Shell-on king prawns (for flavour and freshness)
Shell-on is not a compromise. It is the format chefs use because it protects texture, holds flavour, and cooks better. If you searched “shell on prawns”, you are already thinking the right way.
In one line: we sell shell-on because it preserves quality, and because it tastes better.
Why shell-on is better
The shell helps retain natural juices during cooking. You get a sweeter, more “prawny” result and less drying.
Shell-on prawns are more resilient. They handle transport and cooking better, with less risk of mushy texture.
Shell-on lets you judge the product properly. It is harder to hide damage and easier to see quality.
Restaurants routinely buy shell-on because it delivers the best eating experience and the best cooking options.
How to use shell-on (fast)
- Grill or pan-fry: cook shell-on for flavour, peel at the table.
- Butterfly: slit the back for quick deveining while keeping the shell.
- Peel before cooking: you can, but you lose some protection.
FAQ
Do shell-on prawns take longer to prepare?
Slightly, but most customers find it worth it. For many dishes you can cook shell-on and peel while eating.
Can you supply peeled prawns?
Not as our standard format. Peeled prawns lose protection and are more sensitive in transit. Shell-on is the best format for our chilled delivery model.
Are they deveined?
If you want a perfectly clean look for a specific dish, a quick slit along the back makes it easy.