- 1). Pinch the heads between the thumb and lower section of an index finger until they break off. You may chop them off if you are uncomfortable the hands-on method.
- 2). Insert the knife about 1/2 inch deep through the shell on the back side of shrimp and cut all the way to the tail. Using the tip of knife, get under the black vein and hold the shrimp under running water. You may have to give the vein a tug to pull it out.
- 3). Hold the shrimp's legs, and pull them around the body of the shrimp. The shell should come off in one small tug.
- 4). Rinse the shrimp under cold running water before proceeding with any cooking method.