Pandalus nipponensis is a species of cold-water shrimp in the family Pandalidae, native to the northwestern Pacific Ocean, particularly coastal waters of Japan, the Sea of Japan, the Yellow Sea, and adjacent regions of the East China Sea. The genus Pandalus originates from Ancient Greek, relating to the word pandaleus, which describes something that is all-flexible or entirely bent. The species epithet nipponensis means “from Japan”, indicating the region the species was first described.

Pandalus nipponensis inhabits sandy and muddy seabeds in temperate marine environments and is closely related to other commercially important pandalid shrimps. Historically, it has been harvested in Japanese and Korean coastal fisheries and used in regional cuisines as both a fresh and processed seafood. As a food source, Pandalus nipponensis is valued for its mildly sweet flesh and tender texture. In Japanese cuisine, it is typically lightly steamed or prepared raw as nigiri sushi while its head is deep fried until crispy.

Pandalus nipponensis contains several high-quality marine nutrients: omega-3 fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), astaxanthin, taurine, vitamin B12 (cobalamin), iodine and selenium. As with other crustaceans, shrimp may contain allergenic proteins such as tropomyosin, which can provoke immune reactions in sensitive individuals, and may accumulate environmental contaminants depending on habitat conditions, though they are generally considered nutritious when sourced from clean waters.