Many animals live in oceans and coastal waters, protected by hard outer shells. These shellfish adapt to both saltwater and freshwater environments and are known for their unique shapes and textures. Common types include crabs, lobsters, clams, and shrimp.
This post lists their names with pictures. You’ll learn about popular types of shellfish, grouped by categories to support easier vocabulary learning and recognition.
Types of Shellfish
Shellfish are animals with shells that live in water. Some have hard outer shells, and others have jointed legs. Below is a list of the main shellfish you need to know.
- Shrimp
- Prawn
- Lobster
- Crab
- Scallop
- Clam
- Mussel
- Oyster
- Abalone
- Cockle
- Conch
- Whelk
- Langoustine
- Crawfish
- Spiny Lobster
- Rock Lobster
- Razor Clam
- Sea Snail
- Periwinkle
- Ark Shell
- Moon Snail
- Turban Shell
- Mantis Shrimp
- Scampi
- Goose Barnacle
Crustaceans
Crustaceans are shellfish with legs, jointed bodies, and hard shells. Below is a list of crustaceans commonly found in seafood dishes and markets.
- Shrimp: Small and curved, often found in soups or served grilled with spices.
- Prawn: Larger than shrimp, usually used in stir-fries and seafood curries.
- Lobster: Large with claws or long tails, often steamed or served with butter.
- Crab: Round body with legs and claws, eaten boiled or in crab cakes.
- Crawfish: Looks like a tiny lobster, common in Louisiana dishes.
- Langoustine: A mix between lobster and shrimp, found in European cuisine.
- Mantis Shrimp: Known for its strong claws, eaten in some coastal regions.
- Scampi: Also called Norway lobster, tender and served with garlic sauces.
- Goose Barnacle: Grows on rocks, soft inside, eaten mainly in Spain and Portugal.
Mollusks
Mollusks are soft-bodied shellfish, usually without legs. Most have two shells or one coiled shell. Below is a list of mollusks commonly eaten or seen in seafood markets.
- Clam: Has two shells, often used in chowder or steamed dishes.
- Scallop: Round and fan-shaped, known for its tender texture.
- Mussel: Oval-shaped shell, often steamed or added to pasta.
- Oyster: Rough shell and soft inside, usually served raw or grilled.
- Abalone: Ear-shaped shell, rare and valuable, often sliced thin.
- Cockle: Heart-shaped shell, sweet taste, used in soups.
- Conch: Spiral shell, chewy meat, popular in Caribbean recipes.
- Whelk: Spiral shell, chewy texture, eaten boiled or sliced.
- Sea Snail: Found in tidepools, served in Asian dishes.
- Periwinkle: Tiny and black, boiled and eaten with picks.
- Ark Shell: Red inside, commonly eaten in Korea and Japan.
- Moon Snail: Round shell with large body, usually steamed.
- Turban Shell: Thick, rounded shell, eaten in many coastal countries.
- Razor Clam: Long and narrow, has a slightly sweet taste.
Saltwater Species
These shellfish live in oceans and seas. Many are caught wild and are known for their salty flavor. Below is a list of common saltwater species.
- Shrimp
- Lobster
- Crab
- Scallop
- Mussel
- Oyster
- Abalone
- Cockle
- Conch
- Whelk
- Langoustine
- Rock Lobster
- Goose Barnacle
- Razor Clam
- Turban Shell
Freshwater Species
Freshwater shellfish are found in rivers, streams, and lakes. They are usually smaller and have softer shells. Below is a list of known freshwater species.
- Prawn
- Crawfish
- Freshwater Mussel
- Freshwater Clam
- Freshwater Snail
Types of Shellfish in Food
Many shellfish are used in cooking around the world. Some are boiled, some grilled, and others eaten raw. Below is a list of shellfish you might see in dishes.
- Shrimp: Used in pasta, sushi, stir-fry, or grilled on skewers.
- Crab: Common in crab cakes, salads, and soups.
- Lobster: Often served whole with melted butter or in bisque.
- Scallop: Pan-seared and placed over creamy sauces or risotto.
- Clam: Steamed or baked, often used in chowders.
- Oyster: Eaten raw with lemon or baked with cheese.
- Mussel: Cooked in broth, wine, or tomato-based sauces.
- Abalone: Sliced and pan-fried, served in Korean and Chinese dishes.
- Whelk: Boiled, sliced, and added to noodle bowls.
- Conch: Fried or used in salads in Caribbean cooking.
- Scampi: Cooked in butter and garlic, served over pasta.
Farmed and Wild
Some shellfish are raised on farms, while others are caught in oceans or rivers. Below is a breakdown of commonly farmed and wild-caught shellfish.
Farmed Shellfish
- Mussel
- Oyster
- Clam
- Scallop
- Abalone
Wild Shellfish
- Crab
- Lobster
- Crawfish
- Whelk
- Conch
- Razor Clam
- Goose Barnacle
High-Value Shellfish
Some shellfish are rare, expensive, or considered delicacies. They are often served in special dishes or sold at high prices. Below is a list of high-value shellfish.
- Lobster
- Abalone
- Scallop
- King Crab
- Langoustine
- Goose Barnacle
- Rock Oyster
- Green Abalone
- Spiny Lobster
Conclusion on Types of Shellfish
Learning the types of shellfish helps you understand and name sea and freshwater animals easily. By knowing categories like crustaceans and mollusks, you can describe shellfish clearly in English. Keep reviewing with pictures to remember each type and build your seafood vocabulary with confidence and accuracy.
FAQs About Types of Shellfish
Yes. Crabs fall into the crustacean category of shellfish, sharing that group with shrimp, lobster, and crayfish.
Canned mussels and oysters are nutritious, offering protein, omega‑3s, vitamins, and minerals though sodium levels may vary.
Shellfish allergies, especially from crustaceans like shrimp and crab, are frequent. Mollusks like clams or oysters may also trigger reactions. Label reading is important.
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