Prepare Shrimp - Shell and Devein
- Using a paring knife, cut through the shell and make a shallow slit lengthwise along the back of the shrimp.
- If peeling, peel away the shell.
- Use the tip of the knife to lift out the vein. The vein is the black line running along the back. Discard the vein.
Food Safety
- Be sure to wash your hands and any utensils that come into contact with the shrimp in hot soapy water.
- Shrimp needs to be cooked to a minimum internal temperature of 145 degrees. When done, the shrimp will be opaque and pink.