Shrimp / Prawn

Shrimp and prawn are common culinary names for small to medium-sized decapod crustaceans. In North America, “shrimp” is the general term and “prawn” is sometimes used for larger types; in the UK and Australia, “prawn” is often the general term. Biologically, shrimp and prawns belong to different groups, but commercial and kitchen usage varies by region and supplier.

Common market types

• White shrimp: widely farmed and sold in several sizes, often used for sautéing, grilling and general foodservice.
• Pink shrimp: a market name used for several species with pale pink shells or flesh.
• Tiger shrimp: recognised by dark banding on the shell and often sold in larger sizes.
• Spot prawns: a valued Pacific Northwest species, including the British Columbia fishery; season and availability are regulated.
• Brown shrimp: common in some European markets and used in salads, sauces and seafood preparations.

Count and purchasing terminology

Shrimp are commonly sold by count per pound or per kilogram. A label such as 16/20 means approximately 16 to 20 pieces per pound; a lower count indicates larger individual shrimp. Always check whether the count refers to shell-on, head-on or peeled product, and confirm glaze and net weight for frozen items.

Preparation and cooking

Shrimp can be sautéed, grilled, poached, steamed, fried or used in soups and sauces. Cook only until the flesh is opaque and firm, avoiding prolonged heat that makes it tough. Peel and devein according to size, recipe and presentation.

Example: grill large prawns with garlic and lemon, poach medium shrimp for a chilled salad, or use spot prawns in a seasonal seafood preparation.

Food-safety and allergen note: Shrimp and prawns are crustacean shellfish. Keep raw product chilled, prevent cross-contamination and identify the allergen clearly.