Some restaurants have a dish called soft-shelled shrimp. What do you think might have happened to these shrimps before they were caught? What is the significance of the development of prawns in this process? If you mean shrimp disease, there may be the following pathogenic factors that cause shrimp shells to soften:

1, insufficient feeding for a long time makes prawns hungry.

2. The proportion of feed nutrition is unbalanced, and the proportion of calcium and phosphorus is not suitable. Many shrimps are fed with low-grade feed for agriculture, but these feeds often fail to meet the requirements.

3. Feed spoiled feed.

4. The content of dissolved phosphorus in pond water is decreased, and the intake of phosphorus by shrimp is insufficient. Phosphorus is the main element for the formation and calcification of shrimp shells.

5. Due to the high density of local culture, the bad culture environment, the deterioration of water quality, the softening of shrimp shells, and other diseases in severe cases, the epidemic broke out.

6. The water contains organotin or organophosphorus pesticides, which can inhibit the synthesis of chitin in shrimp shells.

7. Improper use of drugs or sudden change of water quality cause abnormal stress and shelling of prawns, which makes it difficult for prawns to return to normal state in a short time.

If you mean shrimp used as food in restaurants, then: shrimp can only grow by molting. Every time they shed their shells, they grow bigger. They shed their shells several times in their lives. When they first molt, there is only one layer of film on their body surface, and it will take a few days to gradually become a hard shell. Restaurants are cooking and entertaining guests with shrimps that have just grown new shells these days.

This shell-changing process of shrimp is equivalent to that hermit crabs have to change a snail shell to survive when they grow up. This is a normal physiological process, which has a great influence on its development and growth.