Pandalus borealis is a cold-water shrimp species in the family Pandalidae, commonly known as the Atlantic northern prawn. It is widely distributed in the North Atlantic and North Pacific Oceans, inhabiting deep, cold waters along continental shelves and slopes, particularly around northern Europe, Greenland, Canada, and parts of Japan. The genus name Pandalus derives from the Ancient Greek pandaleus meaning something bent, while the species epithet borealis comes from Latin meaning “northern,” reflecting its distribution in cold northern seas.

This species is adapted to deep, low-temperature marine environments and typically lives at depths ranging from tens to several hundred meters. It has a slender, semi-translucent pink body, long antennae, and well-developed swimming appendages. Pandalus borealis exhibits protandric hermaphroditism, meaning individuals begin life as males and later transition to females, a reproductive strategy common among pandalid shrimp that supports population stability in fluctuating environments. It feeds on plankton, detritus, and small benthic organisms, playing an important ecological role in nutrient cycling.

Pandalus borealis is highly valued and widely harvested in commercial fisheries. It is typically cooked shortly after capture and then peeled, frozen, or canned. The meat is tender, slightly sweet, and pink in color, commonly used in salads, sandwiches, pasta dishes, and cold seafood preparations. In Scandinavian cuisines it is often served chilled with bread and sauces, while in North America it is used in shrimp cocktails and mixed dishes. Along with Pandalus eous, Pandalus borealus are known as amaebi in Japanese cuisine and are eaten raw to preserve their sweet taste and sticky texture.

Nutritionally, Pandalus borealis provides high-quality protein and is low in fat while containing beneficial omega-3 fatty acids such as EPA and DHA. It is also a source of vitamins including B12 and minerals such as selenium and iodine. The characteristic pink coloration of the shrimp comes from astaxanthin, a carotenoid pigment with antioxidant properties that accumulates in the exoskeleton and tissues. Other bioactive components include marine peptides and trace compounds associated with shellfish, which have been studied for antioxidant and metabolic effects.