How to Clean and Devein Shrimp
Raw shrimp requires a bit of tactile work before it hits the heat. Taking an extra minute to remove the shell and the grit ensures your finished dish has a clean texture.
Keep the shrimp cold until the last second.
Work in small batches, pulling only a few shrimp from the ice at a time. If they warm up, the meat turns mushy and becomes difficult to peel cleanly.
- small sharp paring knife
- large bowl of ice water
- paper towels
- cutting board
What goes in.
- 1 lbraw shell-on shrimp
Using the knife tip
Instead of cutting deep into the shrimp, use just the very tip of your blade to score the back. This allows you to pull the vein out in one long piece without shredding the meat.
The method.
Remove the head and shell
Hold the shrimp firmly. Twist the head off with your thumb and forefinger. Peel the shell away from the body, starting at the belly where the legs are attached. You can leave the tail segment on if you prefer, or pull it off entirely.
Expose the vein
Lay the shrimp flat on your cutting board. Use your paring knife to make a shallow, straight incision along the center of the outer curve of the shrimp. Don't cut deeper than a quarter-inch.
Lift the vein
Using the tip of your knife, hook the dark line running down the back and gently pull it upward. It should lift out cleanly. If it breaks, simply use the knife tip to find the remaining piece.
Rinse and chill
Drop the cleaned shrimp into a bowl of ice-cold water to rinse off any remaining grit. Pat them dry with paper towels before seasoning or cooking.
When it doesn't go to plan.
Save the shells in a freezer bag to boil for a flavorful stock later.
If the shrimp is stubborn, run the blade along the back under cold running water; the flow will help lift the vein away from the flesh.
A dull knife will crush the shrimp; ensure your paring knife is freshly honed.
The ones that keep coming up.
Do I have to remove the vein?
The vein is the digestive tract, and it can contain sand or grit. While it is not harmful to eat, it ruins the texture of the shrimp.
How do I know if the shrimp is fresh?
Look for shells that are tight against the body and meat that is firm to the touch. It should smell like the ocean, not like ammonia.
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