Imitation Shrimp, Lobster and Scallops
The rest of the surimi seafood family — what “surimi shrimp” really is, and how to use it.
Surimi isn’t only crab. The same washed-fish paste is shaped and flavored into imitation lobster, shrimp and scallops — and in Asia into a whole family of fish cakes. When you see “surimi shrimp” or “lobster-flavored seafood,” it means the same thing as imitation crab: mostly fish, starch and seasoning, molded into a different shape.
The main imitation shellfish products
| Product | How it’s shaped | Typical uses |
|---|---|---|
| Imitation crab (kanikama) | Thin sheets cut into fibers, bundled, red-coated | Kani salad, California rolls, dips |
| Imitation lobster | Chunks or tail-shaped pieces with a red-orange exterior, often lobster-flavored | Lobster-roll style sandwiches, pasta, seafood salads |
| Imitation shrimp | Paste molded into curled shrimp shapes and colored on one side | Stir-fries, salads, budget shrimp cocktail |
| Imitation scallops | Cylinders cut from extruded paste, sometimes with fibers | Pan-searing, soups, seafood mixes |
| Seafood “medley” mixes | Several shapes in one pack | Pasta, chowder, fried rice |
What’s different from the real thing
Real shrimp, lobster and scallops are almost pure protein with virtually no carbohydrate. Their surimi imitations follow the imitation crab pattern: similar calories, much less protein, added starch and sugar, and sodium from salt and seasonings. Imitation crab is the best-documented example — about 81 calories, 6.5 g protein and 13 g carbohydrate per 3 oz in USDA data, versus about 84 calories and 20 g protein for cooked shrimp (full nutrition facts). Check the panel on any imitation shellfish package, because the starch and sodium levels vary by brand and shape.
Allergies: “imitation” doesn’t mean shellfish-free
Lobster- and shrimp-flavored surimi products may contain real shellfish extracts, just as most imitation crab contains crab. They also usually contain fish and egg, and often wheat. Read the “Contains” statement every time — the allergies & safety guide explains what to look for, and the ingredient guide decodes the rest of the label.
Cooking with imitation shrimp, lobster and scallops
- They are already cooked. Like all surimi seafood, they only need warming; add them at the end of a stir-fry, pasta or soup so they don’t turn rubbery — the same rule as in our crab pasta.
- Cold uses work well: a lobster-roll-style sandwich follows the seafood salad method with a little less mayo and more lemon.
- Searing: imitation scallops brown in a hot pan with a little butter in 1–2 minutes per side; pat them dry first.
- Storage is the same as for imitation crab: 3–4 days in the fridge once opened, longer frozen (storage guide).
Is “surimi shrimp” the same as shrimp surimi?
Usually not. “Surimi shrimp” on a menu or package means imitation shrimp made from fish surimi. Separately, some Asian fish balls and dumpling fillings are made from minced real shrimp paste, which is a different product with no fish. The ingredient list tells you which one you have.