Learn How to Clean Shrimp just like caterers and culinary professionals everywhere. This quick and easy guide will show you how to clean and devein shrimp so that your best recipes always have beautiful, juicy shrimp.
Technically, it is not necessary to clean shrimp. The black line on the shrimp’s bottom, which is also known as a “vein,” is its digestive tract. The shrimp may be darker than the rest of the meat because of sand, algae, or other grit that came from what it ate before it was caught.
Some people find it gross or are turned off by the word “shrimp poop,” but it’s not really bad to eat. However, shrimp just look better without it.
On the other hand, peeling shrimp before eating them makes for a better experience texture-wise. But even that isn’t absolutely necessary. On the East Coast, seafood markets sell spiced, boiled shrimp that is still on the peel. A lot of people love it. In culinary school, I ate shrimp in the shell, and the worst thing was that my jaw hurt after a while.
You can get better shrimp for less money and a wider range of sizes if you can clean and shell our own prawns and shrimp. In my book, that’s one of the best reasons to do it yourself.
Prawns are a delicious seafood treat that many people love to indulge in. However a common question that arises is whether you should wash cooked prawns before eating them. There are arguments on both sides of this debate, so it can be confusing to know what the right approach is. This comprehensive guide will walk you through everything you need to know about washing cooked prawns before consumption.
The Purpose of Washing Prawns
The main purpose of washing cooked prawns before eating is to remove any dirt, debris or bacteria that may be present on the surface. Prawns live on the ocean floor, so there is potential for sand, grit and other contaminants to be on the shells and bodies. Washing helps eliminate this.
Additionally, washing can remove some of the saltiness if the prawns were seasoned heavily It can also help get rid of any sliminess on the surface of the prawns from their natural secretions. The intention is to clean away anything undesirable and leave just the pure, delicious prawn meat behind
The Argument Against Washing Prawns
While the idea of washing prawns seems sensible, there are some downsides that are important to consider:
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Washing can cause prawns to absorb extra water making them waterlogged. This leads to diluted flavor and compromised texture.
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Valuable juices and seasoning can be rinsed off, reducing the natural flavor of the prawns.
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Warm water can partially cook prawns and alter their texture. Cold water is needed.
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Improper washing introduces more opportunities for cross-contamination.
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Thorough cooking should kill any harmful bacteria present, making washing unnecessary.
So for these reasons, many people argue against washing prawns after cooking. The cooking process should render them safe, with washing providing minimal benefit.
Reasons to Wash Prawns Anyway
However, there are still some good reasons you may want to wash cooked prawns:
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Gives peace of mind regarding cleanliness, especially if you have concerns about how they were harvested or processed.
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Removes any residual shell pieces, legs, grit or other gunk on the exterior.
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Can tone down heavy seasoning or saltiness.
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May remove allergens like soy, shellfish or others that were added during processing.
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Makes prawns easier to peel by loosening the shell.
So while not definitively necessary, washing isn’t unreasonable either. It comes down to your personal tolerance for risk versus your desire for the absolute cleanest prawns possible.
How to Properly Wash Cooked Prawns
If you do opt to wash your cooked prawns, follow these steps for best results:
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Use cold water only to prevent partially cooking.
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Do not let prawns soak, just a quick rinse.
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Agitate the prawns to lift debris and rinse thoroughly.
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Pat dry with paper towels immediately after rinsing to prevent waterlogging.
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Avoid splashing water outside the sink to minimize risks of cross-contamination.
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Wash hands, utensils and surfaces after washing prawns and before preparing other foods.
Following these proper procedures minimizes the downsides of washing prawns. You get the benefits of a thorough cleaning without significantly compromising texture and flavor.
Other Tips for Safe Prawn Consumption
To minimize risks when eating prawns:
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Cook prawns to an internal temperature of 145°F to kill bacteria.
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Avoid cross-contaminating cooked prawns with raw ingredients.
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Refrigerate leftover prawns within 2 hours and use within 3-4 days.
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Purchase prawns from reputable sellers.
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Know potential allergies of those who will be consuming the prawns.
Following basic food safety protocols is prudent anytime you serve cooked prawns, whether they’ve been washed or not. This keeps your risk of illness very low.
To Wash or Not To Wash?
At the end of the day, the choice of whether or not to wash cooked prawns comes down to your personal preference. Washing them is unlikely to make properly cooked prawns safer, but may provide peace of mind regarding cleanliness or help remove unwanted debris. Not washing avoids potential texture and flavor issues.
There is no right or wrong answer universally. If you do opt to wash, be sure to do it carefully. Otherwise, rely on thorough cooking and food safety practices to enjoy your prawns without needing to wash. Either way, cooked prawns make for a tasty treat!
Frequently Asked Questions About Washing Prawns
Here are answers to some common questions about washing cooked prawns:
Should prawns be washed before cooking?
Yes, you should rinse raw prawns before cooking to remove dirt or debris. Use cold water and pat dry.
Does washing remove bacteria from cooked prawns?
Washing is not a reliable way to remove bacteria. Proper cooking is needed to kill harmful bacteria.
Can you get sick from eating unwashed cooked prawns?
If thoroughly cooked to safe temperatures, the risk of illness is low. However, washing may provide extra assurance.
Do restaurants wash cooked prawns?
Most restaurants do not wash cooked prawns, relying on thorough cooking for safety. Some may opt to give a light rinse or soak though.
Should you wash peeled vs shell-on prawns?
Either way can be washed, but shell-on prawns may benefit more from washing to loosen shell bits.
How long do you wash cooked prawns for?
Just a brief 10-15 second wash is sufficient. Do not soak prawns to avoid waterlogging.
Following proper food safety practices, cooking prawns thoroughly, and making personal choices about washing cooked prawns that align with your comfort level are the keys to safe and delicious prawn enjoyment.
Tutorial tips and variations
- Sizes of shrimp: Shrimp are sorted by size and given a number both on the boat and in the factory. This number tells you how many shrimp are in a pound. The number 16/20, for instance, means that there are sixteen to twenty shrimp in a pound. Sometimes you’ll see the letter U before a number, like U10. In other words, there are about 10 shrimp or less per pound.
- The higher the number, the smaller the shrimp. The lower the number, the larger (and pricier) the shrimp. Don’t be afraid to go small. You can make shrimp salad, stir-fry, or a big batch of fried rice with tiny shrimp. For big events, save the biggest shrimp for things like super fancy shrimp cocktail or shrimp skewers. For extra colossal shrimp, U10 shrimp means less than 10 shrimp per pound. For colossal shrimp, U15 shrimp means less than 15 shrimp per pound. For extra jumbo shrimp, 16/20 shrimp means 16 to 20 shrimp per pound. For extra large shrimp, 26/30 shrimp means 26 to 30 shrimp per pound.
- Fresh vs. Unless you live right on the water, frozen shrimp is the best option. Most of the shrimp that comes to our store has already been frozen, usually as soon as it’s caught on the boat. That’s why I always buy frozen shrimp. Getting the freshest shrimp possible means letting them thaw at home. Someone else thawed the shrimp before you bought it at the store, but you don’t know when. Might as well just buy frozen.
- How to Buy Shrimp: Have fun while you’re shopping for shrimp. Fresh shrimp that is of good quality should smell salty and even sweet, like the ocean. A sign of old shrimp is black spots on the shells that smell like ammonia and are slimy. If the shrimp have these traits, you should go somewhere else.
- How to store shrimp: Put fresh or thawed shrimp in the bottom drawer of your fridge so that any leaks don’t get on other food in the fridge. Use fresh or thawed shrimp with 1 to 2 days.
- Wild vs. farmed shrimp: That depends on your and your grocery budget. Wild-caught shrimp taste better, but they can cost a lot more. If you can find it, farm-raised shrimp from a responsible grower is a good choice. If you’re not sure, read the label carefully. Shrimp farmers are proud of their efforts to be environmentally friendly and will put that information on the label. Learn all the latest news at SeafoodWatch. org.
- Stock of shrimp: Freeze those shells and make a tasty batch of Homemade Shrimp Stock. For this recipe, you’ll need 4 cups of shrimp shells from 2 pounds of shrimp. You can gather it in batches, though. Until you have enough, put raw shrimp shells in a plastic bag and freeze them. You can technically use cooked shells to make stock, but the flavor will be less strong. Using shrimp stock in seafood sauce in the future will make sure that it has a strong ocean flavor.
Technically, no. The shrimp has a small black line on its bottom that is called a “vein.” It is just a digestive tract. The meat could be darker than the rest of the shrimp because of what it ate before it was caught. It could also have sand or algae in it. It could have some sand in it, or algae. Some people find it gross or are turned off by the word “shrimp poop,” but it’s not really bad to eat. It just looks better without it.
It’s better for your taste and texture to peel shrimp before eating them, but it’s not always necessary depending on the dish. On the East Coast, seafood markets sell spiced, boiled shrimp that is still on the peel. A lot of people love it.
