Hey there fellow seafood lovers! I’ve been cooking shrimp for over a decade, and lemme tell you – keeping those heads on is a total game-changer. Today, I’m gonna share everything I know about cooking whole head-on shrimp that’ll make your mouth water!
Why You Should Cook Shrimp with Heads On
Listen up! Here’s why leaving those heads intact is worth the extra effort
- The heads pack TONS of rich, fatty juices that baste the meat while cooking
- Shells and heads protect the delicate meat from overcooking
- You’ll get that gorgeous pink-orange color that’ll make your dish Instagram-worthy
- The presentation looks way more impressive (trust me on this one!)
Picking the Perfect Whole Shrimp
Here’s what I always look for when buying whole shrimp
- Firm, bouncy bodies that curl when touched
- Clear, shiny shells without any weird spots
- Black, beady eyes (no cloudy eyes, please!)
- Fresh ocean smell – if it’s fishy, walk away!
- Size matters – go for medium ones (about 36-45 per pound)
Prepping Your Shrimp (It’s Easier Than You Think!)
- Give ’em a quick cold water rinse
- Grab your kitchen shears
- Cut along the back shell to expose the vein
- Remove that dark vein (nobody wants that!)
- Keep everything else intact – heads, shells, legs, and tails
My Favorite Ways to Cook Whole Shrimp
1. Grilling Method (My Personal Fave!)
- Heat grill to medium-high
- Oil those grates (super important!)
- Drizzle shrimp with olive oil
- Grill 2-3 mins per side
- Look for bright red shells
2. Sautéing in Pan
- Heat oil or butter in pan
- Cook 1-2 mins each side
- Done when shells turn pink
3. Quick Broiling
- Oil your broiler pan
- 4-5 mins total cooking time
- Flip halfway through
Killer Garlic-Parsley Sauce Recipe
This sauce is chef’s kiss perfect with whole shrimp:
Ingredients:
- 6 tbsp olive oil
- 2 minced garlic cloves
- 2 tbsp fresh chopped parsley
- 1 tsp red pepper flakes
- Salt & pepper to taste
Instructions:
- Mix everything in a bowl
- Toss with cooked shrimp
- Squeeze fresh lemon over top
- Devour immediately!
Pro Tips for Eating Whole Shrimp
Y’all, here’s how to tackle these bad boys:
- Provide crackers or small hammers for shell-breaking
- Keep lots of napkins handy – it gets messy!
- Show your guests how to pull shells apart
- Don’t forget to suck the juices from the heads (that’s where the gold is!)
Serving Ideas
Some of my fave ways to serve these beauties:
- As an appetizer with dipping sauces
- Over a bed of garlicky pasta
- In tacos with fresh slaw
- Mixed into paella
- On top of grilled bread
Common Questions I Get Asked
Q: How long do I cook them?
A: Usually 2-3 mins per side – don’t overcook!
Q: Can I eat the heads?
A: Absolutely! That’s where lots of flavor lives!
Q: What if I’m squeamish about the heads?
A: You can remove them, but try it with heads first – you might surprise yourself!
Remember, cooking whole shrimp with heads on might seem scary at first, but once you try it, you’ll never go back to headless shrimp again! The flavor difference is INSANE!
Would love to hear how your shrimp cooking adventures go – drop me a comment below! And don’t forget to follow for more seafood cooking tips and tricks!
Happy cooking, y’all!
Note: Remember to always buy your seafood from reliable sources and cook thoroughly to ensure food safety!
Food Photography Tips for Grilled Head On Prawns
I love shooting seafood. It might be my favorite food to shoot. Since it was a beautiful day to grill, I decided to shoot the prawns outside right as we took them off the grill to capture them at their freshest.
Recipe Notes for Grilled Head On Prawns
For some people, the idea of head-on prawns might freak them out. If that’s you, don’t worry. You can use regular shrimp instead. If you’re willing to include the head, it’s considered a delicacy. The flavors are more complex because the meat and fat from the head cooks with the rest of the body. And, as we all know… fat equals flavor.