Shrimp and prawn as food
Shrimp and prawns are edible decapod crustaceans eaten worldwide, fresh or preserved, in dishes such as curries, soups, and salads.
Shrimp cocktail: A chilled dish of cooked shrimp served with a dipping sauce, often tomato-based. Its cold preparation contrasts with the curries and soups commonly made from shrimp.
Decapoda: An order of crustaceans characterized by five pairs of walking legs. Shrimp and prawns belong to this larger group of edible crustaceans.
Crab as food: The use of edible crabs as food, including their meat, cooking methods, and preservation. Crabs are decapod crustaceans too, but their body shape and meat yield differ from shrimp.
Shrimp farming: The commercial cultivation of shrimp in ponds, tanks, or other controlled environments. Aquaculture supplies a large share of shrimp eaten worldwide.
Shrimp curry: A curry in which shrimp are cooked with spices and a sauce or broth. It illustrates how shrimp absorb flavor in a spiced, sauced preparation.
Caridea: A large group of shrimp distinguished by a flexible abdomen and overlapping body plates. Many familiar food shrimp belong to this biological group.
Lobster as food: The use of edible lobsters as food, commonly involving their tail and claw meat. Lobsters are larger decapods with different anatomy, texture, and customary preparations.
Shrimp fishery: The capture of wild shrimp for commercial or subsistence use. Wild harvest supplies food while raising questions about bycatch and stock management.
Tom yum: A Thai hot-and-sour soup commonly made with shrimp, herbs, and aromatics. Shrimp are a familiar protein in this sharply flavored soup.
Penaeidae: A family of marine shrimp that includes many commercially harvested species. Farmed and wild-caught penaeid shrimp supply much of the global food trade.