Look, we’ve all been there – staring at a plate of delicious shrimp and wondering why those pesky tails are still hanging around! As someone who’s prepped thousands of shrimp in my kitchen, I’m gonna share the easiest ways to get those tails off without making a mess or wasting any of that precious shrimp meat.
When Should You Remove Shrimp Tails?
Before we dive in. let’s talk timing
- Remove before cooking for most recipes (pasta, stir-fries, salads)
- Keep them on for:
- Shrimp cocktail platters
- Grilled shrimp
- Fancy presentations where you want that tail-on look
Pro tip I always prep my shrimp right before cooking. Those removed tails can get stinky fast if left sitting around!
3 Super Easy Ways to Remove Shrimp Tails
1. The Twist-and-Pull Method (My Favorite!)
- Hold the shrimp body firmly in one hand
- Grab the tail with your other hand
- Give it a quick twist and pull
- Boom – tail comes right off!
2. The Pinch Method
- Keep the body steady in one hand
- Pinch the tail between thumb and finger
- Pull away from the body quickly
- Done and done!
3. Kitchen Shears Method (Best for Beginners)
- Line up your shrimp on a cutting board
- Hold shears at a downward angle
- Snip where tail meets body
- Super clean cut every time!
Tools That Make Tail Removal Easier
- Kitchen shears (my go-to tool)
- Sharp chef’s knife (requires more skill)
- Clean cutting board
- Bowl for discarded tails
Don’t Throw Those Tails Away!
Here’s a little secret – those tails can make amazing stock! Here’s what I do:
- Collect shells and tails in a freezer bag
- Once I’ve got enough, throw them in a pot
- Add water and some aromatics (onion, celery, garlic)
- Simmer for 30 mins
- Strain and voila – delicious shrimp stock!
Common Mistakes to Avoid
- Don’t pull too hard – you’ll tear the meat
- Avoid using dull knives
- Don’t let prepped shrimp sit at room temp
- Never throw away tails if you’re planning to make stock
Time-Saving Tips
- Buy pre-tailed shrimp if you’re in a hurry
- Prep all shrimp at once for meal planning
- Keep a dedicated “tail bowl” while working
- Use kitchen shears for batch processing
Storage After Tail Removal
Keep your prepped shrimp fresh
- Refrigerate for 1-2 days max
- Store in ice water while prepping
- Freeze extras in single layers
- Use within 3-6 months if frozen
My Favorite Tail-Off Shrimp Recipes
Once those tails are gone, try these crowd-pleasers:
- Garlicky shrimp scampi
- Coconut shrimp (my kids’ favorite!)
- Quick shrimp stir-fry
- Shrimp tacos with lime slaw
- Simple grilled lemon pepper shrimp
When to Keep the Tails On
Sometimes, those tails are actually useful:
- They work as handles for finger food
- Add presentation value to fancy dishes
- Help hold coating on fried shrimp
- Give extra flavor to stocks and broths
Troubleshooting Tips
Having trouble? Here’s what works for me:
- If shells are tough, try the “fork trick”
- For frozen shrimp, thaw completely first
- When boiling, don’t overcook or they’ll be hard to peel
- Use the pinch method for smaller shrimp
Final Thoughts
Taking tails off shrimp ain’t rocket science, but it does take a bit of practice to get quick at it. I personally prefer the twist method, but hey – whatever works for you is the right way! Just remember to save those tails for stock if you can, and always prep your shrimp right before cooking for the best results.
Would you like me to explain any of these methods in more detail? Drop a comment below – I’d love to help you become a shrimp-prepping pro!
Twist off the head.
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Hold the shrimp in one hand, and remove the head with the other. With an easy twist, the entire head will break off the shrimp. Place the heads in a separate pile of shells.[5]
- What if the recipe says “head-on”? Just skip this step. The heads add a unique flavor that’s sweet and buttery, and they help keep the shrimp moist.
Rinse the shrimp and pat them dry.
- Place the shrimp in a colander and hold them under running water. Gently shake the shrimp to make sure they’re all thoroughly rinsed, then pour them out on a baking sheet.
- Add salt to the water if your shrimp were frozen to refresh the flavor. Just add 1 to 2 teaspoons (6 to 12 grams) of salt per 1 quart (0.95 L) of water.[3]
How to peel and De-vein shrimp with the Easy fork method.
FAQ
What is the dark vein on the underside of shrimp?
The dark vein on the underside of shrimp is actually a blood vessel, not the digestive tract, which is located on the back of the shrimp. It is part of the shrimp’s circulatory system and is not harmful to eat, according to Tasting Table.
Is tail off shrimp deveined?
Peeled and deveined (P&D) tail-off shrimp are similar to peeled shrimp. However, they’ve had the vein removed, which some folks prefer to make meal prep a breeze.
How to boil shrimp that peel easily?
Should you remove the shrimp tail?
If the entire dish is in bite-size pieces, I am more likely to remove the tail before cooking. This way, the diner doesn’t have to cut it off. For more shrimp tips, watch our videos on How to Peel, Devein, and Butterfly Shrimp and see our collection of Shrimp Recipes.
How do you cut a shrimp tail?
Insert the tip of the shears in between the shell and the shrimp, then just follow the curve of the shell until you reach the tail. Use your hands to peel off the shell, leaving the tail on or pinching it off. The scissors split open the shrimp a bit, so the vein slides right out.
Can you cook shrimp with a tail on?
You do get some flavor benefits from cooking with the tail on, just like you do by cooking meat on the bone vs. removing the bones. It makes the shrimp more shrimpy which helps the shrimp stand up to rubust flavors like those found in Fra Diavole.
How do you remove a shell from a shrimp?
Break open the shell along the underside and peel off: Work your thumbs underneath the shell and crack it open. As the shell cracks, you’ll be able to peel it away from the shrimp.
Can you eat leftover shrimp tails?
Yet, if you still find that you can’t swallow the idea of consuming shrimp tails, set them aside to get the most out of their flavor. Discarded shrimp tails, as well as heads and shells, can be boiled in water with carrots, celery, and onions to make a delicious homemade shrimp stock.
Do you eat shrimp tails?
Yes, this is a minor quibble. If the dish is delicious, I’m probably not going to have my night ruined by a handful of shrimp tails. But so much thought goes into plating food these days that I’m baffled by the presence of these irksome little crustacean bits.