Learn the right way to clean shrimp (peel and devein shrimp) in time for shrimp cocktails on New Year’s Eve!
I have to tell you the truth: I hate cleaning shrimp more than anything else in the world. Usually, I bat my eyelashes and try to get Lt. Dan to do it for me.
However, sometimes I need to peel and devein shrimp when he’s not around. It’s important to know how to do something quickly and well so that this unpleasant task is over with.
You might be wondering, why I wouldn’t just buy pre-cleaned and cooked shrimp at the grocery store.
Well, sometimes the size of shrimp I want doesn’t come pre-cleaned. I sometimes like to start with raw shrimp so I can season it and cook it in a certain way. Not to mention, simple fresh roasted shrimp just tastes better than pre-cook grocery store shrimp.
As a seafood lover and amateur home cook I absolutely adore shrimp. Their sweet briny flavor is so versatile – shrimp can be prepared in endless ways, from shrimp scampi to coconut shrimp to shrimp tacos. However, one of the biggest hurdles for cooking delicious shrimp dishes at home is properly cleaning the shrimp.
Raw shrimp typically come with the head, shell, legs, and vein still intact. While some recipes may call for shell-on shrimp, in most cases you’ll want to remove the shell, vein, and other inedible parts before cooking. Properly cleaning shrimp ensures you end up with tender, juicy shrimp with the best texture and flavor.
Cleaning shrimp is actually quite easy once you learn the basic steps. In this comprehensive guide I’ll walk you through how to properly clean shrimp, from start to finish. I’ll also share tips for buying the freshest shrimp, storing them correctly and discarding any that aren’t suitable for cooking.
Step 1: Purchase Fresh, Raw Shrimp
The first step is to start with high-quality, fresh shrimp. Here are a few tips for choosing shrimp at the store:
-
Buy raw, shell-on shrimp – You’ll get the best results by cleaning the shrimp yourself, rather than buying pre-peeled. Machine-peeled shrimp tend to be lower quality.
-
Check for firmness – Raw shrimp should feel firm and springy to the touch. Avoid any shrimp that feel mushy or limp.
-
Look for clear shells – The shells should look translucent and shiny, not yellow or murky. Yellowing shells indicate the shrimp are old.
-
Smell for freshness – Raw shrimp should have little or no odor. Rinse shrimp that smell very “fishy.”
-
Choose appropriate size – Buy smaller shrimp for cocktails, salads, and pasta. Get jumbo shrimp for grilling, sautéing, or display.
-
Purchase sustainable shrimp – Opt for wild-caught or responsibly farmed shrimp to support healthy oceans.
Once home, store shrimp in the coldest part of your refrigerator and use within 1-2 days. Place them in a bowl on ice if planning to clean within several hours.
Step 2: Rinse the Shrimp
Before you start peeling and deveining, you’ll want to give the shrimp a thorough rinse under cold running water. This removes any ice glaze from frozen shrimp and any dirt or debris clinging to the shells.
Place the raw shrimp in a colander and rinse for 30 seconds up to 2 minutes. I like to gently rub each shrimp between my fingers as I hold it under the stream to help dislodge particles.
As you rinse, inspect the shrimp closely. Discard any that appear slimy, mushy, discolored, or have an off odor. Only keep shrimp that appear firm, shiny, and brightly colored after rinsing.
Step 3: Remove the Legs and Shell
With clean hands or gloves, grasp the base of one shrimp firmly. In one swift motion, peel the shell off from the head end downward. The shell should come off easily in one piece if the shrimp is very fresh.
If needed, use a paring knife to gently separate the shell from the meat. Take care not to cut too deeply. Leave the last segment near the tail intact if you want to keep the tails on for presentation.
Repeat the peeling process for each shrimp. As you peel, remove the legs as well. Discard the shells, or save them in a zip-top bag to make shrimp stock later on.
Step 4: Devein the Shrimp
The next step is to devein the shrimp by removing the digestive tract that runs along the back. It looks like a thin, dark string. While harmless, the vein can add a grainy texture.
Use a paring knife to make a shallow cut along the back of each shrimp. Cut just deep enough to expose the vein. Use the knife tip to lift out the vein and gently pull to remove it.
For very small shrimp, deveining is optional. But for larger shrimp, I always take the time to remove the vein for the best flavor and texture.
Step 5: Remove the Head (Optional)
At this point your shrimp are ready to cook. But for aesthetic reasons, you may want to remove the head before serving.
To take off the head, simply grip it between your thumb and forefinger. Twist and pull slightly to detach it from the body.
Removing the head is optional and doesn’t impact flavor. It’s your choice whether or not to keep the heads on.
Step 6: Remove the Tail (Optional)
You can also remove the tail shell before cooking or serving. This leaves just the tail meat exposed.
Pinch the base of the tail firmly between your fingers. Pull and twist slightly to slide the shell segment off, leaving the tail meat intact.
Again, keeping the tails on or off is just an aesthetic choice. Either way works.
Step 7: Give a Final Rinse
Once all the shrimp are peeled, deveined, and ready to go, give them one last quick rinse under cold water. This removes any remaining bits of shell, legs, or debris.
Make sure shrimp are very well drained before cooking or marinating. I like to briefly drain them on paper towels after the final rinse.
Step 8: Cook Your Shrimp Immediately
For the best flavor and texture, shrimp should be cooked soon after cleaning and prepping.
If needed, you can store the peeled, deveined shrimp loosely covered in the coldest part of your fridge for up to 1 day before cooking.
But ideally, your fresh shrimp go straight from the cleaning station to the stove, grill or sheet pan. Now you’re ready to savor their sweet brininess in your favorite shrimp dishes!
Top Tips for Cleaning Shrimp
Here are some of my best tips and tricks for easily and efficiently cleaning shrimp at home:
-
Use a paring knife – A sharp paring or shrimp deveining knife makes peeling and deveining fast and easy.
-
Keep things cold – Work with shrimp straight from the fridge or bowl of ice for best results. Warm shrimp are trickier to peel.
-
Peel under running water – Running cool water helps rinse away the shell as you peel. Less mess!
-
Use pointed scissors – Kitchen shears let you clip off legs and shells super quickly.
-
Save shells for stock – Freeze shells, heads and tails to simmer into a flavorful seafood stock later.
-
Devein from the rear – Removing the vein from the tail-end prevents over-cutting the shrimp.
-
Leave tails on for grilling – Keeping tails intact helps shrimp hold together better on the grill.
-
Air dry briefly – Let shrimp sit for 2-3 minutes after rinsing to drain excess moisture before cooking.
Common Questions about Cleaning Shrimp
If you’re new to prepping shrimp yourself, chances are you have some questions about the proper techniques. Here are answers to some of the most frequently asked questions:
Do you have to devein shrimp?
For small salad shrimp, deveining is optional. But for medium, large, and jumbo shrimp, yes – you should always devein them. The vein can make shrimp taste gritty.
Is the vein actually a vein?
No, it’s not a blood vein. The dark line along the back is actually the intestinal tract or digestive system of the shrimp. So it contains waste material.
Is it safe to eat the vein?
While not dangerous, eating the vein is unappetizing. Its gritty texture and unpleasant flavor are why deveining shrimp is recommended.
Can I leave the shell on for recipes?
Absolutely. For dishes like shrimp boil or shrimp stock, you want the shells on to infuse flavor. Just be sure the recipe specifies shell-on shrimp.
Should I remove the head?
Removing the head before cooking is optional. It’s mostly for aesthetics, as the flavor is unaffected. Keeping heads on works well for soups and stews.
What are the edible parts of a shrimp?
The tail meat, body meat, and tomalley (liver) are all edible. The only parts you discard are the head, shell, legs, and intestinal vein.
How do I store cleaned shrimp?
Wrap peeled, deveined shrimp tightly in plastic wrap or place in an airtight container. Refrigerate for up to 1 day until ready to cook or marinate.
Ready to Cook up Some Delicious Shrimp Dishes
Part of becoming a confident home cook is learning basic skills like how to properly clean shrimp. Now that you’re a shrimp cleaning expert, you can take your culinary game to the next level.
Impress your family and friends with made-from-scratch shrimp entrees. Using freshly peeled, deveined shrimp guarantees tender texture and amazing flavor in all your favorite recipes.
Some of my go
How to Devein Shrimp
Start with fresh or thawed frozen shrimp in their shells.
To thaw, take them out of the freezer and put them in the fridge overnight.
Hold each unpeeled shrimp by the tail and pull off the legs with your forefinger and thumb. Then unwrap and remove the thin shrimp shell leaving the tail intact. (I like to keep the tails on for appearance, but you can take them off if you want!).
With a small, sharp paring knife, make a shallow cut all the way down the back of the shrimp, from the top.
Use the tip of the knife to lift out the black vein in the shrimp. Discard the shells and veins (intestinal tract).
Rinse the shrimp with clean water, if needed, and rest them on a paper towel to dry.
Make sure the shrimp are thoroughly dry before cooking.
P. S. Try not to think about what the “vein” really is. Shrimp is completely edible without removing the vein, once cooked. Deveining them just makes them look nicer, and eliminates poop-shoot worries from the shrimp’s digestive tract.
Curious About Roasted Shrimp?
This is my favorite way to make shrimp for shrimp cocktail because they are so bright and flavorful. Here are the instructions:
- Preheat the oven to 400 degrees F.
- Place the shrimp in a single layer on a baking sheet with a lip around the edge. Drizzle the tops with olive oil, salt, and pepper.
- Roast in the oven for about 5 minutes.
Big shrimp should be taken out of the oven when they are bright pink and shaped like a C. Once shrimp closes into an O they are O-vercooked.
C’s are good; O’s are bad.
