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Sep 25, 2010 11:03 AM

Peel and Eat Shrimp

Are there any techniques for improving the peelability of the shell off the cooked shrimp (cooked completely unpeeled, head on) other than not overcooking?

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  1. No, there is nothing I can think of or have ever added to the well flavored poaching liquid that will make shrimp easier to peel, but, to be honest, I don't think of shrimp as that difficult to peel anyway, raw or cooked. Cooking with shell on has an advantage of retaining more flavor than peeled, and the cooked shrimp tends to shrink slightly from the shell when chilled, allowing the shell to slide off more easily.

    Peeling while eating is just adds to the fun.

    1 Reply
    1. re: bushwickgirl

      i have found quality of shrimp affects the peeling factor. the ones that seem harder to peel i suspect have been frozen, thawed, frozen etc. i try to buy unfrozen ones that seem firm. that's worked.

    2. Cut up the back of the shell and devein before cooking; that makes the shell easier to remove.

      1 Reply
      1. re: janniecooks

        I would agree with this suggestion.....but take it a little further. Remove the legs as well. scissors make the task a lot easier.

      2. I've never found cooked shrimp or prawns difficult to peel. Maybe buy bigger shrimp?