Cleaning and Preparing Shrimp in the Shell

The Chinese often cook shrimp with the shells intact because the shells contribute much of the flavor. Stir-fried or deep-fried, the shells offer a crunchy texture not unlike that of soft-shell crab. In addition, the good flavors of a sauce are captured between the flesh and the shell. The black vein running the length of the shrimp should be removed, however.

Use medium-sized shrimp, about 3 inches long.