The Easiest Way to Remove Shrimp Legs

As a seafood lover, shrimp is one of my favorite proteins to cook and eat. There’s just something about that sweet, briny flavor that makes any dish better. However, as convenient as frozen, pre-peeled shrimp can be, buying shrimp in their shells can save you some money. That leaves you with the question – how do you easily remove the shell and legs from shrimp?

While it may seem intimidating, it’s actually quite simple. In this article, I’ll explain how to peel and devein shrimp with just a pair of kitchen shears and your fingers. Once you get the hang of it, you can peel a pound of shrimp in just a few minutes. Trust me, the extra couple of dollars you save per pound makes it worth learning this easy skill.

You Have Two Options for Removing Shrimp Legs and Shells

When it comes to removing the legs and shells from shrimp you have two options

Peel by Hand

This method simply requires using your fingers. It works best for medium to large size shrimp (31 count or lower per pound)

Start by holding the shrimp in one hand, then pulling the legs off with your other hand. The legs should easily snap off.

Next, take your thumbs and apply a bit of pressure to crack the shell right along the underside of the shrimp. This line is where the shell is the softest.

Once cracked, simply peel off and discard the shell, leaving the shrimp meat.

Use Kitchen Shears

This method works for all sizes of shrimp since you have the shears to help cut through the shells.

Start by cutting along the underside of the shrimp with the shears to expose the meat.

Then make another cut partway through the top of the shell and peel it off.

Finally, use the shears to snip off the legs where they meet the body.

The advantage of this method is that the shears make quick work of cutting through tough shells on small shrimp.

Best Practices for Peeling Shrimp

Whichever method you use, there are some tips to follow for easy shrimp peeling:

• Buy shell-on shrimp when possible – Savings can be significant over pre-peeled and de-veined shrimp. Just devein them yourself after peeling.

• Use freshly thawed shrimp – If the shrimp are still partially frozen, the meat will stick to the shell and be harder to peel.

• Peel under cool running water – The water helps rinse away the shell pieces and prevents the shrimp from drying out.

• Peel the tail section last – Leave the tail on initially so you have something to hold onto.

• Keep the shrimp chilled – Peel them right before cooking so they stay fresh.

To Devein or Not to Devein?

Once the shell and legs are removed, you have to decide whether or not to devein the shrimp.

The vein is the digestive tract that runs along the back of the shrimp. It’s edible but can have a gritty texture.

Whether to devein comes down to personal preference:

• Devein for aesthetics – Removing the vein gives the shrimp a nicer look for appetizers and presentations.

• Devein for texture – If the gritty vein bothers you, deveining provides a smoother mouthfeel.

• Keep veins for extra flavor – The veins add a touch more seafood flavor (just warn guests in case of texture issues).

To devein, use a paring knife to make a shallow cut along the back and lift out the vein with the tip of the knife. Then rinse the shrimp under cool water.

How to Tell Shrimp Freshness and Quality

Since you’ll likely be buying and peeling raw shrimp, it’s good to know how to select fresh, high-quality shrimp:

• Look for translucent flesh – The flesh should look clear, shiny, and moist. Avoid any with yellowing or dried out meat.

• Opt for a mild seafood scent – Fresh shrimp have a clean, briny smell. Strong fishy or ammonia odors mean they are past prime.

• Make sure shells are firm – Shells on fresh shrimp snap cleanly when bent. Soft, rubbery shells indicate spoiled shrimp.

Buying high-quality shrimp ensures the best flavor and texture once they are peeled, cooked, and served.

Storing Peeled, Raw Shrimp

Once you put in the work to peel those shrimp, you want to make sure they stay fresh. Here are some storage tips:

• Keep cold – Store peeled shrimp in a bowl surrounded by ice or in a colander set over a bowl of ice.

• Dry them well – Pat off any excess moisture with paper towels before storing. Moisture speeds up spoilage.

• Use promptly – Plan to cook peeled shrimp within a couple of hours for optimum freshness.

• Seal for later – Place peeled shrimp in an airtight container and refrigerate for 1-2 days max.

With proper chilled storage, fresh shrimp will retain their quality so you can use them in your favorite seafood recipes.

Cooking Your Peeled Shrimp

One of the best parts about prepping your own shrimp is getting to decide how to cook them. Here are some of my favorite quick and easy shrimp cooking methods:

• Saut??ed in garlic butter – The classic! Use salted butter, olive oil, diced garlic, lemon juice, and chopped parsley.

• Grilled with skewers – Drizzle oil and spices over shrimp threaded onto skewers then grill 2-3 minutes per side.

• Simmered in broth – Poach in shrimp stock with herbs and spices then use in seafood pasta or risotto.

• Added to stir fry – Toss in at the end to perfectly cooked, tender shrimp without overdoing it.

• Skewered for shrimp cocktail – Arrange peeled shrimp on an appetizer tray with cocktail sauce and lemon wedges.

However you choose to prepare your home-peeled shrimp, they are sure to have better texture and flavor than pre-cooked deli shrimp. Save money, gain skills, and eat well by peeling shrimp yourself. Once you get the basics down, you’ll never go back to buying shrimp pre-peeled again!

So grab a bag of fresh shell-on shrimp next time you’re out grocery shopping. Set up a prep station with a cutting board, kitchen shears, paper towels, and a large bowl of ice. Then start peeling away. I promise with a little practice, you’ll get fast at removing those legs and shells. Home cooking is always more satisfying when you start with high-quality fresh ingredients.