What is Shrimp in French? A Guide to French Names for Shrimp

Shrimp are a beloved shellfish enjoyed around the world. Their sweet, briny flavor and versatile nature make them a culinary favorite. Shrimp feature prominently in French cuisine from classic dishes like bouillabaisse to modern bistro fare. When dining in France or cooking French recipes it helps to know the proper terms for shrimp.

In this article, we’ll explore the French names for various shrimp types and sizes We’ll also look at how shrimp are used in French cooking Whether planning a trip to France or attempting shrimp dishes at home, this guide will help you navigate the francophone crustacean terms. Let’s plonger dans le monde de la crevette!

The Many French Names for Shrimp

Like many languages, French has numerous words that refer to shrimp. The terms can vary by region, size, and context. Here are the main ways to say shrimp in French:

• Crevette – The most common French word for shrimp. « Crevettes grillées », or grilled shrimp, is a classic French dish.

• Chevrette – Used in parts of Western France and French Canada. Essentially a regional variation of crevette

• Gambas – Typically refers to large shrimp or prawns. « Gambas à l’ail » – garlic shrimp.

• Bouquets – Small shrimp or bay shrimp. « Salade de bouquets de crevettes » – bay shrimp salad.

• Salicoque – A gray Atlantic shrimp found in French markets and restaurants.

• Caraïbe – A large, Caribbean-style shrimp.

Shrimp Sizes in French

French menus and recipes will also commonly categorize shrimp by size, using the following terms:

• Crevette bouquet – Tiny bay or salad shrimp.

• Petites crevettes – Small shrimp around 41-50 per pound.

• Crevettes moyennes – Medium shrimp, 31-40 count.

• Grosses crevettes – Large shrimp in the 21-30 count range.

• Gambas or Crevettes géantes – Jumbo shrimp at 16-20 or less per pound.

So if you see « crevettes géantes au beurre d’ail » on a French menu, you can expect to be served large, garlic-buttery shrimp. Being familiar with the size distinctions will help you know exactly what to expect.

Popular Shrimp Species in French Cuisine

Beyond just their size, different types of shrimp are used in French cooking based on their unique flavors, textures, and origins. Here are some of the most popular:

• Crevette rose – Small, pink shrimp found in the Atlantic and North Sea. Delicate, sweet flavor.

• Crevette grise – Gray shrimp from the Atlantic coasts. Firm texture, rich flavor.

• Crevette bouquet – Tiny bay shrimp from New Caledonia. Used for salads.

• Crevette impériale – Wild shrimp from Madagascar. Prized for sushi.

• Crevette rouge – Large red shrimp from the Mediterranean. Bold, briny flavor.

• Gambas – Large white shrimp from Spain and Northern Africa. Meaty texture.

French chefs carefully select shrimp to perfectly suit each dish, whether it’s a seafood stew, cocktail, or sushi.

How Are Shrimp Used in French Cuisine?

Now that we’ve covered the myriad French shrimp terms, let’s look at how crevettes are actually used in French cooking:

• Hors d’oeuvres – Chilled shrimp cocktails, shrimp puff pastries.

• Soups & stews – Shrimp bisques, seafood medleys, bouillabaisse.

• Salads – Salades niçoises, shrimp Louis salads.

• Appetizers – Shrimp remoulade, fried shrimp, shrimp toast.

• Main dishes – Sautéd, broiled, or grilled shrimp, shrimp Provençal.

• Sides – Garlic butter shrimp, shrimp dijonnaise.

• Sushi – Carpaccio de crevette, shrimp nigiri and maki rolls.

From upscale French restaurants to humble bistros, shrimp are ubiquitous on menus across France. They can be prepared elegantly or simply – the crevette’s versatility suits any occasion.

Key French Phrases for Ordering Shrimp

If you’ll be dining on shrimp in France, these phrases will help you navigate French menus and order your desired shrimp dishes:

• Je voudrais les crevettes, s’il vous plaît. – I would like the shrimp, please.

• Avez-vous des gambas au menu ? – Do you have prawns on the menu?

• Quelle est votre meilleure salade de crevettes ? – What is your best shrimp salad?

• Pour l’entrée, les bouquets de crevettes frits. – For an appetizer, the fried bay shrimp.

• Je prendrai la soupe de poisson avec des grosses crevettes. – I’ll have the fish soup with large shrimp.

• Pas trop de petites crevettes dans mon plat principal, s’il vous plaît. – Not too many small shrimp in my main course, please.

• Les crevettes géantes sont-elles fraîches aujourd’hui ? – Are the jumbo shrimp fresh today?

Shrimp Favorites in French Cuisine

To close, here is an overview of some of my favorite French shrimp dishes to seek out during travels in France or prepare at home:

• Gambas à l’ail -Large shrimp sautéed in garlic butter and parsley. Simple yet sublime.

• Salade niçoise – Composed salad with tomatoes, green beans, olives, anchovies and often shrimp.

• Bouillabaisse – Rustic Mediterranean seafood stew brimming with an assortment of fish and shellfish, including shrimp.

• Carpaccio de crevettes – Thinly sliced raw shrimp drizzled with olive oil and lemon juice. Elegant starter.

• Crevettes Provençal – Shrimp braised with tomatoes, white wine, garlic and herbs. Rustic and full of flavor.

• Crevettes roses mayonnaise – Pink shrimp served in a creamy, rich mayonnaise sauce. A French bistro classic.