The Complete Guide to Cooking Shrimp with the Head On

Cooking shrimp with the head on may seem intimidating at first, but it actually enhances the flavor and allows you to get the most out of these tasty crustaceans. As a seafood enthusiast, I love experimenting with different ways to prepare shrimp. After testing out numerous recipes and techniques, I’ve gathered all my tips and tricks for how to cook shrimp with the head on. Read on to become a pro at preparing whole shrimp!

Why Cook Shrimp with the Heads On?

You may be used to deveining and shelling shrimp before cooking them. So why keep the heads on? Here are some benefits:

• More flavor – The head contains nutrients that add sweetness Cooking the shell also infuses the shrimp with natural seafood flavors

• Juicier texture – The shell helps lock in moisture so the shrimp stays tender.

• Impressive presentation – Whole shrimp with heads and shells intact look beautiful plated up or served family-style.

• Easier to peel – The shell actually makes it easier to peel the shrimp after cooking.

• Value – Heads and shells account for up to 50% of a shrimp’s weight, so you get more for your money.

With the heads on you’ll get plumper more delicious shrimp bursting with ocean-fresh taste. Once you try them this way, you may never go back!

Purchasing and Preparing Whole Shrimp

It all starts with buying high-quality whole shrimp Here’s what to look for

• Fresh scent – Should smell like the ocean, not fishy or ammonia-like.

• Firm texture – Meat should be tight, not mushy. Press it with your finger.

• Clear eyes – Avoid cloudy eyes, which indicate older shrimp.

• Intact shells – No cracks or blemishes.

• Legs attached – Legs should be crisp, not limp.

• Refrigerated – Never buy shrimp displayed at room temperature.

Before cooking, you’ll need to clean and devein the shrimp while leaving the shell on. Here’s the easy process:

• Remove the legs by twisting them off. They tend to burn when grilling.

• Use scissors to slice along the back and expose the vein.

• Hold under cold running water to rinse out the vein.

• Use a paring knife to lift out any remaining vein.

• Give the shrimp a final rinse and pat dry with paper towels.

That’s all it takes to prep whole shrimp for cooking.

Cooking Methods

There are several excellent options for cooking shrimp with the heads on. Each method results in plump, juicy shrimp packed with flavor.

Grilling

The high heat of the grill adds a lovely char while locking in moisture. Follow these tips:

• Oil the grates well so the shrimp don’t stick.

• Grill for 2-3 minutes per side until opaque.

• Baste with a compound butter or sauce for extra flavor.

• Allow a bit more time if using jumbo shrimp.

Pan-searing

A quick sear in a hot pan gives you crispy edges and tender interiors.

• Use a skillet with high sides to prevent splattering.

• Coat the bottom in avocado oil which has a very high smoke point.

• Cook 2-3 minutes per side over medium-high heat.

Sautéing

This technique enhances the shrimp’s natural sweetness:

• Heat 1-2 tbsp of butter or olive oil in a large pan.

• Cook for 2 minutes per side until pink and curled.

• Add garlic, lemon, herbs and other flavorings.

Baking

For hassle-free shrimp, use your oven:

• Toss shrimp with oil, salt, pepper and spice mix.

• Bake at 400°F for 10-12 minutes, flipping halfway through.

• Broil the last 1-2 minutes for crispy shells.

Boiling

Boiling is fast and easy for weeknight meals:

• Bring a pot of water to a boil.

• Add shrimp and cook for 2-3 minutes until pink.

• Drain and rinse under cold water to stop the cooking.

Skewering

Make impressive appetizers or entrées:

• Soak bamboo skewers for 30 minutes so they don’t burn.

• Thread 4-5 shrimp per skewer, leaving a tiny space between them.

• Grill or broil for 2-3 minutes per side.

No matter which method you choose, keep a close eye on the shrimp as they cook quickly. Now let’s look at some delicious recipes.

Tasty Recipes for Whole Shrimp

With so many options for cooking shrimp heads-on, it’s fun to experiment with global flavors. Here are a few of my goto recipes:

Lemon Garlic Shrimp

This classic recipe delivers bright, zesty flavor.

Ingredients:

• 2 lbs whole shrimp, peeled and deveined
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• Juice and zest of 1 lemon
• 2 tbsp butter
• Chopped parsley for garnish

Instructions:

1. In a bowl, combine olive oil, garlic, oregano, pepper flakes, lemon juice and zest. Add shrimp and toss to coat. Let marinate 15 minutes.

2. In a large skillet, melt butter over medium-high heat. Add shrimp in a single layer and cook for 2 minutes per side until opaque.

3. Garnish with parsley and serve with lemon wedges.

Cajun Blackened Shrimp

Give your shrimp aNew Orleans-style kick of heat and spice.

Ingredients:

• 2 lbs whole shrimp, peeled and deveined
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/4 cup olive oil
• 2 tbsp melted butter
• Lemon wedges for serving

Instructions:

1. In a small bowl, combine Cajun seasoning, paprika, cayenne, olive oil and melted butter.

2. Brush mixture all over shrimp. Grill or broil 4-5 minutes until blackened and cooked through, flipping halfway.

3. Serve with lemon wedges.

Coconut Curry Shrimp

Take your shrimp on a flavor trip to Southeast Asia.

Ingredients:

• 2 lbs whole shrimp, peeled and deveined
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 onion, diced
• 3 garlic cloves, minced
• 1-inch fresh ginger, grated
• 1 red bell pepper, sliced
• 1 can coconut milk
• Chopped cilantro for garnish

Instructions:

1. Season shrimp with curry powder and turmeric.

2. Sauté onion, garlic and ginger 3-4 minutes until soft.

3. Add coconut milk and bell pepper. Simmer 5 minutes.

4. Add shrimp and cook for 3 minutes until opaque, stirring gently.

5. Garnish with cilantro. Serve over rice.

With these globally inspired recipes, you can take your shrimp in endless flavor directions. Don’t be afraid to experiment with your own herbs, spices and ingredient combinations.

Serving Suggestions

Whole shrimp make a magnificent presentation on the plate. Consider these serving ideas:

• Arrange artfully over risotto or creamy polenta.

• Nestle on top of fresh salad greens.

• Accompany with grilled vegetables.

• Pile in a shallow bowl and garnish with lemon and parsley.

• Serve family-style in the pan or on a platter for casual dining.

• Skewer 4-5 shrimp on picks for easy appetizers.

However you choose to serve them, whole shrimp are sure to impress your guests.

Storing and Reheating Leftovers

With some basic tips, you can enjoy leftover shrimp for up to 3-4 days:

• Allow to cool completely before refrigerating in a sealed container.

• Add a drizzle of olive oil or butter to prevent drying out.

• Reheat gently in a skillet, or boil for 1-2 minutes to refresh.

• Don’t microwave, as this makes the texture rubbery.

• Once cooked, shrimp are best kept with heads removed to prolong freshness.

Follow these guidelines and you’ll be able to savor every last morsel of your shrimp, even days later.

Master Whole Shrimp with Confidence

After reading this guide, you should feel completely comfortable purchasing, preparing, seasoning, and cooking shrimp with the heads on. While it may seem daunting at first, the impressive presentation and unbelievable flavors make whole shrimp well worth the effort.

Here are some final tips as you embark on your whole shrimp cooking journey:

• Start with fresh, high-quality shrimp from a