Learn how to devein and clean shrimp and prawns with my easy step-by-step instructions. This technique uses a skewer to remove the vein so you can maintain maximum juiciness of the shrimp by not cutting open its back.
Here you will find 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 an intestinal tract of unappetizing grit. While shrimp can be cooked and eaten with or without the vein, most people prefer it removed for taste and presentation. And deveining shrimp is very easy to do.
Two Ways to Devein Shrimp
Method 1 (The Easiest Way)
If you are planning to marinade the shrimp and want the shrimp to absorb the flavors of the marinade well, you can devein by making a slit along the middle of the back with a small sharp knife and pulling the dark vein (sometimes clear). This is the easiest way.
Method 2 (Proper way)
The technique of using a skewer to devein the shrimp is the proper way. This method maintains maximum juiciness in the shrimp without cutting the back of the shrimp open. See the video or card below for the detailed step.
The Best Way to Clean Shrimp
Now you might be wondering why I use potato starch (katakuriko 片栗粉) or cornstarch to clean shrimp after removing the shrimp shell.
Sometimes rinsing the shrimp under cold running water is not enough to completely clean the shrimp. In Japanese cooking, we usually clean shrimp with potato starch by rubbing them together. The potato starch absorbs the smell and dirty particles from shrimp very well. You will see how dirty the starch becomes when you’re rinsing the shrimp.
Check the difference between one rinsed with potato starch and one without. You’ll be surprised! Hope you give it a try for your next shrimp recipe!
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How to Devein Shrimp and Prawns
Video
Materials
- large shrimp or prawns
- potato starch or cornstarch
- 1–2 Tbsp sake (optional)
Instructions
- Pull off the head of large shrimp or prawns, if still attached. Next, peel off the shell and legs. It‘s easiest to peel from the 3rd segment from the head. In this tutorial, I‘ll keep on the last segment of the shell and the tail tip, which is how we peel the shell for shrimp tempura and ebi fry.
To Devein
- Now, use a wooden skewer to remove the vein. First, find a spot along the back of the shrimp or prawn about ½–1 inch (1.3–2.5 cm) down from the head. Insert the skewer tip sideways and just underneath the vein. Next, pull the skewer tip up towards you to lift the vein. Then, pull off the vein using the skewer or your fingers. If the vein breaks, then insert the skewer again a bit lower towards the tail and try again. If you can’t find the vein, then don’t worry about it. Tip: You can still devein the same way even with the shell on the shrimp or prawn by inserting the skewer between the first and second shell segments.
To Clean
- Sprinkle some potato starch or cornstarch to coat the shrimp. Rub the starch on the shrimp to absorb the odor and dirt. Then, rinse the shrimp clean under running water and drain.
To Remove the Remaining Odor (optional)
- To remove any remaining odor, sprinkle 1–2 Tbsp sake on the shrimp and rub together with your hands. Discard the liquid after 10 minutes (no need to rinse). Your shrimp are now ready to use.
To Use
- Your shrimp or prawns are now ready to use in recipes like Shrimp Tempura, Ebi Fry (Japanese Fried Shrimp), Shrimp Egg Rolls, and Gluten-Free Tempura.
Excellent information, thank you. I’ve been making Pasta and Spag.Bol. for a few years now. During the Covid season I’ve had an epiphany. I’ve tried my hand at Sweet and Sour! Main reason; my wife has always turned her nose up at “that foreign muck”! She enjoys my pasta bakes so much, I thought, give it a go.
I’ve purchased a deep fat fryer, only a 2.5lt version, so I can use my own mix of batters. I suffer from rosacea, brought on by spices etc.. My wife has IBS, so she can’t have glutens. I know the wife won’t eat shellfish or Octopus or Squid. She’ll have Chicken, Pork or Red meats, so I’ll be making up Tempura Batters like crazy.
I wish I’d found this excitement years ago! Setting fire to the cooker when I was younger put me off. Now I’m nearly 70, I’m feeling invigorated!
Hi Freddie,
We couldn’t be happier to hear how much joy and excitement Nami’s recipe has brought to you!
Thank you very much for sharing your story with us!💕
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