Arroz de Marisco (Portuguese Seafood Rice)
Portuguese seafood rice with prawns, mussels, squid and tomato
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
Feijoada de Marisco (Portuguese Seafood and White Bean Stew)
Seafood and white bean stew in a tomato and wine broth
Egg Fried Rice with Prawns
Stir-fried rice with prawns, egg, peas and spring onions
Arroz Caldoso con Bogavante (Brothy Spanish Rice with Lobster)
Brothy Spanish rice with lobster and saffron stock
Cataplana de Mariscos (Algarve Seafood Stew)
Algarve seafood stew with clams, mussels, prawns and white fish
Paella Mixta (Mixed Paella with Chicken, Prawns and Mussels)
Mixed paella with chicken, prawns, mussels and saffron rice
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
Risotto ai Frutti di Mare (Italian Seafood Risotto)
Creamy seafood risotto with prawns, mussels, squid and lemon
Risotto al Limone e Gamberi (Lemon and Prawn Risotto)
Creamy lemon risotto with prawns and parmesan
Arroz Caldoso con Bogavante (Brothy Spanish Rice with Lobster)
Brothy Spanish rice with lobster and saffron stock
Zuppa di Pesce alla Livornese (Tuscan Fish Soup)
Tomato and white wine fish soup with mixed seafood
Cataplana de Mariscos (Algarve Seafood Stew)
Algarve seafood stew with clams, mussels, prawns and white fish
Choucroute de la Mer (Seafood Sauerkraut)
Sauerkraut warmed with white wine, then steamed with seafood
Air Fryer Spicy Chilli Shrimp
Air-fried spicy chilli prawns with garlic and lime.
Coconut Shrimp Poke Bowl
Coconut shrimp poke bowl with sushi rice, avocado and cucumber.
Garlic Shrimp Poke Bowl
Garlic shrimp poke bowl with sushi rice, avocado and edamame.
Latin-Style Prawn Rice Bowl with Avocado and Lime
Prawn and rice bowl with avocado, tomato and lime
Hủ Tiếu (Pork and Seafood Noodle Soup)
Clear pork broth noodle soup with minced pork and prawns
Croquettes de Crevettes Grises (Belgian Grey Shrimp Croquettes)
Crisp grey shrimp croquettes with nutmeg béchamel filling
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.
Vegetarian Paella with Artichokes and Broad Beans
Vegetarian paella with saffron rice, artichokes and broad beans
Insalata di Polpo (Octopus Salad with Potatoes and Olives)
Octopus salad with potatoes, olives, capers and lemon dressing
Barbacoa de Borrego (Mexican Slow-Cooked Lamb in Chilli Broth)
Slow-cooked lamb in guajillo and ancho chilli broth
Geschnetzeltes (Creamy Veal Strips with Mushrooms)
Creamy veal strips with mushrooms in a white wine sauce
Gluten-free diet
Mousse de Maracujá (Brazilian Passion Fruit Mousse)
Chilled passion fruit mousse made with condensed milk and cream
Vegetarian
Risotto al Limone e Asparagi (Lemon and Asparagus Risotto)
Creamy lemon and asparagus risotto finished with butter and Parmesan
Vegetarian
Gnocchi alla Romana (Semolina Gnocchi Bake)
Baked semolina gnocchi rounds with butter and Parmesan
Gluten-free diet
Risotto alla Milanese (Saffron Risotto)
Creamy saffron risotto finished with butter and Parmesan
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.
