Natural form

Whole raw amaebi spot prawns showing translucent pinkish-grey shell and curved body.

Shows the reader exactly what amaebi looks like before preparation — shell color, size, and form.

Proteins

Sweet Shrimp (Amaebi)

Cold-water spot prawn eaten raw for its sweet, delicate flesh; a sushi delicacy.

Sweet shrimp, known as amaebi in Japan, are small cold-water spot prawns prized for their naturally sweet, almost creamy raw flesh. They are served as nigiri sushi and sashimi, often with the crispy deep-fried heads alongside. Their delicate sweetness intensifies when eaten raw rather than cooked.

Sweet shrimp (amaebi) refers to several cold-water species of spot prawns prized in Japanese cuisine, most notably Pandalus eous from Hokkaido and Pandalus platyceros from the Pacific Northwest and Alaska. What distinguishes amaebi from ordinary shrimp is not species alone but the remarkable development of its sweetness through enzymatic activity in the head post-harvest—rapid chilling preserves these enzymes, preventing natural sugars from converting to starches. The result is an intensely sweet, clean, briny flavor unlike any other crustacean. Commercially, amaebi is almost exclusively sold head-on for this reason: remove the head, and you lose the defining sweetness within hours. The flesh is firm yet tender with a slight snap, translucent and almost glassy in appearance when truly fresh—a visual quality indicator many consumers overlook in favor of pink coloration. As a sushi-grade ingredient, amaebi demands respect for the cold chain from sea to plate.

Measured in: piece
Storage: Fridge

Allergens

Shellfish

Types & varieties

Northern Spot Prawn (Pandalus platyceros)

Largest species, distinctive white spots on red shell; Pacific Northwest and Alaska

Japanese Amaebi (Pandalus eous)

Hokkaido-sourced variety; the classic sushi-grade sweet shrimp prized for sashimi

Spot Prawn (Pandalus borealis)

Widely distributed northern species; commercial mainstay for sweet shrimp applications

Common uses

Sashimi and sushi, served raw with head attached for presentationLightly blanched (3–5 seconds in boiling salted water) for cooked applicationsGrilled with shell on, brushed with butter or misoAdded raw to poke bowls and seafood saladsAs nigiri-zushi, the tail often left on for visual appealIn chirashi-zushi (scattered sushi bowl) preparationsTempura when larger specimens are available

Tips & pitfalls

Purchase head-on only; the head contains enzymes that maintain flesh sweetness post-harvest
Ask your fishmonger to ice the shrimp immediately after dispatch—temperature chain is critical
For raw service, consume within 24 hours of purchase for optimal quality
When preparing sashimi, devein quickly with a bamboo skewer to minimize handling damage
If cooking, remove from heat just as the tail begins to curl and flesh turns opaque—a reliable doneness indicator
Never let the flesh come into prolonged contact with ice directly; use a barrier of plastic wrap or paper
The coral (roe) inside the head is edible and considered a delicacy—do not discard
Pry open the shell rather than peeling to preserve the delicate meat intact
Bring a small cooler with ice to the fish market for transport home

Nutrition

85kcal

Energy

356 kJ · per 100 g

Where the calories come from

Protein 95%Carbs 0%Fat 5%

Protein

20.1g

40% DV

Carbs

0% DV

Fat

0.5g

1% DV

Sodium

119mg

5% DV

Notable micronutrients

Phosphorus17% DV

Zinc12% DV

Magnesium8% DV

Potassium6% DV

Calcium5% DV

Iron3% DV

Source · USDA FoodData Central · approx. Crustaceans, shrimp, raw

View on FDC →

In the shops

Matched grocery products

Shrimp Gyoza
ORIENTAL MARKET · kg · Bonpreu
€3.95
Cooked Shrimp
300 g · Mercadona
€6.95
Cooked Shrimp
kg · Mercadona
€1084.05
Cooked Prawn
600 g · Mercadona
€6.30
Peeled Raw Shrimp
PESCANOVA · kg · Bonpreu
€4.89
Australian Prawn
BONPREU · kg · Bonpreu
€10.95

Good to know

Origin: North Pacific, primarily Japan, Alaska, and Pacific Northwest coast
Habitat: Cold deep waters, 100–400 meters depth
Peak Season: Varies by region; Japan: winter–spring; Alaska: summer–fall
Size: 12–20 cm (5–8 inches) total length
Color (raw): Pinkish-orange with translucent flesh
Flavor: Intensely sweet, clean, briny, delicate
Texture: Firm yet tender, slight snap when fresh
Shelf Life: 24–48 hours when kept on ice; degrades rapidly at room temperature
Storage: On ice, in coldest part of refrigerator; do not freeze for raw service
Yield: Approximately 60% edible meat after peeling and deveining
Common Form: Primarily sold whole, head-on for maximum freshness
Cost: Premium price; among the most expensive sushi shrimp

Substitutes

Spot Prawn (same species, different regional name) — Direct substitute; confirm cold-chain handling same as amaebi
Pink Shrimp (Northern) — Milder sweetness; acceptable for cooked applications only
Bay Prawn — Too small and watery; not suitable for sashimi
Mantis Shrimp (Tako ebi) — Different texture and flavor; acceptable for sushi presentation but not a true flavor substitute

Pairs with

Ponzu sauceFresh wasabiSoy sauce Yuzu Avocado Cucumber Sea salt (flaked)Sesame oil (drizzle, cooked applications)

Also called

Amaebi · Spot Prawn