prawn

Prawn is a common name for several larger, shrimp-like crustaceans used as food. The term is regional and not strictly taxonomic; in science, many large market species are in the suborder Dendrobranchiata, distinct from true shrimp (Caridea). Because usage varies by country, the same name may refer to different species in different markets.

Description and biology: Prawns have elongated bodies with a segmented abdomen and a broad tail. They possess a hard carapace over the head and thorax and typically five pairs of walking legs. They are benthic or pelagic scavengers with life cycles that pass through several larval stages before reaching harvest size.

Habitat and distribution: Prawns occur in warm and temperate waters worldwide, in marine, brackish, and some freshwater systems. Major producers include Asia, the Americas, and Africa. Freshwater prawns, such as giant river prawns, are important in tropical river basins.

Fisheries and aquaculture: Prawns are harvested wild and raised in farms. Species such as Penaeus vannamei and Penaeus monodon are central to marine aquaculture; Macrobrachium rosenbergii is common in freshwater farming. Shrimp farming faces environmental concerns, including habitat disturbance, effluent, and disease.

Nutrition and culinary uses: Prawns are high in protein and minerals and low in fat. They are prepared by boiling, grilling, steaming, or frying and appear in many dishes worldwide. Shellfish allergies and sustainable sourcing are considerations for consumers.