Cleaning Shrimp with Heads On: A Step-by-Step Guide

As a passionate home cook and seafood lover, shrimp are one of my absolute favorite ingredients to cook with. Their sweet, briny flavor is so versatile, lending itself well to countless dishes from shrimp scampi to coconut shrimp soup.

However, most shrimp you buy at the grocery store have already been decapitated While headless shrimp are certainly easier to cook with, keeping the heads on results in plumper, juicier shrimp with better texture and taste The head helps lock in natural moisture and shrimp flavor.

So don’t be afraid to purchase head-on shrimp! With a few simple techniques, you can easily clean shrimp with the heads intact. In this comprehensive guide I’ll walk you through the process of preparing head-on shrimp from rinsing to peeling and deveining.

Why Cook Head-On Shrimp?

Here are some of the biggest benefits of cooking with head-on shrimp:

• More flavor – Heads add sweet, briny seafood essence during cooking.

• Better texture – Head-on shrimp retain moisture for plump, tender meat.

• Enhanced presentation – Whole shrimp with heads and tails look impressive.

• Added nutrients – Heads contain healthy fats, minerals, and antioxidants.

• Fun factor – Kids often enjoy snapping the heads off themselves!

So don’t let a little extra prep work deter you. The payoff of succulent, great-tasting shrimp is worth it.

Step 1: Purchase Fresh Shrimp

It all starts with choosing high-quality head-on shrimp. Here’s what to look for:

• Firm, springy texture – Raw shrimp should feel tight, not mushy.

• Translucent shells – Avoid any yellowing or murky shells.

• Mild seafood scent – Shrimp should not have a strong “fishy” odor.

• Bright color – Pick shrimp with a natural pink or red hue.

• Intact heads – Heads should still be firmly attached, not dangling loose.

For peak freshness, use raw shrimp within a day or two. Refrigerate in a bowl on ice until ready to clean.

Step 2: Rinse Away Any Debris

Before peeling and deveining, give the head-on shrimp a thorough rinse under cold running water. This washes away any dirt, debris, or ice glaze still clinging to the shells.

I like to place the shrimp in a colander and gently rub each one between my fingers as I hold them under the tap. Take care to avoid the sharp points on the legs and head.

Visually inspect the shrimp as you rinse. Discard any with an off odor, odd coloring, or mushy texture. Only keep those that appear fresh.

Step 3: Peel Away the Shell

Now it’s time to remove that tough outer shell while leaving the heads intact. With head-on shrimp, I prefer using kitchen shears rather than brute manual force.

Hold an individual shrimp firmly in one hand. Then, insert the shears into the space between the head and body. Clip through the shell all the way down to the tail.

Next, peel back the shell on both sides, detaching it from the legs as you go. Rinse away the discarded shell. Repeat with the remaining shrimp.

Step 4: Devein the Shrimp

Even with the heads on, you’ll still want to devein the shrimp by removing the digestive tract.

Use a paring knife to make a shallow cut along the back of each shrimp. Wriggle the tip of the knife into the cut to lift out the vein. Pull gently to remove it.

For very small salad shrimp, deveining is optional. But I always remove the vein from medium or large shrimp.

Step 5: Give a Final Rinse

Once peeled and deveined, give the head-on shrimp another quick cold water rinse. This washes away any lingering bits of shell or vein.

Drain thoroughly after rinsing. I like to let them sit briefly on a paper towel lined plate.

Pro Tips for Prepping Head-On Shrimp

Here are some of my best tips for easily and efficiently cleaning shrimp with the heads on:

• Chill first – Keep shrimp icy cold for easier peeling and deveining.

• Watch sharp points – Use care when handling legs, heads, and tails.

• Cut through shell – Kitchen shears allow you to clip off shell without ripping.

• Devein from behind – Inserting the knife at the tail avoids over-cutting.

• Dry thoroughly – Let rinsed shrimp drain briefly before cooking so they don’t splash.

• Cook soon after – Use freshly prepped shrimp immediately for the best flavor.

Storing Head-On Shrimp

Once cleaned, you’ll want to cook or freeze the head-on shrimp right away. Here are some storage guidelines:

• Refrigerate 1 day max – Keep peeled, deveined shrimp chilled until cooking.

• Lay flat to freeze – Arrange in a single layer on a tray or pan, then freeze.

• Thaw in fridge – Let frozen shrimp defrost slowly overnight in the refrigerator.

• Avoid re-freezing – Thawed shrimp should always be cooked, not re-frozen.

Proper storage preserves both taste and texture.

Time to Make Mouthwatering Shrimp Recipes

Now that you know how to prep head-on shrimp like a pro, it’s time to put those plump, juicy shrimp to good use!

Head-on shrimp are ideal for simmering in seafood stews, broiling with lemon-garlic butter, or tossing into pasta. Don’t be afraid to get creative with shrimp tacos, shrimp salad, and more.

Here are just a few of my favorite shrimp recipes perfect for putting freshly cleaned, head-on shrimp to delicious use:

• Garlic butter shrimp scampi
• Creamy shrimp and grits
• Blackened shrimp po’ boys
• Coconut curry shrimp soup
• Grilled shrimp skewers
• Shrimp and sausage gumbo

The next time you spy head-on shrimp at the market, grab them! A little extra prep is a small price to pay for superior flavor and texture. Just follow my simple guide to clean and prep them like a pro. Your taste buds will thank you.

Frequently Asked Questions About Head-On Shrimp

If you’re new to cooking with head-on shrimp, you probably have some questions. Here are the answers to some of the most common FAQs:

Are heads edible?

Yes, the heads are completely edible. They contain healthy fats and minerals. The cartilage is soft enough to eat.

Do I have to remove the heads?

You can cook shrimp with the heads on or off. It’s totally up to you and the recipe.

What’s the black spot inside the head?

That’s the shrimp’s stomach and digestive tract. It’s normally removed when deveining.

How do I peel shrimp with heads on?

Use kitchen shears to clip through the shell from head to tail before peeling it off.

Can I leave tails on?

Yes, tails add nice presentation. Clip the shell towards the base to leave tails intact.

Should I save shrimp heads for stock?

Absolutely! Simmer discarded heads to make a rich, flavorful shrimp stock.

Can I freeze cleaned, head-on shrimp?

Yes, just lay them flat in a single layer until frozen solid, then transfer to a freezer bag.

How long do head-on shrimp keep in fridge?

Store cleaned shrimp in the coldest part of the fridge and use within 1 day for best quality.

Do I need to adjust cook times with heads on?

Cook just 1-2 minutes longer to account for thicker size. But watch closely to avoid overcooking.

Enjoy the Sweet, Succulent Flavor of Head-On Shrimp

Preparing head-on shrimp does require a bit more time and effort up front. However, being able to control the quality by cleaning them yourself is worth it. The heads impart delicious flavor to shrimp dishes, and help the shrimp retain moisture as they cook.

Follow my simple guide to easily clean head-on shrimp. Then get ready to enjoy tender, juicy, flavorful shrimp in all your seafood recipes. Cook up a batch tonight! Your tastebuds will thank you.