Why Frozen Shrimp is Fresher and The Magic of Shrimp Shells | What’s Eating Dan?

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Dan explains why it’s worth it to buy shell-on shrimp and how to ensure you’re buying the freshest, sweetest, and juiciest shrimp.

Recipes:
Shrimp Scampi:
Garlicky Roasted Shrimp with Cilantro and Lime:
Salt and Pepper Shrimp:

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Learn more:
You Should Be Buying Your Shrimp Frozen:
Why You Should Keep the Shells on Your Shrimp:
For the Shrimpiest Shrimp Stock, Cook the Shells for Just 5 Minutes:
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42 Comments

  3. ive been eating shrimp tails most of my life, understanding the stuff that makes the tail is good for my nails and hair. ive never pooped a shrimp tail…
    more ecologically sound than shark fin….

  5. I know nothing about wine and am always confused when a recipe calls for dry white wine….or any other type of wine. Can you tell me what type wine or wines are considered dry white. I would love to try this recipe, but the wine is a road block for me.

  7. GARLICKY ROASTED SHRIMP WITH CILANTRO AND LIME
    Ingredients:
    Salt – 1/4 Cup
    Shrimp (U15) – 2 lbs
    Vegetable Oil – 1/2 Cup
    Garlic – 6 Cloves, minced
    Coriander Seeds – 2 tsp
    Lime Zest – 2 tsp, microplaned
    Annatto Powder – 1 tsp
    Red Pepper Flakes – 1/2 tsp
    Cilantro – 1/4 Cup, minced

    Method:
    * Dissolve salt into 1 qt water, or just create a brine with 5-7% salt by weight
    * Clean & devein shrimp, leaving their shells on. Score each shrimp about 1/2” deep through the vein canal. Brine for 15 minutes. After 15 minutes is up, remove and pat dry.
    * While shrimp are brining, heat oven broiler on high, with highest rack only a few inches from broiler.
    * Lightly crush coriander seeds under a pot or in mortar & pestle. In a mixing bowl, mix together the oil, garlic, crushed seeds, lime zest, annatto, and pepper flakes. Add in the brined shrimp and toss well.
    * Place shrimp in one layer on roasting tray and broil for 2 to 4 minutes. Flip shrimp and continue broiling until cooked through and developing bits of char on shells.
    * When finished, serve immediately with fresh lime wedges.

  8. SHRIMP SCAMPI
    Ingredients:
    Salt – 3 tbsp
    Sugar – 2 tbsp
    Shrimp (Shell-On, 16-20) – 1.5 lbs
    EVOO – 2 tbsp
    White Wine – 1 Cup
    Thyme – 4 Sprigs
    Garlic – 8 Cloves, sliced
    Red Pepper Flakes – 1/2 tsp
    Lemon Juice – 3 tbsp
    Cornstarch – 1 tsp
    Black Pepper – 1/4 tsp
    Unsalted Butter – 4 tbsp
    Parsley – 1 tbsp, chopped

    Method:
    * Peel and clean shrimp, reserving shells.
    * Dissolve salt & sugar in 1 qt water, and brine shrimp for 15 minutes. Remove once 15 minutes are up and set aside, discarding the brine. (Additionally, if you'd like measurement by weight, just make the brine solution 5% salt and 2.5% sugar by weight)
    * Heat half of the EVOO in large skillet over medium heat, and toss in shrimp shells, cooking 2 to 4 minutes.
    * Deglaze with white wine, and toss in whole thyme sprigs. Simmer for 5 minutes.
    * Strain out solids and discard. Reserve the shrimp stock in a bowl and set aside. (Should have ≈ 2/3 cup)
    * Add remaining half of EVOO to the same skillet and gently sauté the garlic, pepper flakes, and pepper.
    * Once the garlic starts to color around the edges, add in the shrimp stock and shrimp and bring to simmer, cooking and stirring until shrimp are perfectly cooked through. Remove shrimp to a platter, leaving the liquid in the pan.
    * Combine lemon juice and cornstarch in tiny container and add to the simmering pan. Once mixture has thickened, remove from heat and emulsify in the cold butter cubes.
    * Finish with parsley and taste for seasoning, adding any extra salt and/or lemon juice as needed.
    * Return shrimp to sauce to heat through and toss. Serve immediately on starch of choice, such as bruschetta, rice, or pasta.
    OPTIONAL: Blistered flavor bomb tomatoes make an EXCELLENT addition to this dish, as do simple diced tomatoes as well. Add in just before final seasoning and serving.

  9. SALT & PEPPER SHRIMP
    Ingredients:
    Shell-On Shrimp (31-40) – 1.5 lbs
    Chinese Rice Wine or Dry Sherry – 2 tbsp
    Salt to taste
    Black Peppercorns – 2.5 tsp
    Sichuan Peppercorns – 2 tsp
    Sugar – 2 tsp
    Cayenne – 1/4 tsp
    Frying Oil – 1 qt
    Cornstarch – 5 tbsp, divided
    Jalapeños – 2, sliced into rings
    Garlic – 2 Cloves, minced
    Ginger (freshly grated) – 1 tbsp
    Scallions – 2
    Shredded Lettuce – 1.5 cups

    Method:
    ⁃ Preheat oven to 225 degrees, rack on upper 3rd. Heat fry oil to 385ºF
    ⁃ Toss shrimp, rice wine, and 1 teaspoon salt together in large bowl and set aside for 10 to 15 minutes. Leave the shells on; this recipe is meant to be eaten with the shells still on, which is why it is important not to use jumbo shrimp for this.
    ⁃ Coarsely grind all peppercorns, and stir together with sugar and cayenne in a small bowl.
    ⁃ Drain shrimp and pay dry thoroughly.
    ⁃ In another bowl, combine 1 tbsp of the peppercorn mixture with 3tbsp cornstarch and mix together. Add in the shrimp and toss thoroughly to coat
    ⁃ Fry the shrimp until lightly brown, ≈ 2 to 3 minutes. Do this in 2-3 batches if your fry setup is smaller. Once fried shrimp have been drained, place in the oven on a rack to keep warm.
    ⁃ Toss jalapeños in remaining 2 tbsp cornstarch. Shake off excess and fry in 385º oil for 1 to 2 minutes until crispy.
    ⁃ Transfer 2tbsp fry oil into a large skillet over medium-high heat. Add garlic, ginger, and remaining peppercorn mixture and cook, stirring occasionally, until mixture is fragrant and just beginning to brown, about 45 seconds. Add in shrimp, scallions, and salt to taste and toss to coat. Line serving platter with lettuce. Transfer shrimp to platter, sprinkle with jalapeño rings, and serve immediately.

  10. SALT & PEPPER SHRIMP
    Ingredients:
    * Shell-On Shrimp (31-40) – 1.5 lbs
    * Chinese Rice Wine or Dry Sherry – 2 tbsp
    * Salt to taste
    * Black Peppercorns – 2.5 tsp
    * Sichuan Peppercorns – 2 tsp
    * Sugar – 2 tsp
    * Cayenne – 1/4 tsp
    * Frying Oil – 1 qt
    * Cornstarch – 5 tbsp, divided
    * Jalapeños – 2, sliced into rings
    * Garlic – 2 Cloves, minced
    * Ginger (freshly grated) – 1 tbsp
    * Scallions – 2
    * Shredded Lettuce – 1.5 cups

    Method:
    – Preheat oven to 225 degrees, rack on upper 3rd. Heat fry oil to 385ºF
    – Toss shrimp, rice wine, and 1 teaspoon salt together in large bowl and set aside for 10 to 15 minutes. Leave the shells on; this recipe is meant to be eaten with the shells still on, which is why it is important not to use jumbo shrimp for this.
    – Coarsely grind all peppercorns, and stir together with sugar and cayenne in a small bowl.
    – Drain shrimp and pat dry thoroughly.
    – In another bowl, combine 1 tbsp of the peppercorn mixture with 3tbsp cornstarch and mix together. Add in the shrimp and toss thoroughly to coat
    – Fry the shrimp until lightly brown, ≈ 2 to 3 minutes. Do this in 2-3 batches if your fry setup is smaller. Once fried shrimp have been drained, place in the oven on a rack to keep warm.
    – Toss jalapeños in remaining 2 tbsp cornstarch. Shake off excess and fry in 385º oil for 1 to 2 minutes until crispy.
    – Transfer 2tbsp fry oil into a large skillet over medium-high heat. Add garlic, ginger, and remaining peppercorn mixture and cook, stirring occasionally, until mixture is fragrant and just beginning to brown, about 45 seconds. Add in shrimp, scallions, and salt to taste and toss to coat. Line serving platter with lettuce. Transfer shrimp to platter, sprinkle with jalapeño rings, and serve immediately.

  24. Thank you, Dan!
    All this time I've been overcooking shells for stock. I'm fired up to make (remake) some of my shrimp dishes this week.
    One question, if you have the time: I've been noticing more places offering frozen shrimp with the heads still on. Do I treat the heads like the shells for stock, or is there something more to be made with them? (I guess that's kind of 2 questions)

  25. Oh, this was in Key West ….kept checking in the rest of the two or three weeks I was still down there, but the boat never made another stop back in, thought they left a few days before I had to leave for a video shoot some other State, West Virginia I think…in March. Ugh. Me with sand still in my loafers….but I sure never forgot those shrimp!!

  26. BEST BIGGEST EVER in a bar restaurant where some shrimp boats pulled right to their dock, apparently a big event, celebration for locals, I had just wandered in, and now all at the bar were able to enjoy the Captains Catch, selecting a big tup of the biggest of the catch, sorted out shrimp I swear were some damn near big as your fist…NEVER saw shrimp that big ..BITES to eat each shrimp. Bar owner was part owner of this shrimp boat & he had this deal hooked up where he'd serve first pick to these locals before stocking the bar & sending off the rest sold to other nearby places….guess they only come in from a trip every few weeks or so hopefully with their poundage limit, so HOW lucky to be stopping in there for a beer not knowing about this, during my month working down there! Incredible!! Don't even recall name of the place.

  28. the video is great, the receipt sounds delicious but I don't understand why everyone is calling the dish shrimp scampi, I'm Italian, scampi are a different crostacean, gamberetti(smaller ones) and gamberoni (bigger ones) is the correct way

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