## 1 Introduction  
In the Mexican Pacific, eight shrimp species are utilized, from which three constitute more than the 90% of the total catch: brown shrimp (Farfanepeneaus californiensis), blue shrimp (Litopenaeus stylirostris), and white shrimp (Litopenaeus vannamei). Both the industrial fleet and the small scale one or riverside participate in the fishing [1, 2]. The capture of these species is within the top ten by tons produced, but in first place by the economic benefits at the national level [3]. Their distribution is associated with estuarine systems, coastal lagoons, and the coastline of tropical and subtropical zones, which are zones characterized by great environmental, biologic, and ecologic variability [4]. The main three shrimp species with high commercial value are captured largely from the Gulf of California (GC), where each shrimp has its preferred environmental conditions. The blue shrimp is caught with more frequency in the areas near the estuaries, and in salinities higher than normal [5]. The brown shrimp is located over harder substrates and clearer waters [5]. The white shrimp is found regularly on zones influenced by river deltas, estuaries, or coast lagoons; it does not tolerate high salinities neither cold temperatures, and temperatures over 33 \({}^{\circ}\)C and below 5 \({}^{\circ}\)C are lethal in the long term; the optimal intervals are between 24 to 30 \({}^{\circ}\)C [6]. Nowadays, the states in the northwest of the country contribute most of the capture (75%), which is composed mainly of brown shrimp (_F. californiensis_) (approximately 70-80% of the total catch) and blue shrimp (_L. stylirostris_) [6, 7, 8]; the white shrimp (_L. unnamei_) are captured to to a lesser extent, as well as a variety of crystal shrimp species (_F. brevirostris_) and rock shrimp (_Sicyonia_ spp.). The shrimp capture in Mexico has important fluctuations that are mainly related to the environmental variability, creating evidence suggesting that these are species greatly affected by environmental changes which impact their abundance, feeding, and mainly their distribution. Besides this, the high fishing effort may cause high variability of captures [9; 10; 11] and an effect on biomass production [12; 13; 14]. According to official statistics in the Gulf of California, during the 2000-2018 period, the reported catches by shrimp fisheries were upwards of 30,000 tons yearly. During 2017-2018, the catch was 51,611 tons, with a value of $290 million USD. The ENSO Nino-Nina phenomenon has a profound influence on shrimp's biomass, causing a reproduction gap that has repercussions in recruitment periods in lagoons, estuaries, and later to high seas [4]. The blue shrimps are the species that shows a higher correlation with environmental variability, since in Nina events the capture increases significantly, and the opposite happens in Nino events; in white and brown shrimps it is possible to observe tendencies which indicate some environmental influence on captures; the former seems to be favored by Nina events and the latter by Nino events [6]. Nowadays, records exist on environmental variability behavior which accumulate data series of many years, but there are few published studies about what will happen as a consequence of climate change in the future. One of these studies is the one from the Intergovernmental Panel on Climate Change (IPCC), established in 1988; the IPCC publishes periodical assessment reports to understand the climate change induced by human activities, and which mention that, in the last 30 years, the atmospheric temperature increased by between 0.3 \({}^{\circ}\)C and 0.6 \({}^{\circ}\)C and that increments between 1.4 and 5.5 \({}^{\circ}\)C are expected for the last part of the century. These variations within the sea environment affect the ocean's climate regulation, since they have a heat capacity (heat absorption) around 1000 times higher than that of the atmosphere, suggesting that each atmospheric increase of 1 \({}^{\circ}\)C will cause an increase of 0.5 \({}^{\circ}\)C in the ocean [15].