Human shrimp allergy is a common lgE-mediated food hypersensitivity, typically characterized by rapid-onset symptoms following ingestion. The dominant allergen is tropomyosin (TM), a stable, heat-resistant muscle protein with the official designation Pen m 1 (from Penaeus monodon) in major allergen databases. TM accounts for the majority of lgE reactivity in shrimp-allergic individuals and maintains its allergenic properties even after cooking or processing due to its robust protein structure. Clinical manifestations range from localized oropharyngeal pruritus and urticaria to systemic reactions, including potentially life-threatening anaphylaxis.

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