Surf and Turf (Steak and Prawns)
Seared sirloin steak with garlic butter prawns and lemon
What counts as crustaceans in the kitchen
In everyday cooking, crustaceans are the hard-shelled shellfish such as prawns (shrimp), crab, lobster and crayfish. They are used fresh, frozen, cooked or raw, and they can be peeled or served in the shell. Beyond whole seafood, crustaceans are also used to make intensely flavoured bases: prawn stock, crab bisque-style soups, and shellfish reductions. Some cuisines use shrimp paste or dried shrimp as a seasoning, and those ingredients can be easy to miss because they are used in small amounts. Crustaceans are distinct from molluscs (such as mussels, clams, oysters and squid), though people who avoid one group sometimes avoid both depending on their needs.
Top picks in Crustaceans
Pad Woon Sen (Thai Glass Noodle Stir-Fry with Prawns)
Thai glass noodle stir-fry with prawns, egg and vegetables
Seafood Pastilla (Moroccan Filo Pie with Prawns and White Fish)
Crisp Moroccan filo pie filled with prawns and white fish
Arroz Caldoso de Marisco (Spanish Seafood Brothy Rice)
Spanish brothy rice with prawns, mussels and squid
Bánh Xèo (Vietnamese Crispy Rice-Flour Pancakes)
Crispy Vietnamese rice-flour pancakes filled with pork and prawns
Bisque de Homard (French Lobster Bisque)
Smooth French lobster bisque finished with double cream
Avoidance, cross-contact and ingredient checks
This label supports allergen-aware browsing, but it cannot guarantee a recipe is safe for you. If you avoid crustaceans, check for prawns/shrimp, crab, lobster and crayfish, plus ingredients such as shrimp paste, dried shrimp and shellfish stocks. Cross-contact is common with shared frying oil, grills, steaming baskets and prep surfaces in mixed-seafood kitchens. Even at home, utensils and boards used for peeling prawns or cracking crab can spread residue unless washed thoroughly.
All recipes in Crustaceans
Prawn Masala with Curry Leaves and Mustard Seeds
Prawn masala tempered with mustard seeds and curry leaves
Vietnamese Rice Paper Wrap Bowl with Prawns
Rice paper and vermicelli bowl with prawns and herbs
Shrimp with Lobster Sauce (Cantonese Prawns in Savoury Sauce)
Prawns in silky lobster sauce with minced pork and egg ribbons
Shrimp and Grits with Bacon and Cheddar
Cheddar grits topped with bacon sautéed prawns and spring onions
Gentse Waterzooi Vis (Ghent-Style Creamy Fish Stew)
White fish and prawns in a creamy broth with leeks, parsley and lemon
Prawn Saganaki with Feta and Tomato
Prawns simmered in garlicky tomato and oregano sauce, finished with crumbled feta
Fiskesuppe (Norwegian Creamy Fish Soup with Prawns)
Norwegian fish soup with tender cod and prawns in a creamy leek broth
Caldeirada de Peixe (Portuguese Fish Stew with Potatoes)
White fish and prawns simmered with potatoes, tomatoes and white wine broth
Revuelto de Setas y Gambas (Scrambled Eggs with Mushrooms and Prawns)
Spanish-style scrambled eggs with sautéed mushrooms and prawns, finished with parsley and lemon
Caribbean Holiday Seafood Boil with Prawns, Crab and Corn
Caribbean-style seafood boil finished with garlic butter and a squeeze of lime
Thai Red Curry with King Prawns, Coconut Milk and Basil
Thai red curry with king prawns, aubergine and mangetout in coconut milk
Mie Goreng (Indonesian Stir-Fried Noodles)
Egg noodles stir-fried with prawns, cabbage, sweet soy sauce and lime
Replacing crustaceans without forcing a seafood imitation
If crustaceans are there for texture, you will usually get a better result by choosing a different centrepiece rather than trying to mimic prawn or crab exactly. Firm fish, tofu, mushrooms or vegetables can take on a similar cooking method, but they will not bring the same sweetness and briny depth. If the recipe relies on crustacean stock or paste for savoury intensity, build flavour with alternatives such as vegetable stock, browned aromatics, tomato, seaweed for a marine note, or fermented seasonings where appropriate. The goal is to replace depth and savouriness, not to recreate shellfish flavour precisely.
Where to look next
Ingredient browsing is a practical next step when you are avoiding crustaceans, because it lets you explore alternative proteins and flavour-builders such as fish, seaweed, mushrooms or different stocks. Diet categories can also help if you are balancing seafood avoidance with other requirements, so you can narrow in on recipes that fit your overall approach to eating.
Entremet Framboise (Raspberry Mousse Cake)
Almond sponge topped with raspberry mousse and fresh raspberries
Stuffed Peppers with Rice and Minced Beef (Peperoni Ripieni)
Baked peppers filled with minced beef, rice and tomato
Creole Jambalaya with Andouille Sausage
Creole jambalaya with andouille sausage, rice and tomatoes
Veal Escalope with Mushroom and Tarragon Cream Sauce
Pan-fried veal escalopes with mushroom and tarragon cream sauce
Vegetarian
Matcha Castella Cake (Japanese Green Tea Sponge)
Matcha castella sponge cake with honey
Gluten-free diet
Belgian-Style Chocolate Truffles
Dark chocolate truffles coated in cocoa powder
Vegetarian
Dum Aloo Banarasi (Baby Potato Curry with Tomato and Yoghurt)
Baby potatoes in a tomato and yoghurt curry
Vegan
Couscous with Seven Vegetables (Moroccan)
Steamed couscous topped with spiced vegetables and chickpeas
Frequently asked questions
Are prawns and shrimp crustaceans?
Yes. Prawns and shrimp are crustaceans, along with crab, lobster and crayfish.
Are mussels and squid crustaceans too?
No. Mussels, clams, oysters and squid are molluscs, a different group of shellfish. Some people avoid both groups, but they are not the same category.
What are the most common hidden sources of crustaceans?
Shrimp paste, dried shrimp, shellfish stocks and some seafood-flavoured sauces or soups. These can be used in small amounts, so checking ingredients matters.
Is fish sauce made from crustaceans?
Fish sauce is typically made from fish, but recipes and brands vary. If you are avoiding crustaceans, read labels carefully, especially for blended seafood sauces.
Does cooking destroy crustacean allergens?
Allergens are generally proteins, and cooking does not reliably remove the risk. If you need to avoid crustaceans, treat cooked and raw forms with the same caution.
How can I reduce cross-contact at home?
Use separate boards and utensils for shellfish, wash hands and surfaces promptly, and be cautious with shared oils or grills if crustaceans are cooked alongside other foods.
Know the group, then watch the flavour bases
Crustaceans are straightforward when they are whole, but they can be harder to spot when used as paste, dried seafood or stock. If avoidance is important, focus on those concentrated ingredients and on cross-contact points such as shared oil, grills and prep tools.
