Hey there, fellow food lovers! I’ve been cooking shrimp for years, and one question keeps popping up at dinner parties what’s the deal with those shrimp tails? Today, I’m gonna break down everything you need to know about eating shrimp tails and why they’re often left on in the first place.
Quick Answer
Yes, you can absolutely eat shrimp tails! They’re not just edible – they’re actually nutritious. But whether you should eat them really comes down to personal preference and how they’re prepared.
The Surprising Benefits of Eating Shrimp Tails
Nutritional Power-Pack
- High in protein (12g per 85g serving)
- Super low in calories (only 60 calories per serving)
- Rich in fiber and calcium
- Contains chitin – the second most abundant organic fiber after wood
- May help lower cholesterol levels
Texture and Taste
Look, I’ll be honest – shrimp tails ain’t exactly like biting into a tender piece of shrimp meat. They’re kinda crunchy similar to chicken cartilage. But when cooked right especially when flash-fried, they can add an awesome crispy texture to your dish.
Ways to Enjoy Shrimp Tails
1. Direct Consumption
If you’re feeling adventurous try these methods
- Deep-frying until crispy
- Flash-frying with seasonings
- Eating them as part of tempura dishes
2. Make Amazing Stock
Not into the crunch? Here’s my favorite way to use shrimp tails:
Quick Shrimp Stock Recipe:
- Save your shrimp tails in the freezer
- Once you have about a pound, rinse them under cold water
- Cover with cold water in a pot
- Add herbs (bay leaf or parsley work great)
- Simmer for 20 minutes
- Strain and use in risottos, soups, or gumbo
Why Restaurants Keep the Tails On
Ever wondered why fancy restaurants always serve shrimp with tails? Here’s the tea:
- Presentation: They make the dish look more appealing
- Practical Handle: Makes it easier to grab and eat
- Cooking Aid: Helps chefs handle the shrimp while cooking
- Flavor Lock: Keeps all those tasty juices inside during cooking
When to Leave Tails On vs. Off
Leave Tails On:
- Shrimp cocktail
- Fried shrimp appetizers
- Photo-worthy dishes
- When you want a handle for eating
Remove Tails:
- Pasta dishes
- Stir-fries
- Any dish where you don’t want diners struggling with removal
- When the tails might interfere with the eating experience
Safety Considerations
Before you go chomping down on those tails, keep in mind:
- Some people may be allergic to chitin
- Make sure they’re properly cleaned
- Always ensure they’re thoroughly cooked
Pro Tips for Tail Removal
If you decide not to eat the tails, here’s how to remove them like a pro:
- Pinch where the tail meets the body
- Gently pull – the meat should come out easily
- Don’t yank – you might leave good meat behind
Bottom Line
Listen, eating shrimp tails is totally up to you. They’re safe, nutritious, and can be pretty tasty when prepared right. But if the texture ain’t your thing, don’t feel bad about removing them – just consider saving them for stock!
I personally love using them for stock making – it feels great not wasting any part of the shrimp, plus it adds amazing flavor to my seafood dishes. What about you? Are you team eat-the-tail or team stock-maker?
FAQ
Q: Are all shrimp tails edible?
A: Yes, all shrimp tails are technically edible when properly cleaned and cooked.
Q: Can you digest shrimp tails?
A: Yes! Our bodies contain an enzyme called chitinase that helps break down the chitin in shrimp tails.
Q: Why do some recipes call for tail-on shrimp?
A: Usually for presentation, ease of handling during cooking, and to help retain flavor.
Q: Can I freeze shrimp tails for later use?
A: Absolutely! Store them in a freezer bag for up to 3 months until you’re ready to make stock.
Remember, whether you’re a tail eater or not, there’s no wrong way to enjoy your shrimp – just make sure you’re having fun with your food!
Fry the whole thing
The easiest way to enjoy the heads and tails of a shrimp is to deep fry the entire thing, and then eat the entire thing. According to Chichi Wang of Serious Eats, fried shrimp heads are a symphony of contrasts:
The crispy and crunchy exterior gives way to the rich, juicy innards, creating an enticing bite. Wang’s recipe for Chinese-Style Deep-Fried Salty Shrimp may seem a little intimidating, but shrimp are small and fry fast, and the cornstarch creates a wonderful coating for your seasonings of choice to cling to. Once their fried and seasoned, eat them whole, no peeling needed.
There’s flavor in those shells
The biggest issue most people run into when trying to branch out into head-to-tail shrimp cuisine is one of texture. Even when deep fried—which we’ll get to in a moment—the feeling of chitin and tomalley (hepatopancreas) can take a little getting used to.
If you want to ease yourself into the world of no-waste, whole-shrimp enjoyment, you can start by using the shells, tails, and heads to make an umami-packed shrimpy stock. Just grab any leftover shells you have (I keep a bag in the freezer), cover them with water. Bring the water to a boil, reduce to a simmer, and let cook for 15 minutes, tasting every once in a while, until your stock is packed with shrimp flavor.
If your tails came from a batch of seasoned shrimp—say a Cajun boil or scampi—you can expect a little bit of that flavor to come through, but the predominate notes will be deeply savory and a little funky. You know, shrimpy. Use your shrimp stock to make risotto (or plain rice), a seafood stew, or anything else you’d usually use a stock for.