Shrimp guide: cooked, smoked or peeled in brine
October 27, 2026 – Fiskskaldjur
Shrimp is the centrepiece of many Swedish dishes, from the shrimp sandwich to the seafood platter. We offer three kinds, all ready to eat.
Fresh cooked shrimps
Small shrimps cooked in seawater and salt right after the catch in the cold waters of Sweden, and cooked in our own kitchen in Gothenburg. They are sold by weight and eaten cold, shell on. Peel them one by one and eat them with bread, butter, aioli or mayonnaise. This is the choice for a shrimp evening or a seafood platter.
Smoked shrimps
The same kind of shrimps, first cooked in seawater and salt and then gently smoked for a rich, aromatic flavour. Serve them cold on bread, with aioli or alongside other smoked fish.
Peeled shrimps in brine
Cooked, peeled shrimps, ready to use. Drain well and use them on a räkmacka, in a salad, on avocado toast or with aioli or roe sauce as a starter.
Which one should I choose?
- For a party or an evening with friends: fresh cooked shrimps, peeled at the table.
- For a stronger flavour: smoked shrimps.
- For a quick sandwich or salad: peeled shrimps in brine.
For sauces, see which sauce with which seafood. Storage details are on each product page.
Allergens: crustaceans.
