Shrimp and Prawn are popular shellfish enjoyed worldwide. Although the names are often used interchangeably, they are different crustaceans with slight differences in anatomy and habitat.
Nutrition (per 100 g, cooked)
- Calories: ~95–110 kcal
- Protein: ~20–24 g
- Fat: ~1–2 g
- Carbohydrates: 0 g
- Rich in Vitamin B12, Selenium, Iodine, Phosphorus, and Zinc
- Good source of Omega-3 fatty acids
Health Benefits
- High-quality lean protein for muscle growth and repair.
- Supports heart and brain health.
- Rich in selenium, an antioxidant that helps protect cells.
- Provides iodine, essential for healthy thyroid function.
- Low in calories, making it suitable for weight-management diets.
Popular Ways to Cook
- Grilled
- Butter garlic shrimp
- Fried
- Steamed
- Curry
- Stir-fry
- Pasta and rice dishes
Taste and Texture
- Shrimp: Mild, sweet flavor with a tender, slightly firm texture.
- Prawns: Slightly sweeter and meatier, usually larger than shrimp.
Common Types
- Tiger prawn
- King prawn
- White shrimp
- Pink shrimp
- Brown shrimp
Note
People with shellfish allergies should avoid shrimp and prawns. They should also be cooked thoroughly before eating to reduce the risk of foodborne illness.
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