Peel and Devein Raw, Frozen, or Cooked Shrimp Fast

Co-authored by Abyssinia Campbell and Danielle Blinka, MA, MPA

Last Updated: March 23, 2024 References

Peeling your own shrimp is a great way to save money and enjoy more flavorful dishes. It’s super easy to peel shrimp with items you already have in your kitchen. We’ll tell you all you need to know to peel raw, frozen, or cooked shrimp quickly so you can get to the good part—eating them! You'll actually follow the same steps for peeling any type of shrimp, so let's get started.

Things You Should Know

Thaw frozen shrimp in cold water before peeling. ^{[1]
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Keep the shrimp in ice water while you are peeling.
Remove the head first, then legs, then the shell. You may also remove the tail before cooking if you'd like, but many prefer to leave it on.

1

Thaw the shrimp if they’re frozen.

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Cover the shrimp in cold water to thaw them . You can soak them in a large mixing bowl or put them in a colander under running water. Thaw the shrimp for about 10 to 20 minutes, or until they feel soft to the touch and you don’t feel any ice crystals. ^{[2]
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- Make sure you use cold water because warm water will harden the texture of your shrimp.
- Prepare another part of your meal while the shrimp thaw to save time in the kitchen.

2

Rinse the shrimp and pat them dry.

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Place the shrimp in a colander and hold them under running water. Gently shake the shrimp to make sure they’re all thoroughly rinsed, then pour them out on a baking sheet .
- Add salt to the water if your shrimp were frozen to refresh the flavor. Just add 1 to 2 teaspoons (6 to 12 grams) of salt per 1 quart (0.95 L) of water. ^{[3]
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3

Keep the shrimp in ice water while you peel them.

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Shrimp spoil quickly, so keep them cold. Fill a large bowl with ice and water, then set it near your work area. Place the unpeeled shrimp on one side. As you peel your shrimp, put them back into the bowl to keep them chilled. ^{[4]
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- All of your shrimp should be either raw or cooked, so they can be in the same bowl.

4

Twist off the head.

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Hold the shrimp in one hand, and remove the head with the other. With an easy twist, the entire head will break off the shrimp. Place the heads in a separate pile of shells. ^{[5]
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- What if the recipe says “head-on”? Just skip this step. The heads add a unique flavor that’s sweet and buttery, and they help keep the shrimp moist.

5

Grab the legs and pull them off.

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Grip them with your fingers and pull. If the shell remains attached to the legs, keep going to pull the shell off in one piece. ^{[6]
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6

Peel off the shell.

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Use your fingers to remove the shell. Push your thumb under the edge of the shell and pull the shell up. Slide the shrimp out of the shell, then place the shell to the side. ^{[7]
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- Alternative: Try the fork method! Push the bottom tine of a fork under the top of the shell where the vein is. Then, pull up to break the shell. Use your fingers to pull the shell off the rest of the way.
- Save the shells to make shrimp stock, seafood soup, or bisque. ^{[8]
  X
  Research source} Just rinse them and freeze them. They’ll stay fresh in your freezer for up to 3 months.

7

Pinch off the tail if you like.

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Use your thumb and forefinger to remove the tail. It should slide off easily and leave the meat intact. Add the tail to your pile of shells to use for stock or soup. ^{[9]
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- Can you leave the tail on? Leave the tail on raw shrimp if your recipe calls for tail-on shrimp. Similarly, you might leave the tail on cooked shrimp if you like the look. For instance, a shrimp cocktail looks great with tail-on shrimp.
- To peel the shrimp faster, just leave the tails on.

8

Slice the back of the shrimp with a paring knife.

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Cutting the shrimp makes it much easier to devein it. Press the tip of your paring knife about ¹ ⁄ ₄ in (0.64 cm) into the shrimp at either end of the tail. Then, slowly glide your knife along the back of the shrimp. ^{[10]
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- Only make a shallow cut because the vein is right under the skin.
- You could also use a deveining tool , if you have one. ^{[11]
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- You don’t need to devein small or medium shrimp unless the vein bothers you. ^{[12]
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9

Pull out the vein using your finger or your knife.

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It’s okay if you need to remove the vein in pieces. Lift up the vein using the tip of the knife, then pull out the vein. Either pick it out with your fingers or pull it up with your knife, depending on what’s easiest for you. ^{[13]
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- The vein is the shrimp’s digestive system. Eating it won’t hurt you, but it typically tastes bitter and might add grit.
- Some shrimp have a second vein on their belly. You don’t need to remove this vein unless it really bothers you. If it does, simply cut along the belly with your paring knife, then pull out the vein. ^{[14]
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10

Drain and dry the shrimp.

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Pour the shrimp and water over your colander. Then, lay them out on your baking dish. Pat the shrimp dry again with a clean towel or a paper towel. You want the shrimp to be mostly dry because they’ll be more flavorful, since excess water could dilute the seasoning. ^{[15]
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- You might want to rinse them again if there’s any stuck-on debris left from the veins. However, this usually isn’t necessary.

11

Keep the shrimp cold until you cook them.

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If you’re going to use the shrimp within 48 hours, put them in an airtight container and place them in the refrigerator at 40 °F (4 °C) or below. To preserve the shrimp longer, wrap them in parchment paper, plastic wrap, or foil, then freeze them. ^{[16]
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Question

How do you keep shrimp from shrinking when cooking?

Abyssinia Campbell
Executive Chef
Abyssinia Campbell is an Executive Chef and the Owner of Chef Abyssinia, Personal Chef and Catering. With over a decade of experience, she specializes in catering, event planning, menu development, meal planning, and food business operations. When it comes to cooking, Chef Abyssinia enjoys using fruits, vegetables, healthy food alternatives, and local farm-fresh ingredients. She holds a BASc in Culinary Arts and Food Service Management from Johnson and Wales University.

Abyssinia Campbell

Executive Chef

Expert Answer

You cannot prevent them from shrinking completely. However, you can make them shrink less (and taste better) by not overcooking them. You can also buy larger shrimp, and you can leave the tail on to make shrimp look bigger.

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Boiled shrimp are very hard to peel. What do I do?

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Use the "fork trick." Stick a fork tine in the shrimp from the front end down along its back, and "unzip" it with an upward motion. This opens up the shell, and the shrimp will come out.

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Can you boil shrimp?

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Yes. Boil them for about eight minutes, then cool them in the fridge and peel them.

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Things You’ll Need

Large mixing bowl of cold water (for frozen shrimp only)
Colander
Baking sheet
Clean towel or paper towel
Bowl of ice
Paring knife
Fork (optional)
Deveining tool (optional)

Tips

Use fresh or thawed shrimp within 24 hours for the best flavor.

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For recipes that call for shell-on shrimp, devein them by slicing just the top of the shell with your paring knife. Then, use the tip of your knife to pull out the vein.

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Warnings

Keep your shrimp on ice so they don’t spoil while you’re peeling them.

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Peel and Devein Raw, Frozen, or Cooked Shrimp Fast

Things You Should Know

Steps

Thaw the shrimp if they’re frozen.

Rinse the shrimp and pat them dry.

Keep the shrimp in ice water while you peel them.

Twist off the head.

Grab the legs and pull them off.

Peel off the shell.

Pinch off the tail if you like.

Slice the back of the shrimp with a paring knife.

Pull out the vein using your finger or your knife.

Drain and dry the shrimp.

Keep the shrimp cold until you cook them.

Expert Q&A

Video

Things You’ll Need

Tips

Warnings

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References

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