It cooks quickly, requires minimal preparation, and tastes delicious…so it’s no wonder shrimp tops the list of the ten most-consumed seafoods in the U.S.
But you might be throwing out the most flavorful part of the shrimp: the shells. Not that I expect you to eat them, but when left on for the cooking process, shrimp shells contribute a depth of flavor that’s somewhere between toasty and briny. Cooking unpeeled shrimp is the thing that will really make that shrimp flavor pop, and to reap the benefits, the only thing you need to do is…nothing. It’s not always practical to cook shrimp unpeeled—let’s say your in-laws are particularly formal--but it makes a hands-on, fun dinner when you can get away with it.
Still not sold on the advantages of shrimp shells? Consider:
I have yet to meet a person who does not despise the prep task of peeling raw shrimp. This gets you out of it.
It’s becoming more common to find shell-on shrimp that’s already been de-veined (in fact, where I live, that’s all I can find), so that makes the equally dreaded task of de-veining the shrimp unnecessary. (I only bother to de-vein shrimp if its digestive tract is especially thick and dark, anyway.)
Shrimp cooked in their shells have a plumper texture, and they don’t seem to go from perfectly cooked to overcooked as quickly.
Kids who are not terribly picky love to peel shrimp at the table. It gets them more engaged in their food, and perhaps more likely to try new things.
I grew up vacationing on a small island off the South Carolina coast, and every summer we’d gorge ourselves on boiled shrimp, peeling them right there at the table. It’s still the way I prefer to enjoy shrimp. About once every year I invite some similarly inclined friends over and make a big dish of over-the-top New Orleans barbecue shrimp. Barbecue is a misnomer here, because there’s no grill, smoke, or sticky-sweet sauce involved in this classic recipe. It’s really just a piquant, buttery sauce aromatic with garlic, herbs, and citrus. In a restaurant, your order would probably be sautéed, but to feed a crowd it’s easy to bake it in a dish in the oven and present it at the table. The garlicky, swamped-in-butter shrimp are irresistible, and the shrimp shells give the sauce an especially enticing shrimpy essence that you just wouldn’t have otherwise.
People need to get their hands dirty when they eat sometimes—just make sure to supply lots of napkins. Everyone helps themselves from the same big dish and chats as they linger over their food, savoring the shrimp they peeled on the spot. If that’s too communal for your tastes, plate the shrimp over hot white rice, and make sure to get lots of the buttery sauce on there. And hey, if the idea of serving unpeeled shrimp gives you the willies, don’t sweat it. You can freeze them to make shrimp stock later or, yes, just throw them away. No one will know you’re missing out but you.
You can also opt to cook shrimp with the shell on—not only do the shells add flavor, but they also keep the shrimp from overcooking and help them retain moisture when exposed to heat.
Shrimp shells are made of an elastic substance called chitin, which does not break down when heated. That means the shells do a great job of protecting lean, delicate shrimp flesh during cooking, helping to keep it juicy and tender.
Shrimp shell is a part rich in lean protein, healthy fats and minerals but often overlooked. Regular consumption of shellfish can boost immunity, aid in weight loss, and promote brain and heart health. However, this type of shell can be allergenic and contains some heavy metals.
Because the shells, tail included, contain water-soluble compounds that accentuate the shrimp's umami taste and aromatic compounds that lend even more tastiness to the dish, slow-boiling is more impactful than a quick sauté.
You'll get more flavor if you cook shrimp with the tails on. You can always discard the tails later. Be sure to clean the shrimp, though—this includes giving them a good rinse, removing the shell and using a paring knife to remove the vein. You're all set to tackle our most popular shrimp recipes!
Cook in the shell whenever possible, especially when you grill. The shells add a lot of flavor to the meat, and they protect it from quickly overcooking. Besides, sitting around a table peeling and eating shrimp is a party right there.
When you can, boil shrimp shell-on. The shell keeps them slightly more flavorful and promotes even cooking. Devein first. Deveining shrimp before cooking is best since it's a little harder to do it neatly after they're cooked.
You could even argue that they aren't even food. But I am here to assure you that under certain circ*mstances, they are shockingly delicious, with a treasure trove of flavor and texture that naked unshelled shrimp can't even match. And if you're tossing them away, you're missing out.
So, if you've ever found yourself curious: Yes, shrimp tails are safe to eat. They also benefit us by effectively holding the shape of the shrimp as it cooks. The shell allows the meat inside to soak up additional flavors and moisture.
It's shrimp poo, among other materials such as sand and grit that has passed through the animals digestive system. Now if you were to eat that shrimp raw with the vein intact you could run the risk of digestive issues. That's because shrimp poo, like a lot of poo, contains bacteria.
The tail anchors the shrimp and stops it from deforming. If you are sauteing shrimp, this is especially important. Without the tail, a piece of shrimp will curl up when it hits a hot pan. This leads to a final dish that looks less appetizing and uniform.
You can also opt to cook shrimp with the shell on—not only do the shells add flavor, but they also keep the shrimp from overcooking and help them retain moisture when exposed to heat.
Most types of shrimp will benefit from the simple, inexpensive process of brining, no matter how you plan on cooking them. Brining is like a marinade but instead of flavoring, it's sole purpose is to keep food tender and moist.
Granted, you shouldn't eat raw shrimp, but you also don't technically need to worry about washing it off first. It's good to go right out of the package and won't hurt you.
Shrimp shells are loaded with flavor compounds that can actually be passed on to the flesh during cooking, which is why we often prefer to cook shrimp shell-on. In fact, the shells are such a trove of flavor, they can be the foundation for a surprisingly shrimpy-tasting stock.
Some people insist on leaving the head intact because they believe it greatly enhances the flavor of the shrimp. However, headless shrimp can retain just as much flavor by leaving the shell intact.
Introduction: My name is Nicola Considine CPA, I am a determined, witty, powerful, brainy, open, smiling, proud person who loves writing and wants to share my knowledge and understanding with you.
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