The Whiteleg Shrimp is native to the Eastern Pacific coast from Sonora, Mexico in the North, through Central and South America as far South as Tumbes in Peru, in areas where water temperatures are normally>20 °C throughout the year. Penaeus Vannamei lives in tropical marine habitats. From Mexico to Peru most countries developed in the 70s and 80s large production areas. Ecuador became one of the world's leaders producers of this type of shrimp. Around the beginning of the millennial, Asia introduced this species in their aquaculture operations (Changing from penaeus monodon). China, Vietnam, India and Iran have become major packers as well. Shrimp meat is an excellent source of protein. Additionally, shrimp muscle consists of highly unsaturated fatty acids (HUFA) such as eicosapentaenoic (20:5n3, EPA) and docosahexaenoic (22:6n3, DHA) acids, considered as essential. Shrimp meat is also a good source of minerals such as calcium.