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spot prawns in a bowl to defrost.
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5 from 2 votes

How to Peel Spot Prawns

Are you struggling to peel prawns? This tutorial will teach you how to peel spot prawns (the easy way!) with scissors.
Active Time20 minutes
Total Time20 minutes
Course: Meal Prep
Cuisine: American
Diet: Gluten Free
Yield: 1 lb crab (amount variable)
Calories: 300kcal
Cost: $20 per pound of prawns (amount variable)

Equipment

  • kitchen shears
  • large bowl

Materials

Instructions

  • Add frozen spot prawns to a large bowl and fill with cold (not warm or hot) water. Let the prawns thaw for about 15 minutes.
    Optionally, drain the water to stop the shrimp from continuing to quick thaw.
    Tip: If the prawns have roe, it will be easiest to remove while the prawns are still partially frozen.
    Add Frozen Prawns to a Water Bath.
  • Using kitchen shears (scissors), cut the prawn from head to tail along the upper, rounded portion of the shell.
    Use Scissors to Cut the Shell in Half.
  • Use your fingers to peel both sides of the shell back away from the meat.
    If you notice a dark vein on the shrimp (the digestive tract), you should be able to easily remove it at this point by using the tip of the scissors or a small paring knife. (Deveining the shrimp is optional.)
    Peel off the Shell.
  • Gently remove the prawn meat, taking care not to accidentally tear off part of the tail.
    Store the shrimp meat in the fridge until you're ready to use. Use within 1 day.
    Gently Remove the Prawn Meat.
  • If the prawns have roe attached, flip the shell over. You can now separate the roe from the shell. Refrigerate the roe until ready to use and use within 1 day. Store the shells in the freezer and use to make stock when you're ready.
    Alternatively, leave the roe in the shell and place both in a freezer bag to make stock later.
    Remove the Roe.

Nutrition

Calories: 300kcal | Carbohydrates: 16g | Protein: 10g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 215mg | Potassium: 1040mg | Fiber: 7g | Sugar: 5g | Vitamin A: 6070IU | Vitamin C: 66.7mg | Calcium: 184mg | Iron: 3.8mg