Shrimp are a delicious and healthy protein that can be prepared in endless ways However, before cooking up a shrimp dish, you’ll need to remove the tails While it may seem intimidating, removing shrimp tails is actually quite simple. In this comprehensive guide, I’ll walk you through several methods for getting those tails off efficiently.
Why Remove the Tails?
You may be wondering – why go through the trouble of removing the tails at all? Here are some of the main reasons
-
Appearance – Shrimp tails aren’t the most visually appealing part of the shrimp. Removing them gives your dishes a neater, more elegant look. This is especially important for appetizers and dishes where the shrimp will be presented whole.
-
Eating Experience – Shrimp tails can get in the way while eating. Removing them ahead of time makes for a more seamless dining experience.
-
Safety – The tail shells can become sharp when cooked. Removing them reduces the risk of accidental cuts in the mouth.
-
Texture – Tail shells can give an undesirable crunch. For shrimp that will be sautéed, baked, or breaded and fried, get rid of the tails for better texture.
-
Flavor – Shrimp tails don’t have much flavor. Removing them allows the sweet, briny taste of the shrimp meat to shine.
Now that you know why it’s best to remove the tails, let’s go over some methods for tackling this kitchen task.
Method 1: Quick Twist
The quickest and easiest way to remove shrimp tails is with a simple twist. Here’s how:
-
Start by holding the body of the shrimp firmly in one hand.
-
With your other hand, grasp the tail segment and give it a quick twist and pull. This should detach the tail from the shrimp.
-
Check that no legs or shell fragments are still attached to the shrimp. If any remain, pull them off with your fingers.
-
Repeat with the rest of the shrimp. Discard the tails as you go.
With practice, this twist-and-pull method becomes fast and fluid. It’s ideal when you have a lot of shrimp to get through. Just be careful not to tear the shrimp flesh in the process. A gentle yet firm twisting motion is key.
Method 2: Using Kitchen Shears
Kitchen shears provide another quick way to remove those shrimp tails:
-
Arrange the shrimp on a cutting board, lined up side by side.
-
Take your kitchen shears and cut along the line where the tail meets the body of the shrimp.
-
Make clean, precise cuts to sever the tails. Be sure to get the legs and any shell as well.
-
Check that no shell fragments remain on the shrimp. Remove any stragglers with your fingers.
-
Discard all the tails.
The shears do require a bit more prep than the twist method. But the cut-off action can feel very satisfying! This technique also gives you more control to remove the tails cleanly.
Method 3: Careful Snipping with Scissors
If you don’t have kitchen shears, regular scissors can also be used:
-
Line up the shrimp as you would for the shears method.
-
Taking care, snip off the tails at the body juncture, cutting through the shell.
-
Go slowly and make precise snips for the best results. The shrimp may need securing with your other hand.
-
Inspect the shrimp and remove any remaining shell or legs with your fingers.
-
Discard the tails.
Scissors don’t work quite as effortlessly as shears, but still get the job done. The key is going slowly and carefully to get a clean cut. Dull scissors are more likely to crush the shell so be sure to use a sharp pair.
Method 4: Cutting with a Knife
For a manual approach without any special tools, a simple paring knife can remove those shrimp tails:
-
Arrange the shrimp how you’d like on your cutting board.
-
With your non-dominant hand, hold a shrimp securely by the body. Keep your fingers clear of the knife’s path.
-
Using a sharp paring knife in your dominant hand, slice through the shell where it meets the body.
-
Continue to cut along the body to fully remove the tail.
-
Inspect for any remaining shell or legs. Pull off any remnants with your fingers.
-
Repeat with the remaining shrimp, discarding the tails.
A knife gives you precision but be extra cautious – shrimp can be slippery! Take it slow and watch your fingers. A sharp knife makes cleaner cuts than a dull one.
Storing Shrimp with Tails Removed
Once you’ve removed those tails, be sure to store the prepped shrimp properly:
-
Keep shrimp chilled at 40°F or below.
-
Place in an airtight container or resealable plastic bag.
-
Use within 1-2 days for best quality.
-
For longer storage, freeze shrimp for 2-3 months.
Proper storage keeps your tail-free shrimp fresh until you’re ready to cook them in your favorite recipes!
Cooking Tail-On vs. Tail-Off Shrimp
While tails-off is preferred for most dishes, tails-on shrimp can work for certain cooking methods:
Go tail-off for:
- Sautéeing, stir-frying
- Baking, broiling
- Grilling shrimp skewers
- Frying: breaded, tempura, etc.
- Casseroles, shrimp salads, pastas
Keep tails-on for:
- Boiling, steaming, poaching
- Serving peeled whole with cocktail sauce
- Adding to soups, seafood boils/bakes
What to Do with Removed Tails?
Don’t throw those shrimp tails away! They can impart delicious flavor via these uses:
-
Make seafood stock by simmering tails with aromatics.
-
Freeze tails for future stock making.
-
Add to gin or vodka for shrimp-infused spirits.
-
Use in a seafood boil seasoning blend.
-
Dry shells to make crunchy shrimp crumbs.
-
Compost the shells if you have a compost bin.
So put those tails to use instead of wasting them! Extract extra value from your shrimp ingredient.
Frequently Asked Questions
How do I know when the shrimp is cooked?
Check that the flesh is opaque and pink with no translucent segments remaining. This indicates it is fully cooked through. Take care not to overcook shrimp as they can become rubbery.
Should I devein the shrimp before removing the tails?
It’s generally best to devein shrimp first, to ensure they are as clean as possible before other prep steps. Use a paring knife or shrimp deveiner tool.
Can I leave the tails on for certain dishes?
Yes, tails can be left on for soups, boiled shrimp, and dishes where the presentation calls for whole shrimp. It’s a matter of personal preference for some recipes.
What are the best shrimp to use for removing tails?
Look for fresh or thawed shrimp of a larger size, such as 26/30 or 21/25 count per pound. Large shrimp make it easier to grasp the tails for removal. Avoid the very smallest shrimp.
How can I remove tails quickly from many shrimp?
The twist or shears methods allow you to remove tails from dozens of shrimp rapidly. Line them up on a baking sheet and go through one-by-one for efficiency.
Removing shrimp tails doesn’t need to be an intimidating kitchen task, especially after learning these simple methods. With the right technique and a bit of practice, you’ll have those tails off in no time for any recipe. Give it a try and enjoy tail-free shrimp in all their glory.
Remove Product? Are you sure you want to remove the following product from the cart?
Grab the shell where it meets the legs and peel it back.
Remove the shell and the legs. If you like, leave one section of the shell attached near the tail. The shrimp looks better this way.
Cut a very small, sharp slit down the back of the shrimp with a knife. This will show you the thin black vein.
Use the tip of the knife or your fingers to lift the vein out. A little running water helps, too.
The shrimp should be deveined with the shallowest cut possible, to keep the meat plump.