How to Peel Shrimp With the Heads On: A Step-by-Step Guide

Peeling shrimp with the heads still on may seem intimidating, but it’s actually quite simple once you know the techniques. As an amateur home cook and seafood lover, I used to always buy pre-peeled shrimp to avoid the hassle. However, I realized that I was missing out on maximum flavor and cost savings by not purchasing shell-on shrimp. Once I learned how to easily peel shrimp with the heads on, I never looked back!

In this detailed guide, I’ll walk you through the entire process of preparing whole shrimp, from thawing to removing the shell. I’ll also share my tips for getting the perfect peel every time. After reading, you’ll be a pro at deveining and shelling shrimp heads-on. Let’s get cracking!

Why Peel Your Own Shrimp?

Here are some of the biggest benefits of purchasing shell-on shrimp and peeling them yourself:

• More Affordable: Shell-on shrimp tend to be cheaper than peeled and deveined shrimp. You’ll save money by buying shell-on and doing the prep work yourself.

• Better Flavor The shells help lock in flavor and moisture during cooking, Your peeled shrimp will be more tasty and juicy!

• Use the Shells Save shells to make shrimp stock for soups seafood boils risottos, and more. The shells add wonderful flavor.

• Skip Bad Preservatives: Many pre-peeled shrimp contain preservatives and chemicals to help preservation. Peel them yourself to avoid any unwanted additives.

• Know They’re Fresh: You can inspect the quality and freshness of shrimp when you peel them. Pre-peeled shrimp could be older.

• Fun Family Activity: Peeling shrimp together is a fun, hands-on family cooking activity. Kids love getting their hands messy!

Step 1: Purchase Shell-On Shrimp

Obviously, the first step is to buy shrimp with the shells still on. Here are a few tips for choosing great shrimp for peeling:

• Sizes: Select medium or large shrimp, which are easier to peel than small shrimp. Jumbo shrimp work great too.

• Shell Type: Pick shrimp labeled “easy peel” for simpler peeling, especially if you’re new to prepping shell-on shrimp.

• Fresh or Frozen: You can peel raw fresh or previously frozen shrimp. Make sure frozen shrimp are thawed first.

• With Heads: Choose head-on shrimp for full flavor and presentation. Grab headless if you dislike the heads.

• Quantity: Figure 4-6 ounces of shell-on shrimp per person. Buy 1 1⁄2 pounds for a family of 4. Adjust for your needs.

I recommend purchasing fresh shrimp from a local fish market if possible. Otherwise, frozen and thawed shrimp also peel beautifully.

Step 2: Thaw Frozen Shrimp

If using frozen shell-on shrimp, you’ll need to thaw them first. Here’s how:

• Place frozen shrimp in a colander and run cool water over them to thaw. Thawing takes 10-15 minutes.

• Or, defrost overnight in the refrigerator. This slower thaw helps retain moisture.

• Don’t thaw shrimp at room temperature or in hot water, which can cause bacteria growth.

The shrimp are ready to peel when thawed completely with no ice crystals remaining.

Step 3: Prepare Your Peeling Station

Before you start peeling, set up your work area for efficiency:

• Clear a large work surface to spread out on. Cover with newspaper for easy cleanup.

• Fill a large bowl with cold water and lots of ice to keep shrimp chilled.

• Grab a paring knife, seafood scissors, toothpick, and kitchen towel.

• Set out two plates or bowls – one empty and one for discarded shells.

You’ll also want to wash your hands thoroughly before handling the shrimp. Now you’re ready to peel!

Step 4: Remove the Legs

With thawed, shell-on shrimp in hand, start removing the legs:

• Hold the shrimp firmly in one hand. Use your other hand to grab the legs near the body.

• Gently twist and pull the legs. They should release easily from the shell.

• If any shell or meat stays attached to the legs, continue pulling to remove it all.

• Discard the legs and any attached shell into your waste bowl.

Removing the legs first gives you a good grip for peeling off the shell.

Step 5: Take Off the Shell

Now it’s time for the fun part – removing the shell! Here are two easy methods:

Fork Method:

• Slide a fork tine under the shell midway down the shrimp’s back.
• Lift upwards to break open the shell. This detaches the shell from the meat.
• Use your fingers to continue peeling off the rest of the shell.

Thumb Method:

• Place your thumb under the edge of the shell on the shrimp’s underside.
• Push up to lift and break the shell away from the meat.
• Keep lifting the shell with your thumb until it’s removed.

Both methods work great! Peel slowly to avoid ripping the shrimp.

Step 6: Twist Off the Head

If your shrimp have heads, simply give the head a twist to remove it:

• Firmly grasp the peeled body of the shrimp in one hand.
• Use your other hand to grip the head. Twist gently to detach.
• Pop the head off and add it to the waste bowl.

Removing the head is optional if following a shells-on recipe. Otherwise, twist off for a headless presentation.

Step 7: Devein the Shrimp

Next up is removing the vein – here’s how:

• Use a paring knife to make a shallow cut along the shrimp’s back.
• Gently lift out and remove the vein with your fingers or knife tip.
• Discard the vein. Give the shrimp a rinse if needed.

Deveining is optional for small shrimp. For larger shrimp, removing the vein prevents a gritty texture.

Pro Tip: Leave the tails on for a nice presentation, holding the tail as you peel. Remove the tails for a tail-off appearance.

Step 8: Rinse, Drain and Dry Shrimp

Once peeled and deveined, give your shrimp a final rinse:

• Place the peeled shrimp in a colander and rinse under cool water.
• Shake gently to drain well. Make sure no water pools in the curves.
• Lay shrimp flat on a kitchen towel. Pat top and bottom dry.

Proper drying prevents your shrimp from getting waterlogged before cooking.

Step 9: Transfer Shrimp to an Ice Bath

Here’s a pro step to keep shrimp fresh until cooking:

• Fill a large bowl with ice water. Add some salt or lemon to flavor.
• After rinsing and drying, transfer peeled shrimp to the ice bath.
• Let shrimp chill for 5 minutes or until ready to cook.

The ice bath helps firm up the texture of the shrimp and keeps them cold.

Step 10: Cook and Enjoy Your Peeled Shrimp

You did it – your shrimp are prepped and ready for your favorite recipes!

• For maximum flavor, cook them quickly over high heat. Grill, sauté, or broil peeled shrimp just until opaque.

• Enjoy peeled shrimp in pastas, salads, tacos, seafood boils, skewers, and more.

• Refrigerate leftovers and use within 2 days.

Now you can reap all the rewards of peeling your own fresh shrimp. You’ll get restaurant-quality results right at home. Once you master this easy shrimp peeling process, you’ll never go back to pre-peeled again!