In our arsenal of quick-cooking dinners, shrimp is a superhero. The crustaceans cook in less than five minutes, so you can get to the table as soon as possible. Lemon-oregano shrimp can be yours in 20 minutes or less. It only takes 15 minutes to make this shrimp and basil stir-fry. But shrimp isn’t just a weeknight dinner staple; it’s also one of our favorite proteins for a fancy dinner that doesn’t take too much work. Case in point: a little shrimp cocktail will turn any occasion into a party. Figure out the best way to cook shrimp and you’ll never have to ask, “What’s for dinner?” (okay, that might be a bit much, but you get the point).
Prepping shrimp before cooking is an essential step to ensure tender, flavorful results. While frozen shrimp can be quick and convenient, starting with raw fresh shrimp allows you to control the prep process. Follow these simple steps for perfect shrimp every time.
1. Purchase Raw Shrimp in the Shell
For the best flavor and texture, opt for raw, shell-on shrimp. Check the shell is translucent with no dark spots. Avoid shrimp with blackened or mushy shells. The shells protect the delicate meat during shipping and freezing.
Shrimp are sold by size and count per pound. Choose “16-20 count” for big jumbo shrimp or “21-30 count” for large. Smaller is harder to prep.
2. Peel Off the Shell
Hold the body firmly and peel off the shell using your fingers. It helps to start with the legs, pulling them off first. The shell should slide off easily in one piece
Save shells to make shrimp stock The shells add tons of flavor when simmered into broth
3. Remove the Tail
Next, detach the tail by gripping the body and pulling the tail off. It should slide right off. The thin tail fins can be left on for presentation.
4. Devein the Shrimp
Using a paring knife, make a shallow cut along the back of the shrimp. You’ll see a dark vein running down the center. Use the knife tip to lift out and remove this vein.
Deveining improves flavor and appearance. Rinse after.
5. Rinse and Pat Dry
Give peeled, deveined shrimp a quick rinse under cool water. Drain then pat very dry with paper towels. Any excess moisture will inhibit browning when cooked.
6. Season Shrimp
Shrimp absorb flavors easily, so season them before cooking. Sprinkle with salt, pepper, garlic powder, lemon juice and chili powder. Massage the seasoning into the flesh.
7. Marinate for Added Flavor
Soak shrimp briefly in an acidic marinade before cooking. Lemon, lime, or orange juice adds tons of bright flavor. The acid “cooks” the shrimp lightly.
8. Chill Until Ready to Cook
For best quality, chill prepped shrimp in the fridge until ready to cook. Place in a bowl on ice or covered container. Cook within a day or two for optimal freshness.
Tips for Prepping Lots of Shrimp
For party appetizers or shrimp broils, try these shortcuts to prep pounds of shrimp faster:
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Leave shells on for grilling or broiling. Just slice the back and remove veins.
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Buy pre-cooked, peeled shrimp and skip peeling. Rinse and pat dry.
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Arrange shrimp flat on a baking sheet and freeze. Peel frozen shrimp in stacks.
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Line up 10-12 shrimp on a cutting board. Remove shells, tails, and veins in batches.
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Use kitchen shears for quicker peeling and butterflying.
How to Check Shrimp for Freshness
Picking high-quality shrimp is key. Here’s what to look for:
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Firm, taut flesh that springs back when touched
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Translucent shells without black spots
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No “fishy” or ammonia odor
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Fresh, ocean-like scent
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Clear, shiny eyes
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Moist appearance without drying or freezer burn
Storing Shrimp
Raw shrimp is highly perishable. Follow these storage tips:
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Refrigerate raw shrimp on ice or in coldest part of fridge. Use within 1-2 days.
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Freeze extra raw shrimp in single layer up to 2 months. Thaw in fridge overnight before prepping.
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Store cooked shrimp in airtight container in fridge up to 3 days.
With these easy prepping steps, you can have perfect shrimp for salads, skewers, tacos and more. Proper peeling, deveining, seasoning and storage lets the sweet shrimp flavor shine.
How to shop for shrimp:
Raw shrimp have a brown “vein” running along their back. This is their digestive tract—a. k. a. their poop chute. It’s safe to eat, but leaving the matter in will make the shrimp taste and feel rough. Most people prefer to take it out before cooking. The good news is that you can buy shrimp that have already had this unpleasant part taken out, or you can ask your fishmonger to do it for you. Are you the DIY type? We’ve included instructions below on how to devein shrimp yourself. Shrimp Sizes.
The shrimp at your grocery store will probably come in different sizes, such as small, medium, large, jumbo, or colossal. The sizes are usually based on how many shrimp you can expect per pound. Unless otherwise stated, most of BA’s shrimp recipes call for large shrimp. For example, our best shrimp cocktail calls for jumbo shell-on shrimp. The problem is that different stores use different naming rules, so a store that sells large shrimp might call another store’s jumbo shrimp. To keep things simple, go by weight whenever available. Around 36 to 40 small shrimp, 31 to 35 medium shrimp, 26 to 30 large shrimp, 21 to 25 jumbo shrimp, 16 to 20 super jumbo shrimp, or 15 or less colossal shrimp per pound are what you can expect. I. e. , the higher the number, the smaller the shellfish.
It’s okay if the shrimp you use are not the same size as the ones in the recipe. Just change the cooking time to fit. Little guys will cook faster than big guys, but bigger boys will take a little longer overall. As a general rule, associate food editor Kendra Vaculin says to cook medium shrimp for three minutes, large shrimp for four to five minutes, and jumbo shrimp for six to seven minutes. As for small shrimp, blink and you could miss it, so don’t walk away. Shell-On or Shell-Off.
You can buy shrimp either in the shell or peeled. For the speediest dinners, we prefer peeled, deveined shrimp (less work on your end). But shrimp that hasn’t been peeled is often cheaper than shrimp that has, so if you don’t mind pulling the shrimp apart yourself, this could be a good choice.
You can also cook shrimp with the shell on. The shells add flavor and keep the shrimp from overcooking. They also help the shrimp keep their moisture when they are heated. Some shrimp in the shell will still have the head on, which is where most of the fat is. Some people like to cook shrimp with the heads on, then twist the head off and squeeze out the juices. If you choose to peel your shrimp, keep the shells to make shrimp stock (which is an important part of shrimp risotto) or to give sauces a fishy taste.
To peel shrimp: Twist off the head (if not already removed) and pull off the legs. With kitchen shears, cut the shell along its “backbone.” Then, wiggle your fingers under the shell to pull it off. Leave the tail on or remove.
To remove the veins from shrimp, make a cut with a sharp paring knife next to the vein that runs down the back of the shrimp. Use the tip of the knife to coax out the dark vein; discard. (Wiping your knife on a damp paper towel is a quick and easy way to do this. ).
Gordon Ramsay Demonstrates How To Prep Shrimp | Hell’s Kitchen
How do you prepare fresh shrimp?
Place the shrimp in a fresh bowl of water to keep them fresh while you clean the rest of the shrimp you will be using. Prepare fresh shrimp using the same steps as for frozen shrimp by removing the shell and the veins. The only difference is the smell of fresh shrimp. If you smell something that smells like ammonia, this is shrimp to avoid.
Can you cook shrimp in a shell?
Shrimp in the shell is a popular option, but it requires more preparation. If you’re going to cook shrimp in the shell, use kitchen scissors or a small sharp knife to cut through the shell along the back of the shrimp, from the head to the tail, then use the scissors or knife to lift out the vein.
How do you devein shrimp?
To devein shrimp: Use a sharp paring knife to make an incision beside the vein running along the back of the shrimp. Use the tip of the knife to coax out the dark vein; discard. (Wiping your knife on a damp paper towel is a quick and easy way to do this.) You can make a delicious, speedy dinner with either fresh or frozen shrimp.
How do you peel shrimp before cooking?
Rinse the shrimp under cold water and pat dry with paper towels. Peel the shrimp: If you prefer to cook peeled shrimp, you can peel them before cooking. To peel shrimp, hold the shrimp by the tail and gently pull off the shell. Use a paring knife to remove the legs and antennae if they are still attached.