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Raw shrimp with the shells on.
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How to Peel and Devein Shrimp Like a Pro

Learn how to peel and devein shrimp like a pro for all your favorite shrimp dishes like shrimp and grits, seafood gumbo, and shrimp cocktail.
Course Prep
Cuisine American, Cajun
Keyword shrimp
Prep Time 15 minutes
Total Time 15 minutes
Servings 1 serving
Author Lauren LeBlanc

Equipment

  • Paring knife
  • Kitchen shears optional
  • Colander
  • gloves optional

Ingredients

  • Shrimp, size and amount per your recipe fresh or frozen

Instructions

  • Remove the head if it's still intact by pinching and pulling.
    A shrimp in a gloved hand.
  • Pinch the legs with your thumb and pointer and peel to one side. They should easily peel back.
    Peeling the legs off a shrimp.
  • Pulling back the legs will pull off the rest of the shell segments. You can choose to leave the tail segment on or off.
    Peeling the tail off a shrimp.
  • With kitchen shears or a sharp paring knife, make an incision about ¼ inch deep along the back of the shrimp to reveal the vein.
    Cutting the back of a shrimp to remove the evin.
  • Gently pull the vein out and discard. It may be dark brown, beige, or orange.
    Pulling the vein off a shrimp.
  • Finally, rinse the shrimp in cold water to remove any remaining grit or shell pieces and use in your dish!

Notes

  • To make the process quicker do it in stages. Peel all the shrimp first, then make cuts along the back and remove all the veins after. 
  • Peel under running cold water to make removing the shell easier. 
  • Remove the veins, especially for larger shrimp. 
  • Save those heads and shells to make homemade shrimp stock.
  • To remove the vein with the shell still on, make a cut along the back of the shrimp with kitchen shears. Gently remove the vein. 
  • Storage: Once your shrimp are peeled, rinsed, and dried off, put in an airtight container in the refrigerator for 1-2 days until you are ready to use. 
  • Freeze: Cover a baking sheet with parchment paper. Place rinsed and dried peeled shrimp on the baking sheet in a single layer. Freeze, then transfer to a freezer bag for up to 6 months.