How to Clean & Devein Shrimp

Part of the Video Series How to Cook Lobster, Crab, & Shrimp

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Instructions for cleaning and deveining shrimp; tips, tricks and more in this free online cooking video.

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Video Transcript

How to Clean & Devein Shrimp
Hi! Today we are going to show you how to clean some fresh shrimp and I say fresh only because previously frozen shrimp tends to be a little fishy if you will. A lot of times when people have had seafood they tend to be very strong, it's because its been previously frozen before and it was stored differently and once it was thawed it may have sat at room temperature a little too long and things of that nature. So I am using some fresh shrimp today just because if you can get a hold of it during the summertime, it's a good thing. These are wild shrimp as well. They are not farm raised. So this size here is about a 2125 which means there is about 21 to 25 of these per pound as far as that goes. These are some Gulf white shrimp. So these have already had the heads removed so we are just going to peel the rings of shell off along with the legs, and I am going to leave the tail on. We've got some other videos coming and we are going to show you how to make the shrimp into quite a few different things. But I usually just leave the tail on for a multitude of recipes. I've got here just a paring knife and I am going to go along the back of the shrimp there and we are just going to remove this vein with our fingers because we don't want to eat that. In a sense, this is just when you ask for or when you order from a fish market peeled and deveined shrimp, this is exactly what you are going to get. This is the finished product right here. Now in the event you want to butterfly the shrimp which we are actually going to do on a couple of other recipes, what I will do is take that same cut that I just made with my paring knife and just go a little further down into the flesh of the shrimp. Not too far, I want to leave some substance there and that is a butterfly shrimp.

About the Expert

Expert: Louis Ortiz is a professional chef instructor at a culinary institute. He has been working in the culinary industry for 10 years. Read More