How to cook unpeeled shrimp?

The same cooking techniques apply to both peeled and unpeeled shrimp, but the shell keeps the flesh from browneding. For instance, grill the shrimp with the shells on and peel them after grilling if you enjoy the smoky flavor of the grill but not the char it produces.

Unless specified otherwise, the veins are removed from frozen shrimp and peeled shrimp. If you have fresh, unpeeled shrimp, split the shell in half along the back, and then use the tip of a paring knife to remove the vein.

Alternatively, you could saute the shrimp without peeling them if you want to cook the shrimp quickly over high heat but do not want the browned color and texture that a sear imparts. If you use the shells the same day you peeled them, you can add raw shells to fish stock.

Tips and Tricks for Perfect Shrimp With a Shell

To make perfect pan-cooked shrimp, you won’t need many tips and tricks; the best ones are listed below.

It’s best to heat the butter in the pan, add the seasonings and then put the shrimp in the pan. Don’t try to put the butter and seasonings in a bowl with the shrimp because the shrimp are cold and they make the butter hard and it becomes too difficult to stir.

The main thing to understand about cooking shrimp no matter if you start with raw, precooked, shell on or shell off, the shrimp is done with the meat is opaque and the shrimp turns bright pink and curls a bit. Take it off the heat immediately.

If you are using precooked shrimp, just understand that because the shrimp is already cooked, you simply need to warm it up in the pan so lower the temp and let it warm slowly.

If you thawed the shrimp in the bag that it was frozen in, remove the shrimp from the bag and drain well. You do not want to add that juice to the pan.

Thaw the shrimp by placing the frozen shrimp into the refrigerator the night before. If you forgot, you can thaw shrimp fast by placing the bag from the freezer section into a large bowl of cool water (not warm or hot water). Change the water every 20 minutes until the shrimp is thawed.

I’m not aware of a substitute for the shrimp in this recipe, but you CAN use any type of shrimp you have—raw, precooked, head on or off, shell on or off, etc.—in its place. Simply determine when the shrimp are done from the notes section.

Seasonings: You are free to substitute any seasonings you like in any quantity. Try lemon pepper, Old Bay, Tony Cacheries, hot sauce and butter, garlic and onion powders, etc. Get the idea?.

Feel free to omit butter and replace it with an equivalent amount of margarine, olive oil, or another oil of your choice. Just be aware that it won’t be “How to Cook Shrimp In Butter” if you substitute another type of fat.

How to Cook Shrimp With the Shell On

Without a doubt, Easy Peasy Lemon Squeezy How to Cook Shrimp With the Shell On is the best way to prepare dinner for tonight. It’ll be ready in a matter of minutes, and the buttery sauce will make it taste delicious.

Squeeze some lemon juice over it, and dinner is ready!

Head on Garlic Buttered Shrimp