Fried shrimp heads are probably the most overlooked finger food in the United States. If you’ve ever shelled spot prawns or shrimp, you’ve likely tossed the heads in the garbage without a second thought.
But let me tell you, you’re throwing away one of the best parts. In Japanese cuisine, they’re a beloved delicacy often served as a bar snack or appetizer.
When prepared correctly, fried shrimp heads are crunchy, savory, and packed with shrimp flavor that you just don’t get from the tail meat.
And with the right ingredients and the proper prep, they’re easier to make at home than you might think.
If you’ve spotted fried shrimp heads on your favorite cooking show as well as your local sushi bar, then you know their crispy goodness deserves a spot in your home kitchen. Today, I’ll show you how to fry shrimp heads that pack an irresistible crunch.
Why Eat Shrimp Heads?
If you’re squeamish, you’re not alone—but let’s clear the air. The whole head of the shrimp is rich in flavor and texture. Once cleaned and fried, they’re as addictive as potato chips.
That savory shrimp scent? It transforms into something magical when dipped into that hot oil.
And on an eco-friendly note, they’re a sustainable and delicious way to use more of the crustaceans.
Next time you’re peeling shrimp, don’t toss the shells, fry them!
How to Prep Shrimp Heads for Frying
Getting shrimp heads ready for frying is simple, but a few key steps will ensure they turn out light and crispy with clean flavors.
1. Choose Fresh Shrimp Heads: Always start with fresh shrimp. Wild-caught shrimp are my favorite. White shrimp, Key West pink shrimp, spot prawns, or sweet shrimp (ama ebi) are great choices.
2. Remove the Heads: If you are working with whole shrimp, you must remove the heads. Using a sharp knife, make an incision right where the head meets the tail. If you try pulling them off, you will leave some of the goodness behind.
3. Trim the Horn: Shrimp can have horn-like growth from their head, which is known as the rostrum. Some of them can be very hard and sharp. It’s a good idea to cut them off before coating them.
4. Coat Lightly: Dredge the cleaned shrimp heads in a 50/50 mixture of potato starch and cornstarch before frying. This helps create a delicate, golden crust that shatters with each bite. Using a batter will cause the shrimp heads to steam inside the batter. This will leave you with chewy shrimp.
How to Serve Fried Shrimp Heads
- Izakaya-Style Appetizer: Serve them piping hot with lemon wedges and a dusting of fine sea salt. Maybe a little sweet soy sauce. Think Japanese pub vibes.
- Crunchy Topping for Salads: Crush lightly fried heads and sprinkle them over a salad of mixed greens, shredded carrots, and cucumber with a sesame-ginger dressing.
- Dressed with a Sweet Chili Glaze: Toss the fried heads in a sticky glaze made of sweet chili sauce, lime juice, and a dash of fish sauce.
- Homemade Duck Sauce: for a sweet and sour kick.
More Shellfish Recipes
Lastly, if you try this crispy fried shrimp recipe, leave a comment or tag me on Instagram! I thoroughly enjoy hearing feedback and checking out the photos of recipes that you’ve made.
Fried Shrimp Heads
Equipment
- paper towels, for draining the shrimp
Ingredients
- 12 shrimp heads
- 1/2 cup corn starch
- 1/2 cup potato starch
- Canola oil, or any high smoke point oil
- fine kosher salt to taste
- black pepper or white pepper to taste
Instructions
Prep the Shrimp
- Remove the horn from the shrimp heads using a sharp knife or kitchen shears. Place the heads in a medium bowl and set aside.
Coat the Shrimp
- Place the potato and corn starch mixture into a small bowl. Gently stir to incorporate them.
- Pour the starch mixture over the shrimp heads and toss gently to coat them completely.
Fry The Shrimp
- Heat your canola oil in a deep fryer or heavy-bottomed pot to around 375°F. The key is to fry in small batches to avoid cooling the oil too much, which leads to soggy shells.
- Once the oil has preheated, carefully lower the coated heads into it. Fry for about 2–3 minutes, or until they turn golden and crispy. Remove with a slotted spoon and drain on paper towels.
- Season immediately with salt and pepper.
- Repeat with the remaining shrimp heads.
