How to Clean Shrimp – Learn the simple steps to clean and prep shrimp like a pro for any dish, from shrimp scampi to tacos or gumbo, ensuring they’re fresh, delicious, and ready to cook!

Cooked shrimp drizzled with olive oil on a baking sheet.

Why We Love This Easy Method for Cleaning Shrimp

I have to be honest with you… Cleaning shrimp is my least favorite kitchen chore in the whole wide world. Usually, I bat my eyelashes and try to get Lt. Dan to do it for me.

However, sometimes I need to peel and devein shrimp when he’s not around. In these moments, it’s important to know how to do it quickly and efficiently in order to get this nasty task over with.

You might be wondering why I wouldn’t just buy pre-cleaned and cooked shrimp at the grocery store. Well, sometimes the size of the shrimp I want doesn’t come pre-cleaned. Sometimes, I want to start with raw shrimp so I can season and cook it in a specific way. Not to mention, simple, fresh-roasted shrimp just tastes better than pre-cooked grocery store shrimp.

Needless to say, this task is sometimes a necessary evil that leads to good things.

Raw shrimp on a baking sheet.

How to Choose the Right Type of Shrimp

There are hundreds of different types of shrimp, but these ones are the most common types found in grocery stores. I recommend choosing the variety that is best for the recipe you are going to be making.

  • Pink Shrimp: Sweet and mild. Best for salads, shrimp cocktails, and light dishes.
  • White Shrimp: Sweet with a firm texture. Great for grilling, stir-fries, and ceviche.
  • Brown Shrimp: Stronger, more briny taste. Ideal for gumbo, stews, and hearty dishes.
  • Rock Shrimp: Sweet, lobster-like taste. Perfect for frying, pastas, and grilling.
  • Tiger Shrimp: Mild with a firm texture. Best for grilling and bold seasonings.
Raw shrimp on a baking sheet next to a paring kinfe.

How to Clean and Devein Shrimp

  1. Start with fresh or thawed frozen shrimp, of any type, in their shells.

Pro Tip: To thaw, take them out of the freezer and put them in the fridge overnight.

    A raw shrimp that's been peeled. The shrimp is on a baking sheet next to a paring knife.
    1. Hold each unpeeled shrimp by the tail and pull off the legs with your forefinger and thumb. Then, unwrap and remove the thin shrimp shell, leaving the tail intact. (I like to keep the tails on for appearance, but you can take them off if you want!)
    2. Using a small sharp paring knife, cut a shallow slit/incision along the top/back of the shrimp all the way down to the tail.
    A hand holding a paring knife making a slit along the top of the shrimp.
    1. Use the tip of the knife to lift out the black vein in the shrimp. Discard the shells and veins (intestinal tract).
    A hand using a paring knife to cut out the black vein in the shrimp.
    1. Rinse the shrimp with clean water, if needed, and rest them on a paper towel to dry.
    2. Make sure the shrimp are thoroughly dry before cooking.

    P.S. Try not to think about what the “vein” really is. Shrimp is completely edible without removing the vein, once cooked. Deveining them just makes them look nicer, and eliminates poop-shoot worries from the shrimp’s digestive tract.

    A top down view of cooked shrimp on a baking sheet.

    How to Roast Shrimp

    This is my favorite way to make shrimp for shrimp cocktails because they are so bright and flavorful. Here are the instructions:

    • Preheat the oven to 400 degrees F.
    • Lay the shrimp in a single layer on a rimmed baking sheet. Drizzle the tops with olive oil, salt, and pepper.
    • Roast in the oven for about 5 minutes.
    • Remove the medium-large shrimp from the oven when they are bright pink and in the shape of a C. Once shrimp closes into an O, they are Overcooked.

    C’s are good; O’s are bad.

    How to Sautee Shrimp

    If you prefer to sautee your shrimp, follow these easy instructions:

    • Heat a skillet with butter or oil over medium-high heat.
    • Add shrimp in a single layer and season as desired.
    • Cook 1–2 minutes per side until pink and opaque.
    A glass jar of cocktail sauce.

    Looking for Ways to Use Your Shrimp? Be Sure to Try:

    How to Clean Shrimp (Peel and Devein) on ASpicyPerspective.com
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    How to Clean Shrimp

    Prep Time: 30 minutes
    Total Time: 30 minutes
    Servings: 6 servings

    Ingredients

    • 2 pounds medium shrimp

    Instructions

    • If using frozen shrimp take them out of the freezer and put them in the fridge overnight. For fresh shrimp, skip directly to the next step.
    • Hold each unpeeled shrimp by the tail and pull off the legs with your forefinger and thumb. Then unwrap and remove the thin shrimp shell leaving the tail intact. (I like to keep the tails on for appearance, but you can take them off if you want!)
    • Using a small sharp paring knife, cut a shallow slit/incision along the top/back of the shrimp all the way down to the tail.
    • Use the tip of the knife to lift out the black vein in the shrimp. Discard the shells and veins (intestinal tract).
    • Rinse the shrimp with clean water, if needed, and rest them on a paper towel to dry. Make sure the shrimp are thoroughly dry before following one of the cooking methods.

    Roasted Shrimp

    • Preheat the oven to 400 degrees F.
    • Lay the shrimp in a single layer on a rimmed baking sheet. Drizzle the tops with olive oil, salt, and pepper.
    • Roast in the oven for about 5 minutes.
    • Remove the medium-large shrimp from the oven when they are bright pink and in the shape of a C. Once shrimp closes into an O they are O-vercooked.

    Sauted Shrimp

    • Heat a skillet with butter or oil over medium-high heat.
    • Add shrimp in a single layer and season as desired.
    • Cook 1–2 minutes per side until pink and opaque.

    Notes

    This recipe is written based on a 2-pound bag of medium shrimp. The prep instructions will be the same for any size of shrimp; the prep time and servings will simply vary.

    Nutrition

    Calories: 129kcal, Protein: 30g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.1g, Trans Fat: 0.01g, Cholesterol: 243mg, Sodium: 180mg, Potassium: 399mg, Calcium: 97mg, Iron: 1mg
    Course: Appetizer
    Cuisine: American
    Author: Sommer Collier
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