It seems like most white Americans would rather eat muscle and flesh than organs, heads, tails, tendons, and other things that aren’t muscle and flesh. That’s too bad, because those are the tastiest and best parts, especially when it comes to shrimp.
Crunching into Crunchy Goodness: The Joys of Eating Deep Fried Shrimp Heads
Shrimp heads often get tossed in the trash without a second thought. But for adventurous eaters, these underappreciated bits actually offer a tasty, crispy treat when deep fried. If you can get past the initial hesitation, you may find yourself addicted to the irresistible crunch of fried shrimp heads.
While shrimp head cuisine is common in certain Asian and Latin cultures, it remains relatively rare in Western menus. Yet the texture and flavor rewarded to those who dare to dine on the whole shrimp makes eating the heads worth trying at least once.
Keep reading to learn all about savoring these flavorful fried critter parts, from safety precautions to how to fully enjoy their zesty crunch. With an open mind and a dash of courage, a surprising new shrimp snack favorite may await you.
Evaluating the Safety of Eating Shrimp Heads
Of course, safely is the first consideration when expanding one’s culinary horizons. Any concerns about health hazards from eating shrimp heads are understandable. However, when properly cooked, shrimp heads pose minimal risk:
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The shrimp head contains nutritious fats and collagen. It’s low in mercury and considered safe for pregnant women.
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Deep frying kills any bacteria or parasites present in raw shrimp Thorough cooking is key
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For food allergies the allergenic proteins are concentrated more in the flesh. Heating via frying further reduces risks.
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The biggest hazard is the choking risk from hard shell bits. Thorough chewing is a must.
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Those with shellfish allergies may react to proteins in the heads and should avoid them.
So while a choking hazard exists if not carefully chewed, overall deep fried shrimp heads are safe for most people to eat in moderation as an occasional indulgence.
Why Are Shrimp Heads Worth Eating?
While shrimp bodies provide plenty of sweet, briny flavor the heads offer a more concentrated taste along with unique texture contrasts
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Intense shrimp essence – The heads contain dense cartilage and fatty orange fat called hepatopancreas or tomalley. These give an intense hit of savory, ocean-like flavor when fried up crispy.
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Prized roe – Some heads may contain the sought-after shrimp roe or eggs. These tiny edible pearls have a satisfying pop.
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Crunchy shells – Crisp, fried shells provide textural complexity against the soft innards.
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Rich mouthfeel – The fats and collagen melt into the shrimpy juices for a luscious, hearty mouth coating.
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Umami blast – Compounds like free glutamates give fried heads an addictive umami richness.
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Sustainable eating – Consuming the whole shrimp minimizes waste.
Heads thus deliver bolder shrimp flavor along with more varied textures than shrimp alone. Cracking open the crunchy shell to discover the treasures inside makes for fun, interactive eating.
How to Cook Deep Fried Shrimp Heads
Now that the appeal and safety of shrimp heads is established, let’s get cooking:
Ingredients:
- Shrimp heads, shells removed
- Cornstarch
- Flavorful oil for frying like peanut or rice bran
- Salt and seasonings
Steps:
- Rinse heads and pat very dry. This helps the coating stick and prevents splatter.
- Coat heads in cornstarch seasoned with salt, garlic powder, paprika and pepper.
- Fry in 350°F oil for 2-3 minutes until crispy and golden brown.
- Drain on paper towels and immediately sprinkle with a shake more salt.
Serve hot and crunchy as finger food alongside cocktail sauce or sriracha mayo for dipping. Cracking open the fried heads and scooping out the rich insides with a spoon or chopstick is part of the fun.
Tips for Maximizing Enjoyment of Fried Shrimp Heads
Once you get your hands on these novel shrimp fritters, make the most of the experience with these tips:
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Eat them fresh – consume immediately after frying for the peak crispy texture. They get soggy if sitting.
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Make a fun group activity – fry up a big batch and pick at them picnic style.
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Drink good beer – the rich heads pair nicely with hoppy IPAs or wheat beers.
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Use high quality shrimp – large, fresh heads work best to savor all the textures.
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Try dipping sauces – sriracha, remoulade, and cocktail sauce balance the fattiness.
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Accept the learning curve – it may take trying them a few times to appreciate their charm.
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Go slow – take care chewing to avoid any choking on crunchy bits.
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Add other seasonings – Cajun spice, five spice powder, or dried shrimp powder amp up the flavor.
Soon the combination of crispy shell, decadent fat, and concentrated shrimpiness may have you hooked!
Troubleshooting Common Issues with Deep Fried Shrimp Heads
Of course, first-timers may encounter a few hiccups in frying and eating shrimp heads:
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Shell fragments in teeth – Carefully chew and try crunching only partly through the shell.
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Bitter taste – Overcooked heads can develop a bitter flavor. Fry just until crispy.
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Tough texture – Older, larger heads may need longer frying time to fully crisp up.
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Unpleasant aroma – Very fresh, non-frozen raw heads have the strongest odor. Going straight from fridge to fryer helps.
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Bland flavor – Letting heads sit after frying causes the flavor and fat to dissipate. Eat immediately.
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Gritty texture – Any veins or gritty bits should be removed prior to cooking.
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Allergic reaction – Those with shellfish allergies should avoid.
Troubleshooting is part of the adventure of trying new foods. Adjust methods and ingredients until deep fried heads become a treat you crave.
Are There Any Downsides to Eating Fried Shrimp Heads?
Beyond the safety considerations already covered, a few other potential downsides exist:
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Intimidation factor – overcoming the initial “gross” perception is difficult for some. Can take time to change mindset.
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Choking hazard – as with any fried food with shells, choking is a real risk if not chewing carefully.
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Stain risk – oil and juices can leave spots on clothes that may not wash out. Best eaten outdoors.
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Perceived disgust – some family or friends may express revulsion at the idea. Could prompt uncomfortable situations.
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Allergy danger – shrimp allergies make heads very high risk. Cross contamination can also be an issue.
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Environmental issues – commercial shrimp farming carries concerns around sustainability, habitat damage, and labor practices.
With some planning and precautions however, most pitfalls can be avoided to enjoy deep fried heads safely.
The Takeaway: Crunchy, Crave-Worthy Fried Shrimp Heads
While eating shrimp heads seems odd to many Westerners, expanding your horizons brings rewards. When deep fried, the heads offer an intense shrimp flavor and juicy crunch that shrimp bodies alone don’t provide. Once you get over any hesitation about eating heads, all that remains is pure fried decadence.
Take proper safety precautions, fry the heads to golden perfection, and crack open these crunchy bites to discover a new favorite snack. With an adventurous appetite, you may gain a whole new shrimp-loving perspective. So embrace the fun and share shrimp heads with daring foodie friends. Then sit back and savor the magical crispy richness together.
Fry the whole thing
The easiest way to enjoy the heads and tails of a shrimp is to deep fry the entire thing, and then eat the entire thing. According to Chichi Wang of Serious Eats, fried shrimp heads are a symphony of contrasts:
The crispy and crunchy exterior gives way to the rich, juicy innards, creating an enticing bite. Wang’s recipe for Chinese-Style Deep-Fried Salty Shrimp might look hard to follow, but the shrimp are small and fry quickly, and the cornstarch makes a great coating for the seasonings of your choice to stick to. Once their fried and seasoned, eat them whole, no peeling needed.
There’s flavor in those shells
The biggest problem most people have when they try to make head-to-tail shrimp food is with the texture. Chitin and tomalley (hepatopancreas) can be hard to get used to, even when they are deep-fried, which we will talk about in a moment.
Use the shells, tails, and heads to make a flavorful shrimp stock. This is a great way to start enjoying whole shrimp without throwing away any of them. Just grab any leftover shells you have (I keep a bag in the freezer), cover them with water. Once the water starts to boil, lower the heat and let it cook for 15 minutes. Check on it every so often and keep cooking until the stock is full of shrimp flavor.
If your tails came from a batch of seasoned shrimp, like scampi or Cajun boil, you can taste some of that flavor, but the main notes will be very salty and a little funky. You know, shrimpy. Like risotto or plain rice? Make a seafood stew with your shrimp stock or use it for anything else you’d normally use a stock for.
Dad and TJ eat deep fried shrimp heads
Can you eat shrimp head?
Shrimp head often looks like a thing to whack with a broom or something even harder. But can you eat shrimp heads? Yes, you can eat shrimp head! In fact, several people believe it’s the nicest part of the shrimp. Even though the way it’s generally done is by sucking the fluid out of the head other than consuming the whole thing, shell and all.
Do you need to deep fry shrimp?
The tinier the shrimp head, the reduced barrier between the outer crust and the inner goods. You bite down its fluid center discharges, and you munch on it, the shell, antennae, and all else. This is an easy recipe, the only caveat standing that you are required to deep-fry the shrimp. But it’s certainly not a difficulty.
Do you deep fry shrimp with scallion & garlic?
Deep-frying shrimp with their heads still on amps up their savory richness and creates a wonderful textural contrast between the crisp shells and the oozing tomalley-like contents of the heads. Tossing the just-fried shrimp in fried bits of scallion and garlic coats their surface with a savory infused oil and adds an extra level of crunch.
Should you cook shrimp with the head on?
Some might choose shrimp with the head on as it can bring more relish into the dish when cooking. But even if you possess a headless shrimp, you can still receive some zest from the shrimp’s shell. That is why many people choose to cook shrimp with the skin still on.