This zesty and fresh summer recipe is great for summer afternoons or cold days when you wish you were at the beach or in the summer. These grilled whole shrimp where full of flavor with a hint of smokiness from the grill. Heads and all, this recipe is one to try.
For this recipe, I decided to go with whole shrimp which includes the head. You get more flavor from using the whole crustacean instead of just the body. If you are not comfortable with that, uncooked deveined shrimp with also work.
For those getting the whole shrimp, make sure to devein each one. To do so, cut down the top of the crustacean and remove the thin dirty vein. Do not remove the shell.
I decided to not season the shrimp. It’s a delicate piece of protein that can be quickly overpowered with seasonings. I chose to make a homemade chimichurri sauce to go with the dish because I wanted the ocean’s freshness.
Whole shrimp cooked with the heads on may seem intimidating to some. But chefs agree that leaving the heads intact adds incredible flavor. The head is packed with juices that get released during cooking. While shrimp without heads are easier to eat, heads-on brings a taste payoff worth the extra effort.
In this article, I’ll share tips on selecting, preparing, and cooking whole shrimp with the heads and shells on. You’ll learn quick and easy methods to highlight their ocean-fresh sweetness Keep reading to become a pro at cooking flavorful whole shrimp from head to tail!
Benefits of Cooking Shrimp Whole With the Heads
So why go through the trouble of sourcing and cooking whole shrimp? Here are some advantages the heads provide:
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More flavor – The head contains fatty juices that baste the shrimp as it cooks, adding richness.
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Prevents overcooking – The shell and head protect the delicate meat from direct heat.
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Vibrant color – The shell helps the shrimp retain that bright pink-orange hue.
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Presentation – Whole shrimp with heads and antennae intact just look cool!
While deshelled shrimp are convenient, heads-on shrimp are worth seeking out. Let’s look at tips for selecting and preparing them.
Selecting Fresh Whole Shrimp
When buying whole shrimp, look for the following qualities:
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Plump, hard bodies that curl up when touched
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Translucent shells without spots or blemishes
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Black beady eyes and intact legs/antennae
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Sweet seafood aroma with no fishiness
Medium-sized shrimp around 36-45 count per pound work well for most cooking methods. Avoid any with yellowing or foul odors.
Prepping Whole Shrimp Before Cooking
Before cooking, whole shrimp just need a quick rinse and deveining:
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Rinse under cold water and pat dry.
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Use a paring knife to cut along the back shell.
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Remove and discard the digestive vein running along the back.
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Leave shell, head, legs, and tails fully intact.
That’s all the prep needed! Now let’s get cooking.
Easy Methods for Cooking Whole Shrimp
You can cook whole shrimp in numerous quick and simple ways. Here are some top cooking methods:
Grilling
The high dry heat of the grill impart delicious charred flavors. Drizzle shrimp with olive oil and grill 2-3 minutes per side over direct medium heat until opaque.
Broiling
For easy oven cooking, place shrimp on a broiler pan coated with oil. Broil 4-5 minutes total, flipping halfway through, until shells are pink.
Sautéing
Cook shrimp in a pan with hot oil or butter for 1-2 minutes per side. The shells will turn vibrant pink when done.
Boiling
Drop whole shrimp into rapidly boiling seasoned water for 2-3 minutes until curled and pink. Drain and serve warm.
Stir-frying
Sear shrimp in a wok for 1 minute before adding sauce and quick-cooking veggies. Toss until shrimp are cooked through.
Tips for Eating Whole Cooked Shrimp
Once your whole shrimp are cooked, it’s time for the fun part – eating them! Here are some tips:
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Provide small crackers to break open the shell.
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Offer seafood forks or small hammers to crack the legs and get the meat out.
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Have lemon wedges for squeezing over the shrimp before peeling.
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Provide bibs or napkins for messy peeled shrimp.
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Show guests how to pull the shell apart and slide the shrimp meat out.
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Use the shell as a handle to dip the shrimp into sauce.
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Suck the flavorful juices from the heads once peeled.
Delectable Sauce Pairings
Whole shrimp shine when paired with zesty sauces for dipping. Some mouthwatering options:
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Lemon garlic aioli – Blend mayo, lemon zest, garlic, parsley, and a pinch of cayenne.
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Cocktail sauce – Mix ketchup, horseradish, lemon juice, Worcestershire and hot sauce.
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Drawn butter – Simmer butter, lemon juice, garlic, and herbs until blended.
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Chimichurri – Whisk olive oil, vinegar, garlic, herbs and spices for a fresh sauce.
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Spicy mayo – Fold sriracha, sesame oil, lime juice and cilantro into mayo.
Serving Suggestions for Whole Shrimp
You can serve peeled whole shrimp on their own as an appetizer or incorporate them into meals:
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As an appetizer with dipping sauces for peeling and eating
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Over fresh greens or grain bowls
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In shrimp tacos or po’ boy sandwiches
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On top of pizza, flatbreads, or noodles
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With steak as a surf and turf duo
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Scattered into soups, stews, and pasta dishes
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Mixed with rice, beans, or veggies for a main dish
However you choose to serve them, whole shrimp cooked heads-on make for an impressive presentation. The extra flavor and juiciness is well worth the shell cracking.
So don’t be afraid to cook up whole shrimp! Just follow these handy tips on selecting, preparing, and cooking shrimp with the heads on. Then crack open these ocean gems to enjoy sweet briny flavor in every juicy bite. Your patience will be rewarded with so much more taste than peeled tail-on shrimp.
How to make homemade chimichurri sauce
My homemade Chimichurri sauce is very simple to make. It adds a burst of freshness to any dish. To start, finely chop an entire batch of parsley and cilantro. I have seen this done with parsley only, with cilantro only or both. In my personal opinion, an equal mix of both makes it just right.
Next add a tablespoon of minced garlic, crushed red pepper flakes, salt, red wine vinegar and olive oil. I also added freshly squeezed lemon juice to this recipe to make it more zesty. It goes well with any kind of fish. Mix these ingredients together with a spoon and you are done!.
Set aside about 1/4 of the sauce for later usage and pour the rest over the deveined shrimp. Make sure to mix thoroughly to cover all pieces.
Head on Garlic Buttered Shrimp
Can you cook whole shrimp with heads on?
When cooking whole shrimp with heads on, it’s essential to ensure that they are cleaned and cooked thoroughly to eliminate any potential risks. Properly rinsing and cooking the shrimp according to food safety guidelines can help ensure their safety for consumption. 8. Can whole shrimp with heads on be used in seafood soups and stews?
Can one eat raw shrimps?
While raw shrimp or shrimp sashimi can be consumed safely, raw shrimp is considered a high-risk food because it can harbour harmful bacteria such as Salmonella and various Vibrio bacteria. Although some people consider the seafood used in ceviche raw, it is actually cooked by immersing it in an acid rather than using heat. The acid from the citrus can reduce harmful bacteria but it is not as effective as using heat. The safest approach would be to consume only cooked shrimp from a reliable source. The US Food and Drug Administration(FDA) advises that pregnant women, those with weakened immunity, older adults, and young children are at higher risk of foodborne illness and its consequences and should avoid all raw seafood.
How do you cook head on shrimp?
This Head On Shrimp Recipe keeps the flavors and process simple and approachable. Whole peel and eat shrimp swimming in a buttery garlic sauce. Heat large oven safe pan over medium/high. Add wine to pan, simmer for 1-2 minutes or until liquid decreases by half. Add butter, garlic, salt and pepper. Stir and sauté for 1 minute.
How long do you cook whole shrimp with heads on?
The cooking time for whole shrimp with heads on will depend on the method you choose. If you’re boiling them, it usually takes about 2-3 minutes until they turn pink and opaque. Grilling or sautéing may take a few minutes longer, and baking in the oven may require around 10-12 minutes at 400°F (200°C).