How to Peel Shrimp
Two easy ways to peel shrimp: by hand or with kitchen shears. As well as how to easily devein shrimp.
Servings: 4 servings
Ingredients
- 1 pound Raw shrimp with shell on any size
Instructions
- Peel the shrimp with your hands: Use your thumbs to crack the shrimp shell and then peel it away from the shrimp and discard.
- Peel the shrimp with kitchen shears: Alternatively, use kitchen shears to carefully make a cut at the top of the shrimp along its length until you reach the tail. Peel the shell away from the shrimp and discard.
- You can keep the tail on for cooking, or if you prefer to remove it, pinch the tail at the end of the shrimp body where it starts to feel hollow and gently pull to separate the tail from the rest of the shrimp.
- Use a sharp paring knife or your fingers to make a shallow cut along the back of the shrimp, being careful not to cut too deeply.
- Use the tip of the knife or your fingers to pull out the vein (it will look like a long black and gritty string), which runs along the back of the shrimp.
- Rinse the shrimp under cold running water to remove any remaining debris. Then use as desired.
Video
Notes
Storage: Store raw peeled shrimp in an airtight container in the refrigerator for up to 2 days.
Freezing: Only freeze shrimp that was not previously frozen. To freeze, first flash freeze by laying the peeled shrimp on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them to a sealed freezer bag, removing as much air as possible to prevent freezer burn. Flash freezing will prevent the shrimp from sticking to each other. Thaw overnight in the fridge and use as desired in recipes.
Nutrition
Serving: 4ounces | Calories: 81kcal | Carbohydrates: 1g | Protein: 15g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 642mg | Potassium: 128mg | Vitamin A: 204IU | Calcium: 61mg | Iron: 0.2mg
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