If you’re a seafood lover, you’re likely familiar with the debate over prawn vs shrimp. While they may look similar, there are significant differences in taste and texture between these two popular crustaceans. At Global Seafood, we pride ourselves on offering the freshest and highest quality seafood available, including a wide selection of both prawns and shrimp. In this article, we’ll explore the differences between these two delicacies and help you choose which one is right for your next seafood feast.
What are Prawns and Shrimp?
First, let’s define the difference between prawns and shrimp. Both are members of the crustacean family and are found in oceans and rivers around the world. However, there are some key differences in their physical characteristics. Prawns tend to be larger and have a more curved body shape, with three pairs of claw-like legs and two long antennae. Shrimp, on the other hand, are typically smaller and have a more streamlined body shape, with five pairs of legs and shorter antennae.
Texture and Flavor
When it comes to taste and texture, there are noticeable differences between prawns and shrimp. Prawns tend to have a sweeter, more delicate flavor and a firmer, meatier texture. They are often described as being more “lobster-like” in flavor and texture. Prawns are also typically more substantial, making them a great choice for grilling, sautéing, or adding to soups and stews.
Cooking and Preparation
Both prawns and shrimp are incredibly versatile and can be prepared in a variety of ways. However, there is difference between shrimp and prawns in how they should be cooked and prepared to achieve the best results.
Prawns are often grilled or sautéed and are typically cooked with the shell on to help protect the delicate flesh. When preparing prawns, it’s important to remove the intestinal tract (the “vein”) to avoid any gritty or unpleasant texture. Prawns can also be marinated or seasoned with herbs and spices to enhance their natural sweetness and flavor.
Shrimp are often boiled, steamed, or sautéed, and are typically peeled and deveined before cooking. Because shrimp are smaller and more delicate, they can quickly become rubbery and overcooked if left on the heat for too long. To avoid this, it’s important to keep a close eye on your shrimp as they cook and remove them from the heat as soon as they turn pink and opaque.