Arroz Caldoso de Marisco (Spanish Seafood Brothy Rice)
Spanish brothy rice with prawns, mussels and squid
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
Tempura (Crispy Fried Seafood and Vegetables)
Crispy tempura prawns and vegetables with soy dipping sauce
Norwegian Fiskesuppe (Creamy Fish Soup)
Creamy fish soup with prawns, lemon and dill
Poke Bowl with Pineapple
Prawn poke bowl with sushi rice and sweet pineapple.
Vietnamese Spring Roll Bowl (Vermicelli with Prawns and Nuoc Cham)
Vermicelli bowl with prawns, herbs and nuoc cham dressing
Paella de Marisco (Spanish Seafood Paella with Prawns, Mussels and Squid)
Seafood paella with prawns, mussels and squid
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
Tom Yum Goong (Hot and Sour Thai Prawn Soup)
Tom Yum Goong prawn soup with galangal, kaffir lime leaves, mushrooms and coriander
Greek Christmas Fish Platter (Sea Bream, Prawns and Potatoes)
Greek-style traybake of sea bream, prawns and potatoes with oregano and lemon
Fiesta Tapas Platter (Tortilla Española, Gambas al Ajillo and Pan con Tomate)
Spanish tapas selection of tortilla española, gambas al ajillo and pan con tomate
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.
Chicken Tortilla Soup
Chicken tortilla soup with black beans, sweetcorn and tortilla strips
Sumac Onion Salad
Sharp sumac onion salad with lemon, olive oil and parsley
Kongnamul Guk (Korean Soybean Sprout Soup)
Light soybean sprout soup with anchovy broth and garlic
Sopa de Tortilla (Tomato and Tortilla Soup with Avocado and Lime)
Tomato tortilla soup topped with crisp strips, avocado and lime
Vegetarian
Greek Lentil Grain Bowl
Lentil and bulgur bowl with lemon dressing and feta
Vegetarian
Ayran (Turkish Yoghurt Drink)
Chilled Turkish yoghurt drink whisked with water and salt
Vegetarian
Agedashi Tofu (Fried Tofu in Dashi Broth)
Crisp fried tofu served in warm dashi broth
Gluten-free diet
Pad Thai-Style Courgette Noodle Bowl with Prawns
Courgette noodle bowl with prawns, tamarind and peanuts
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.
