Grass shrimp, the scientific name of Penaeus monodon, commonly known as ghost shrimp, bamboo shrimp and so on. , belonging to warm-water shrimp, is the world's largest shrimp culture variety with the largest culture area and output among the three major cultured shrimps. Grass shrimp has the characteristics of large individual, fast growth, short culture cycle, wide salt tolerance, omnivorous, high temperature resistance, strong disease resistance, high yield, freshness, and long-distance transportation and sales.

The body surface of grass shrimp is smooth, the shell is slightly thick, and there are horizontal spots arranged alternately in dark green, dark brown and light yellow. The swimming foot is light blue, the front end of the forelimb is yellow, the edge is pink, the forehead is flat, the end is thick and slightly bent upward.

The lateral groove of the forehead angle of the head breastplate is deep, extending below the upper stomach meridian, and the posterior frontal ridge extends to the posterior edge of the head breastplate. There is a longitudinal ridge in the center of the back of the fourth to sixth abdominal segments. Step 5, the foot has no external limbs, and the male joint is semicircular with wide sides and round top. The fourth step, the female connector has 1 coarse calcification protruding between the feet, and the seminal vesicle is disc-shaped.

The optimum temperature range of grass shrimp is 14℃~34℃, and the optimum growth water temperature is 25℃~30℃. When the water temperature is lower than 18℃, it will not die as long as the water temperature is not lower than 12℃. The adaptive range of salinity is 5 ~ 25×10-3; Strong omnivorousness, the requirement for feed protein is 35%~40%, and shellfish, miscellaneous fish, shrimp, peanut bran and wheat bran are all edible.