Metapenaeopsis barbata is a species of marine shrimp in the family Penaeidae, distributed in the western Pacific Ocean, including coastal waters of Japan, China, Taiwan, and Southeast Asia. It is commonly referred to as the velvet whiskered shrimp in English, reflecting the species epithet barbata, from Latin barbatus meaning “bearded,” likely describing the setose or bristled appearance of certain mouthparts or appendages. The genus name Metapenaeopsis combines meta- (“beyond” or “after”) with Penaeus, the classical genus name for many penaeid shrimps, and the diminutive suffix -opsis, indicating resemblance. In Japanese, it is officially known as akaebi (meaning red shrimp) as it turns red when dried, though many other species of red-colored shrimp share this name colloquially such as the Argentine Red Shrimp (Pleoticus muelleri).

Metapenaeopsis barbata inhabits sandy or muddy coastal bottoms, often in relatively shallow waters, where it feeds on detritus and small benthic organisms. It is associated with small coastal shrimp catches used for both fresh consumption and processing. As a food source, akaebi is consumed fresh, boiled, grilled, or lightly cured. In Japanese cuisine it is used whole in tempura bundles called kakiage, or incorporated into soups and stews, rather than eaten raw as individually peeling the small shrimps is labor intensive. Smaller individuals may be processed into dried shrimp products or ground pastes used as seasoning ingredients.

Nutritionally, Metapenaeopsis barbata provides high-quality protein, essential amino acids, and marine lipids, along with minerals such as iodine and selenium. Like other penaeid shrimps, it contains bioactive compounds including astaxanthin, a carotenoid responsible for the reddish coloration upon cooking, and chitin in the exoskeleton, which can be processed into chitosan. Astaxanthin has documented antioxidant properties in experimental studies, while chitin and its derivatives have been investigated for biomedical and food applications. The species is generally safe as food when properly handled and cooked, though, as with other crustaceans, it may trigger allergic reactions in susceptible individuals due to tropomyosin and related allergenic proteins.