Field guide
A consumer field guide to common shrimp and prawn names, flavor, texture, size, uses, origin and production.
Common names shift by country, coast, retailer and trade. “Prawn” may describe a large shrimp in everyday speech, while biologists use shrimp and prawn for different groups. For a precise comparison, pair the market name with species, origin, production method and count size.
A broad market name often associated with pale raw shells, mild flavor and a tender-to-firm bite. U.S. white shrimp are wild-caught in Gulf and South Atlantic fisheries; imported “white shrimp” may instead be farmed Pacific white shrimp.
Litopenaeus vannamei is the dominant farmed shrimp consumers encounter globally. It is adaptable, generally mild and available in many sizes and forms. Farming practices and certifications matter more than the name alone.
One of the principal Gulf and South Atlantic U.S. shrimp. Often described as robust or slightly mineral compared with mild white shrimp; texture is firm enough for hearty dishes.
Pink is both a species/common-name family and a color description used loosely at market. U.S. pink shrimp are especially associated with Florida waters. They tend toward a sweet, delicate profile.
Usually means shrimp harvested from the U.S. Gulf of Mexico, most often white, brown or pink shrimp—not one species. Flavor, season and size vary with species and landing area.
Hard-shelled shrimp with notably firm texture and a sweet flavor NOAA compares with lobster. The U.S. fishery is concentrated mainly off Florida; processing the hard shell requires specialized equipment.
Large Pandalus shrimp from the North Pacific, prized for a sweet flavor and delicate texture. They are seasonal in many fisheries and should be handled promptly because quality declines quickly after harvest.
Penaeus monodon has dark bands on the shell and can reach large sizes. Much retail supply is farmed in Asia, though wild fisheries also exist. Firm texture suits grilling and high-heat dishes.
Pleoticus muelleri is naturally reddish before cooking, so color alone cannot show doneness. Often sold frozen and described as sweet and tender; cook by opacity and texture, not pinkness.
Pandalus borealis is smaller than many warm-water shrimp and naturally pinkish-red. Much market supply comes from northern waters outside the currently closed/depleted Gulf of Maine fishery.
Usually Macrobrachium species raised in freshwater ponds. They have long claws and a firm bite; retail naming varies widely. They are biologically distinct from marine penaeid shrimp.