Do you ever go to the grocery store, and instead of buying fresh shrimp, you go for the frozen bag because the shrimp are already peeled and deveined? We know the feeling; you’re not the only one. Peeling and deveining shrimp can be a tedious task when all you want to do is have your shrimp scampi with pasta dish on the table in minutes.
It takes longer to peel and devein the shrimp than it actually takes to cook it. Or does it? Follow these simple rules, and you’ll be peeling and deveining your shrimp in seconds — we promise.
What you'll need:
One shrimp at a time, hold the shrimp with its back facing you, and make a small incision with the kitchen shears from the head all of the way down to the tail.
Once you’ve done this, the shrimp's shell should come off very easily. Remove the shell as well as the legs.
Once this is done, the vein on the shrimp will become visible. Take your kitchen shears, and make an incision down the front of the shrimp.
Then remove the vein from the middle, pulling outward, and discard it on a paper towel. Repeat until all the shrimp are done, and then you’re ready to get cooking!
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