The Mexican perspectiveMexico’s shrimp sector is defined by a striking statistic: around 95 percent of production is consumed locally. About 90 percent of shrimp comes from Sonora and Sinaloa, with the former optimised for scale and the latter more flexible to serve local markets. Consolidation and local consumption growth will continue,” he predicted. Shrimp remains an expensive protein compared to beef and chicken, which are staples of the Brazilian diet. Closed markets, yet open to risksBoth Brazil and Mexico effectively have closed markets, with minimal shrimp imports.