- Thawed shrimp with head &
- shell
- A scissors
- A toothpick
Peel the shrimp properly
This is how you prepare whole shrimp
Learn how to properly pulse shrimp to prepare them optimally for your favorite recipes. Peeling shrimp may seem complicated at first, but with our simple instructions you'll be able to peel and devein this delicious seafood with ease. Peeled shrimp are versatile and perfect for a variety of delicious dishes, from pasta and salads to fried or grilled specialties. Our step-by-step guide will guide you through the Pul process and give you valuable tips for a successful result. In the video you can see how our colleague Marco carries out the steps.
You need:
Peeling shrimp - this is how it works:
Shrimp puling can be done differently depending on the desired preparation and personal preference. Here is a general guide on how to properly cook shrimp:
Step by step instructions
CLEAN | Before you start cooking, it is important to carefully thaw the shrimp first.
REMOVE THE HEAD | Start by twisting off the head of the shrimp. To do this, hold the head of the shrimp between the index finger and thumb of your left hand. With a slow twisting movement of both hands, the head can be easily separated from the rest of the body.
TIP: The head and bowl can be used for broths or sauces. They give the liquid an intense taste and color.
REMOVE THE INTESTINAL | During the rotating movement, the thumb reaches into the gap created and gently fixes the dark, thin intestine and, together with the index finger, slowly pulls it out of the shrimp's body.
RELEASE THE SHELL | To remove the shell from the shrimp, place the scissors between the meat and the shell. With a cut along the back up to the tail fin, you open the shell of the shrimp. Then carefully remove the shell from the rest of the body. Optionally, you can remove the legs of the shrimp by simply peeling them off or cutting them off with a knife.
CLEAN | Before you start cooking, it is important to carefully thaw the shrimp first.
REMOVE THE HEAD | Start by twisting off the head of the shrimp. To do this, hold the head of the shrimp between the index finger and thumb of your left hand. With a slow twisting movement of both hands, the head can be easily separated from the rest of the body.
TIP: The head and bowl can be used for broths or sauces. They give the liquid an intense taste and color.
REMOVE THE INTESTINAL | During the rotating movement, the thumb reaches into the gap created and gently fixes the dark, thin intestine and, together with the index finger, slowly pulls it out of the shrimp's body.
RELEASE THE SHELL | To remove the shell from the shrimp, place the scissors between the meat and the shell. With a cut along the back up to the tail fin, you open the shell of the shrimp. Then carefully remove the shell from the rest of the body. Optionally, you can remove the legs of the shrimp by simply peeling them off or cutting them off with a knife.
TIPS FROM YOUR SEAFOOD BUDDIES:
- If there is still residue from the intestines on the back, you can simply remove it with a toothpick.
- The dark strand on the bottom side of the shrimp, however, is not part of the intestine, but rather a nerve cord. This can be consumed without any problems.
- Please remember to clean your hands and all work surfaces thoroughly after handling raw shrimp to avoid cross-contamination.
- Depending on personal preference or specific recipes, there can be variations to peeling, such as the butterfly cut.
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