1. Different colors. First of all, you can roughly judge by their names. The colors of red shrimp and green shrimp among crayfish are different. As the name suggests, the lobster shell is red, and it is also red when cooked. The shell of green shrimp is green-brown, which is essentially different from red shrimp.

2. Lobster shells have different hardnesses. The shell of red shrimp is relatively hard. When it is raw, it feels harder to the touch. After it is cooked, the texture will be harder. The shell of green shrimp is relatively soft to the touch when it is raw, and after it is cooked, its shell is also very soft and can be peeled off very easily, making it very convenient to eat. So in comparison, green shrimps are soft-shell shrimps, and red shrimps are hard-shell shrimps.

3. The taste is different. Due to different breeding methods, the taste of red shrimp and green shrimp is also somewhat different. Relatively speaking, the umami flavor of red shrimp is not as good as that of green shrimp. Red shrimp will have some earthy smell, while green shrimp will have little or no earthy smell. So in terms of deliciousness, green shrimp is slightly better.

4. Different sizes. In fact, green shrimps are also divided into small shrimps, medium shrimps and large shrimps, but relatively speaking, the overall size of red shrimps is larger than that of green shrimps. Therefore, for lobsters cooked in restaurants, there is a higher chance of choosing red shrimp because they are larger and look better. The prawns vary in size and layer. Even the large prawns are not very big. More people like to buy them and cook them at home.

5. The meat quality is different. If you peel off the meat of red shrimp and blue shrimp and compare it, you will find that the meat of red shrimp is older and not as elastic. The meat of the green shrimp will be fuller, and it will taste more tender and bouncy, so the taste of the green shrimp is actually better.