How to Peel and Devein Shrimp

Learn how to how to peel and devein shrimp and you’ll never buy it without the shells again! And you’ll save money, to boot.

Why you Should Peel and Devein Shrimp Yourself

• If time allows when you’re cooking, starting from scratch is always best. The fresher, the better!
• When you peel and devein shrimp at home it can also save you money. The cost of shrimp per pound is considerably more expensive if the work has been done for you. Makes perfect sense, but it’s really easy to do yourself, and from my experience, it’s the sort of kitchen work that can be a very zen-like activity.

Lets get to it . . .

Peeling Shrimp and Removing the Vein

– Gently pinch the tail and segment or two of shell closest to it. As you pinch, pull it in the direction of the tail, right off the flesh. Still working with your fingers, gently pinch the remaining center legs, up, over and around the flesh.

– Use a very sharp paring knife to make as shallow a slit as possible, down the back of the shrimp.

– Continue the slit all the way down to the where the tail was. You may see nothing, or a tiny bit of a vein at some point — or it may run through the entire back.

Here’s an example of one that’s mostly clean, except for one small area.

– Use the tip of the knife to lift the vein out.

That’s it!(More detailed instructions are below.)

A few delicious shrimp recipes:

• Spicy Cilantro Shrimp
• Cilantro Shrimp Burgers with Smoky Guacamole
• Tropical Quinoa Salad Bowl with Shrimp
• Cajun Shrimp with Citrus-Cucumber Salsa
• Hatch Chile Shrimp Sauté with Coconut Rice

Peeled and Deveined Shrimp

Valentina K. Wein

Learn how to how to peel and devein shrimp and you'll never buy it without the shells again! And you'll save money, to boot.

Print

Prep Time 15 mins

Total Time 15 mins

Course Ingredient

Cuisine American

Servings 4

Calories 81 kcal

Equipment

• paring knife
• shrimp cleaner

Ingredients

  

1x2x3x

• 1 pound raw shrimp with shells (about 20 count per pound)

Instructions

 

• Fill a large bowl with ice, and place another bowl or plate directly on top of it. As you peel and devein the shrimp, place them here to keep them chilled.
• Using your index finger and thumb, gently pinch the tail and segment or two of shell closest to it. As you pinch, pull it in the direction of the tail, right off the flesh. It should easily slide off. 
• Still working with your fingers, gently pinch the remaining center legs, up, over and around the flesh. (Either discard the shells, or, and even better, save them to make a shrimp stock that can be used for other recipes, like seafood risotto, soup and/or stew. You can freeze the shells in a tightly sealed plastic bag until you're ready to use them.)
• Use a very sharp paring knife (or shrimp cleaner) to make as shallow a slit as possible, down the back of the shrimp, beginning where the head once was.
• Continue the slit all the way down to the where the tail was. You may see nothing, or a tiny bit of a vein at some point -- or it may run through the entire back. Use the tip of the knife to lift the vein out to remove it.

Notes

Calorie count is only an estimate.

Keywords cooking with shrimp, preparing shrimp for cooking

Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.