Hey there, fellow seafood lovers! I’ve been getting tons of questions about shrimp lately, specifically about which parts are edible and which aren’t. As someone who’s eaten their fair share of these tasty crustaceans, I thought I’d break it down for y’all in simple terms
The Main Edible Parts of Shrimp
Let’s start with the obvious parts that most people already know and love:
1. The Tail Meat
This is the most popular part that everyone goes for It’s
- Sweet and tender
- Easy to access
- Perfect for almost any cooking method
- Usually the meatiest section
2. The Shell
Yep, you read that right! While most Americans peel it off, the shell is totally edible and actually pretty nutritious Here’s what you should know
- Contains calcium
- Adds a nice crunch
- Perfect when fried crispy
- Can be used to make awesome stock
3. The Head (Yes, Really!)
Now here’s where it gets interesting! The shrimp head is actually considered a delicacy in many cultures. Let me break down why it’s worth trying:
Benefits of eating shrimp head:
- Packed with flavor
- Rich in nutrients
- Contains healthy fats
- Full of umami taste
The Surprisingly Edible Parts
4. The Legs
Small but mighty! Shrimp legs are:
- Crunchy
- Flavorful
- Great when fried
- Perfect for adding texture
5. The Roe (if present)
If you find some orange stuff – that’s roe! It’s:
- Delicate in flavor
- Nutritious
- Considered a delicacy
- Rich in omega-3s
Parts You Should Remove
While most parts are edible, there are a few you might wanna skip:
-
The Vein (that dark line along the back)
- It’s actually the digestive tract
- Won’t harm you but might be gritty
- Easy to remove with a knife
-
The Sand Vein (on the bottom)
- Similar to the top vein
- Can be gritty
- Optional to remove but recommended
Health Benefits of Eating Different Shrimp Parts
Let me share some cool health perks you get from eating various shrimp parts:
| Shrimp Part | Key Benefits |
|---|---|
| Meat | High protein, low fat |
| Head | Rich in chitin, antioxidants |
| Shell | Calcium, chitin |
| Roe | Omega-3 fatty acids |
How to Properly Prepare Each Part
The Head
- Twist off gently
- Suck out the juices (sounds weird, tastes amazing!)
- Can be fried whole
- Perfect for making stock
The Shell
- Can be left on for grilling
- Great for stock-making
- Becomes crispy when fried
- Easy to peel if preferred
The Meat
- Remove vein if desired
- Cook until just pink
- Don’t overcook (gets rubbery)
- Season as preferred
Pro Tips from My Kitchen
After years of cooking these little guys, here are some of my fave tips:
-
For Stock Making:
- Save shells and heads
- Freeze until ready to use
- Roast before boiling for better flavor
- Add aromatics like garlic and ginger
-
For Eating Whole:
- Choose smaller shrimp
- Fry until crispy
- Season well
- Eat everything except the veins
-
For Traditional Preparation:
- Peel carefully
- Devein if preferred
- Keep shells for stock
- Don’t waste the heads
Common Questions I Get Asked
“Is it safe to eat the whole shrimp?”
Yup! Except for the veins, everything else is fair game. Just make sure your shrimp is fresh and properly cooked.
“Does the head taste fishy?”
Not really! It’s more like a rich, seafood flavor – kinda like concentrated shrimp taste. Super yummy!
“What about the legs?”
They’re totally edible and actually pretty tasty when fried up crispy!
Wrapping It Up
So there ya have it, folks! Pretty much every part of the shrimp is edible except those veins. My advice? Be adventurous! Try eating the whole shrimp next time – you might discover your new favorite part.
Remember, at Crawfish Cafe, we’re always happy to show you how to enjoy every delicious part of your seafood. Whether you’re a head-sucker or a tail-only type, there’s no wrong way to enjoy these tasty crustaceans!
P.S. If you’re new to eating whole shrimp, start with the crispy fried ones – they’re like seafood potato chips, I swear!
Can eating shrimp poop make you sick?
Now that we’ve established the dark line is the shrimp’s intestines—okay, yes, its poop—should you worry about eating it? While it may seem a little icky (or a lot), the general consensus is that it doesn’t pose a health risk…provided that you prepare it the right way.
“Eating the shrimp’s digestive tract doesn’t make you sick—as long as you cook it thoroughly,” says Dr. Love. That means steaming, baking, frying, or otherwise preparing it until it reaches 145°F. At this internal temperature, the shrimp will take on a firm texture.
To be clear, that’s not to say you can’t get sick from eating shrimp in general. You certainly can, but the food poisoning risk related to shellfish typically comes from eating it raw or undercooked, says Dr. Love. For instance, just like ground beef, raw shrimp can contain bacteria like E. coli. But if you cook it thoroughly, the heat will kill off the bacteria (as well as other potentially harmful pathogens that may be lurking) before it can wreak havoc with your digestive tract. So you may want to skip raw dishes like sashimi and spring for a cooked one like a curry, stir-fry, garlicky pasta, or zesty taco instead.
In fact, add shrimp—cooked right—to your diet and you’ll reap a bunch of nutritional rewards. Like other types of seafood, shrimp is a solid protein source. Just three ounces of shrimp (around 11 to 12 medium-size ones) contains around 20 grams of protein—close to the same amount you’d find in three large eggs (19 grams) or a cup of Greek yogurt (22 grams). What’s more, that portion also packs a solid punch of some other nutrients, including iron, zinc, and selenium. It even delivers around 20% of the daily value (DV) for phosphorus and 15% of the DV for vitamin B12, according to Tufts University. And while shrimp don’t contain quite as many omega-3 fatty acids as fatty fish like salmon or tuna, they still boast some of these heart-healthy compounds. (In case you were wondering, while seafood has a reputation for high mercury content, shrimp don’t pose a threat in that regard. Unlike, say, shark, swordfish, and bigeye tuna, shrimp contains low levels of the toxic chemical.)
What’s that black line in shrimp?
The dark line running through the backs of shrimp goes by many names—the dorsal tract, back vein, or sand vein, Tori Stivers, MS, a seafood specialist at the University of Georgia Marine Extension and Georgia Sea Grant, tells SELF. The marking is made up of the shellfish’s stomach, midgut, and intestine. Those structures support its digestive process, so yes, that black stuff is waste, she says.
As for what you’re actually seeing there? Shrimp are called bottom feeders for a reason: They munch on foods found in the muddy depths of the ocean, like plankton, worms, microscopic animals, and organic debris such as sand. So that black line is likely a combination of all those things in various stages of digestion, Dave Love, PhD, a senior scientist at the Johns Hopkins Center for a Livable Future, tells SELF.