Prawns vs Shrimp: What Is the Difference?

Prawns and shrimp are both popular types of seafood enjoyed worldwide, but they are not the same. Understanding their differences involves delving into their biology, habitat, and culinary characteristics.

While the terms ‘prawn’ and ‘shrimp’ are used interchangeably in some regions, they refer to distinct types of decapod crustaceans with unique features. This guide clarifies these differences and addresses common misconceptions.

What is the difference between prawns and shrimp?

The primary biological distinction between prawns and shrimp lies in their suborders: prawns belong to Dendrobranchiata, while shrimp belong to Pleocyemata. This classification affects their gill structure, with prawns having branching gills and shrimp having lamellar (plate-like) gills.

Another key difference is the number of legs with claws: prawns have claws on three pairs of legs, whereas shrimp have claws on only two pairs. Additionally, prawns have a straighter body shape, while shrimp exhibit a more pronounced bend or curve in their body segments.

These differences are consistent across species, but the terms are often used interchangeably in everyday language, leading to confusion. In culinary contexts, the two are frequently treated as interchangeable due to their similar textures and flavors.

Prawns vs shrimp: size and appearance

Size is not a reliable indicator of whether a crustacean is a prawn or a shrimp. While some prawns can grow larger than shrimp, there are also small prawns and large shrimp. For example, the popular whiteleg shrimp can reach sizes comparable to some prawn species.

The body shape offers a better visual cue: prawns tend to have a more streamlined, straighter body, while shrimp typically display a distinct bend or curve. Additionally, the shell segments of prawns overlap from front to back, whereas shrimp shell segments overlap from the bottom up.

At the seafood counter, these differences can be subtle and hard to spot, especially once the seafood is out of the water. This is why many people rely on the labels provided rather than trying to distinguish between them visually.

Do prawns and shrimp taste different?

The taste difference between prawns and shrimp is minimal and often overshadowed by other factors such as species, habitat, and freshness. Generally, both have a sweet, delicate flavor with a hint of brininess, but the exact taste can vary significantly depending on whether they are wild-caught or farmed.

Texture is another area where the two are similar, with both offering a firm, slightly chewy bite when cooked properly. However, the species and diet of the crustacean can influence the texture more than whether it is classified as a prawn or shrimp.

Ultimately, factors like whether the seafood is fresh or frozen, the water it lived in (freshwater vs. saltwater), and how it was prepared will have a greater impact on flavor and texture than the prawn/shrimp distinction.

Freshwater and saltwater species

Common species of prawns include the giant tiger prawn and the king prawn, which are often found in warmer, saltwater environments. However, there are also freshwater prawns, such as the giant river prawn, which thrive in rivers and lakes.

Shrimp species like the whiteleg shrimp, brown shrimp, and pink shrimp are predominantly saltwater dwellers, but some, like the freshwater glass shrimp, live in freshwater habitats. This shows that the division between prawns and shrimp does not align neatly with their habitat.

The species and their habitats influence the availability and price of the seafood, with saltwater varieties often being more common in markets due to their wider distribution and ease of harvest.

What they are called around the world

The naming conventions for prawns and shrimp vary significantly around the world. In the United States, ‘shrimp’ is the dominant term, while in the UK, Ireland, Australia, and New Zealand, ‘prawn’ is used more frequently, often for both types of crustaceans.

In India, the term ‘prawn’ is also common, but regional variations exist. This global inconsistency in terminology is a major reason for the confusion between the two. Restaurant menus may use the terms loosely, adding to the ambiguity.

Despite these differences, the biological classification remains consistent, and understanding the scientific distinction can help clarify the differences regardless of regional naming conventions.

Can you use prawns and shrimp interchangeably?

Prawns and shrimp can be used interchangeably in recipes due to their similar textures and flavors. The key adjustment is cooking time, which should be based on the size of the seafood rather than whether it is labeled as a prawn or shrimp.

For most cooking methods, such as boiling, sautéing, or grilling, the target doneness is when the seafood turns pink and opaque and forms a loose C-shape. This typically takes 2-3 minutes, but larger specimens may require a bit more time.

Overcooking should be avoided, as it can lead to a tough, rubbery texture. The seafood should be monitored closely and removed from the heat as soon as it reaches the desired doneness.

How to buy prawns and shrimp

When buying prawns and shrimp, consider the count-per-pound sizing, such as U15 (under 15 per pound), 16/20, or 21/25, which indicates the number of shrimp or prawns per pound. Larger sizes are often more expensive but can be more tender and flavorful.

Choose between shell-on, peeled, or deveined options based on your recipe and convenience preferences. Shell-on seafood often has more flavor but requires more preparation. Freshness is crucial, so look for a mild, ocean-like smell and avoid any with a strong, fishy odor.

Consider whether to buy fresh or frozen-at-sea products. Frozen-at-sea seafood is often of high quality, as it is frozen quickly after harvest, preserving its freshness and flavor.

Wild-caught and farmed

Wild-caught prawns and shrimp are harvested from their natural habitats, often resulting in a more complex flavor and firmer texture. However, they can be more expensive and less sustainable due to the environmental impact of fishing practices.

Farmed prawns and shrimp are raised in controlled environments, which can lead to a milder flavor and softer texture. They are often more affordable and can be more sustainable if raised using responsible aquaculture practices.

Certification labels, such as the Marine Stewardship Council (MSC) for wild-caught or Aquaculture Stewardship Council (ASC) for farmed, can guide consumers toward more sustainable choices. Always check the country-of-origin line to understand where the seafood was sourced.

How to cook prawns and shrimp

The basic cooking method for both prawns and shrimp involves cooking them for 2-3 minutes until they turn pink and opaque and form a loose C-shape. This applies to boiling, sautéing, grilling, and air-frying.

Adjust the cooking time based on the size of the seafood, with larger specimens requiring a bit more time. For example, jumbo shrimp or prawns may need an extra minute or two to reach the desired doneness.

Avoid overcooking, as it can lead to a tough, rubbery texture. The seafood should be removed from the heat as soon as it reaches the desired doneness to ensure the best flavor and texture.

Frequently asked questions