Learn How to Clean Shrimp just like caterers and culinary professionals everywhere. This quick and easy guide will show you how to clean and devein shrimp so that your best recipes always have beautiful, juicy shrimp.
Technically, it is not necessary to clean shrimp. The black line on the shrimp’s bottom, which is also known as a “vein,” is its digestive tract. The shrimp may be darker than the rest of the meat because of sand, algae, or other grit that came from what it ate before it was caught.
Some people find it gross or are turned off by the word “shrimp poop,” but it’s not really bad to eat. However, shrimp just look better without it.
On the other hand, peeling shrimp before eating them makes for a better experience texture-wise. But even that isn’t absolutely necessary. On the East Coast, seafood markets sell spiced, boiled shrimp that is still on the peel. A lot of people love it. In culinary school, I ate shrimp in the shell, and the worst thing was that my jaw hurt after a while.
You can get better shrimp for less money and a wider range of sizes if you can clean and shell our own prawns and shrimp. In my book, that’s one of the best reasons to do it yourself.
You just finished cooking up a batch of succulent prawns. But before digging in, should you give them a quick rinse? This question has sparked ongoing debate. Here we’ll examine the pros and cons of washing cooked prawns to help you decide.
Potential Risks of Eating Unwashed Prawns
First, let’s look at some possible health and safety issues with unrinsed prawns:
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Bacteria – Raw prawns may contain salmonella E. coli and other microbes. Thorough cooking kills most bacteria but some can linger on the exterior.
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Chemical residues – Preservatives, antimicrobials or ice glazing on store-bought prawns could be ingested if not rinsed off.
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Debris – Bits of shell, grit or dirt may remain if prawns aren’t properly deveined and cleaned before cooking.
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Freezer burn – Ice crystals on frozen prawns can leave an unpleasant taste and texture if not washed off.
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Sodium – Excess sodium from brining solutions makes pre-cooked prawns taste overly salty if not rinsed.
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Foodborne illness – Improperly handled, stored or undercooked prawns can cause food poisoning. Proper rinsing helps minimize risks.
So in theory, there are valid concerns about potential contaminants when cooking prawns straight from the package without rinsing. But how likely are these risks really?
Likelihood of Actually Getting Sick from Unwashed Prawns
Now let’s add some perspective on the true likelihood of illness from not rinsing cooked prawns:
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Thorough cooking kills pathogens – Well-cooked prawns pose very minimal safety risks.
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Frozen prawns are purged – Most frozen prawns undergo processing to remove contaminants after harvest.
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Quick rinse removes most debris – A 5-10 second rinse eliminates surface dirt.
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Health issues are rare – The FDA links only about 100 salmonella cases per year to all shrimp.
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No definitive correlation – No studies directly connect illness outbreaks to unwashed cooked prawns specifically.
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Greater risks from other foods – Chicken, eggs, leafy greens cause more food poisoning than shrimp.
So while some potential risks exist hypothetically, the actual chances of getting sick from not rinsing cooked prawns are extremely slim. A brief rinse is likely sufficient for safety.
Proper Techniques for Washing Cooked Prawns
If you choose to rinse cooked prawns briefly before eating, follow these proper techniques:
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Use cold water – Avoid hot water that can alter texture and flavor.
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Don’t soak – A quick 5-10 second rinse under running water is enough.
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Pat dry – Blot with paper towels after rinsing to prevent flavor dilution.
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Use fresh water – Rinse each batch with clean water to avoid cross-contamination.
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Remove cling-ons – Pick off any remaining shell bits, tails or legs post-cooking.
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Verify doneness – Double check prawns are fully opaque and cooked through after rinsing.
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Discard marinade – Rinse off any excess marinade, which may harbor raw meat microbes.
With a brief, targeted rinse you can eliminate undesirable residue while maintaining optimal flavor and texture.
Should You Rinse Farm-Raised vs Wild-Caught Prawns?
Are rinse recommendations different based on whether prawns are farm-raised or wild-caught? Here are some notable differences to consider:
Farm-Raised Prawns
- Less pollutant exposure
- Processed feed
- Higher microbial testing standards
- More antimicrobial/preservative use
- Susceptible to aquatic viruses
- Lower parasite risk
Wild-Caught Prawns
- More pollutant and toxin exposure
- Natural foraged diet
- Variable water quality standards
- Higher parasite risk if undercooked
- Less antimicrobial use
- Improved nutritional profile
While the farm environment is more controlled, some prefer wild-caught prawns for a less processed, richer taste. But both benefit equally from a quick rinse.
Should You Rinse Pre-Cooked Store-Bought Prawns?
What about rinsing pre-cooked packaged prawns for quick meals or apps? Here are some considerations:
Pros of Rinsing Store-Bought Prawns
- Removes excess salt, seasonings, brining solutions
- Eliminates lingering preservatives or additives
- Washes off freezer burn residue or ice glazing
- Lowers sodium content for recipes
- Prevents chemical aftertaste from processing
Cons of Rinsing Store-Bought Prawns
- Can dilute flavoring if pre-seasoned
- Makes prawns prone to moisture loss during cooking
- Risks cross-contamination from water and utensils
- Some preservative loss can decrease shelf life
- Prawns may stick without glaze coating
For plain prawns, rinsing makes sense. But skip washing pre-marinated or breaded prawns to maintain optimal flavor.
Should You Rinse Prawns Before Adding to Recipes?
Whether to rinse prawns destined for recipes depends on the dish:
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For stir fries, skip rinsing to avoid steaming vs searing
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For shrimp cocktails, rinse away brining solution
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For salads/tacos, briefly rinse to remove debris but maintain moisture
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For curries and stews, don’t rinse so prawns absorb sauce flavors
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For grilling, rinse and pat dry to prevent flare-ups from marinades
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For baking, don’t rinse so prawns retain moisture
Go light on rinsing prawns for dishes where concentrated flavor is preferred, like pastas or sauces.
Should You Rinse Raw Prawns Before Cooking?
When cooking raw prawns at home, follow these quick tips:
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For boiling, don’t rinse so prawns absorb seasoning from liquid
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For frying, do rinse to remove excess water that can splatter
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For baking, don’t rinse to retain moisture and seasoning adhesion
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For grilling, rinse to prevent flare-ups and sticking
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For sautéing, quick rinse to remove grit while maintaining some flavor
Avoid prolonged soaking raw prawns, which diminishes flavor and texture. Focus on a brief targeted rinse when beneficial.
The Bottom Line
While rinsing cooked prawns can help remove shell bits and debris, it’s not critical for safety with proper handling and cooking. For pre-cooked prawns, rinse to control salt but avoid if pre-seasoned. Briefly rinsing raw prawns removes excess water that can inhibit cooking. But don’t overdo it. Consider your preferences and intended use. When in doubt, a quick 5-second rinse never hurts!
Tutorial tips and variations
- Sizes of shrimp: Shrimp are sorted by size and given a number both on the boat and in the factory. This number tells you how many shrimp are in a pound. The number 16/20, for instance, means that there are sixteen to twenty shrimp in a pound. Sometimes you’ll see the letter U before a number, like U10. In other words, there are about 10 shrimp or less per pound.
- The higher the number, the smaller the shrimp. The lower the number, the larger (and pricier) the shrimp. Don’t be afraid to go small. You can make shrimp salad, stir-fry, or a big batch of fried rice with tiny shrimp. For big events, save the biggest shrimp for things like super fancy shrimp cocktail or shrimp skewers. For extra colossal shrimp, U10 shrimp means less than 10 shrimp per pound. For colossal shrimp, U15 shrimp means less than 15 shrimp per pound. For extra jumbo shrimp, 16/20 shrimp means 16 to 20 shrimp per pound. For extra large shrimp, 26/30 shrimp means 26 to 30 shrimp per pound.
- Fresh vs. Unless you live right on the water, frozen shrimp is the best option. Most of the shrimp that comes to our store has already been frozen, usually as soon as it’s caught on the boat. That’s why I always buy frozen shrimp. Getting the freshest shrimp possible means letting them thaw at home. Someone else thawed the shrimp before you bought it at the store, but you don’t know when. Might as well just buy frozen.
- How to Buy Shrimp: Have fun while you’re shopping for shrimp. Fresh shrimp that is of good quality should smell salty and even sweet, like the ocean. A sign of old shrimp is black spots on the shells that smell like ammonia and are slimy. If the shrimp have these traits, you should go somewhere else.
- How to store shrimp: Put fresh or thawed shrimp in the bottom drawer of your fridge so that any leaks don’t get on other food in the fridge. Use fresh or thawed shrimp with 1 to 2 days.
- Wild vs. farmed shrimp: That depends on your and your grocery budget. Wild-caught shrimp taste better, but they can cost a lot more. If you can find it, farm-raised shrimp from a responsible grower is a good choice. If you’re not sure, read the label carefully. Shrimp farmers are proud of their efforts to be environmentally friendly and will put that information on the label. Learn all the latest news at SeafoodWatch. org.
- Stock of shrimp: Freeze those shells and make a tasty batch of Homemade Shrimp Stock. For this recipe, you’ll need 4 cups of shrimp shells from 2 pounds of shrimp. You can gather it in batches, though. Until you have enough, put raw shrimp shells in a plastic bag and freeze them. You can technically use cooked shells to make stock, but the flavor will be less strong. Using shrimp stock in seafood sauce in the future will make sure that it has a strong ocean flavor.
Technically, no. The shrimp has a small black line on its bottom that is called a “vein.” It is just a digestive tract. The meat could be darker than the rest of the shrimp because of what it ate before it was caught. It could also have sand or algae in it. It could have some sand in it, or algae. Some people find it gross or are turned off by the word “shrimp poop,” but it’s not really bad to eat. It just looks better without it.
It’s better for your taste and texture to peel shrimp before eating them, but it’s not always necessary depending on the dish. On the East Coast, seafood markets sell spiced, boiled shrimp that is still on the peel. A lot of people love it.
How to Peel Shrimps or Prawns – Simple and Easy Method – Step by Step Tutorial
FAQ
Do you rinse cooked prawns?
Do you need to wash prawns before eating?
How do you eat ready cooked prawns?