Abstract
The Pacific white shrimp Litopenaeus vannamei is a euryhaline species with optimal salinity of 20–25 practical salinity unit (psu) for growth and survival, but has been cultured in inland water with salinity DHA and EPA from LNA at low ambient salinity, but further studies are needed to further confirm this finding. Future research should focus on the understanding of physiological mechanism and adaptation associated with salinity change and nutritional manipulation. The specific dietary requirements of essential fatty acids, essential amino acids, vitamins and minerals and the nutrition‐mediated immune response also warrant further study on shrimp at low salinity.