Shrimp vs Prawn: Farming, Market Demand & Taste Variations

Shrimp and prawns. They look similar and they taste similar. Chefs mention them interchangeably. If you’ve ever heard someone say, “Aren’t they the same thing?” then you’re definitely not alone! 

For those of us in the business of farming and selling these little creatures, the differences between shrimp and prawns are pretty significant. 

Have you wondered why some markets favor shrimp while others rave about prawns? 

Or why one fetches a higher price than the other, even though they seem so similar? 

And then there’s the taste—does it really make a difference on the plate?

We’re going to break down the key differences between shrimp and prawns, from farming practices to market demand and, yes, even taste and texture. 

By the end, you’ll have a clear picture of distinctions that can give you an edge in the industry.

Shrimp vs Prawn: Biological Differences

They look too similar, don’t they? However, when you look very closely, there are a few key differences that set them apart—literally. 

It all starts with biology. Shrimp and prawns belong to different suborders, and this affects their physical structure and how they live. 

When it comes to habitats, most shrimp are found in saltwater environments, while prawns, meanwhile, tend to prefer freshwater. There are some exemptions for each, though. The key takeaway? If you’re eating shrimp, it probably came from the sea. If you are munching on a prawn, it probably grew in freshwater. This difference also impacts how each is farmed—something we’ll explore further.

When it comes to physical appearance, two things stand out: size and claws.

Prawns tend to be a bit larger than shrimp. If you see an impressive shrimp being barbecued, it is probably not a shrimp but a prawn.

When it comes to claws, prawns have three pairs of claws, whereas shrimp only have a pair. These little details may not seem like much, but they influence how each species moves and behaves in their environment.

Source: The Moscow News (now defunct)

Shrimp vs Prawn: Farming Practices

OK, with biology discussed, let’s get started with the differences that could affect your business.

When it comes to farming practices, shrimp are primarily farmed in saltwater environments, especially in tropical and semi-tropical regions. Coastal ponds with controlled salinity and water quality are the go-to for species like whiteleg shrimp (Penaeus vannamei) and black tiger shrimp (Penaeus monodon), which are highly favored in aquaculture because of their fast growth rates and adaptability​.

Prawns, on the other hand, are often raised in freshwater ponds. The giant river prawn (Macrobrachium rosenbergii) is a popular choice for freshwater farming because of its impressive size and growth rate. Prawn farming tends to require more meticulous water management, especially in terms of temperature control​.

Both shrimp and prawn farming face challenges like disease management and environmental impact. The difference is that, shrimp farms, especially in marine environments, often battle diseases like white spot syndrome. Meanwhile, prawn farms need to focus on managing water clarity and space, as prawns tend to need more room due to their larger size​.

Shrimp vs Prawn: Market Demand and Pricing

When it comes to market, the global demand for both shrimp and prawns has been rising steadily over the years, but the market for each can vary significantly depending on the region. 

Shrimp tends to dominate the international market, with the United States, Europe, and Japan being some of the largest importers. In recent years, shrimp production has grown rapidly, driven by countries like India, Ecuador, and Vietnam, which produce millions of tons annually to meet the ever-growing demand​.

Prawns, while also in demand, generally see higher popularity in regions like Europe and Australia. 

Pricing can also reflect these trends: shrimp is often considered the more affordable option due to its higher production volume, and prawns, especially larger freshwater varieties, tend to command higher prices in markets that recognize their value​.

The key takeaway? Shrimp can easily find a market, but if you can supply a small, niche consumer group for prawns, they can command higher profits.

Shrimp vs Prawn: Taste and Texture

While the physical differences between shrimp and prawns may not be immediately noticeable on your plate, their taste and texture can set them apart for consumers—and in turn, affect market demand. 

Prawns have a slightly sweeter and meatier flavor compared to shrimp, making them a favorite in certain dishes, especially in Europe and Australia​. They also tend to be firmer and less delicate than shrimp. This makes them ideal for grilling or barbecuing, where their meat holds up well under high heat. 

Shrimp, on the other hand, have a softer texture and a slightly more delicate flavor, which is why they’re often used in dishes like stir-fries, curries, and pasta. 

The kicker? The difference is subtle for the common man; they can be used interchangeably!

Conclusion

Shrimp and prawns may seem similar at first glance, but as we’ve explored, their differences in farming practices, market demand, and taste and texture are quite significant. For those in the shrimp farming industry, understanding these nuances is crucial—not just to meet consumer preferences but also to optimize operations and maximize profitability.