prawns

Prawns are crustaceans of the suborder Natantia, closely related to shrimp but typically larger and with elongated bodies, ten walking legs, and a pronounced rostrum (pointed snout). The distinction between prawns and shrimp varies regionally; in Commonwealth countries, prawns generally refer to larger specimens, while in North America, the terms are often used interchangeably. Prawns are found in both saltwater and freshwater environments worldwide, with major species including the king prawn (Penaeus monodon), tiger prawn (Penaeus semisulcatus), and banana prawn (Penaeus merguiensis). Their flesh is firm, slightly sweet, and delicate in flavor, with a subtle brininess that intensifies with cooking.

Common varieties range from small to jumbo sizes, each suited to different culinary applications. The meat contains approximately 20% protein with minimal fat, making it nutritionally dense. Prawns may be harvested wild or farmed, with farming concentrated in Southeast Asia, India, and Australia.

Prawns are versatile proteins used across Mediterranean, Asian, and contemporary cuisines. They are frequently grilled whole, stir-fried, boiled for salads, poached in broths, or pan-seared as a main course. In seafood risottos, paellas, and curries, they contribute subtle umami and textural contrast. Larger king prawns lend themselves to simple preparations—grilled with lemon and olive oil or sautéed with garlic—while smaller specimens work well in pasta dishes, spring rolls, and seafood stocks. Prawns pair well with citrus, chili, garlic, ginger, and coconut, and should be cooked briefly to maintain tenderness, as overcooking toughens the flesh.