How to peel the skin shrimp is the easiest

The simplest way to peel a shrimp is to pinch the second shell of the shrimp tail, gently twist it, and pull it up. The shrimp shell and meat can be separated.

The shell of the skin shrimp is hard but structurally regular, and the second section of the shrimp body is the weakest connection between the shell and the meat. Pinch both sides of the joint with the thumb and index finger, slightly twist left and right to break the joint connection, and when the shrimp tail is pulled upwards, the entire shrimp shell will fall off. The remaining shrimp head can be held with both hands and spread apart to reveal the complete shrimp meat. This method avoids tool damage to the meat quality, especially suitable for spring skin shrimp with tightly adhered shells and meat.

Some shrimp shells are abnormally hard or frozen skin shrimp may require auxiliary tools. The kitchen scissors cut open the shell along the back of the shrimp, and a toothpick picks the shrimp shell from the cutting edge before peeling it off. It is recommended to thaw frozen shrimp to a semi soft state. After complete thawing, the meat becomes loose and more prone to damage. Pay attention to the sharp edges of shrimp shells during operation, and use kitchen paper to prevent slipping and cuts.

Before processing the skin shrimp, soak it in ice water for 10 minutes to relax its muscles and make the shell peeling smoother. The shrimp brain of fresh skinned shrimp is rich in nutrients, so be careful to preserve it when peeling. Shrimp shells can be dried and crushed as natural seasonings, achieving full utilization of shrimp. It is recommended to pair it with ginger vinegar juice for consumption, which can not only remove fishy smell but also neutralize the coldness of seafood. For those with weak gastrointestinal function, the single consumption should not exceed 200 grams.