Langoustine vs Shrimp: What’s The Difference?

langoustine vs shrimp
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langoustine vs shrimp

Every foodie has different cuisines that they absolutely love. With this being said, seafood is one of the most widely loved cuisines. The perfect combination of salty and savory flavor is enhanced even more with the dips and sauces. Likewise, there are various varieties of seafood, and we are talking about langoustines vs. shrimps in this article. Are you ready to wear those fishy boots, then?

Langoustine vs Shrimp


Seafood cuisine as a whole is termed luxury cuisine, and it wouldn’t be wrong to say that langoustine tops the list. These look pretty identical to the crayfish, but unlike crayfish, langoustines are found in oceans and seas. Also, the family tree suggests that langoustines are related to lobsters but tend to be smaller than them. On average, langoustines will grow up to 10-inches. The langoustines have the light orange shade and tones in the shells, and they won’t even change the color after cooking, how vibrant!

If we look at the taste and flavor properties, the smaller langoustines are usually more delicious, given the sweetmeat in the tail. However, the larger langoustines aren’t tasty enough, but obviously, it will have more meat around claws and body in general. On the other hand, langoustines are commonly termed as Norway lobsters. The langoustines are readily available at the Norwegian coast and can be found at the North Sea and Northern Atlantic.

As far as the consumption is concerned, langoustines are widely savored around Spain and France. In fact, langoustines are pretty rare, which means it will be expensive. However, the flavor and taste are incredibly delicious and are cooked by boiling in the salty water (the same water it’s caught from). After boiling, langoustines are grilled. However, if you have to cook them later, it’s better to freeze them. You can buy them shelled, cut down, and the whole form.

When it comes down to buying the langoustines, they are thawed and ready-to-cook variants, along with the frozen langoustines. Also, while cooking the langoustines, once you have defrosted them, never freeze again because it leaves behind the risk of bacteria. Usually, langoustines are served with garlic mayonnaise. On the contrary, the larger langoustines are cooked and treated as lobsters. We suggest using the melted butter with tarragon powder for adding an appealing flavor.

On the contrary, when you cook the frozen langoustines, it can be cooked as the topping for pasta or served with a green salad, however, you prefer. On top of everything, langoustines are incredibly rich in nutrients since there is niacin, omega-3, protein, copper, vitamin B12, iodine, calcium, and phosphorous.


The shrimps are usually caught, sold, and consumed all around the world because it’s one of the most common seafood options. However, the availability depends on the location. For instance, shrimps are extensively consumers in North America. To begin with, shrimps can be found in the cold water as well as warm water, be it the pole or tropical regions. However, the freshwater shrimps are very limited in the count. Usually, shrimps are caught from the bottom of the water bodies.

When it comes down to the size, shrimps tend to have a smaller size as compared to other seafood options, such as prawns. While buying the shrimps, they will be sold on a per-pound basis. Some people are always wondering about the size, but there is no standard size of the shrimps. This is because there are various varieties of shrimps out there. The shrimp has become an apt source of protein with a relatively lower calorie count.

On the contrary, some people complain about the high cholesterol level in shrimps, but the fat profile is pretty sufficient. In addition, it is loaded with omega-3 fats (it’s healthy, of course). Shrimps have selenium content, which plays an active role as an antioxidant. Even more, this selenium content will be easily absorbed by the body, hence better health outcomes. Above all, shrimps offer iron, phosphorous, and vitamin B12 nutrients.

To be honest, shrimps are largely confused with prawns, and we wouldn’t mind saying that taste is somehow the same. However, some people say that shrimps aren’t as meaty and sweet as prawns. Generally, people do use shrimps and prawns interchangeably. So, we hope that we cleared up the difference between langoustines and shrimp!

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