Hey there, fellow seafood lovers! Today I’m super excited to share everything I know about cooking shrimp with the shell on. After years of experimenting in my kitchen I’ve discovered that keeping the shell on while cooking actually makes shrimp taste way better! Let me show you why and how to do it right.
Why Cook Shrimp with Shell On?
Before diving into the cooking methods, here’s why we at ChefsResource always recommend cooking shrimp with their shells:
- Locks in moisture and flavor
- Creates a natural protective barrier
- Adds a deeper, more complex seafood taste
- Prevents overcooking
- Makes for a more impressive presentation
4 Delicious Ways to Cook Shell-on Shrimp
1. Oven-Baked Method
This is my personal favorite for entertaining guests!
Ingredients needed:
- 1 pound shell-on shrimp
- 3 tablespoons olive oil
- 4 minced garlic cloves
- 1 tablespoon Old Bay seasoning
- Salt and pepper
- Fresh parsley for garnish
Steps
- Preheat oven to 400°F
- Mix olive oil, garlic, and seasonings in a bowl
- Toss shrimp in the mixture
- Arrange on a baking sheet in single layer
- Bake for 10-15 minutes until pink and opaque
Pro tip: Different sized shrimp need different cooking times. Here’s a handy guide:
| Shrimp Size | Cooking Time |
|---|---|
| Small (51-60 count) | 8-10 mins |
| Medium (41-50 count) | 10-12 mins |
| Large (21-30 count) | 12-15 mins |
| Jumbo (16-20 count) | 15-18 mins |
2. Sautéing Method
Perfect for quick weeknight dinners!
Steps:
- Heat pan with olive oil or butter
- Add garlic and sauté briefly
- Place shrimp in single layer
- Cook 2-3 minutes per side
- Season with salt and pepper
3. Grilling Method
Great for summer cookouts!
Steps:
- Thread shrimp onto skewers
- Marinate 30 minutes
- Preheat grill to medium-high
- Grill 2-3 minutes per side
- Remove when pink and opaque
4. Boiling/Steaming Method
Best for shrimp cocktail!
Steps:
- Bring water to boil
- Add seasonings (salt, lemon, bay leaves)
- Add shrimp
- Cook 2-3 minutes
- Ice bath immediately after
Seasoning Ideas That’ll Make Your Mouth Water
Try these flavor combinations:
-
Classic Garlic & Herb:
- Minced garlic
- Fresh parsley
- Thyme
- Rosemary
-
Spicy Cajun Style:
- Paprika
- Cayenne
- Garlic powder
- Oregano
-
Asian Fusion:
- Soy sauce
- Ginger
- Sesame oil
- Chili flakes
Common Questions I Get About Shell-on Shrimp
Q: Do I need to devein?
A: Not required but recommended for better eating experience. Make a shallow cut along the back and remove the vein.
Q: How do I know they’re done?
A: They should be pink and opaque, forming a loose “C” shape. If they curl into a tight “O”, they’re overcooked!
Q: Can I use frozen shrimp?
A: Yep! Just thaw completely first. I usually do this overnight in the fridge or under cold running water.
Tips for Perfect Shell-on Shrimp Every Time
- Pat shrimp dry before cooking
- Don’t overcrowd the pan
- Season generously
- Watch cooking time carefully
- Let rest for 2-3 minutes after cooking
Storage and Leftovers
Keep cooked shrimp in an airtight container in the fridge for up to 2 days. Pro tip: Save those shells! They make an amazing seafood stock.
How to shop for shrimp:
Raw shrimp have a brown “vein” running along their back. This is their digestive tract—a.k.a. their poop chute. While it’s technically safe to eat, leaving the matter in will give the shrimp a gritty texture and muddy their flavor; most prefer to remove it before cooking. Now for some good news: You can buy deveined shrimp, which have this unsavory bit already removed—or ask your fishmonger to devein the little buggers for you. Are you the DIY type? We’ve included instructions below on how to devein shrimp yourself.Shrimp Sizes
Your grocery store is likely to carry a range of shrimp sizes: small, medium, large, jumbo, or colossal, usually categorized by how many shrimp you can expect per pound. The majority of BA’s shrimp recipes call for large shrimp unless otherwise specified (for example, our best shrimp cocktail calls for jumbo shell-on shrimp). Here’s the trouble: Naming conventions differ based on where you live and shop, so one stores large shrimp might be another’s jumbo. To keep things simple, go by weight whenever available. You’ll typically get 36–40 small shrimp per pound, 31–35 medium shrimp per pound, 26–30 large shrimp per pound, 21–25 jumbo shrimp per pound, 16–20 super jumbo shrimp per pound, or 15 or fewer colossal shrimp per pound. I.e., the higher the number, the smaller the shellfish.
If you’re using a different size shrimp than the recipe calls for, that’s fine—just adjust the cook time accordingly. Smaller shrimp will cook faster than larger ones, while the total time for bigger boys will be a little longer. Here’s associate food editor Kendra Vaculin’s rule of thumb: Cook medium shrimp for approximately 3 minutes, large shrimp for 4–5 minutes, and jumbo shrimp for 6–7 minutes. As for small shrimp, blink and you could miss it, so don’t walk away.Shell-On or Shell-Off
You can buy shrimp either in the shell or peeled. For the speediest dinners, we prefer peeled, deveined shrimp (less work on your end). But shrimp that’s still in the shell is often less expensive than peeled shrimp, so if you don’t mind doing the work yourself, this could be a good option.
You can also opt to cook shrimp with the shell on—not only do the shells add flavor, but they also keep the shrimp from overcooking and help them retain moisture when exposed to heat. Shrimp that’s in the shell will sometimes come with the head attached, which is where most of the fat is concentrated; some like to cook shrimp with the heads on, twist the head off and suck out the juices. If you do decide to peel your shrimp, save the shells for shrimp stock (the key ingredient in shrimp risotto) or to add fishy flavor to sauces.
To peel shrimp: Twist off the head (if not already removed) and pull off the legs. Snip the “backbone” of the shell lengthwise with kitchen shears and wiggle your fingers under the shell, pulling it off. Leave the tail on or remove.
To devein shrimp: Use a sharp paring knife to make an incision beside the vein running along the back of the shrimp. Use the tip of the knife to coax out the dark vein; discard. (Wiping your knife on a damp paper towel is a quick and easy way to do this.)