Bioacoustics, through passive acoustic monitoring (PAM), has been used to investigate shrimp feeding behavior by detecting "click-like" sounds produced by mandible collisions. Previous studies have highlighted variations in these sounds depending on the type of feed (extruded or pelleted). However, little is known about acoustic differences when shrimp consume other food types. To address this gap, this study aimed to acoustically characterize the clicks produced by Penaeus vannamei when consuming squid, octopus, mussel, shrimp, and feed (Camanutri 40, CR2 ~ 1.5 mm). Acoustic recordings were conducted in a controlled laboratory environment using shrimp weighing 11.9 g ± 1.4 g. Each food type was offered separately to groups of five shrimp in tanks lined with acoustic foam and filled with 40 liters of water at 10 ppm salinity. For each treatment, 2 g of food cut into 0.5 cm pieces (or 1.5 mm pellets) was provided, and 15-minute recordings were captured using a SoundTrap 300 STD omnidirectional hydrophone. The hydrophone’s specifications included a frequency response range of 2 Hz to 60 kHz, a sampling rate of 288 kHz (16 bits), and a sensitivity of -173 dB, allowing sound capture up to 144 kHz. Audio files were analyzed using Raven® 1.5 Pro software, where oscillograms and spectrograms (512 resolution and 50% overlap) were generated. The first 50 clicks per food type were selected for acoustic characterization. Key sound parameters minimum, maximum, and peak frequencies (kHz) and maximum energy (dB) were statistically compared among the food items. The results revealed significant variations in sound parameters depending on the food type. Feed had the highest minimum frequency (5.9 kHz), while squid had the lowest (3.7 kHz). Maximum frequency was highest for shrimp (124.1 kHz) and lowest for feed (68.0 kHz). Mussels exhibited the highest peak frequency (20.2 kHz), whereas squid had the lowest (5.6 kHz). For maximum energy, octopus had the highest value (50.7 dB), and mussels the lowest (32 dB). These differences may reflect the texture and composition of each food type. This study demonstrates that shrimp clicks vary acoustically depending on the food consumed, highlighting PAM as an effective tool for monitoring feeding behavior. Such insights can improve shrimp farming practices, particularly in optimizing feeding strategies during maturation and grow-out phases, ultimately enhancing productivity and sustainability.