis Shrimp, Squilla aculeata calmani (Holthuis, 1959)(Crustacea: Stomatopoda), 2018
- Yoshida, Sakura, et al. Selenium in seafood materials. J Health Sci, 2011, 57, 215-224.
