How to Clean and Devein Shrimp

Shrimp takes on flavors during cooking and can be cooked in a variety of ways, including grilling, sauteing, frying, baking and poaching. Fresh shrimp is always best, though it does take a couple extra minutes to clean and devein them. Here's how.

Instructions

Difficulty: Moderately Easy

1. Grab the legs of the shrimp and pull in a spiral motion around the body of the shrimp. This should not only remove the legs, but also bring most of the shell with it. If there is any shell left on, remove it and discard. It should come off easily.
2. Leave the tail on, if you desire. Most recipes call to leave the tails on. Tails also make a neat presentation and provide a way to handle the shrimp when using them to fry or make into appetizers.
3. Use a small paring knife and run the blade along the back of the shrimp, making a shallow slit from neck to tail. Carefully pull apart the flesh where you made the cut and remove the black line, the vein, that runs down the back. Make sure you get the entire vein.
4. Rinse cleaned and deveined shrimp in cold water and store in a bowl of ice water while you clean and devein the rest. Drain and pat dry when ready to use the shrimp. If not using right away, place the bowl in the refrigerator for same day use.

Tips & Warnings

• Wear gloves if you are worried about contamination or to keep the seafood smell off your skin, though it washes easily with hot water and mild soap.
• If the shrimp are frozen, allow them to thaw completely. It is best to use fresh shrimp and buy them with the heads already removed.