When it comes to eating animals, most white Americans seem to favor muscle and flesh over innards, heads, tails, tendons, and anything that isn’t, well, muscle and flesh. That’s too bad, because those are some of the best bits with the most flavor, particularly in the case of shrimp.
Drop the shrimp heads carefully into the hot oil and fry for about 2 minutes. Remove the heads from the oil and drain briefly on some paper towels. Serve the shrimp heads hot and crunchy. Pretty much the whole head except for the purple sack behind the “nose” of the shrimp can be eaten… even the legs!
There’s flavor in those shells
The biggest issue most people run into when trying to branch out into head-to-tail shrimp cuisine is one of texture. Even when deep fried—which we’ll get to in a moment—the feeling of chitin and tomalley (hepatopancreas) can take a little getting used to.
If you want to ease yourself into the world of no-waste, whole-shrimp enjoyment, you can start by using the shells, tails, and heads to make an umami-packed shrimpy stock. Just grab any leftover shells you have (I keep a bag in the freezer), cover them with water. Bring the water to a boil, reduce to a simmer, and let cook for 15 minutes, tasting every once in a while, until your stock is packed with shrimp flavor.
If your tails came from a batch of seasoned shrimp—say a Cajun boil or scampi—you can expect a little bit of that flavor to come through, but the predominate notes will be deeply savory and a little funky. You know, shrimpy. Use your shrimp stock to make risotto (or plain rice), a seafood stew, or anything else you’d usually use a stock for.
Fry the whole thing
The easiest way to enjoy the heads and tails of a shrimp is to deep fry the entire thing, and then eat the entire thing. According to Chichi Wang of Serious Eats, fried shrimp heads are a symphony of contrasts:
The crispy and crunchy exterior gives way to the rich, juicy innards, creating an enticing bite. Wang’s recipe for Chinese-Style Deep-Fried Salty Shrimp may seem a little intimidating, but shrimp are small and fry fast, and the cornstarch creates a wonderful coating for your seasonings of choice to cling to. Once their fried and seasoned, eat them whole, no peeling needed.
Delicious Fried Shrimp Heads
FAQ
Are you supposed to eat the fried shrimp head?
Can you eat deep fried shrimp whole?
Can you eat the ends of fried shrimp?
Is it safe to eat fried shrimp shells?
Can you eat shrimp head?
Shrimp head often looks like a thing to whack with a broom or something even harder. But can you eat shrimp heads? Yes, you can eat shrimp head! In fact, several people believe it’s the nicest part of the shrimp. Even though the way it’s generally done is by sucking the fluid out of the head other than consuming the whole thing, shell and all.
Are diabetics allowed to eat shrimps?
Shrimp is appropriate for pre-diabetics and diabetics in most cases because of its minimal effect on blood sugar. Shrimp is a versatile, high protein, low carbohydrate food. It contains moderate amounts of vitamin B12, selenium, and is low in saturated fat. The concentration of cholesterol in shrimp may present an issue for some individuals with type 2 diabetes or those with already unhealthy lipid profiles. However, this is most likely only an issue if consumed in excess and in the context of an already unhealthy dietary pattern. Shrimp, when caught sustainably and consumed moderately are a healthy choice for humans and the environment. The 2020-2025 Dietary Guidelines for Americans suggest aiming for two 4-ounce servings of seafood per week and many health experts suggest up to 12 ounces per week. Look for shrimp certified by an independent agency such as Wild American Shrimp or the Marine Stewardship Council(MSC), which certifies that wild fisheries are well-managed and sustainable. Or look for the Best Aquaculture Practices label, which is for farmed shrimp.
Should you cook shrimp with the head on?
Some might choose shrimp with the head on as it can bring more relish into the dish when cooking. But even if you possess a headless shrimp, you can still receive some zest from the shrimp’s shell. That is why many people choose to cook shrimp with the skin still on.
Do you need to deep fry shrimp?
The tinier the shrimp head, the reduced barrier between the outer crust and the inner goods. You bite down its fluid center discharges, and you munch on it, the shell, antennae, and all else. This is an easy recipe, the only caveat standing that you are required to deep-fry the shrimp. But it’s certainly not a difficulty.