Shrimp species explained: The types you should know
Thousands of species, dozens of names—and when you're standing in front of the freezer, it all comes down to the same question: Which shrimp should I choose? We're here to help you make sense of it all.
Whether tossed with pasta, sizzling on the grill, or tucked into a sandwich, shrimp are among the world's most popular seafood choices. Yet buying them isn't always straightforward. Shrimp, prawns, gambas, crevettes—the same crustaceans often go by different names depending on the language, region, or market. On top of that, there are countless varieties, ranging in size, color, flavor, and price.So what are the different types of shrimp, how do they differ, and which ones are best suited for your favorite dishes? In this guide, we'll explain everything you need to know.
What are shrimp? And why are there so many different terms?
In German, the word "Garnele" is a broad term that refers to a wide variety of crustaceans, including both bottom-dwelling and free-swimming species. From a biological perspective, these animals do not represent a single, clearly defined group. Instead, they belong to different species within the order Decapoda, the same group that also includes crabs, lobsters, and other crustaceans.
More than 2,000 species of shrimp and prawns are known worldwide, inhabiting a remarkable range of environments—from Arctic waters and tropical lagoons to shallow coastal areas and the depths of the open ocean.
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Shrimp, prawns, gambas & more: What do these names actually mean?
Shrimp is the most common English term for these crustaceans and is often used in the seafood trade for smaller specimens, typically around 2–3 cm in size. Prawn, on the other hand, generally refers to larger shrimp-like crustaceans in everyday usage, although there is no universally accepted size distinction—even among chefs and seafood professionals.
Gamba is the Spanish word for shrimp and is commonly used internationally for larger shrimp, often measuring around 3–6 cm. Crevette is the French term for shrimp and is frequently found on menus and seafood labels. Scampi, however, is one of the most commonly misunderstood terms. The word scampo is the Italian name for the Langoustine, a crustacean that is not a shrimp at all but belongs to the lobster family. Unlike shrimp, scampi have claws and a much broader tail. Their flavor is often described as more delicate and slightly nutty, while shrimp tend to have a firmer, more pronounced bite with a mildly sweet and mineral taste.
Cold-water vs. warm-water shrimp
The most important distinction between shrimp is the temperature of the waters they inhabit. It has a major influence on their size, growth rate, texture, and flavor.Cold-water shrimp live in the cold seas of the North Atlantic, the Arctic, and parts of the North Pacific, where water temperatures typically remain below 10 °C (50 °F). Many species are found at depths of more than 100 meters (330 feet). Because they grow slowly, their meat develops a particularly delicate texture and a rich, sweet flavor. One of the best-known examples is the Northern shrimp (Pandalus borealis), also known as the pink shrimp in some markets.Warm-water shrimp come from tropical and subtropical regions, including the Indian Ocean, the Pacific, and the tropical Atlantic. They grow much faster, reach larger sizes, and are often distinguished by their vibrant colors. Well-known examples include Black Tiger shrimp, White Tiger shrimp, and the premium Obsiblue shrimp from New Caledonia.
The most popular shrimp species at a glance
Although more than 2,000 species of shrimp and prawns exist worldwide, only a handful dominate the seafood market. Here are six of the most important varieties you should know.
Quick fact: Despite its German name, the "Nordseekrabbe" ("North Sea crab") isn't a crab at all. It is actually the Brown shrimp (Crangon crangon), one of the most popular shrimp species harvested from the North Sea.
Brown shrimp - the northern classic
The Brown shrimp (Crangon crangon), also known as the Common shrimp, is native to the North Sea and the northeastern Atlantic. Its tender, mildly sweet meat has established it as a staple of Northern European cuisine. It is traditionally enjoyed in shrimp sandwiches, as a garnish for fish dishes, or folded into scrambled eggs.
White Tiger - the everyday all-rounder
The Whiteleg shrimp (Litopenaeus vannamei), often marketed as White Tiger shrimp, has a light grey to greenish shell and a slender body. It is prized for its mild, subtly sweet flavor and firm texture. As the world's most widely farmed shrimp species, it has become the benchmark for quality and versatility. Our GOOD GAMBA shrimp also belongs to this species. Thanks to its balanced flavor, it is an excellent choice for salads, pasta, stir-fries, and everyday cooking.
Black Tiger - bold flavor, impressive size
The Black Tiger shrimp (Penaeus monodon) is larger than the Whiteleg shrimp and recognizable by the dark bands across its shell. Its firm texture and rich, slightly sweet, nutty flavor make it a favorite for dishes where the shrimp takes center stage. It is particularly well suited for grilling or pan-searing.
Argentine red shrimp - wild-caught and noble
The Argentine red shrimp (Pleoticus muelleri) is harvested from the cold waters off Patagonia and is typically wild-caught. Unlike most shrimp species, it is naturally bright red even before cooking. Its meat is exceptionally tender with a rich, sweet, slightly nutty flavor. Cooking it shell-on helps preserve its remarkable depth of flavor.
Carabinero shrimp - a rarity from the deep sea
The Carabinero giant deep sea shrimp (Aristaeopsis edwardsiana) is a striking deep-red shrimp that lives at depths of around 500 to 700 meters. Slow growth in the cold deep sea produces meat with a firm texture and an exceptionally rich, sweet, nutty flavor. Often referred to as the "queen of the gambas", it is considered one of the world's finest shrimp varieties. Simple preparation is best, allowing its natural flavor to shine.
Gambero Rosso - the queen from the depths of the Mediterranean
The Gambero Rosso (Aristaeomorpha foliacea) is native to the Mediterranean waters off Sicily, where it can also be found at depths of up to 700 metres below the sea surface. In these cool, lightless depths, it develops its distinctive hallmark: an intensely purplish-red colour that is already clearly visible when raw. Its flesh is delicate yet pleasantly firm to the bite, with a rich, subtly sweet flavour and a refined fullness on the palate. Owing to its exceptional quality, it is a favourite of fine-dining chefs and is remarkably versatile in the kitchen.
Obsiblue shrimp - the blue jewel
The Obsiblue shrimp (Litopenaeus stylirostris) is one of the rarest premium shrimp available. It is raised in the crystal-clear lagoons of New Caledonia, a UNESCO World Heritage region in the western Pacific. Its signature blue coloration is a natural adaptation to the turquoise lagoon waters. Obsiblue is celebrated for its creamy, delicate texture, subtle sweetness, and outstanding bite. In Japan, it is one of the few imported shrimp varieties widely recognized as suitable for sashimi-quality preparations.
Not sure which shrimp is the best match for your taste, cooking style, or level of experience in the kitchen? Take our shrimp quiz and discover your perfect shrimp in just five minutes.
What do size numbers like 16/20 or 26/30 mean?
The numbers printed on a shrimp package indicate how many shrimp make up one pound (454 g). For example, 16/20 means there are between 16 and 20 shrimp per pound. Converted to metric units, that's roughly 35–44 shrimp per kilogram. By comparison, a size of 31/40 contains smaller shrimp.
A simple rule of thumb: The lower the number, the larger each individual shrimp.
On each of our product pages, you'll find detailed information under the "Ingredients" tab, including the average weight of each shrimp and the approximate number of shrimp per pack.
Why do shrimp turn red when cooked?
Raw shrimp are often grey, bluish, or translucent because the natural pigment astaxanthin is bound to a protein called crustacyanin, which changes the way the pigment reflects light. When heated, this protein breaks down and releases the astaxanthin, revealing the shrimp's familiar bright red-orange color.
Red-colored species such as the Argentine red shrimp, the Gambero Rosso or the Carabinero already appear reddish when raw because their pigmentation is different.
Which shrimp is best for which dish?
For salads & cold starters:
Brown shrimp: The classic choice for traditional shrimp sandwiches or as a garnish for fish dishes.
Cooked shrimp: A convenient, time-saving option for shrimp cocktails, salads, and other cold appetizer.
Obsiblue shrimp: Exceptional when served raw in carpaccio, ceviche, or other lightly cured dishes.
For Grilling:
Black Tiger shrimp: A grilling favorite with firm, meaty texture and excellent bite. Perfect for marinades, skewers, or cooking over an open flame
White Tiger shrimp: Mild in flavor, juicy, and wonderfully versatile on the barbecue.
Obsiblue shrimp: Best cooked briefly over high heat and finished with nothing more than good olive oil and flaky sea salt.
For Pasta & Pan-Fried Dishes:
White Tiger shrimp: The ultimate all-rounder. Pairs beautifully with creamy sauces, garlic, chili, and seasonal vegetables.
Black Tiger shrimp: Retains its firm texture even over high heat, making it ideal for pan-frying.
Argentine Red Shrimp: Adds an elegant touch to pasta dishes with its naturally sweet, delicate flavor.
For Asian Cuisine:
Black Tiger shrimp: The go-to choice for stir-fries, curries, and fried rice. Its firm texture holds up beautifully while absorbing bold flavors.
White Tiger shrimp: An excellent all-purpose option for curries, soups, and noodle dishes thanks to its mild, delicate taste.
Obsiblue shrimp: Ideal for sushi, sashimi, poke bowls, and other raw preparations.
Recipes with shrimp
Recipes with shrimp
Garnelen
Asparagus and shrimp wok with chili and ginger
Garnelen
Shrimp roll
Garnelen
Soup Dumpling Lasagna
Garnelen
Shrimp in butter sauce
Garnelen
Creamy shrimp spaghetti
Garnelen
Bánh Mì with shrimp
Conclusion: One shrimp is not like another
From the delicate Brown shrimp to the versatile Whiteleg shrimp and the boldly flavored Black Tiger shrimp, choosing the right variety can make all the difference. Origin, size, and farming or harvesting method all influence the final result on the plate.For everyday cooking, Whiteleg shrimp is the dependable all-rounder. If you're looking for a richer, more distinctive flavor, Black Tiger shrimp or Argentine Red shrimp are excellent choices. And for truly special occasions, few varieties rival the exceptional quality of Carabinero or Obsiblue shrimp.
Frequently asked questions about shrimp
What do shrimp size numbers like 16/20 or 26/30 mean?
The numbers indicate how many shrimp make up one pound (454 g). For example, a size 16/20 means there are between 16 and 20 shrimp per pound. As a general rule, the lower the number, the larger each individual shrimp.
What's the difference between Black Tiger and Whiteleg (White Tiger) shrimp?
Whiteleg shrimp, often marketed as White Tiger shrimp, are known for their mild, delicate flavor and versatility, making them an excellent choice for everyday cooking. Black Tiger shrimp are typically larger, firmer in texture, and offer a richer, more pronounced flavor. If you're looking for a shrimp that works well in a wide variety of dishes, Whiteleg shrimp is usually the better choice. If you prefer larger shrimp with a bolder appearance and flavor, Black Tiger shrimp is the way to go.
Why do shrimp turn from grey to red when cooked?
Raw shrimp contain a natural pigment called astaxanthin, which is bound to a protein known as crustacyanin. This bond gives raw shrimp their grey or bluish appearance. When heated, the protein breaks down, releasing the astaxanthin and revealing its natural bright red-orange color.
What's the difference between cold-water and warm-water shrimp?
Cold-water shrimp live in northern seas where water temperatures remain below 10 °C (50 °F). They grow slowly, resulting in meat with a delicate texture and rich, sweet flavor. Warm-water shrimp, by contrast, come from tropical and subtropical regions. They grow more quickly, reach larger sizes, and are often distinguished by their more vibrant colors. Today, the vast majority of shrimp sold worldwide are warm-water species.
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Last updated: 27.08.2026