How to Cook Shrimp with the Head On: A Step-by-Step Guide

Shrimp lovers know that leaving the heads on these succulent crustaceans can add an extra punch of flavor to any dish. However, cooking shrimp properly with the heads still attached requires some special care and technique. In this comprehensive guide, we’ll walk through everything you need to know to cook up plump, juicy shrimp with the heads on.

Why Cook Shrimp with the Heads On?

Here are some of the benefits of cooking shrimp with the heads still attached:

• Enhanced flavor – The head contains nutrients that get released during cooking, adding a boost of briny, seafood taste.

• Improved texture -Cooking with heads on helps shrimp retain moisture for a tender, plump texture. The shells also protect the delicate meat.

• Presentation – Whole shrimp make for a beautiful, impressive presentation.

• More value – Since the heads add weight, you may get more shrimp per pound when purchased head-on.

Purchasing Shrimp with Heads On

When buying head-on shrimp, here are some tips to get the best quality:

• Look for shells that are shiny and firm, not dull or slimy. Avoid any with black spots.

• Choose shrimp that smell briny but not overly fishy Rancid smells mean they’re past freshness

• Opt for sizes labeled colossal, jumbo, or large. Bigger shrimp will be easier to peel and eat.

• Buy raw, shell-on shrimp instead of cooked or peeled. Raw retains the most flavor and texture

• Purchase shrimp the day that you plan to cook and eat them for absolute freshness.

Preparing Shrimp with Heads On

Proper preparation ensures tender, cook-through shrimp:

• First, rinse shrimp under cold water while gently rubbing the shells. This removes any grit.

• Use kitchen shears to carefully snip off the legs and antennas. They can burn easily when cooking.

• Next, run a sharp paring knife along the back of each shrimp. This will expose the digestive vein for removal.

• Use the knife tip to lift out and discard the thin digestive vein. This prevents a gritty texture.

• Make a shallow cut through the shell layers on the underside. This allows heat to penetrate and seasons to absorb when cooking.

• Pat the shrimp dry before seasoning. Avoid over soaking, which can lead to bland, waterlogged meat.

Seasoning Shrimp Before Cooking

Adding bold seasonings before cooking infuses the shrimp with lots of flavor:

• Herbs and spices: Garlic, cayenne, paprika, oregano, thyme

• Acids: Lemon, lime, vinegar

• Oils and fats: Olive oil, sesame oil, melted butter

• Salt and pepper: Kosher or sea salt, cracked black pepper

• Flavorful liquids: Wine, beer, citrus juice

• Aromatics: Onions, shallots, ginger, lemongrass

Combine your desired ingredients to make marinades, dry rubs, herb butters, or other flavorful mixtures. Allow the seasoned shrimp to rest 5-30 minutes before cooking so the flavors can fully penetrate the meat.

Methods for Cooking Shrimp with Heads On

You can cook head-on shrimp using almost any technique. Here are some top methods:

Grilling

The quick, dry heat of the grill impartssmoky richness. Grill shrimp over direct high heat for just 2-3 minutes per side. Brush with flavored butter while cooking.

Sautéing

Cook shrimp in a little hot oil in a pan until pink on both sides, about 3 minutes total. Toss with garlic, lemon, herbs, etc.

Broiling

Broil shrimp 4-5 inches from the heating element for 4-6 minutes total, flipping halfway through. Works well with broiler-safe marinades and glazes.

Roasting

Toss shrimp with oil and seasonings and spread out on a sheet pan. Roast at 375°F for 5-8 minutes until opaque.

Pan/wok frying

Fry shrimp over very high heat for a crispy exterior with tender interior. Works well with stir fry sauces and spices.

Steaming

Steaming keeps shrimp moist and delicate. Steam for just 2-3 minutes, until opaque. Season afterward.

Simmering

Simmer shrimp gently in soups, stews, curries, etc for 4-5 minutes just until cooked through.

Serving Suggestions

Beautifully cooked head-on shrimp make a fantastic focal point for any meal. Consider serving shrimp on:

• Rice, grains, or pasta
• Salad greens
• Kabobs or skewers
• Tacos, buns, or toast
• Pizza
• Seafood platters
• With cocktail sauce, aioli, or other dipping sauces

Garnish with fresh herbs, citrus wedges, edible flowers, chili oil, or microgreens. Provide small plates for shells and cocktail forks for easy eating. Encourage guests to savor the flavors in the heads!

With this helpful guide, you’ll be ready to cook up plump, juicy shrimp with heads intact for your next special occasion or everyday meal. When prepared properly, these shrimp shine with bold, briny sweetness in every bite. So go ahead and dive into cooking head-on shrimp—your tastebuds will thank you!