5 from 36 votes
How to Clean Shrimp
This guide explains how to clean peeled or unpeeled shrimp by deveining and removing shells while preserving the tails. It starts with cutting shells along the back to expose the digestive tract, then removing the vein, rinsing, and drying the shrimp. Shrimp shells can be saved for making flavorful shrimp stock.
Prep Time
10 mins
Total Time
10 mins
Servings:
4
servings (4 oz each)
Calories:
113 kcal
Course:
Main Course, Appetizer
Cuisine:
American
Ingredients
- 1 pound Shrimp thawed (see note 1)
Instructions
- If shrimp are still in the shell, use sharp scissors and cut along the middle back of each shrimp, leaving the tail intact.
- Using a sharp paring knife, cut along the dark vein on the back of each shrimp and remove it. Rinse out the back of each shrimp and pat dry with paper towels.
- Save shrimp shells in the freezer to make shrimp stock, if desired (see note 3).
Cup of Yum
Notes
- Thaw shrimp overnight in the refrigerator on a tray to catch any leaks.
- For faster thawing, place shrimp in a bowl of cold water and run a thin stream of cold water over them until thawed.
- Save shrimp shells in a freezer bag and accumulate at least 4 cups from 2 pounds of shrimp to make shrimp stock later.
Nutrition Information
Serving
4 oz
Calories
113kcal
(6%)
Protein
23g
(46%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Cholesterol
286mg
(95%)
Sodium
881mg
(37%)
Potassium
91mg
(2%)
Vitamin C
5mg
(6%)
Calcium
164mg
(16%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 servings (4 oz each)
Amount Per Serving
Calories 113
% Daily Value*
| Serving | 4 oz | |
| Calories | 113kcal | 6% |
| Protein | 23g | 46% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 286mg | 95% |
| Sodium | 881mg | 37% |
| Potassium | 91mg | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 164mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.