This is the simple trick to cleaning shrimp.

This is the simple trick to cleaning shrimp.

The truth is that shrimp is an incredible ingredient: it goes well with pasta, risottos, salads, grilled dishes, and even quick snacks. But to enjoy the full flavor and texture of this seafood, it's important to prepare each step well, starting with cleaning. Many people avoid buying fresh shrimp with the shell on because they think it's too much work, but with a few simple tips, this task becomes practical and even enjoyable. In just a few minutes, you can have cleaned shrimp, ready for any recipe, and you can even save money, since shelled shrimp are usually cheaper than already cleaned shrimp.

Step 1: Choosing and Initial Preparation

Wash the shrimp thoroughly under running water. If frozen, let them thaw naturally in the refrigerator for a few hours or in cold water for about 15 minutes.

Fresh shrimp have a mild odor, firm shells, and a vibrant color.

Step 2: Remove the head and legs

Hold the shrimp steady and twist the head slightly to loosen it.

Then, pull on the legs. This movement helps loosen the shell and makes cleaning easier.

Step 3: Peel the body easily

Using your fingers, peel the shell starting from the legs.

Leave the tail on if you want a prettier look, especially if grilling or serving whole.

The secret is to do this while the shrimp is still slightly damp, as the shell comes off much easier.

Step 4: Remove the intestine (black thread)

Use a small knife or a toothpick.

Make a light cut along the back of the shrimp, just enough to expose the intestine (black thread).

Gently pull until it comes out in one piece.

If you want to make it easier, place the shrimp in very cold water for a few seconds—this helps the intestines loosen without tearing the meat.

Step 5: Wash and dry

Once cleaned, rinse quickly under running water and pat dry with a paper towel.

This way, they won't release water in the pan and will be more golden and flavorful.

Bonus tip

To enhance the flavor, season the cleaned shrimp with salt, lemon, and garlic and let it rest for 10 minutes before cooking.

If freezing, store in tightly sealed containers, covering them with plastic wrap to prevent ice crystals.