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, sautΓ©ed 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.
Step 1
Look for the slit opposite the tail.
Step 2
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.
Step 3
Peel off the shells.
Step 4
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.
Leave a Comment & Rate this Recipe