How to Clean Shrimps Quickly and Easily

More or less small, from the sea or farmed, with delicate and valuable meat: we are talking about shrimp, among the most loved and used crustaceans in the kitchen. The name shrimp identifies various species of crustaceans belonging mainly to the order of Decapoda – the same as scampi and lobsters – but not only: they are distinguished by size, origin and color; they have a sweet and delicate flavor and can be from 10 to 20 centimeters long, with colors ranging from red to purple, up to white. Shrimp and prawns are rich in omega-3 and omega-6, vitamins and mineral salts and guarantee a low calorie intake: let's find out how to clean them perfectly and use them in tasty recipes.

How to Clean Fresh Shrimp

Before buying shrimp or prawns from your trusted fishmonger, make sure they are fresh, bright in color and have a pleasant smell. Once you get home, equip yourself with a cutting board, sharp knife and toothpicks and proceed with the cleaning operation.

Start by washing the shrimps under cold running water and removing the head.

Then, remove the shell.

Gently score the back with a knife.

Remove the dark filament from the intestine: using the tip of a knife, make a slight incision starting from the point where you detached the head, prick the black thread with a toothpick and pull it away delicately.

Do You Really Need to Devein Shrimp?

You don't need to devein shrimp while cooking them, but it’s often recommended for aesthetic and textural reasons. The "vein" is actually the shrimp’s digestive tract, which can sometimes contain grit or sand, especially if the shrimp aren’t very fresh. While it’s safe to eat, deveining helps improve the shrimp’s appearance and ensures a cleaner taste. If the shrimp are small or the vein is not noticeable, some people skip this step. However, for large shrimp or when preparing dishes where presentation matters, it's a good idea to devein them.

Do You Always Have to Clean Shrimps?

Depending on the recipe you have in mind, you can choose whether or not to shell the shrimps. If you want to prepare them on the grill or in a pan, for example, you won't need to shell them: this way you will protect the pulp during cooking which, without the shell, could be ruined. If you want to bring a delicious and crunchy fried fish to the table, choose small shrimp: if you have to dip them in batter , it is better to shell them , but if the recipe does not call for a dip in batter then leave the shell which, in contact with the boiling oil, will become crunchy. Carpaccio or raw shrimp: in this case the advice is to shell them, leaving the end of the tail for decorative purposes.