What Are Black Tiger Prawns?

Black Tiger Prawn (scientific name: Penaeus monodon) is one of the largest and most commercially important shrimp species in the world. They are named for their distinctive dark stripes, which resemble a tiger’s pattern, hence the name “tiger prawns.”

They are naturally found in the Indo-Pacific region, including Sri Lanka, India, Indonesia, Vietnam, Thailand, and the Philippines. In Sri Lanka, both are caught wild (mostly from the northern and eastern coasts) and farmed (mainly in lagoons and brackish-water ponds).

Feature Description
Scientific name Penaeus monodon
Common names Black Tiger Prawn, Giant Tiger Shrimp
Average size 15–33 cm (6–13 in); some reach 250 g+
Coloration Dark blue-green shell with black bands on the tail and body
Habitat Coastal waters, estuaries, mangroves, and brackish-water lagoons
Diet Omnivorous – feeds on algae, small invertebrates, and organic matter
Growth rate Fast-growing species; market size in ~4–6 months under farming

Black Tiger Prawns in Sri Lanka

Sri Lanka has a long tradition of both wild capture and aquaculture of P. monodon. Key producing regions include:

  • Puttalam Lagoon

  • Negombo Lagoon

  • Batticaloa

  • Jaffna and Mullaitivu (North-East coastal zones)

Sri Lanka’s Department of Fisheries & Aquatic Resources (DFAR) oversees licensing, export standards, and sustainability controls.

Taste and Culinary Use

  • Texture: Firm and meaty

  • Flavor: Sweet, rich, and slightly briny, more flavorful than white shrimp

  • Popular preparations:

    • Grilled or barbecued whole (to highlight the tiger stripes)

    • Butter-garlic or spicy Sri Lankan curry styles

    • Tempura or stir-fried in Asian cuisines

    • Prawn cocktails and pasta dishes

Because of their large size and attractive shell pattern, they’re considered premium prawns used in high-end restaurants.

Nutritional Profile (per 100 g, raw)

Nutrient Amount
Calories 105 kcal
Protein 20–22 g
Fat 1–2 g
Cholesterol 150–200 mg
Omega-3 fatty acids ~0.3 g
Carbohydrates 0 g