Here, I’ll show you a simple way to devein shrimp and prepare them for delicious shrimp recipes. The black vein that runs along the back of the shrimp is a digestive tract of unappetizing grit. While you can cook and eat them with the vein, most people prefer it removed for taste and presentation. Deveining shrimp is very easy to do. Let’s begin!
What is the Right Way to Devein Shrimp?
If you order a shrimp salad or buy deveined frozen shrimp, you’ll probably see a shrimp’s back split open. This is because the vein has been exposed and removed by cutting a shallow slit down the entire length of its back with a sharp paring knife or other small knife. This is the easiest way, and it’s a good method if you plan to marinate shrimp to grill or pan-fry and want it to absorb the flavors well. However, it’s not suitable for dishes like shrimp tempura, ebi fry, or shrimp cocktail where you want to keep the body of the shrimp intact.
The Proper Method
There’s a better method for removing the vein that doesn’t require cutting open the outer edge of the shrimp. Using a skewer to devein the shrimp is the proper technique. This method maintains the shrimp’s shape and retains maximum juiciness in the shrimp. Here’s how to do it:
The Best Way To Clean Shrimp
Once you remove the vein from the shrimp, it’s time to clean it. Sometimes rinsing the shrimp under cold running water is not enough to completely clean it. Here’s the method we use in Japanese cooking:
Why Clean Shrimp With Potato Starch?
Now, you might be wondering why I use potato starch (katakuriko 片栗粉) or cornstarch to clean shrimp after removing the shell. The potato starch absorbs the smell and dirty particles from shrimp very well. You will see how much dirt the starch removes when you rinse the shrimp. You can compare the difference between one rinsed with potato starch and one without. You’ll be surprised!
How to Remove the Odor From Shrimp
While optional, this step is a common one among Japanese home cooks. It’s a great method to quickly remove the shrimp’s odor. Your shrimp are now ready to use. I hope you give this method a try for your next shrimp recipe!
Shrimp Recipes You’ll Love
Shrimp Tempura and Ebi Fry (see my post for how to prepare shrimp for these dishes) Shrimp Fried Rice Japanese Pasta with Shrimp and Asparagus Korean Savory Pancake (Pajeon) Ebi Katsu Burger (Shrimp Cutlet)
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