Like we mentioned before, there are times when it’s worth leaving shells on. A rich and brothy gumbo or aesthetically pleasing seafood paella are prime examples of recipes that beg for shell-on shrimp. Likewise, preparing delicate shrimp using a high-heat cooking method like grilling can also be cause to keep shells on. Otherwise, for a simple seafood salad, shrimp cocktail, or dishes where meat is blitzed like shrimp burgers or dumplings, the crustacean is best peeled.
As for what to do with leftover shrimp shells, refrain from tossing them just yet. Prior to inevitably being sentenced to the compost bin, that mountain of shells can be put to use in a seafood stock. Adding a sweetly savory and borderline briny edge, shrimp shells (but also tails and heads) can be tossed into a large pot of water alongside aromatics and other food scraps and left to simmer. The resulting stock can then become a base for hearty stews and decadent fish chowders. It can even be used as a flavorful cooking liquid, adding depth to lackluster sauces and one-dimensional braises.
Whether you peel shrimp or leave them as they are, the choice is yours. However, with these crustacean-peeling tips and tricks, tackling shell-on shrimp no longer needs to feel intimidating.
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