Step 1

Pull off the legs: This isn’t strictly necessary, and you can pull off the shell without removing the legs, but I usually like to get them out of the way.

Step 2

Break open the shell along the underside and peel off: Work your thumbs underneath the shell and crack it open. As the shell cracks, you’ll be able to peel it away from the shrimp.

Step 3

Pinch off the tail: The tail can often be left on for cooking, but if you’d like to take it off now, pinch the tail where it meets the body of the shrimp and gently pull. The rest of the shrimp should pull cleanly out of the tail.

Step 4

Cut along the top of the shrimp with shears: Insert the tip of the shears between the shrimp and the top of its shell and begin cutting the shell along its length. Stop when you get to the tail.

Step 5

Peel back the shell: Peel back the shell from either side of the cut and discard.

Step 6

Pinch off the tail: The tail can often be left on for cooking, but if you’d like to take it off now, pinch the tail where it meets the body of the shrimp and gently pull. The rest of the shrimp should pull cleanly out of the tail.

Step 7

Score the shrimp along its back with a paring knife: Gently run your paring knife along the back of the shrimp. You don’t need to cut very deeply — a shallow cut is fine.

Step 8

Look for the vein: The vein will look like a long, gritty string. You might not find a vein in every shrimp — that’s okay.

Step 9

Pull out the vein with your paring knife: Gently pull up the vein with the tip of your paring knife, starting near the top and continuing to the bottom. It’s fairly elastic, so it usually doesn’t break. If it does break, just pick it up again and keep pulling.