Learn How to Clean Shrimp just like caterers and culinary professionals everywhere. This quick and easy guide will show you how to clean and devein shrimp so that your best recipes always have beautiful, juicy shrimp.
Technically, it is not necessary to clean shrimp. The black line on the shrimp’s bottom, which is also known as a “vein,” is its digestive tract. The shrimp may be darker than the rest of the meat because of sand, algae, or other grit that came from what it ate before it was caught.
Some people find it gross or are turned off by the word “shrimp poop,” but it’s not really bad to eat. However, shrimp just look better without it.
On the other hand, peeling shrimp before eating them makes for a better experience texture-wise. But even that isn’t absolutely necessary. On the East Coast, seafood markets sell spiced, boiled shrimp that is still on the peel. A lot of people love it. In culinary school, I ate shrimp in the shell, and the worst thing was that my jaw hurt after a while.
You can get better shrimp for less money and a wider range of sizes if you can clean and shell our own prawns and shrimp. In my book, that’s one of the best reasons to do it yourself.
Shrimp is one of the most popular seafood options around. With their sweet, briny flavor and tender texture, shrimp can be used in everything from weeknight stir-fries to elegant dinner party appetizers. However, before cooking up a batch of shrimp, many home cooks wonder if they need to wash the shrimp first.
In this article we’ll answer the question “do you wash shrimp before cooking?” and provide a complete guide to preparing shrimp to ensure it’s clean and ready for recipes. Read on for everything you need to know!
Why You Should Wash Shrimp Before Cooking
Washing shrimp before cooking is generally recommended by chefs and cooking experts. Here’s why it’s a good idea
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Removes debris/bacteria: Shrimp may have debris or bacteria on the surface even when peeled and deveined. Washing removes this.
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Improves food safety: Washing minimizes risks associated with any dirt or bacteria on shrimp.
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Enhances visual appeal: Washing gives shrimp a cleaner, more appetizing appearance.
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Allows seasonings to absorb: Washing creates a clean surface for marinades and seasoning to adhere to.
So while not absolutely mandatory, washing shrimp provides both practical and aesthetic benefits that are worth the minimal effort.
How to Properly Wash Shrimp
Washing shrimp only takes a minute or two. Follow these steps:
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Place shrimp in a colander or strainer. Avoid overcrowding.
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Rinse under cool running water, gently rubbing shrimp.
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Visually inspect to ensure any dirt, shells, or veins are removed.
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Pat dry thoroughly with paper towels.
Run your fingers along the shrimp to feel for the vein/digestive tract. Slide a paring knife along this line to remove it if desired.
Frequently Asked Questions About Washing Shrimp
Here are answers to some common questions about washing shrimp:
Should I wash shrimp even if they are peeled/deveined?
Yes, washing is still recommended to remove any debris or bacteria. Peeling/deveining doesn’t guarantee the shrimp is completely clean.
What happens if you don’t wash shrimp?
You risk consuming dirt, debris, or bacteria. While not guaranteed unsafe, washing minimizes risks.
Can I soak shrimp in water?
No, soaking makes shrimp waterlogged. A quick rinse under running water is best.
How long should I wash shrimp?
30 seconds to 1 minute is sufficient for a thorough rinse.
Should I use warm water to wash shrimp?
No, use cool water. Warm water risks partially cooking the shrimp.
Should I remove the shell before washing?
No, wash shrimp with shells on to retain moisture and freshness. Remove after washing.
Can I wash frozen shrimp?
Yes, rinse under cool water to remove ice crystals and freezer burn.
Should I wash shrimp cooking in shells?
Yes, but a lighter rinse as you won’t be eating the shells.
If marinating shrimp, should I still wash first?
Yes, washing ensures the marinade absorbs into a clean surface.
Can I use vinegar to wash shrimp?
Vinegar is unnecessary; cool running water is sufficient.
Should I wash shrimp with soap?
No, never use soap. It’s difficult to fully rinse off.
Thawing Shrimp Properly
For the best results when preparing shrimp, you’ll want to thaw frozen shrimp safely before washing. Here are some thawing tips:
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In the refrigerator overnight: Place shrimp in bowl in case of leaks.
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Cold water method: Submerge sealed bag of shrimp in bowl of cold tap water, changing water every 30 minutes.
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Never thaw shrimp at room temperature or in hot water, which can cause bacteria growth.
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Cook frozen shrimp as-is for dishes like shrimp scampi or seafood pasta. The cooking process will thaw the shrimp.
Once thawed, follow the directions above to wash shrimp before marinating, breading, or cooking.
Should You Peel Shrimp Before Cooking?
While washing shrimp is recommended, what about peeling? Here are some peeling guidelines:
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Peeling raw shrimp before cooking gives the best texture and makes eating easier.
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Shrimp can be cooked and eaten in the shell, but may be a bit chewy.
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Peel only after cooking if using shells to infuse flavor during cooking, like boiled shrimp or shrimp stock.
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Leave tails on for presentation or to use as handles for grilling or dipping in sauce.
So while peeling is not mandatory either, it does provide the best mouthfeel for many shrimp dishes. Peel before or after cooking based on the recipe and your preferences.
Shrimp Preparation Tips
Here are a few final best practices for preparing great shrimp:
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Look for fresh, briny scent; discard smelly, slimy shrimp.
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Spot black shells? Pass on those older shrimp.
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Cook or freeze extra fresh shrimp within 1-2 days.
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Store raw, peeled shrimp in a bowl covered with plastic wrap.
And that covers everything you need to know about washing, peeling, and prepping shrimp before cooking! Taking a few moments to properly handle your shrimp means your recipes will look and taste their absolute best.
So next time you’re cooking up a batch of garlicky shrimp scampi, crispy coconut shrimp, or seared shrimp skewers, remember to give those tasty crustaceans a thorough bath beforehand. Your tastebuds will thank you! Let us know if you have any other shrimp questions.
Tutorial tips and variations
- Sizes of shrimp: Shrimp are sorted by size and given a number both on the boat and in the factory. This number tells you how many shrimp are in a pound. The number 16/20, for instance, means that there are sixteen to twenty shrimp in a pound. Sometimes you’ll see the letter U before a number, like U10. In other words, there are about 10 shrimp or less per pound.
- The higher the number, the smaller the shrimp. The lower the number, the larger (and pricier) the shrimp. Don’t be afraid to go small. You can make shrimp salad, stir-fry, or a big batch of fried rice with tiny shrimp. For big events, save the biggest shrimp for things like super fancy shrimp cocktail or shrimp skewers. For extra colossal shrimp, U10 shrimp means less than 10 shrimp per pound. For colossal shrimp, U15 shrimp means less than 15 shrimp per pound. For extra jumbo shrimp, 16/20 shrimp means 16 to 20 shrimp per pound. For extra large shrimp, 26/30 shrimp means 26 to 30 shrimp per pound.
- Fresh vs. Unless you live right on the water, frozen shrimp is the best option. Most of the shrimp that comes to our store has already been frozen, usually as soon as it’s caught on the boat. That’s why I always buy frozen shrimp. Getting the freshest shrimp possible means letting them thaw at home. Someone else thawed the shrimp before you bought it at the store, but you don’t know when. Might as well just buy frozen.
- How to Buy Shrimp: Have fun while you’re shopping for shrimp. Fresh shrimp that is of good quality should smell salty and even sweet, like the ocean. A sign of old shrimp is black spots on the shells that smell like ammonia and are slimy. If the shrimp have these traits, you should go somewhere else.
- How to store shrimp: Put fresh or thawed shrimp in the bottom drawer of your fridge so that any leaks don’t get on other food in the fridge. Use fresh or thawed shrimp with 1 to 2 days.
- Wild vs. farmed shrimp: That depends on your and your grocery budget. Wild-caught shrimp taste better, but they can cost a lot more. If you can find it, farm-raised shrimp from a responsible grower is a good choice. If you’re not sure, read the label carefully. Shrimp farmers are proud of their efforts to be environmentally friendly and will put that information on the label. Learn all the latest news at SeafoodWatch. org.
- Stock of shrimp: Freeze those shells and make a tasty batch of Homemade Shrimp Stock. For this recipe, you’ll need 4 cups of shrimp shells from 2 pounds of shrimp. You can gather it in batches, though. Until you have enough, put raw shrimp shells in a plastic bag and freeze them. You can technically use cooked shells to make stock, but the flavor will be less strong. Using shrimp stock in seafood sauce in the future will make sure that it has a strong ocean flavor.
Technically, no. The shrimp has a small black line on its bottom that is called a “vein.” It is just a digestive tract. The meat could be darker than the rest of the shrimp because of what it ate before it was caught. It could also have sand or algae in it. It could have some sand in it, or algae. Some people find it gross or are turned off by the word “shrimp poop,” but it’s not really bad to eat. It just looks better without it.
It’s better for your taste and texture to peel shrimp before eating them, but it’s not always necessary depending on the dish. On the East Coast, seafood markets sell spiced, boiled shrimp that is still on the peel. A lot of people love it.
