Whether you’re a home cook or just shrimp-curious, this guide will walk you through everything from how to buy shrimp to cleaning, defrosting, and freezing them.
Shrimp may be small, but buying and preparing them can feel like a big mystery—especially with so many options at the market or supermarket. I grew up watching my granny pick the freshest shrimp at the wet market with a sharp eye and a gentle squeeze. She had a knack for spotting the good ones, and over the years, I’ve picked up her tricks and added a few of my own.
How to Buy Shrimp (Fresh vs Frozen)
Fresh Shrimp (Wet Market)
If you’re wondering how to choose fresh shrimp at the market, follow my Granny’s tips:
- Firm flesh: The body should be curved, not limp or flat.
- Attached head and tail: They should be firmly connected to the body, not droopy.
- Shiny shell: A glossy uniform colour.
- No black spots: Avoid shrimps with black heads, tails, or legs.
Frozen Shrimp (Supermarket)
Many people ask, “Are frozen shrimp fresh?” The answer is yes—if you know what to look for:
- Shrimps are often flash-frozen on fishing boats to preserve freshness.
- Since you can’t touch them, rely on visual cues:
- Choose shrimp with uniform color.
- Avoid those with blackish heads or tails.
How to Clean shrimp (With or Without Shell)
Deveining Shrimp: 3 Easy Methods
If you’re searching for how to clean shrimp before cooking, here are three common ways to remove the gut (vein).
Fork/Toothpick method
My granny taught me to pull the gut out by poking one of the teeth of a fork into the third or fourth section of the shrimp underneath the gut line and lift it gently out. A deft hand can remove it in a single “lift”. See how it is done with a toothpick in the video below.
Pull method
Another way is to simply pull it out. Remove the head, grab the vein and pull slowly. I expect this to be easier with bigger sized shrimps. My main problem with this method is the vein tend to break halfway out.
Slit and rinse method
The last and most common method is to slit the back and rinse the vein off. Many people use a knife to cut the slit but using a pair of kitchen scissor is safer. The video below shows you how.
Whichever way you remove the vein, it must be done.
Cleaning Shrimp with Shell on
If you plan to cook with the shells on, the shells still need to be trimmed.
Use a pair of kitchen scissors, snip off the top part of the head especially the sharp bits, the “whiskers”, and the legs. Rinse thoroughly and pat dry. The video above shows how it is done.
How to Defrost Shrimp Properly
Many people ask, “Can I cook shrimp straight from the freezer?” Technically yes, but it affects texture.
Here’s the better way. Avoid direct-to-pot. Throwing frozen shrimp into soup affects texture. Move them from the freezer to the fridge to thaw. If time is limited, thaw at room temperature in water.
For cooked frozen shrimp: Rinse after thawing to reduce saltiness.
Frozen shrimps can come with shell or without. They can be pre-cooked or raw.
I find frozen cooked shrimps quite salty. To reduce the saltiness, do rinse after thawing.
Shrimp vs Prawn: What’s the Difference?
In Singapore, we say “prawns” more often. For example, Hokkien prawn noodles.
In North America, shrimp seems to be more common.
Genetically they are different, but to the layperson, the difference is very small. So, I think it is quite safe to use them interchangeably.
How to Freeze Shrimp (Raw or Cooked)
Freezing Shrimp with Shell On
- Pack into an airtight container.
- Freeze for 4 hours.
- Add water and return to freezer.
Freezing Shelled Shrimp
- Clean and marinate with a little rice wine.
- Pat dry and pack into a container.
- Freeze.
Bonus Tip: Save the Shells!
- Freeze heads and shells to make shrimp stock later.
- Accumulate them over time until there’s enough for a flavorful broth.
Happy Cooking!
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