The Field Guideby Moss & MarrowThe Field Guideby Moss & Marrow
Also called garnalen, noordzeegarnalen, grijze garnalen.
Dutch brown shrimp is available all year from Dutch producers. The best months are September, October, November. Dutch brown shrimp is sold all year.
Brown shrimp are fished in the Wadden Sea and North Sea all year, with the largest catches in autumn.
Hand-peeled Dutch shrimp are sold by a few fishmongers; most are peeled in Morocco and shipped back.
Protein, vitamin B12, selenium, iodine and some omega-3; low in fat. Salted after cooking, so high in sodium.
To get the most: Eat them cold as they come; the B12 and selenium are stable. Rinse briefly if the salt is too much.
On our nutrient density chart, a normal serving of shrimp (100 g) gives about three-quarters of a day's selenium and about half a day's vitamin B12, counting what your body absorbs. That puts it in the top 25% of the 244 foods we scored.
Content per NEVO, the Dutch food composition database. This describes what the food contains, not what it does for you.
Eat them cold with buttered bread, or warm through in butter for a minute at most.
Peel-your-own shrimp leave heads and shells that make a fast, intense shellfish stock. Simmer ten minutes, then sieve.
No producer in The Field Guide is recorded as selling Dutch brown shrimp yet. The guide grows ring by ring; the map shows what is covered so far.
Dates read on 2026-10-12. If a window on this page is wrong, tell us with a source.
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