Introduction:
The North Sea shrimp, also called "grey shrimp" or "Crangon crangon", is a grey-brown crustacean from the decapod group. They grow up to 8 cm long and taste tender and creamy.
Use/Preparation:
Prawns are delicious boiled, grilled or gratinated, in salads, cold with dip, on pizza, in curries or in pasta and rice dishes.
Health:
Prawns are a low-calorie source of protein that are also rich in vitamin E, B vitamins and iodine. Due to the high purine content, people suffering from gout should eat few prawns or avoid them altogether.
Alternatives:
Seafood such as crab or scallops have similar texture, taste and nutritional values to shrimp. Tempeh or tofu are good choices as vegetarian or vegan alternatives. These plant-based protein sources can be used in many dishes such as soups, salads or stir-fries. Chicken meat brings out similar flavours in Asian dishes.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 85/356 |
| Fat | 0,5 g |
| Healthy fatty acids | 0,1 g |
| Carbohydrates | 0 g |
| Sugar | 0 g |
| Protein | 20,1 g |
| Salt | 0 g |
