Prawn Masala Curry
Prawns in a spiced onion and tomato masala sauce
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
Shrimp Creole (Prawns in Spiced Tomato Sauce with Rice)
Prawns simmered in spiced tomato sauce, served with rice
Zuppa di Pesce alla Veneziana (Venetian Fish Soup)
Venetian fish soup with mixed seafood in tomato and white wine
Pad Woon Sen (Thai Glass Noodle Stir-Fry with Prawns)
Thai glass noodle stir-fry with prawns, egg and vegetables
Arroz Caldoso con Bogavante (Brothy Spanish Rice with Lobster)
Brothy Spanish rice with lobster and saffron stock
Gambas al Limón (Lemon Garlic Prawns)
Spanish lemon garlic prawns with chilli and parsley
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
Shrimp Sweet Chili Poke Bowl
A poke-style bowl of sushi rice with sweet chilli prawns and avocado.
Air Fryer Pad Thai Bites
Air fryer Pad Thai bites with prawns, tamarind, fish sauce and peanuts.
Jambalaya with Andouille Sausage and Prawns
Hearty jambalaya with andouille sausage, prawns, peppers and spiced tomato rice
Camarones al Ajillo (Latin-Style Garlic Prawns)
Prawns sautéed with garlic, chilli, butter and olive oil, finished with lime and parsley
Potted Shrimp on Toast
Potted brown shrimp in mace and lemon butter, spooned over toast
Southern-Style Shrimp and Grits with Cheddar
Stone-ground grits with mature cheddar, finished with lemony smoked paprika prawns
Potted Shrimp with Brown Butter and Toast
Potted prawns warmed with lemon and mace in brown butter, served with toast
Lobster Mac and Cheese
Lobster folded through macaroni in cheddar sauce, baked with a crisp panko topping
American Shrimp Tacos
Warm corn tortillas filled with pan-seared prawns, slaw and lime soured cream
Latin Prawn Tacos Bowl
A warm tacos bowl of spiced prawns, coriander-lime rice, black beans, salsa and avocado
Vietnamese Prawn Rice Bowl with Lime and Fish Sauce Dressing
Vietnamese prawn rice bowl with cucumber, carrot, herbs, peanuts and lime fish sauce dressing
Bún Riêu (Crab and Tomato Noodle Soup)
Light tomato broth with crab and prawn meatballs, rice vermicelli, herbs 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
Empanada Gallega de Atún (Galician Tuna Empanada Pie)
Galician tuna pie baked in olive-oil pastry
Vegetarian
Picarones (Fried Squash and Sweet Potato Doughnuts)
Fried squash and sweet potato ring doughnuts with cinnamon orange syrup
Gluten-free diet
Caldillo Duranguense (Beef and Green Chilli Soup)
Beef soup with roasted green chillies, tomatoes and potatoes
Vegan
Camotes Poblanos (Sweet Potatoes Simmered in Spiced Syrup)
Sweet potatoes simmered in spiced syrup
Gluten-free diet
Modern Light Flan
Light vanilla flan baked over caramel and chilled until set
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.
