Prawns and shrimp are the global seafood default: they cook in minutes, take spice and citrus well, and appear on menus from Spanish gambas to Gulf grills and Japanese tempura. “Prawn” and “shrimp” are often used interchangeably outside scientific contexts.
This guide covers taste, buying, and cooking methods, then links you to restaurant city guides and recipes on FishRestaurants.com.
Also called
Prawn · Shrimp · Gambas · Crevette · Camarão
Best cooking methods
Garlic oil / al ajillo · Grill · Boil / steam · Tempura / fry · Curry
How to buy prawns
Look for firm bodies, a clean sea smell, and shells that do not feel sticky. Frozen prawns can be excellent — thaw in the fridge and dry thoroughly before searing.
Head-on shells add flavour for broths and grills; peeled tails are faster for weeknight garlic oil. Always ask market price for large prawns sold by weight in restaurants.
Best ways to cook them
High heat and a short clock: once they curl and turn opaque, pull them. Overcooked prawns go rubbery. Garlic oil, charcoal, or a brief boil with salt are classic moves.
At restaurants, order simple preparations first — they reveal quality better than heavy cream sauces.