Fish

Prawn

Prawn (market “shrimp” names vary) are sweet, snappy crustaceans sold raw or cooked, shell-on or peeled. Cold- and warm-water species differ in intensity and size grade. Grill, stir-fry, curry, or chill for cocktails. Cook only until just opaque. Shells make fine stock. Provenance and farming standards matter environmentally.

Also known as: Shrimp

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Deveined

Head On

Headless

Meat

Shell On

Tail

Whole

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

View all

Black Tiger Prawn

Cold Water Prawn

Whiteleg Shrimp

Penaeus vannamei

Northern Prawn

King Prawn

Characteristics

Preparations

BlanchedChilledCuredDicedDriedFermentedFreshFrozenGrilledHalvedMincedPeeledPickledRoastedSaltedSlicedSmokedSteamedWhole

Provenance

ASC CertifiedDay BoatFree SwumHand FilletedHook and LineLine-CaughtMSC CertifiedOrganicPole-CaughtResponsibly SourcedSeasonalSustainable

Sources

AquacultureIndoor FarmedOutdoor FarmedWild

Traits

BrinyFirmMoistPaleSweetTender

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 127

Amount per 100 g

Total Fat 5.21 g
Saturated Fat 0.96 g
Trans Fat 0 g
Monounsaturated Fat 2.11 g
Polyunsaturated Fat 2.01 g
Cholesterol 54.5 mg
Sodium 83 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 19.2 g
Water 69.7 g

Detailed nutrients

Energy 127 kcal
Water 69.7 g
Protein 19.2 g
- Animal Protein 18.2 g
Fat 5.21 g
- Saturated Fat 0.96 g
- Monounsaturated Fat 2.11 g
- Polyunsaturated Fat 2.01 g
  - Omega-3 0.8 g
  - Omega-6 1.01 g
Vitamins 44.1 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 3.69 mg
- Vitamin B5 — Pantothenic Acid 0.64 mg
- Vitamin B6 0.36 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 10.6 µg
- Vitamin B12 — Cobalamin 1.7 µg
- Vitamin C 2 mg
- Vitamin D 1.3 µg
- Vitamin E 0.52 mg
- Vitamin K 0.4 µg
Minerals 420 mg
- Major Minerals 327 mg
  - Calcium 52 mg
  - Sodium 83 mg
  - Potassium 192 mg
- Trace Minerals 93.1 mg
  - Iron 0.7 mg
  - Zinc 0.4 mg
  - Iodine 92 µg
Salt 0.2 g
- Sodium Chloride 0.2 g
Cholesterol 54.5 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.7 · vitamin-a: 20 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 3.69 · vitamin-b5-pantothenic-acid: 0.64 · vitamin-b6: 0.36 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 10.6 · vitamin-d: 1.3 · vitamin-e: 0.52 · vitamin-k: 0.4 ·

Minerals

Sodium: 83.01 · Potassium: 192 · Calcium: 52 · Iron: 0.7 · Zinc: 0.4 · Iodine: 92 ·

Fish flesh is lean to oily depending on species; marine omega-3s rise in fatty fish.

In the kitchen

Culinary partners and combinations that usually underperform with Prawn.

Pairs well with

Classic and complementary matches

ChilliHot plates
CoconutCurries
GarlicGarlic prawns
GingerAsian stir-fries
Lemon
Lime

Usually avoid with

Often clash in flavour or tradition

Grading systems

Grades are placed along a shared scale so systems can be compared side by side.

Australia

AQIS

31/40 21/25 13/15 U10

United Kingdom

Seafish

Small Medium Large Extra Large

History

10000 BCE

Coastal and river fishing for prawn and related species supplied essential protein long before agriculture spread globally.

1000 BCE

Salting, drying, smoking, and fermenting extended the shelf life of prawn and enabled long-distance trade.

1800

Ice preservation and railway transport brought fresh prawn to inland cities beyond fishing ports.

1950

Industrial freezing, aquaculture, and global logistics made prawn widely available in international markets.