When bought from a fishmonger or anywhere but a grocery store, shrimp look very different from their cooked form. Often, shrimp with minimal preparation are cheaper than ready-to-cook shrimp, so if you want to save some money, knowing how to peel and devein them yourself is a useful kitchen hack. Follow my simple steps to peel and devein shrimp and enjoy these delicious crustaceans in dishes like garlic butter shrimp, air fryer shrimp, shrimp stir fry, and more!
How to peel and devein shrimp
Cut the Head: Using your fingers, pull the head of the shrimp away from the tail – see the pictures below. Put the heads in a bowl and set aside. You can also use a sharp paring knife. Remove the Shell: Using a sharp knife, make a shallow opening in the shrimp’s back, then gently peel away the hard shell until you just have the soft shrimp tail. You can keep the bottom of the tail on for a nice presentation (best if you’re serving whole for dipping) or discard it. Devein: From the shallow slit you cut, use your fingers to gently pull out the dark vein from inside the shrimp. You can also use tip of your knife if you prefer. Discard the vein and repeat, then place the peeled shrimp in a bowl for cleaning. Rinse and Pat Dry: Once they’ve all been de-shelled and deveined, clean the shrimps thoroughly in a bowl of cold water, and make sure to pat them dry before using. This will get rid of any extra dirt, grit, or debris. For more inspiration, check out my collection of the best seafood recipes. If you try this method for cleaning shrimp, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
