Paprika powder is rich in capsanthin, capsorubin, and beta-carotene, members of the carotenoid family. These pigments are deposited in shrimp exoskeletons, intensifying red and orange hues. Carotenoids also act as antioxidants, scavenging reactive oxygen species and enhancing resistance to environmental stress. Feeding trials in crustaceans confirm paprika as a cost-effective natural pigment source compared with synthetic astaxanthin.