Food, fish and other aquatic product’s insecurity in developing and underdeveloped countries has led to the evasion of some diseases attributable to the consumption of these products. Seafood however refers to all fresh or salt water organisms such as shellfishes, fin fishes, mollusks, crustaceans and all other forms of aquatic animal life. Shrimp continues to represent one of the safest forms of muscle protein consumed in the world. Actual reported illnesses or outbreaks are rare and usually involve mishandling or cross contamination in retail/food service settings or home. Seafood products are generally safe for consumption although, the bacterial load is high especially at the time of harvest due to the harvest techniques adopted. Poor post-harvest handling which may have removed the slime or protective covering on these aquatic species, poor processing techniques of such products also lead to an increase in the microbial load on these products. Therefore, this review is aimed at evaluating the culture, biological characteristics, microbial contaminations and ways of preserving Prawns and Shrimps from our water bodies.