Prawns & Shrimp
shrimp · prawns · crevettes
Prawns & Shrimp: what every chef needs to know
Prawns and shrimp are crustaceans used in many varieties in commercial kitchens. The most commonly used species: White shrimp — 80% of global production, farmed, mild flavour; Tiger prawns — larger, more flavourful, more expensive; Brown shrimp / Crangon crangon — small, salty, the classic for prawn croquettes; Scampi/langoustine — lobster-like flavour, premium quality. Prawns overcook extremely quickly: two minutes too long and they turn rubbery. The ideal doneness is when the tail just begins to curl into a C-shape (not an O). Prawns must always smell fresh — never ammonia-like.
Prawns & Shrimp: nutritional values per 100g (raw)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Prawns & Shrimp: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Spanish tapas classic: fresh prawns quickly fried in hot olive oil with garlic (ajillo), chilli and parsley. Served in an earthenware dish (cazuela) with bread to dip in the garlic oil. Iconic in Spanish tapas culture, particularly in Andalusia and Madrid.
Retro-classic from the jaren 60-70, tegenwoordig irónisch geliefd: roze shrimp served on ijsbergsla with a cocktailsaus of mayonnaise, ketchup, Worcestershire-sauce and tabasco (Marie Rose sauce). finished with bell pepper powder and lemon. a vaste waarde on menú dégustation of the nouvelle cuisine-generatie.
Belgian-North French coastal classic: small grey shrimps (crevettes grises, hand-peeled in Oostduinkerke, UNESCO intangible heritage) served on bread with butter, lemon and parsley. Also the base for tomatoes stuffed with shrimps, an icon of the Belgian brasserie.
Dalmatian-Venetian classic: langoustines (scampi) braised in a spicy tomato sauce with garlic, white wine, parsley and breadcrumbs. Typical of the Adriatic fishing cuisine. Busara refers to the traditional "busara" pan of the fishermen.
Thailand's national soup: a clear, hot and sour broth with kaffir lime leaves, galangal, lemongrass, chillies and fresh prawns (goong). Finished with fish sauce and lime juice. Among the 50 best dishes in the world (CNN Travel). Technically demanding: the balance between sour, spicy, salty and umami is crucial.
Dutch and Flemish bistro classic: fresh North Sea shrimps (or deep-sea prawns) served with a homemade dill mayonnaise, lemon and rye bread. Traditionally served in the Netherlands as a drinks snack or starter. The fresh dill mayonnaise is made from egg yolks, mustard, sunflower oil and fresh dill.
Prawns & Shrimp: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
C-shape = perfect; O-shape = overcooked
in court-broth for salad applications
Store in shell for more flavour
Ice-cold thin batter for a light crust
Prawns & Shrimp: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Prawns & Shrimp: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
North Sea grey shrimp: season May–October. Farmed vannamei shrimp: year-round import available. Wild tiger prawns: seasonal depending on origin region.
Prawns & Shrimp: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Prawns & Shrimp: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Albariño is the reference wine for prawns and shellfish in general. The combination of high acidity, ocean saltiness, citrus-fruity character, and a slightly bitter finish pairs perfectly with the sweet, springy flesh of prawns. Galicia borders the Atlantic Ocean: the terroir connection with shellfish is literally geographical.
- Rías Baixas "Pazo de Señorans" (Albariño)
- Rías Baixas "Fillaboa" (Albariño)
- Rías Baixas "Martín Códax" (Albariño)
Txakoli is the Basque answer to Muscadet: a light spritz, extremely high acidity, low alcohol, and a saline-mineral character almost identical to the sea breeze of the Cantabrian coast. Traditionally served with prawn pintxos in Bilbao and San Sebastián.
- Getariako Txakolina DO (Txomin Etxaniz)
- Bizkaiko Txakolina DO (Itsasmendi)
- Arabako Txakolina DO (Señorío de Astobiza)
The Mediterranean minerality, citrus notes, and lightly bitter almond finish of Vermentino di Sardegna are excellent for prawns prepared on the grill or in olive oil. The wind of the Sardinian coast is reflected in the saline-mineral character of the wine.
- Vermentino di Gallura DOCG (Capichera)
- Vermentino di Sardegna "Cala Silente" (Sella & Mosca)
- Vermentino di Sardegna (Argiolas)
A fresh, lean Pinot Grigio from Friuli or the Venezie has sufficient acidity and a neutral-fruity profile that does not overwhelm the delicate character of the prawn. Excellent for prawn cocktails and cold preparations. Avoid inexpensive mass-market Pinot Grigio without terroir.
- Collio Pinot Grigio DOC (Schiopetto)
- Friuli Isonzo Pinot Grigio (Lis Neris)
- Pinot Grigio delle Venezie (Santa Margherita)
Picpoul the Pinet is traditionally served with the oysters and shellfish from the Étang the Thau (a shellfish lagoon on the Mediterranean). The extremely high acidity, citrusy freshness, and Mediterranean minerality make an excellent combination with prawns already ajillo or prawn cocktail.
- Picpoul de Pinet (Domaine Félines Jourdan)
- Picpoul de Pinet (Les Costières de Pomérols)
- Picpoul de Pinet "Grande Réserve" (Domaine Morin-Langaran)
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Prawns & Shrimp
How do you recognise fresh prawns?
Fresh sea smell (never ammonia-like). Firm, glossy flesh. No black spots on the shell (melanosis = ageing, not harmful but a quality indicator). Clear eyes on whole prawns.
How do I defrost prawns quickly and safely?
Approved methods: (1) overnight in refrigeration; (2) in a colander under cold running water for 15–20 minutes (most professional approach). Never in warm water or left on the counter — bacterial growth. Defrosted prawns must be used immediately, never refrozen.
Can I cook prawns in the shell?
Yes, and this is recommended for maximum flavour. The shell protects the flesh during cooking and imparts flavour to the pan or grill. Easier to peel after cooking. Use shell-on prawns for grilled and gratin preparations.
At what temperature should you store Prawns & Shrimp?
Store Prawns & Shrimp at 0°C to +2°C (fresh); -18°C (frozen), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Prawns & Shrimp professionally?
The primary professional technique for Prawns & Shrimp is Sautéing at high heat for 1–2 min per kant. Always verify core temperature with a calibrated probe thermometer.
Does Prawns & Shrimp contain allergens?
Prawns & Shrimp contains: Shellfish. Declaration required under EU Regulation 1169/2011 Annex II.
Alternatives for Prawns & Shrimp
Professional substitutes for prawns & shrimp in hospitality: culinary alternatives, allergen-free options and seasonal replacements. Including HACCP storage conditions per alternative.
Premium schaaldier, sweet flavour. perfect upgrade for bisque of salad.
Rijker of flavour, grotere structure. Schittert in classic krabsalade of pasta.
less intensieve umami, goedkoper. suitable as budgetalternatief in Asian dishes.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
