It makes sense that the terms “shrimp” and “prawn” are frequently used synonymously. In addition to having ten legs and exoskeletons, prawns and shrimps are both decapod crustaceans. They live on the floors of their various bodies of water, and both their raw and cooked forms are fairly identical. But in reality, prawns and shrimps are distinct creatures. Prawns are members of the suborder Dendrobranchiata, whereas shrimps are members of the suborder Pleocyemata.Both prawns and shrimp can be found in freshwater and saltwater, but most prawns, especially the ones we buy to cook, live in freshwater, whereas the majority of shrimp species are found in saltwater. However, what sets one apart from the other is more than just where they live.
Shrimp vs. Prawns: Body structure, gills and legs compared
These crustaceans can be distinguished by a number of anatomical characteristics, though some differences might not be immediately apparent. Prawns have branching gills, while shrimp have lamellar, or plate-like, gills. In terms of their body structure, prawns’ side plates overlap tile-like from front to back, whereas the shrimp’s side plates overlap segments in front and behind. This structure affects their shape; if the body coils, it’s a good way to tell if you’re eating prawns or shrimp. Shrimp are recognised for their tight curl, whereas prawns have a stiff outer skeleton that keeps them relatively straight.Examining their legs will also assist you in distinguishing between the two. The shrimp’s front pincers are the largest, and they have claws on both pairs of legs. Prawns, on the other hand, have claws on three pairs of legs and the largest pincers on the second pair. Another distinction between prawns and shrimp is that shrimp hold fertilised eggs on the underside of their bodies, beneath their tails, whereas prawns release fertilised eggs into the water to grow.
Shrimp vs. prawns: Size varies, taste stays the same
Typically, shrimp are smaller than prawns. However, do not rely solely on this to distinguish between the two, as there may be huge shrimp that are larger than the average prawn.Taste is also not a means to distinguish between the two creatures. While the flavour and texture of different species of shrimp and prawns differ, they do not fall neatly into the “shrimp” and “prawn” categories. In short, while prawns and shrimp are not identical, their flavours are, making them interchangeable in recipes.
How to choose between shrimp and prawns
Choose shrimp or prawns based on the size specified in the recipe, as well as whether they were caught or raised responsibly.Along with the size and origin of the shrimp or prawns, different types have distinct flavour profiles and attributes, making them suited for specific meals. When purchasing either of them, it is recommended to buy fresh whenever possible because frozen shrimp and prawns generally have a rubbery, harder texture after being cooked.
Grilled shrimp with garlic butter dipping sauce recipe
IngredientsFor shrimp:2 pounds jumbo shrimp1 large clove of garlic, crushed and minced1/2 teaspoon kosher salt1 1/2 tablespoons freshly squeezed lime juice1/3 cup extra-virgin olive oilLemon wedges, for servingFor garlic butter:4 ounces (1/2 cup) unsalted butter1 teaspoon Worcestershire sauce1 tablespoon lemon juice1/8 teaspoon hot pepper sauce, such as Tabasco1 large clove garlic, crushed and minced1 dash kosher saltStep-by-step processRemove the shells from the shrimp, leaving the tails intact. Devein the shrimp, then rinse under cold running water.In a non-reactive container, zip-top food storage bag, or bowl, combine the garlic, salt, lime juice, and olive oil.Place the shrimp in the bowl and stir to coat well with the marinade.Cover or seal and refrigerate the shrimp for 2 hours, turning occasionally to keep the shrimp coated.Prepare a medium gas or charcoal grill fire. Thread the marinated shrimp onto skewers.Grill, turning frequently. The shrimp is done when it becomes opaque and turns a bright white and pink colour, about 4 minutes total. Meanwhile, in a small saucepan over low heat, melt the butter. Add the Worcestershire sauce, lemon juice, hot pepper sauce, garlic, and salt. Heat for 1 minute. Serve the sauce with the grilled shrimp and lemon wedges.
