Can you eat shrimp shells?

In America, one of the most popular shellfish is the humble and delicious shrimp.

You can find them on restaurant menus ranging from Italian to Creole to Thai, because they are so versatile and their subtle, sweet flavor complements many dishes.

Although you are probably more familiar with peeling and then eating shrimp without the shells, you may be wondering whether or not you can eat the shell.

So, can shrimp shells be eaten? Yes, you can eat the shells of the prawns. Many cultures and cuisines around the world enjoy eating the whole shrimp (eyes, head, shell, and all!) to add interesting texture, flavor, and nutritional components to their dishes. 

Read on to find out more about how to eat shrimp shells, what to do with them if you don’t want to eat them, and some tasty shrimp recipes you can try today.

Can you eat the shrimp shells?

When it comes to eating shrimp shells, there is absolutely no reason why you can’t eat the shells.

There is nothing unhealthy or bad about them, and they are not going to make you sick . However, many people simply don’t like the texture of the shrimp shell, so it is often discarded.

On their own, shrimp shells do not have much flavor until they are cooked and seasoned. However, they are great at absorbing and locking in flavors as they cook, which can make them truly delicious to eat. 

Many cuisines, such as Thai or New Orleans, prepare shrimp with chili and other strong seasonings that are full of flavor.

If you can get past the somewhat crunchy texture of the shells, you will be able to enjoy the delicious seasonings of these cuisines.

Enjoying food as much as possible is never a bad thing, and if you’re going to pay good money for shrimp, you better enjoy every bite!

Can you eat shrimp heads?

If you are like me, you might like to watch various cooking shows to get inspired and drool over the chefs’ recipes and creations.

I remember watching Masterchef Australia and seeing someone eating a shrimp head for the first time and wondering, is that safe?

So, can you eat shrimp heads? You can do it!

Many different cuisines consider prawn heads to be the most delicious part of seafood, so if you can overcome your preconceptions about consuming prawn heads, you might be in for a deliciously pleasant surprise.

Technically, most people don’t eat the whole head. What they do is crunch and then suck all the flavor and stuff out of the head of the shrimp.

This technique is best done with large prawns or prawns, and of course you have to buy head-on prawns. 

The fresher the prawns are, the sweeter, more delicate and wonderful they will taste, so if it’s within your budget and you can find it in your city, I highly suggest you give it a try.

The best uses of shrimp shells

If you’ve read everything and tried the peels and said, “You know what? It’s not for me,” that’s totally fine! There are still other ways to get some nutritional benefits from the peels without having to eat them as is.

One of my favorite things to do with shrimp shells is to make a delicious seafood broth with them.

You can use shrimp shells, fish bones, lobster shells, or whatever shellfish you have on hand to make a tasty broth that you can use to cook grains, as a base for soups and stews, or in sauces.

Depending on the type of shrimp shell you use, the flavor may be slightly different. However, in the end you will be able to make a subtle broth rich in seafood that you can use in many preparations in your kitchen.

How to make a shrimp shell broth

To make a shrimp shell stock, you will need to save the shells from a few shrimp meals.

I like to store them in the freezer in an airtight bag until I have at least one larger freezer bag full. The more shells you can save, the richer the flavor of the broth you make will be.

Ingredients

• 2-3 pound shrimp shells
• 1 tablespoon olive oil 
• 1 teaspoon sea salt 
• 1 yellow onion, quartered and with the skin on
• 6 garlic cloves, crushed with the skin on 
• 1 carrot, cut into large chunks
• 3 celery stalks, cut into large chunks
• 6 cups of water
• 3 bay leaves 
• 1/2 teaspoon whole peppercorns 
• 1 tablespoon balsamic vinegar
• 1 large kombu strip (optional)

Instructions

1. In a large pot or saucepan, heat the olive oil over medium heat for about 1 minute or until it is bubbly slightly.
2. Add the shrimp shells and sea salt and sauté until the shells start to turn pink and are slightly fragrant. 
3. Next, add the onions, garlic, carrots, and celery. Stir until combined with the shrimp shells then cover and allow to cook for a few minutes. You want the vegetables to soften slightly. Don’t worry if the bottom of the pan starts to brown a little - that’s flavor (called fond)!
4. Once the vegetables have softened, add the water and carefully remove the fond from the bottom of the pan with a spatula or spoon. 
5. Add the bay leaves, peppercorns, kombu, and balsamic vinegar, and mix well. 
6. Turn the heat to full and bring the broth to a boil.
7. Once boiling, reduce heat to low and simmer for 1-2 hours. The longer you let it simmer, the deeper the flavor will develop and the more it will reduce. 
8. When the broth has simmered for an hour or so, remove it from the heat and let it cool for 1/2 hour.
9. Pour the broth into a strainer to remove the skins, vegetables, and spices. 
10. Divide the broth into 1-cup containers. Write the date and contents on a piece of tape, stick it to the jar, and store in the fridge for up to 1 week.

how to freeze

• Portion the broth into 500 mL jars or containers, leaving at least 3/4-inch headspace at the top so the broth can expand when frozen.
• Seal the jars. 
• Take a piece of tape and write the date and contents on it before placing it in the jar. 
• Let the broth chill in the fridge overnight before transferring it to the freezer. Consume within 3-6 months.

Garlic/Chili Shrimp Recipe

If possible, try to find prawns or prawns with their heads and shells on for this recipe, as they will give the dish extra flavor and texture.

Ingredients

• 1 tablespoon olive oil or butter
• 8 garlic cloves, peeled and minced 
• 1 pound shrimp, in shell (head on if possible)
• 1 tablespoon chili garlic paste or red chili flakes 
• 1 tablespoon soy sauce or tamari 
• 1 tablespoon brown sugar, coconut palm sugar, or honey
• 2 chopped green onions and 1 teaspoon of sesame seeds to decorate

Instructions

1. Heat a cast-iron skillet or casserole over medium heat. 
2. Add the oil or butter and garlic and fry for about a minute. 
3. Next, add the shrimp, chili garlic paste, soy sauce/tamari, and brown sugar (or other sweetener), stirring rapidly to coat the shrimp with everything. 
4. Cook for about 4-5 minutes, or until the prawns start to turn an orange-pink color. Be careful not to overcook the shrimp, as they can become rubbery and unsightly.
5. Remove the prawns from the heat and add them to a bowl. 
6. Add the green onion and sesame seeds and enjoy! 

You can peel the prawns first, or take them out of the shells for maximum flavor.