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South Africa · Kwa Zulu- Natal · Umkhanyakude| Common Animals Fish Mushrooms Flora |
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Penaeus monodon |
July: Growth. The juveniles actively grow, increasing their activity and nutritional needs.
Sharp spines on rostrum. Widely farmed and consumed in Southeast Asia. Commonly used in local dishes and street food.
Native to Indo-Pacific region. Fast-growing species important for aquaculture. Prefers warm coastal waters and estuaries.
Caught using seine nets, traps, and trawls Widely farmed in aquaculture across Southeast Asia
Active at water temperatures 28–33°C. Best caught in coastal zones with muddy bottoms.
Average weight: 0.05 kg
Meat is firm, juicy, with rich flavor. Suitable for boiling, frying, grilling, and smoking. Valuable commercial species.
Whole body: Boiling, frying, baking
Tail: Grilling, frying
Tail: Grilling, frying
Boiled black tiger shrimp with lemon (Boiling)
Classic and simple recipe
Classic and simple recipe
1. Boil water with salt and spices.
2. Add shrimp for 4-6 minutes until pink.
3. Serve with lemon wedges and herbs.
2. Add shrimp for 4-6 minutes until pink.
3. Serve with lemon wedges and herbs.
Fried tiger shrimp with garlic and chili (Frying)
Spicy and aromatic dish
Spicy and aromatic dish
1. Peel shrimp, season with salt, chili, and garlic.
2. Fry in oil for 5 minutes until golden.
3. Serve with rice or vegetables.
2. Fry in oil for 5 minutes until golden.
3. Serve with rice or vegetables.
Grilled shrimp with ginger-soy marinade (Grilling)
Spicy and juicy flavor
Spicy and juicy flavor
1. Marinate shrimp in soy sauce, ginger, and garlic for 20 minutes.
2. Grill 3 minutes per side.
3. Serve with lemon and herbs.
2. Grill 3 minutes per side.
3. Serve with lemon and herbs.
Smoked black tiger shrimp (Smoking)
Smoky aroma and rich flavor
Smoky aroma and rich flavor
1. Salt shrimp for 3 hours.
2. Cold smoke for 5 hours.
3. Serve with yogurt herb sauce.
2. Cold smoke for 5 hours.
3. Serve with yogurt herb sauce.