"Wild shrimp often comes with a higher price tag."

My advanced fish instructor in culinary school, Chef Elaine Sikorski, was intimidating, brutally honest in her critiques, and a total inspiration in her grasp of cuisine and technique.  Oh, and when a student suggested shrimp for a dish, she made a face and said, "Don't ever eat those things."  

Want cheap shrimp? Well, as is all too often the case, the commodification of a natural delicacy has left farmed shrimp far removed from being something you might want to put into your mouth:
Many shrimp farms are quite similar to the notorious factory farms found in the U.S., regularly treating their product with antibiotics and other chemicals in order to prevent infections and disease.
Where there is cheap, potentially harmful food, there is usually environmental carnage:
In many regions of the world, shrimp farmers cut down and remove mangroves in order to construct shrimp ponds. About 70 percent of the world’s mangrove forests have disappeared in the last 40 years, due in part to the rise of shrimp aquaculture. 
Throw in modern day slavery:
Sorng says Phatthana promised him lodging, a food allowance, and paid transportation back to Cambodia after the two years had passed. But once Sorng arrived in Thailand, he was forced to work 26 days a month, and the company withheld half his pay to ensure he wouldn’t leave.
Wild, responsible shrimp seem affordable yet? Oh, it tastes better too.