Tiger Prawns

About Tiger Prawns

Tiger prawns are penaeid prawns of the genus Penaeus, named for the dark bands that run across the shell like a tiger's stripes. Two species most often sold under this name are the giant tiger prawn (Penaeus monodon), with bold blue-black or dark grey bands, and the green tiger prawn (Penaeus semisulcatus), which is paler with greenish-brown stripes. In Karachi kitchens they are usually just called tiger jhinga, and they are the prawn people choose when the prawn itself should be the star of the plate.

You will find them in our Prawns & Shrimp range next to size-graded prawns. What sets tiger prawns apart is not only size but species: the striped shell, the firmer bite and the dramatic colour change in the pan.

Taste & Texture

The meat is sweet, clean-tasting and noticeably firm, with a springy snap when cooked correctly. It holds its shape in a hot karahi, on a tawa or over coals, and does not turn soft in a gravy if added towards the end. As they cook, the grey-blue shell turns bright orange-red and the stripes deepen to a darker red, so shell-on tiger prawns look striking on a serving platter.

Cutting & Cleaning Options

• Whole (shell-on) – head and shell left on. Best for BBQ, tandoori and grilling, where the head adds flavour and looks impressive. Heads and shells also make a rich stock.
• Headless (shell-on) – head removed, shell kept. The shell protects the meat on a tawa or grill, and guests can peel at the table.
• Peeled and Deveined – ready to cook for karahi, pulao, fried rice, pakoras and stir-fries.

If you clean them at home, twist off the head, peel the shell from the underside, then run a small knife along the back and lift out the dark vein.

Best Ways to Cook

Firm, sweet tiger prawns suit fast, high-heat cooking: tandoori or BBQ skewers, butter garlic prawns, masala tawa fry, chilli garlic stir-fry and a quick prawn karahi finished with green chillies and fresh coriander. Cook just until the flesh turns opaque and the shell is fully orange-red – usually only a few minutes, depending on size. Overcooking is the most common reason prawns turn rubbery.

For the biggest showpiece grilling, compare with Jumbo Prawns; for everyday masala and butter garlic dishes, Large Prawns are another good choice.

Storage & Handling

Refrigerate tiger prawns at 0–4 °C as soon as they arrive and cook within 1–2 days, or freeze at -18 °C for longer keeping. Thaw frozen prawns in the fridge, never on the kitchen counter, and do not refreeze raw prawns once they have thawed. Use a separate chopping board for raw seafood, and wash hands, knives and surfaces after handling. Availability and size vary with stock, so check the product page or ask FishMart what is in today's stock.

Keep chilled at 0–4 °C and cook within 1–2 days, or freeze at -18 °C. Thaw in the fridge, not on the counter, and never refreeze raw prawns that have thawed.

Keep prawns on ice or in the fridge until you are ready to cook, and use a separate board for raw seafood. A clean sea smell is normal; an ammonia or sour smell means they should not be used.

How Much to Order

Heads and shells make up a good share of the weight of whole prawns. As a rough guide, for a prawn karahi for a family of 4, about 1 kg of whole tiger prawns or around half that weight of peeled and deveined prawns is a common quantity. For BBQ, plan a few large prawns per person if other dishes are served.

Cooking Tips

• Cook only until the flesh turns opaque and the shell is fully orange-red; a minute too long makes them tough.
• Pat prawns dry before frying or grilling so they sear instead of steaming.
• Keep lemon-based marinades short (around 15–30 minutes in the fridge) to avoid a mealy texture.
• For karahi, cook the masala first and add the prawns in the last few minutes.
• Leave the shell on for grilling; it protects the meat and holds in moisture.
• Simmer leftover heads and shells with onion and garlic for a quick prawn stock.

Nutrition

Prawns are a good source of protein and are naturally low in fat. Shellfish is a common food allergen, so avoid them if anyone eating has a shellfish allergy.