Shrimp are a delicious and versatile ingredient that can be used in many dishes, from appetizers to main courses. However, fresh shrimp often have an unpleasant, fishy flavor that needs to be removed before cooking. Purging, also called deveining, helps eliminate the vein that runs along the shrimp’s back as well as any grit or impurities in the digestive tract. Properly purged shrimp have a mild, sweet flavor and flesh that isn’t gummy or mushy when cooked.
Purging shrimp is an easy process that only takes a few minutes. With the right technique, you can consistently produce clean, great-tasting shrimp. In this comprehensive guide, learn how to select fresh shrimp, the purging process, and tips for getting perfect results every time
Why Purge Shrimp?
Shrimp live on the ocean floor, so their bodies contain digestive systems full of sand, grit, and other impurities from their habitat. As they die, enzymes in the vein along the shrimp’s back begin breaking down the flesh, causing an unpleasant taste and texture.
By removing the vein and rinsing away impurities, you can prevent the fishy flavor and mushy texture. Purging replaces the shrimp’s insides with cold water, resulting in sweeter, firmer meat.
Purging is especially important for dishes like shrimp cocktail where the natural flavor really shines through. But it improves the quality of shrimp in any recipe, from fried shrimp to shrimp scampi.
Selecting Shrimp for Purging
You’ll get the best results by starting with high-quality, fresh shrimp Here’s what to look for when buying shrimp for purging
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Firm flesh – Whole, raw shrimp should feel firm and springy when you press the flesh. Avoid any with mushy spots.
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Translucent appearance – The shrimp should look somewhat translucent, without any milky opaque sections.
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Mild seafood aroma – Shrimp should smell mildly briny or like the ocean, without a strong fishy or ammonia-like odor.
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Bright color – The shells should be bright with no dark or yellowish discoloration.
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Dry surface – Shrimp should look dry on the surface with no slimy residue. Avoid shrimp sitting in liquid.
Ideally, choose whole shrimp with the heads on. Heads keep moisture in so the flesh stays firmer and plumper. Just remember to remove the heads before purging.
For best flavor, use wild-caught or sustainably farmed shrimp. Shrimp caught in the wild eat a natural diet resulting in a sweet, mild taste.
Necessary Equipment
Purging shrimp is a quick and simple process that doesn’t require any special tools. Here are the basics you’ll need:
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Small paring knife – This is essential for cutting along the shrimp’s back to expose the vein. A sharp knife makes the process easier.
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Cutting board – Protect your counters from knife damage and messy shrimp juices.
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Colander or large bowl – You’ll need something to hold the shrimp as you rinse them with water. A colander allows the water to drain while a bowl lets shrimp soak.
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Large bowl filled with ice water – The ice water chills the shrimp, allowing them to plump up as they soak.
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Paper towels – For drying the shrimp after purging.
Optional items like kitchen shears and shrimp deveiners can speed up the process for large batches but aren’t strictly necessary.
Step-By-Step Purging Method
Follow these simple steps for perfectly purged shrimp every time:
1. Remove the Heads
If your shrimp have the heads on, remove them first by pinching the head and twisting to separate it from the body. Discard the heads or save them to make seafood stock.
2. Peel Off the Shells
Next, peel off the thin outer shells from the shrimp. Starting from the head end, gently pull the shells away from the body. The shells should come off easily in one piece.
3. Cut Along the Back
Lay the peeled shrimp on a cutting board with the back facing up. Using a small paring knife, make a shallow cut along the outer edge of the shrimp’s back, about 1/4 inch deep. You’ll see a thin, dark vein running just under the surface.
![Cutting along the back of a shrimp][]
4. Remove and Discard the Vein
If you can see the vein within the cut, use the tip of your knife or your fingers to pull it out. Remove the entire vein and discard it.
If you can’t see the vein exposed in the cut, don’t worry about trying to remove it. Just rinsing well is sufficient.
5. Rinse Away Impurities
Place the shrimp in a colander and rinse thoroughly under cold running water. Swish the shrimp with your hands to dislodge any grit and impurities inside. Rinsing flushes out any remaining vein material too.
6. Soak in Ice Water
Transfer the rinsed shrimp to a large bowl filled with ice and water. Let them soak for 5 minutes, gently swirling the bowl occasionally. The icy water chills the flesh quickly so the shrimp plump up.
7. Dry and Use
Drain the chilled shrimp and pat dry thoroughly with paper towels. At this point, they are ready to cook as needed. You can store purged raw shrimp in the refrigerator for up to 2 days before cooking.
Purging Shrimp Without Cutting
You can purge shrimp without cutting along the back if you prefer. Simply peel, rinse thoroughly, and soak in ice water. The chilling effect helps firm up the texture.
However, removing the vein produces even sweeter, cleaner-tasting shrimp. Just cut shallowly to avoid over-cutting into the flesh.
Tips for Perfectly Purged Shrimp
Follow these tips to help ensure your shrimp are properly purged:
- Work in small batches for best results. Don’t overload your colander or bowl.
- Use very cold water when rinsing and soaking. Ice water firms the texture best.
- Pat shrimp very dry after purging to prevent dilution of flavors when cooking.
- Discard any shrimp with an off smell or appearance before purging the rest.
- For butterflied shrimp, cut open along the vein side after purging.
- Remove the heads from shell-on shrimp to allow water inside during purging.
- Cook purged shrimp within a day for best flavor and texture.
Can You Purge Already Cooked Shrimp?
Purging helps remove impurities and improve the flavor of raw shrimp. However, it won’t make much difference with already cooked shrimp.
The cooking process sets the proteins in the flesh, so soaking in ice water won’t firm or plump up cooked shrimp. And any unpleasant flavors or fishy odors have already been exposed during cooking.
Check cooked shrimp for quality and odor before purchasing. There’s no reliable way to improve the flavor after cooking.
Storing Purged Shrimp
Freshly purged raw shrimp need proper storage to preserve quality. Here are some tips:
- Place purged shrimp in a container or resealable bag.
- Completely cover with fresh cold water and store in the coldest part of the refrigerator.
- Change the water daily to keep shrimp chilled.
- Cook within 1-2 days for best flavor and texture.
- Do not freeze purged raw shrimp, as this causes damage to the delicate texture.
With proper purging and storage, you can enjoy bright, sweet shrimp any night of the week. The mild ocean flavor pairs perfectly in pasta, seafood stews, tacos, and more. Ditch the unpleasant fishy taste and start serving restaurant-quality shrimp at home.
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To clean shrimp, first thaw the shrimp in a bowl of ice water. Then, rinse the shrimp thoroughly under cold water. To take off the head of each shrimp, pinch it between your fingers and pull it away from the body. Remove the legs on each shrimp by pulling the legs away from the body. Once you have each shrimp with its bottom facing up, peel off the shell where the legs were cut off. You can also pinch the tails and slide them off the shrimp if you want to get rid of them. The black vein that runs down the back of the shrimp should be peeled out with a toothpick.
How to peel and De-vein shrimp with the Easy fork method.
FAQ
How long to let shrimp sit in milk?
How do you clean shrimp?
You can check out five different ways to clean shrimp in the video below. Head on shrimp/prawn, cut along the “spine” to devein. Head on shrimp/prawn, deveined using a toothpick (i.e. not cut along the “spine”). Head off shrimp/prawn, deveined with shrimp shell. Head off shrimp/prawn, deveined with shrimp shell off, tail on.
How do you remove the grey part from shrimp?
To remove the grey part from shrimp, use a pairing knife to cut and remove the grey intestinal tract, pulling it out towards the back of the tail and disposing of it in the trash. After that, remove the head, legs, shell, and tail (optional) by peeling or cracking them off with your fingers or a knife. Check the shrimp for freshness.
How do you remove a shell from a fried shrimp?
Starting at the head end, peel the shell back along the sides of the shrimp. Once you can pinch the shrimp flesh in one hand, grab the back ridge of the shell with your other hand and pop out the shrimp. To pull the shrimp entirely free, pinch the shell and wiggle lightly as you pull so that the flesh comes out in one piece.
How do you devein shrimp after peeling?
At home, shrimp are easiest to devein after peeling. Here’s how to do it. Using a paring knife, cut into the shrimp along its back, just deep enough to expose the vein. Tease out the vein with the tip of the knife until you can grab it with your fingers. Gently pull it toward the tail of the shrimp until it comes free.