Shrimps, Prawns, and Crayfish: What’s the Real Difference?

Seafood can be a little tricky, especially when it comes to shrimp, prawns, and crayfish. They look alike, they’re all delicious, and they’re all from the same family of crustaceans. But what makes each one unique? Today, let’s take a closer look at these three oceans (and river) creatures, unpack their similarities, and dive into their individual features and differences. 

Shrimp: These are small crustaceans with a curved body and thin shell, found in both freshwater and seawater. They’re the most common seafood you’ll see in markets and on restaurant menus because they are so versatile and have a mild, sweet taste.

Prawns: Think of prawns as shrimp’s elder sibling. They are similar in shape but straighter and have a tougher shell. You’ll usually find them in freshwater, and their meat is firmer and slightly sweeter and more flavorful than shrimp.

Crayfish: In Nigeria, crayfish is a regular pantry product, but it’s not the same as the live, freshwater crayfish you might find elsewhere. Nigerian crayfish is smaller, dried or smoked, and packs a punch of sweet and umami flavor that enriches soups, sauces and stews.

A shrimp is small to medium size with a curved body and thin shell. It is sweet, tender, and delicate. It is best used in fried rice, stir-fries, or pepper soup. It is quick to cook and great for fast meals.

Shrimp is the perfect seafood for busy days when you need something quick and delicious. Just toss them in hot oil with garlic and pepper, and you’ve got sweetness on your plate!

Prawns are larger, with straighter bodies and tougher shells. They are firm, meaty, and slightly richer in flavor. They are best for party jollof rice, seafood platters, or grilled dishes. They hold up so well in grilling or boiling.

Prawns are for when you want to impress. Imagine serving a platter of grilled prawns at a dinner party. Oh la la, they’d definitely steal the show!

Crayfish, especially the types found in Nigeria/West Africa are tiny and typically sun-dried or smoked. Despite their size, they are bold, savory, and deeply flavorful. Crayfish can be used in soups, stews, and sauces. Crayfish can also be blended or ground into powder and used as a seasoning. Crayfish is like the secret ingredient every Nigerian cook swears by. Add just a handful to your egusi  or ogbono soup, and you’ll notice the difference immediately.

• For a quick lunch, shrimp is your best bet. They are fast, tasty, and easy to handle.
• For a special dinner, go for prawns. Their size and flavor make any dish feel luxurious.
• For every traditional Nigerian meal, don’t even think twice—crayfish is non-negotiable!