Ingredient substitution guide
Best substitutes for shrimp
Best swap for shrimp: Scallops, 1:1 by weight; adjust cook time - scallops need dry sear; scallops are a mollusk, but people with shrimp allergy are often told to avoid them.
How we checked this: these swaps come from the substitution list Well Stockd uses to match recipes, and their ratios follow ordinary kitchen practice rather than one published chart. For exact amounts on many common swaps, see the NDSU and Colorado State University extension tables listed below. Editorial policy
What can I use instead of Shrimp?
The best swap for Shrimp is Scallops, 1:1 by weight; adjust cook time - scallops need dry sear; scallops are a mollusk, but people with shrimp allergy are often told to avoid them. Another option is Firm White Fish. The table below also lists Chicken Breast, 3 swaps in all.
| Swap | Ratio and notes |
|---|---|
| Scallops | 1:1 by weight; adjust cook time - scallops need dry sear; scallops are a mollusk, but people with shrimp allergy are often told to avoid them |
| Firm white fish | cut into chunks; shorter cook time; adds fish, a major allergen How to use it: Cook it to 145°F, until the flesh separates easily with a fork. |
| Chicken breast | dice small; cook through fully How to use it: Cook it to 165°F, not the 145°F that shrimp needs. |
Source and limits
These swaps come from the substitution list Well Stockd uses to match recipes to your kitchen, last updated . We remove swaps known to be unsafe, but not every swap has been tested in a kitchen, and a swap is cooking guidance, not an allergen or nutrition equivalent. Check labels and what the recipe needs before substituting.
The ratios and usage notes follow ordinary kitchen practice rather than a single published chart. These two university extension tables list exact amounts for many common swaps:
- Ingredient Substitutions (FN198), NDSU Extension (opens in a new tab)
- Ingredient Substitutions (9.329), Colorado State University Extension (opens in a new tab)
- FDA, Selecting and Serving Fresh and Frozen Seafood Safely (opens in a new tab)
- USDA FSIS, Safe Minimum Internal Temperature Chart (opens in a new tab)
Browse every ingredient and read how these swaps are sourced.
Buying more? Storage times for shrimp