Hey there! I’m Thomas from TheKitchenKnowHow and today I’m gonna show you the easiest way to remove those pesky shrimp heads. Trust me I’ve beheaded thousands of shrimp in my cooking journey, and I’ll share all my secrets with you!
Why Should You Remove Shrimp Heads?
Before we dive in, let’s talk about why you’d want to behead your shrimp:
- Save some cash – Head-on shrimp are usually cheaper
- Better presentation – Let’s face it, headless shrimp look prettier on the plate
- Enhanced flavor absorption – Seasonings penetrate better without the head
- Make awesome stock – Don’t toss those heads! They make killer shrimp stock
- Easier eating – No awkward head-dodging while enjoying your meal
What You’ll Need
Getting started is super simple. Here’s your shopping list:
- Fresh head-on shrimp (or thawed frozen ones)
- Sharp kitchen shears or a chef’s knife
- Cutting board
- Bowl of ice water
- Paper towels
- Optional: disposable gloves
The Step-by-Step Guide
Method 1: The Grip and Snap Technique (My Favorite!)
-
Position Your Hands Right
- Hold the shrimp’s body with your dominant hand
- Curve it toward you
- Place your thumb and bent forefinger behind the gill plates
- Pro tip: Watch out for that sharp pointy bit (rostrum) – it hurts!
-
Get a Good Grip
- Use your other hand to grip the head
- Put your fingers on opposite sides of the gill plates
- Your thumbs and knuckles should almost touch
-
The Quick Snap
- In one swift motion, snap upward
- Pull your thumbs apart while bringing your forefingers up
- The head should pop right off!
- Bonus: pull out that black digestive tract if you see it
Method 2: The Cutting Method (For Beginners)
If you’re squeamish about the snap method, try this:
- Place shrimp on cutting board
- Angle the head toward your dominant hand
- Cut right behind where head meets body
- Push head aside without lifting knife
- Done! Easy peasy!
After Removing the Head
-
Rinse Those Babies
- Give ’em a good cold water rinse
- Get rid of any shell bits or gunk
-
Pat ’em Dry
- Use paper towels
- Get them really dry, especially if you’re planning to fry them
- Wet shrimp = oil splatters (learned that the hard way!)
-
Next Steps
- Cook ’em with shells on
- Peel and devein
- Freeze for later
Pro Tips from My Kitchen
After years of shrimp-heading, here’s what I’ve learned:
- Keep shrimp cold while working – firmer meat = easier handling
- Work in small batches to keep everything fresh
- Save those heads in the freezer for amazing stock later
- Use a damp towel under your cutting board to prevent slipping
- If you’re doing lots of shrimp, take breaks – your hands will thank you!
Common Mistakes to Avoid
We all mess up sometimes! Here’s what not to do:
- Don’t let shrimp sit at room temp too long
- Avoid squeezing too hard – you’ll mush the meat
- Don’t forget to check for freshness (no black spots!)
- Never try to handle too many at once
Choosing Your Shrimp
Before you start beheading, make sure you’ve got good shrimp:
- Should smell like the ocean, not fishy
- Firm to touch, not mushy
- No black spots or dots
- If frozen, thaw slowly in fridge
Storage Tips
After all that work, store your shrimp right:
- Headed shrimp last 1-2 days in fridge
- Freeze extras in airtight containers
- Keep heads separate if saving for stock
- Label everything with dates (I always forget otherwise!)
Final Thoughts
Look, removing shrimp heads might seem scary at first, but I promise it gets easier with practice. Just take your time, be careful with those sharp bits, and soon you’ll be heading shrimp like a pro!
Got questions about shrimp prep? Drop ’em in the comments below – I love helping fellow home cooks master new skills!
Happy cooking, y’all!
#cooking #seafood #kitchentips #shrimprecipes #cookingtips
How to clean your shrimp?
This is the best way to devein shrimp, and its my hack (if you want to call it that).
Here is an overview of the deshelling and deveiling process. You will find more details with how to video further below in the recipe card.
Why clean shrimp?
Shrimp need to be cleaned for food safety reasons and because the shell isnt edible.
When someone says they are cleaning a shrimp (or prawn), they mean to say that they are removing the head, shell, the tail, and the intestines.
Some people leave on the tail for presentation, but you should only do that if you intend to serve up shrimp cocktail. That way, the shrimp can be picked up by the tail and dipped.
The intestines are visible as they appear black, yellow, green or also transparent. It all depends on the last meal of your shrimp.
These “black lines” are on the back of the shrimp and the second one, located on the stomach, is less visible and transparent.
How to Peel and Devein Shrimp Like a Pro | Food Network
FAQ
What is the dark line on the underside of shrimp?
The dark line on the underside of a shrimp, often referred to as the “vein,” is actually the shrimp’s digestive tract, specifically the alimentary canal. It’s safe to eat, but many people prefer to remove it because it can be gritty and visually unappealing.
Are there two veins in shrimp?
Yes, shrimp have two “veins” which are actually different types of tubes within their bodies. The most commonly discussed “vein” is the dark line on the shrimp’s back, which is its digestive tract (or intestinal tract) and often removed for aesthetic reasons. Shrimp also have a second “vein” on the underside, near the legs, which is their ventral nerve cord.
Can you remove head-on shrimp?
Removing the heads might seem daunting at first, but the process, known as “heading,” is quite easy, although a bit messy. Head-on shrimp retain their natural moisture better, resulting in superior flavor and texture, making the task well worth it in the end. Be sure to buy only very fresh shrimp.
How do you remove the shell from a shrimp?
Gently put your finger underneath the shell on the head end and gently tug on the tail end to slide the shell off and remove it completely from the shrimp.
How do you cut a shrimp head?
If the gripping and snapping technique is not doing it for you, you can simply cut off the heads. Place the shrimp on a cutting board, angling it so the head is toward your dominant hand. Using a sharp knife, cut through right behind where the head meets the body. Without lifting the knife, push the head to the side.
How do you remove a fish head?
Grab the body with your dominant hand and pinch the head between the thumb and index finger of your other hand. Quickly and forcefully twist the body away from the head until it’s removed. Rinse the tail thoroughly. Don’t throw the heads away if you can help it! The heads and shells can go towards making your own seafood stock later.
How do you remove a shrimp tail?
Stop when you get to the tail. Peel back the shell: Peel back the shell from either side of the cut and discard. Pinch off the tail: The tail can often be left on for cooking, but if you’d like to take it off now, pinch the tail where it meets the body of the shrimp and gently pull. The rest of the shrimp should pull cleanly out of the tail.
Can you behead thawed shrimp?
Thawed shrimp can be beheaded. To do this, take a firm grip on the shrimp up near its gills and quickly pull the pieces of the shrimp’s shell apart. You can then use the detached head as a handle to aid in deveining the shrimp.