Shrimp, prawn, langoustine, crevette: what is the difference?

Names for small crustaceans are confusing, and they differ between English, German and French. Here is how we use them.

Shrimps (EN) / Crevetten (DE, Swiss) / crevettes (FR)

Small cooked crustaceans, eaten whole or peeled. Our fresh cooked shrimps are a Swedish classic for the räkmacka and for skagenröra. In Switzerland they are usually called Crevetten, in Germany Garnelen. See the shrimp guide.

Langoustines (EN) / Langustinen (DE) / langoustines (FR)

Larger, slim-clawed relatives of the lobster (Nephrops norvegicus), also called Norway lobster or Dublin Bay prawn. Sweet and delicate, with the meat in the tail. Our fresh cooked langoustines are served cold with mayonnaise or aioli. In Italian they are called scampi, which is why menus sometimes mix up the names. See how to serve langoustines.

Prawn

In British English "prawn" is used for larger shrimps, in American English mostly "shrimp" is used for both. The word has no strict scientific meaning, so check the species name if it matters.

Crayfish (EN) / Flusskrebse (DE) / écrevisses (FR)

Freshwater crustaceans, the stars of the Swedish kräftskiva. Not to be confused with langoustines, which live in the sea.

Allergens

All of these are crustaceans. Read fish, crustaceans or molluscs?

More terms: glossary of Swedish seafood terms.

Order by Monday 22:00 for delivery on Friday (CHF 29) or pickup in Zollikon or Morges. See delivery and the FAQ.

Allergens: crustaceans.