Fish are an essential part of the human diet worldwide. Human pathogenic bacteria found associated with fish can cause human illnesses when consumed raw or undercooked. Pathogenic bacteria are either naturally found in the environment inhabited by fish or introduced post-harvest during handling, transportation, or storage. Anthropogenic contamination is responsible for introducing diarrheagenic bacterial pathogens such as Escherichia coli and Salmonella enterica, some of which could be highly resistant to multiple drugs due to their human or animal origin. The use of antimicrobials in fish farms is also responsible for developing antimicrobial resistance in fish-borne human pathogens. The incidence of multidrug-resistant human pathogenic bacteria in wild-caught and farmed shrimp offers a formidable challenge in ensuring food safety and preventing the global spread of antibiotic-resistant bacteria via food fish.