Substitutions

What can I use instead of shrimp?

Q: Can I use scallops instead of shrimp?

1 lb shrimp = 1 lb scallops, halved if large. Another quick-setting shellfish with a similar sweetness, and it browns well on a hot surface for the same reason shrimp does — a high sugar content in the muscle. Softer and more yielding, without shrimp's snap, and considerably more expensive.

Q: Can I use crayfish or langoustine tails instead of shrimp?

1 lb shrimp = 1 lb crayfish or langoustine tails. Near relatives with almost identical muscle structure and sweetness, so they cook on the same timing and taste closely comparable. Usually smaller pieces, so they overcook even faster. Crayfish has a slightly muddier, more freshwater flavour.

Small crustaceans sold raw or cooked, shell-on or peeled. Their muscle proteins set very fast, which is why the window between translucent and rubbery is measured in seconds.

What it does in a recipe: Sweet, fast-cooking shellfish protein with a firm snap. Pick the swap that covers that job — the ratios below are written so you can act on them without doing any arithmetic.

Also called: Prawns

4substitutes

2close matches

Proteinscategory

Quick answer

Scallops

1 lb shrimp = 1 lb scallops, halved if large

All substitutes, best first

4 ways to replace shrimp

Scallops

Closest match

1 lb shrimp = 1 lb scallops, halved if large

Another quick-setting shellfish with a similar sweetness, and it browns well on a hot surface for the same reason shrimp does — a high sugar content in the muscle.

MethodDry them thoroughly before they go in the pan; wet scallops steam and never take colour.

Trade-offSofter and more yielding, without shrimp's snap, and considerably more expensive.

CookingFryingGluten-freeDairy-freeEgg-freeNut-freeSoy-free

Allergen checkScallops are shellfish, as are shrimp, so this swap helps nobody with a shellfish allergy — and shellfish reactions are among the most severe and most common. Never substitute within this group for an allergic guest.

Crayfish or langoustine tails

Closest match

1 lb shrimp = 1 lb crayfish or langoustine tails

Near relatives with almost identical muscle structure and sweetness, so they cook on the same timing and taste closely comparable.

Trade-offUsually smaller pieces, so they overcook even faster. Crayfish has a slightly muddier, more freshwater flavour.

CookingFryingGluten-freeDairy-freeEgg-freeNut-freeSoy-free

Allergen checkStill crustacean shellfish. If shellfish is the allergen being avoided, skip to the chicken or mushroom option below and check every sauce and stock in the dish as well.

Firm white fish (monkfish or cod)

Reliable

1 lb shrimp = 1 lb monkfish or thick cod, cut into large chunks

Monkfish in particular has a dense, meaty flesh that holds together in a stew and gives something of the same bite, which is why it is sometimes called poor man's lobster.

Trade-offFlakier and milder, and cod will fall apart if it is stirred much. No shrimp sweetness.

CookingGluten-freeDairy-freeEgg-freeNut-freeSoy-free

Allergen checkThis substitutes one top allergen for another — fish instead of shellfish. That distinction matters medically, since many shellfish-allergic people tolerate fish and vice versa, but never assume it for a guest. Ask.

King oyster mushrooms, sliced into rounds

In a pinch

1 lb shrimp = 1.25 lb king oyster mushroom stems, cut into 1-inch rounds and scored

Scored rounds of the dense stem curl as they cook and have a genuinely springy bite, which makes them the closest plant approximation to shrimp's texture.

MethodScore a shallow crosshatch on each round and sear hard in oil; a pinch of seaweed powder adds the marine note.

Trade-offNo sweetness and no shellfish flavour. The texture is convincing, the taste is not.

CookingFryingVeganVegetarianGluten-freeDairy-freeEgg-freeNut-freeSoy-free

Allergen checkThis is the one option here that is genuinely safe for a shellfish allergy, since it contains no crustacean at all. Do check the rest of the dish though — fish sauce, XO sauce, shrimp paste and many stocks carry shellfish, and a severe shellfish reaction is a medical emergency rather than a cooking problem.

Worth knowing

Shellfish allergy is common, frequently severe, and not something to manage by substitution alone — shrimp appears in fish sauce, XO sauce, some stocks and many spice pastes. Read every label in the dish, not just the protein.

At a glance

Shrimp in summary

Category	Proteins
Job in a recipe	Sweet, fast-cooking shellfish protein with a firm snap
Suits	Gluten-free, Dairy-free, Egg-free, Nut-free, Soy-free
Swaps available for	Dairy-free Egg-free Gluten-free Nut-free Soy-free Vegan Vegetarian
Number of substitutes	4

More proteins

Bacon4 substitutes Black beans4 substitutes Canned tuna4 substitutes Chicken breast4 substitutes Chicken thigh4 substitutes Chickpeas4 substitutes

Cooking around an allergy? Diet tags here describe the ingredient itself, not any particular brand. Processed products change formulation without notice and shared production lines are common, so read the label on everything you use. A severe allergy is a medical matter — confirm with the manufacturer or your clinician rather than relying on a substitution chart.