Few departments of the supermarket seem as imposing as the seafood section. Another thing that can be exhausting is thinking about all the different ways you can cook aquatic protein sources. Even if you only want to cook shrimp because there are so many other seafood options, there are still a lot of cooking tips that will make your crustacean taste great. You will also have to consider whether or not your shrimps shell is safe to crunch into. Some practical issues are also unique to shrimp, such as the finicky fine motor task of peeling and deveining your dinner.
However, fighting with the crustacean in the kitchen when it’s time to separate the shrimp from its head is without a doubt the hardest part of the long process of preparing shrimp. Luckily, the science behind taking off a shrimp shell has been honed to a very fine point. If you follow a few simple steps, even a home chef who has never beheaded a shrimp before can do it like a pro.
Shrimp are a versatile and delicious seafood ingredient used in many cuisines around the world. While shrimp are often sold peeled and deveined for convenience, purchasing shrimp with the heads still on can save money and allows full use of the shrimp. Removing the head before cooking the shrimp meat is an essential task.
Learning proper technique for removing shrimp heads takes practice, but this skill is worth learning if you cook shrimp frequently. Read on for a complete step-by-step guide to removing the head from a shrimp.
Why Remove the Head?
Here are some key reasons for removing the head from shrimp before cooking
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Improves presentation – Headless shrimp look more appealing.
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Easier eating – No need to maneveur around shrimp heads and legs while eating.
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Enhances flavor – Removing the head allows seasonings to penetrate the meat.
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Avoids waste – Heads can be used to make shrimp stock.
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Saves money – Buying head-on shrimp costs less than buying peeled.
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Allows flexibility – Headless shrimp can be used in any recipe calling for peeled shrimp.
So while an extra step, removing shrimp heads is worth it for both practical and flavor reasons.
What You’ll Need
Removing shrimp heads doesn’t require any special tools. Here’s what you’ll need:
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Head-on uncooked shrimp – Fresh or thawed frozen.
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Sharp kitchen shears or chef’s knife.
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Cutting board.
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Bowl of ice water – To store shrimp heads for stock.
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Paper towels – For drying shrimp after heading.
Choose fresh shrimp that smell ocean-fresh, not fishy. Avoid shrimp with black spots. Opt for dry, firm shrimp, not mushy.
Step 1 – Hold Shrimp Properly
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Hold the body firmly with one hand.
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Position thumb and forefinger behind the gills on either side.
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Curve shrimp body toward you.
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Avoid the sharp “rostrum” spike at the head.
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Hold remaining shrimp under ice water.
Proper hand positioning is crucial before removing the head. This secure grip prevents slippage.
Step 2 – Cut Through the Head Joint
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With other hand, cut directly behind the head.
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Place shears or knife at the body joint behind the eyes.
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Cut straight down in one swift motion.
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Slice through the shell only, not deep into the meat.
Cutting right at the natural head-body joint allows clean removal. Don’t cut too deep into flesh.
Step 3 – Pull Off the Head
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After cutting through the shell, pull the head off.
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Twist and pull head and attached shell away.
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Remove any clinging legs or shell bits.
The head and part of the shell should snap right off. Pull slowly to avoid tearing shrimp meat.
Step 4 – Rinse the Shrimp
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Rinse each shrimp under cold running water.
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Rinsing removes any clinging shell pieces.
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Allow water to drain off.
Give shrimp a quick rinse after heading. Drain thoroughly before the next steps.
Step 5 – Pat Shrimp Dry
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Blot shrimp with paper towels.
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Absorb all excess moisture on the outside.
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Drying prevents splatters when cooking.
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Dry thoroughly, especially if breaded and frying.
Always pat shrimp completely dry. Wet shrimp cause hot oil splatters when frying.
Step 6 – Peel Off Shell
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Starting from head end, peel off shell.
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Pull shell segments gently but firmly.
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Leave tail end intact for shrimp “cocktails”.
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Remove tail shell too for other recipes.
The shell peels off easily after removing the head. Leave tails on for presentation or remove for cooking.
Step 7 – Devein (Optional)
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Use a paring knife to slit the shrimp back.
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Remove the digestive vein tract if desired.
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Alternatively, leave vein intact.
Deveining is optional but removes the shrimp’s intestinal tract for aesthetics and sand-free texture.
Step 8 – Rinse and Dry Again
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Give peeled, deveined shrimp a final rinse.
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Ensure no vein or shell bits remain.
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Pat thoroughly dry with towels.
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Shrimp are ready to season and cook!
One last rinse and dry yields sweet, pristine shrimp ready for your favorite recipes.
Pro Shrimp Heading Tips
Follow these pro tips for expertly removing heads from shrimp:
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Chill shrimp before and during prep to firm up the meat.
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Work over a bowl to catch any juices.
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Cut shell with shears for better control and leverage.
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Keep a damp towel under cutting board to prevent slippage.
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Save heads in an airtight container for making shrimp stock.
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Avoid overhandling shrimp meat during shelling to prevent tearing.
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For butterflied shrimp, cut along the back and open up.
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Dry thoroughly – shrimp splatter if added to oil wet.
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Work in batches to avoid shrimp sitting out for long.
Common Shrimp Heading FAQs
Have questions about removing the heads from shrimp? Here are answers to some frequently asked questions:
Is it necessary to remove the head and shell?
While not mandatory, it improves flavor absorption, presentation and eating experience. The shells can also be reused.
Can I freeze headed and peeled raw shrimp?
Absolutely. Freeze peeled, deveined raw shrimp in a single layer on a tray before transferring to airtight bags. Use within 2-3 months.
Is it safe to eat the orange part of the head?
Yes, the orange section is edible. It has a concentrated shrimp flavor prized in some Asian cuisines. But it isn’t commonly eaten in Western cuisine.
Can I cook and eat shrimp with the heads on?
You can cook shrimp with heads on either shell-on or peeled. The meat will release from the shell when cooked. Just warn diners about the head before serving!
What should I do if I cut too deep into the shrimp meat?
It’s okay, it happens! Just butterfly the shrimp by cutting all along the back and opening it up into a nice presentation.
Get Peeling and Heading!
Now you know how to prep shrimp like a pro! Follow this complete step-by-step guide for removing both the shell and head cleanly and efficiently. This indispensable technique lets you buy budget-friendly head-on shrimp and transform them into presentable masterpieces. Sharpen your knife skills and get peeling, heading and deveining for your next flavorful shrimp dish!
How to behead your shrimp
As a general rule, when you buy shrimp at the store, you should choose a bag where each shrimp has its head attached. If you want to avoid the hassle and mess of picking off a cooked shrimp’s skeletal helmet, many cooking guides say to take off the shrimp’s shell before you even start cooking it. On the flip side, leaving the shrimp encased in its exoskeleton can actually ramp up the flavor considerably.
Even though shrimp have been around for more than 190 million years, we are without a doubt living in the most innovative time in crustacean culinary history. So, cutting off the heads of your shrimp is no longer something that only professional chefs would do. Hold your thawed shrimp firmly near its gills, and quickly pull the shell apart into pieces. You can then use the detached head as a handle to aid in deveining the shrimp. Once you know how to do it right and where to put your fingers to shell shrimp, you can protect your hands with a paper towel to avoid getting viscera on them. You can completely cut off the shrimp’s head with a sharp knife if the thought of shelling them by hand is too much for you. The excess crustacean craniums can either be discarded or saved for stock.