Thailand, Indonesia, India. Vietnam, Mexico, and Ecuador produce the majority of the farm-raised white shrimp to the U.S. Even though they are called white shrimp their shells are a light grayish-white and turn pink when cooked. The shell can be thinner than wild-caught shrimp and, Farm-Raised shrimp will have a mild flavor and sometimes a less firm meat texture, due to the environment they are raised in.