Best Substitutes for Prawns
Prawns are essentially large shrimp (typically 6-8 per pound vs 20-30 for medium shrimp), prized for their sweet, delicate flavor and firm, meaty texture. They cook in 2-3 minutes and turn from gray to pink-orange when done. The key to substituting prawns is matching both size and cooking time. Small shrimp will overcook in 30 seconds and turn rubbery. Fish chunks need 4-5 minutes. Shellfish like scallops have similar sweetness but different texture. The protein structure of prawns holds up to grilling, searing, and stir-frying without falling apart, which not all substitutes can handle.
Best Overall Substitute
Large shrimp (16-20 count) at a 1:1 ratio by weight. They're biologically identical to prawns, just smaller. Cook for 2 minutes per side instead of 3. The flavor and texture match perfectly, and they work in every prawn recipe without adjustments.
All Substitutes
Large shrimp (16-20 count)
1:1 by weightLarge shrimp are prawns' smaller cousins with identical flavor and nearly identical texture. They cook 30-60 seconds faster than prawns, so watch carefully to avoid overcooking. The sweet, briny taste is the same. Size difference is minimal, about 3/4 the length of prawns. No recipe adjustments needed beyond reducing cooking time slightly.
Sea scallops
1:1 by weight, cut in half horizontallySea scallops have similar sweetness and firm texture but are rounder and meatier. Cut each scallop horizontally into 2 discs to mimic prawn shape. They sear beautifully in 90 seconds per side and won't overcook as easily as prawns. The flavor is slightly more buttery, less briny. Remove the side muscle before cooking.
Jumbo shrimp (U-15)
1:1 by weightU-15 means under 15 shrimp per pound, making them nearly prawn-sized. Cook for the same 2-3 minutes as prawns. The texture and flavor are virtually identical since they're the same species. These work perfectly when you need the visual impact of large shellfish. Price is usually 20-30% less than prawns.
Monkfish chunks
1:1 by weight, cut into 1-inch piecesMonkfish has the firmest texture of any white fish, often called 'poor man's lobster' for good reason. Cut into 1-inch chunks and cook 3-4 minutes per side. The texture is meatier than prawns but the flavor is milder, less sweet. It won't fall apart during cooking and holds up to strong sauces and spices.
Lobster tail meat
3/4 cup lobster meat per 1 cup prawnsLobster tail meat is sweeter and more tender than prawns but costs 3-4 times more. Cut into prawn-sized pieces (about 1 inch). Cook for 2 minutes maximum to avoid toughening. The flavor is richer and more luxurious. Use less because the taste is more concentrated.
Crabmeat (lump or jumbo lump)
3/4 cup crabmeat per 1 cup prawnsLump crabmeat is sweeter than prawns but more delicate. It breaks apart easily, so add it in the last minute of cooking. The flavor is richer and more complex. Pick through for shell pieces before using. Works best when the recipe doesn't require the prawns to hold their shape.
Firm white fish chunks (halibut, cod)
1:1 by weight, cut into 1-inch piecesHalibut and cod have firm flesh that won't flake apart like softer fish. Cut into 1-inch chunks and cook 3-4 minutes per side. The flavor is milder than prawns, lacking the sweetness and brininess. Season more aggressively. The texture is flakier but holds up to most cooking methods.
Calamari rings and tentacles
1:1 by weightSquid has a unique chewy texture that's firmer than prawns when cooked quickly (under 2 minutes) or becomes tender when braised for 20+ minutes. Avoid the 3-15 minute range where it turns rubbery. The flavor is mild and slightly sweet but less pronounced than prawns. Clean thoroughly before use.
Chicken breast chunks
1:1 by weight, cut into 3/4-inch piecesChicken breast cut small approximates prawn size and cooking time. Cook 3-4 minutes until internal temperature reaches 165F. The texture is meatier, the flavor much milder. Marinate for 15-30 minutes to add flavor. This works when you need the protein but want to avoid shellfish entirely.
How to Adjust Your Recipe
Cooking time varies dramatically between substitutes. Large shrimp need 30-60 seconds less than prawns. Scallops cook in 90 seconds per side. Fish chunks need 3-4 minutes. Always check doneness visually rather than following prawn timing exactly.
For grilled dishes, oil the substitute well since most alternatives are leaner than prawns. Reduce heat by 25F for delicate options like crabmeat or lobster.
In curries and braises, add firmer substitutes like monkfish early with vegetables. Add delicate ones like crabmeat in the final 2 minutes. For cold preparations like salads, cook substitutes fully and cool completely before mixing.
When Not to Substitute
Prawn cocktail presentations need the visual impact of large, curved shellfish. Only jumbo shrimp work here. Tempura requires prawns' specific moisture content and shape for proper batter adhesion and cooking. Recipes that butterfly prawns for stuffing need the exact size and structure. Traditional paella valenciana calls for specific shellfish flavors that chicken or fish can't replicate. When prawns are the star ingredient with minimal seasoning, substitutes will change the dish fundamentally.
Frequently Asked Questions
Can I use frozen prawns instead of fresh?
Yes, but thaw completely first and pat dry. Frozen prawns release more water during cooking, so increase heat slightly and reduce liquid in the recipe by 2-3 tablespoons. Cook 30 seconds longer per side. The texture is slightly softer but flavor remains good.
How do I know when prawn substitutes are cooked?
Shrimp and prawns turn pink-orange and curl into a C-shape in 2-3 minutes. Scallops turn opaque white in 90 seconds per side. Fish chunks flake easily and reach 145F internal temperature in 3-4 minutes. Overcooked shellfish becomes rubbery in 30-60 seconds.
What's the cheapest prawn substitute?
Large shrimp (16-20 count) costs 30-40% less than prawns and works identically. Firm white fish like cod costs 50-60% less but changes the dish's character. Chicken breast costs 70% less but only works in heavily seasoned dishes where shellfish flavor isn't essential.
Can I mix different prawn substitutes in one dish?
Yes, but add them at different times. Start with fish chunks (3-4 minutes), add scallops halfway through (90 seconds), finish with crabmeat (30 seconds). This prevents overcooking delicate substitutes while ensuring everything finishes simultaneously. Keep pieces similar sized for even cooking.
Do prawn substitutes work in raw preparations?
Only if they're sushi-grade. Scallops work raw when ultra-fresh, sliced thin and served immediately. Crabmeat is pre-cooked so it works in cold salads. Never use raw chicken or regular fish as prawn substitutes. Cooked shrimp works perfectly in cold applications like salads and cocktails.