Cataplana de Mariscos (Algarve Seafood Stew)
Algarve seafood stew with clams, mussels, prawns and white fish
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.
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Crispy tempura prawns and vegetables with soy dipping sauce
Arroz Caldoso con Bogavante (Brothy Spanish Rice with Lobster)
Brothy Spanish rice with lobster and saffron stock
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Christmas Seafood Zarzuela (Catalan Fish Stew with Monkfish, Mussels and Prawns)
Catalan fish stew with monkfish, mussels and prawns
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
Arroz de Marisco (Portuguese Seafood Rice)
Seafood rice cooked in tomato and white wine broth with coriander
Shrimp Avocado Poke Bowl
Poke-style sushi rice topped with prawns, avocado, edamame and soy-lime dressing.
Dutch Fish Soup with Prawns
Light Dutch-style fish soup with prawns, white fish, cream and dill
Súp Măng Cua (Crab and Asparagus Soup)
Vietnamese crab and asparagus soup in chicken stock with delicate egg ribbons
Spanish-Style Shrimp and Chorizo Skillet
Prawn and chorizo cooked with tomatoes, roasted peppers, white wine and smoked paprika
Chinese Shrimp Fried Rice
Shrimp fried rice with jasmine rice, egg, peas, carrots and soy sauce.
Kerala Prawn Moilee (Coconut Curry with Curry Leaves)
Light Kerala prawn moilee simmered in coconut milk with curry leaves
Cajun Shrimp Boil with Corn and Potatoes
Shrimp, sweetcorn and potatoes simmered in a spicy lemony broth with melted butter
Zuppa di Pesce alla Siciliana (Sicilian Fish Soup)
Tomato and white wine fish soup with mussels, prawns and parsley
Thai Coconut Lime Soup with Prawns and Mushrooms
Fragrant coconut lime soup with prawns, mushrooms and lemongrass
Air Fryer Shrimp Toast
Prawn toast is air-fried until crisp and sprinkled with sesame seeds.
Cazuela de Rape con Gambas (Monkfish and Prawn Casserole)
Spanish casserole of monkfish and prawns in saffron tomato sauce with roasted peppers
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
Methi Thepla (Gujarati Fenugreek Flatbreads) with Mango Pickle
Spiced fenugreek flatbreads served warm with mango pickle
Lentejas con Chorizo (Spanish Lentil and Chorizo Stew)
Spanish lentil stew simmered with chorizo, tomato and smoked paprika
Risotto al Limone e Gamberi (Lemon and Prawn Risotto)
Creamy lemon risotto with prawns and parmesan
Vegetarian
Crostini con Ricotta e Fave (Crostini with Ricotta and Broad Beans)
Toasted crostini with ricotta, broad beans, mint and lemon
Vegetarian
Tarka Dal with Basmati Rice
Creamy red lentil tarka dal served with basmati rice
Vegetarian
Vegetarian French Onion Soup Gratin
French onion soup gratin with Gruyère and baguette
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Vegan Tacos de Hongos al Pastor (Mushroom and Pineapple Tacos)
Vegan mushroom tacos with pineapple, onion, coriander and lime
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.
