I am a very impatient person, especially when it comes to food! So, I love shrimp as my protein because it cooks quickly and goes well with so many flavors. Italian, Asian, Latin, Southern . . . so many possibilities. But figuring out how to peel and devein shrimp can be the biggest chore.
Some of my super easy sauces are perfect with roasted, sautéed or grilled shrimp. This Lime-Ginger Cashew sauce has Thai influences and this cilantro lemon pesto gives seafood a nice fresh, tart flavor. Here is my full list of gluten-free sauce recipes.
If you buy shrimp from the fish counter at your market, many times they’ll peel and devein it for you for no charge. So it’s always a good idea to ask. If not, here is a quick and easy way to do it in just four steps:
How to Peel and Devein Shrimp
The only tool you’ll need is a pair of scissors. No knife, no cutting board. I like to wear gloves for this task to keep my hands from smelling like shrimp for the rest of the day.
Look for the slit opposite the tail.
Slip the tip of the scissors in the slit and cut the shell and about 1/8″ of the flesh.
Stop cutting at the joint before the tail. Do this for all the shrimp before peeling.
Peel off the shells.
Under cold water rinse the “vein” out of the slit.
That’s it. You’re ready to grill, roast, saute or boil. Try my favorite shrimp recipe Chili-Lime Shrimp.