Shrimp
Prawns and shrimp are small shellfish that cook in two to three minutes. Americans say shrimp for almost all of them, Britons and Australians say prawn.
Also called Prawn, Jumbo shrimp, King prawn, Räkor, Gambas.
Shrimp (prawns in the UK) are small, ten-legged shellfish with sweet, firm flesh. Raw, they are gray or translucent. When cooked, the shells and flesh turn pink and opaque. They cook in minutes and are used in stir-fries, curries, pasta, paella, tempura, salads and on open sandwiches. They are crustaceans, one of the major food allergens.
How to do it
- Thaw frozen shrimp in the fridge overnight, or in a bowl of cold water for 10 to 15 minutes.
- Peel off the shell and legs. Leave the tail on if you want a handle.
- Devein them: cut a shallow slit along the back and pull out the dark vein.
- Pat them dry and cook over high heat for 1 to 2 minutes per side, until pink and opaque all through.
How to tell it is done
Cooked shrimp curl into a loose C shape and are opaque and pearly white with pink edges. A tight O shape means overcooked. USDA advice is to cook shellfish to 63°C (145°F), or until the flesh is opaque.
How to use it
The names do not match up neatly:
- Shrimp in the US for nearly all sizes. Prawn is used on some menus for very large or freshwater ones. Jumbo shrimp is a size, not a species.
- Prawn in the UK, Ireland, Australia, New Zealand and South Africa. King prawn means a large one. Shrimp there means only tiny ones, such as brown shrimp.
- Räkor in Sweden, often sold cooked in the shell. Large ones are jätteräkor.
- Gambas in Spain and gamberi in Italy.
Biologists separate shrimp and prawns by body structure, but cooks use them the same way.
US packs give a count per pound, such as 16/20, which means 16 to 20 shrimp per pound (450 g). Lower numbers mean bigger shrimp.
How to store it
Keep raw shrimp in the coldest part of the fridge and cook within 1 to 2 days. Most "fresh" shrimp were frozen before. Frozen shrimp keep 3 to 6 months.
Common mistakes
- Overcooking. Shrimp turn rubbery within a minute or two of being done.
- Cooking them wet. They steam instead of browning. Pat them dry.
- Buying shrimp treated to hold extra water. Check the label for added phosphates.
In recipes
You will see "1 lb large shrimp, peeled and deveined", "400 g raw king prawns" and "500 g räkor med skal" (in the shell). Chinese recipes often velvet them first.
Recipes that use it
128 recipes from the sites we collect.
Sheet Pan Shrimp Oreganata
www.skinnytaste.com · 25 min
Seafood Paella Recipe
www.skinnytaste.com · 45 min
Spicy California Shrimp Stack
www.skinnytaste.com · 30 min
Spicy Shrimp Fried Rice
www.skinnytaste.com · 20 min
Dirty Brown Rice with Shrimp
www.skinnytaste.com · 45 min
Grilled Pesto Shrimp Skewers
www.skinnytaste.com · 30 min
Classic Gumbo with Andouille Sausage & Shrimp
www.onceuponachef.com · 100 min
Zucchini Noodles (Zoodles) with Lemon-Garlic Spicy Shrimp
www.skinnytaste.com · 20 min
Grilled Pesto Shrimp
www.onceuponachef.com · 30 min
Ginger, Garlic & Chili Shrimp
www.onceuponachef.com · 30 min
Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro
www.skinnytaste.com · 30 min
Crispy Coconut Shrimp with Sweet Red Chili Sauce
www.onceuponachef.com
Related terms
- DeveinTo devein shrimp is to cut along the back and pull out the dark intestinal tract, which can be gritty and looks unappealing in the cooked dish.
- CrustaceansCrustaceans are shellfish with jointed shells, such as shrimp, crab, lobster and crayfish. They are a major allergen in both the EU and the US.
- ThawThawing brings frozen food back above freezing safely, in the fridge, in cold water or in the microwave, and never on the kitchen counter.
- VelvetVelveting coats sliced meat in egg white and cornstarch, then cooks it briefly in water or oil before stir-frying. It keeps the meat soft and silky.
- TempuraTempura is Japanese seafood and vegetables dipped in a thin, ice-cold batter and deep-fried until light and crisp. See why the batter should stay lumpy.
- PaellaPaella is a Spanish rice dish cooked in a wide, shallow pan with saffron, stock and meat or seafood. See how to get the crisp bottom called socarrat.