President Donald Trump’s proposed tariffs may cause global economic ripples, but for Texas Gulf Coast shrimpers, they could be a long-awaited lifeline. Facing rock-bottom prices, rising fuel costs, and overseas competition, many local shrimpers are backing the controversial plan—even with its risks.
Texas Gulf Coast shrimpers, facing challenges from years of declining prices, escalating fuel expenses, and heightened competition from low-cost imports, might discover an unexpected supporter in the tariffs proposed by former President Donald Trump. The comprehensive trade policy, which has generated significant opposition across various sectors, seeks to implement high tariffs on imported goods—including shrimp from nations such as India, Indonesia, and Vietnam, which together represent the bulk of shrimp sold in the U.S. Domestic shrimpers, witnessing their earnings plummet due to the influx of low-priced foreign competition, believe these tariffs could create a more equitable market environment.
Shrimpers in Texas and throughout the Gulf region have indicated that they are opting to leave shrimp in the water instead of selling them for as low as $1 a pound. “We’ve hit rock bottom now,” said Frank Parker, a fourth-generation shrimper from Mississippi. Specific individuals within the industry recognize possible drawbacks—tariffs may elevate the cost of shellfish for both restaurants and consumers and raise expenses for steel and equipment utilized in vessel repairs. Nevertheless, numerous individuals are prepared to take the risk. “If I can generate the funds, I’ll handle it,” Parker added.
At the same time, Texas state lawmakers are moving forward with legislation to provide additional support for local shrimpers. Three proposed bills, co-sponsored by Galveston Republican Terri Leo Wilson, seek to enhance labeling requirements for imported shrimp in retail and dining establishments and limit the use of imported shrimp in educational institutions and public agencies. Proponents argue that these measures would motivate consumers to choose locally sourced Gulf shrimp while also strengthening the economic sustainability of the domestic industry.
More than 90% of shrimp eaten in the U.S. is sourced from overseas, and the interplay of federal tariffs alongside state legislation may signal a pivotal moment for one of Texas’s long-standing coastal traditions.
