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.
Shrimp heads often get discarded when preparing shrimp dishes, but did you know that they are actually delicious to eat? Fried shrimp heads offer an abundance of flavor and texture when enjoyed whole. Here’s a guide to savoring this underrated part of the shrimp and why you should give them a try.
The Appeal of Eating Fried Shrimp Heads
Many cultures around the world consume the entire shrimp head included. The head contains nutritious and tasty innards like the tomalley (liver) and fat. Frying brings out the shrimp heads’ natural umami richness and gives them a wonderfully crispy texture.
When deep-fried, the contrast between the crunchy shell exterior and the soft, briny innards is highly appetizing. You get sweetness from the shrimp meat, balanced by saline and mineral notes from the shells and head.
Texture wise, the chitinous shell provides a nice crunch which gives way to a creamy, custard-like interior. There’s a lot going on that makes for an exciting eating experience.
Preparing Shrimp Heads for Frying
To prepare the shrimp heads for frying:
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If the heads are still attached to the bodies remove them by twisting off. Reserve the peeled bodies for another use.
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Check for and remove any veins still intact. This helps avoid an overly muddy flavor.
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Rinse the heads well. Pat thoroughly dry with paper towels.
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Season the heads with salt, pepper, spices, or a light dredge of flour or cornstarch.
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Fill a heavy pan with 2 to 3 inches of frying oil heated to 350-375°F.
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Fry the heads for 2-3 minutes until golden brown and crispy.
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Drain on a paper towel-lined plate and season further if desired.
Frying coats the heads in a delicate, crispy shell and warms the innards through without overcooking. Now they’re ready to enjoy whole!
Tips for Eating Fried Shrimp Heads
The first time trying a fried shrimp head can seem intimidating. Here are some tips to dive right in:
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Grab the head and bite straight into the meaty end first to get comfortable with the texture. This is the fleshiest part.
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Next, crunch through the center shell to access the tomalley. The briny creaminess is highly coveted.
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Don’t be afraid to get messy! Use your fingers to fully dismantle the head and suck out all the nooks and crannies.
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Have some extra napkins on hand to wipe your fingers. The shells can leave some residue behind.
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For a more hands-off approach, cut the heads in half lengthwise before frying. Then use a fork to pull out the meat and innards.
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dip the heads in sauces like sriracha mayo, sweet chili sauce, or lemon aioli to balance the rich flavors.
Shrimp Head Frying Methods
Deep frying is the best technique for getting ultimate crunch and allows you to eat the shrimp heads whole. But you can also pan fry them:
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Deep frying – Immerse heads fully submerged in 350°F oil. Fry for 2-3 minutes until crispy.
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Pan frying – Coat heads in breadcrumbs or flour. Fry in 1-2 tbsps hot oil for 1-2 minutes per side.
Pan frying requires more time to crisp up the exterior, so deep frying is ideal. But it gets the job done if you don’t have a deep fryer.
Serving Suggestions for Fried Shrimp Heads
Beyond eating shrimp heads as finger food, here are some fun ways to incorporate them into snacks or starters:
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Sprinkle over salads, pastas, or fried rice for salty crunch
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Include as bar snack alongside fried pickles or calamari
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Pile on top of nachos
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Garnish bloody mary cocktails
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Top seafood chowders and bisques
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Skewer onto shrimp head “lollipops” with a shrimp tail for whimsical passed appetizers
Get creative with how you serve up these crispy, popable treats!
Are There Any Downsides to Eating Shrimp Heads?
Eating shrimp heads is generally safe, if unusual for many. Here are a few things to keep in mind:
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For people with shellfish allergies – Fried heads may still trigger a reaction. Avoid them to be safe.
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Potential high cholesterol – Shrimp heads contain higher amounts of cholesterol due to the fat-rich innards. Avoid overindulging if this is a concern.
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Small choking hazard – The spikes of shell can potentially pose a choking risk for young children if not thoroughly chewed. Chop heads up to mitigate this.
As long as you don’t have an allergy, fried shrimp heads can be enjoyed as an occasional indulgence without much risk. Just chew thoroughly!
Time to Give Shrimp Heads a Shot
If you usually discard shrimp heads without a second thought, hopefully this gives you pause next time. Fried up crispy, these flavorful morsels offer the perfect combination of textures. The briny, rich innards provide a seafood treat for the adventurous eater. So be bold, give the whole shrimp a chance, and enjoy this underrated gem. Your tastebuds will thank you!
Have you tried fried shrimp heads before? What’s your favorite way to eat them? Share your experiences in the comments!
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.
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.
Delicious 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.
What are the side effects of eating shrimp?
Shrimp allergy can be identified from signs and symptoms that appear after consuming shrimp or smelling it, such as itching, the appearance of red plaques on the skin, swelling in the face, especially in the eyes and mouth, and in the throat creating the feeling of a lump in the throat.
Can you eat fried shrimp?
I’m here to assure you that you can—provided they’re lightly coated with cornstarch and salt and deep-fried. If they’re crispy, you can crunch through them, and that extra-crunchy layer is prized across countries like Japan and China, places that know how to handle their shrimp.
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.