Hey there, fellow seafood lovers! I’ve been cooking shrimp for years, and there’s one technique that’s totally changed my shrimp game – cooking them with the shells on! Today, I’m gonna share everything I know about this awesome method that’ll give you the juiciest, most flavorful shrimp ever.
Why Cook Shrimp with Shells On?
Let me tell you why keeping those shells on is a total game-changer:
- Natural flavor protection – The shells lock in all those amazing juices and flavors
- Built-in moisture barrier – Prevents your shrimp from drying out
- Extra flavor boost – Shells add a rich, briny taste to the meat
- Perfect timing – Shells help prevent overcooking
- Fun dining experience – Makes for a great interactive meal with friends!
Different Ways to Cook Shell-On Shrimp
1. Sautéing Method
This is my go-to method for quick weeknight meals. Here’s how I do it:
- Pat shrimp dry with paper towels
- Heat olive oil or butter in a large skillet
- Add shrimp in a single layer
- Cook 2-3 minutes per side until pink
- Season with salt and pepper
Pro tip Don’t crowd the pan! Work in batches if needed
2. Grilling Method
Perfect for summer BBQs:
- Marinate shrimp for 30 mins in olive oil and seasonings
- Thread onto skewers
- Grill 2-3 mins each side on medium-high heat
- Brush with extra marinade while cooking
3. Boiling/Steaming Method
Great for shrimp cocktail
Quick Boiling Guide:- Bring water to boil- Add seasonings (salt, lemon, bay leaves)- Cook 2-3 minutes until pink- Ice bath immediately after4. Roasting Method
Super easy, minimal cleanup:
- Preheat oven to 400°F
- Toss shrimp with oil and seasonings
- Spread on baking sheet
- Roast 8-10 minutes
My Favorite Seasoning Combinations
-
Classic Garlic Butter
- Minced garlic
- Melted butter
- Fresh parsley
- Lemon juice
-
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
Do I need to devein?
You can devein while keeping shells on – just make a small cut along the back and remove the vein. But honestly? It’s not always necessary.
How do I know when they’re done?
Look for these signs:
- Pink color
- Opaque meat
- Slight curl (but not too tight)
Can I cook frozen shrimp with shells on?
Yup! But I recommend thawing first for even cooking. Just run under cold water if you’re in a hurry.
Tips for Perfect Shell-On Shrimp
- Buy fresh when possible
- Pat dry before cooking
- Don’t overcrowd cooking surface
- Season generously
- Don’t overcook – they get rubbery!
Storage and Leftovers
- Store cooked shrimp in airtight container
- Keep in fridge for 1-2 days max
- Save shells for seafood stock!
A Simple Recipe to Get You Started
Garlic Rosemary Shell-On Shrimp
Serves 4-6
Ingredients:
- 1.5 lbs whole shell-on shrimp
- 1/4 cup olive oil
- 4 garlic cloves, minced
- 2 sprigs rosemary
- 1 dried chile
- Salt to taste
- Lemon wedges
Instructions:
- Heat oil in heavy pan
- Add shrimp in single layer
- Cook 3-4 mins per side
- Add garlic, rosemary, chile
- Cook 2-3 more mins
- Season with salt
- Serve with lemon wedges
Environmental Impact
Here’s something cool – cooking with shells on is actually more environmentally friendly! Less waste and processing means a smaller carbon footprint. Plus, when you save those shells for stock, you’re reducing food waste even more.
My Final Thoughts
After years of cooking shrimp both ways, I gotta say – shell-on is the way to go for the best flavor and texture. Sure, it might be a bit messier to eat, but that’s part of the fun! And if you’re still not convinced, try it just once – I bet you’ll be amazed at the difference in taste.
Remember, cooking should be fun and delicious. Don’t be afraid to experiment with different seasonings and methods until you find your perfect shrimp style!
Got any questions about cooking shell-on shrimp? Drop ’em in the comments below – I’d love to help!
Happy cooking, everyone!
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.)