Shrimp season is here, and at Angry Crab Shack, that means it is time to roll up your sleeves, dig in, and enjoy one of the ocean’s most versatile and delicious shellfish. Whether you are a seasoned seafood lover or a first-time peeler, we are here to guide you on how to prep, cook, and eat shrimp like a pro.
Fresh or frozen, the key to great shrimp is starting with high-quality products. Look for shrimp that is firm and has a mild sea smell. If using frozen shrimp, thaw them slowly in the refrigerator or under cold running water. Avoid using the microwave, which can affect the texture.
Peeling and Deveining 101
When it comes to peeling, you can leave the shells on or remove them before cooking. At Angry Crab Shack, we often keep the shells on because it helps lock in flavor and adds to the fun of eating.
To peel shrimp, hold it by the legs and gently twist to remove the shell. Then pinch the tail to slide the meat out. To devein, make a shallow cut along the back of the shrimp and remove the dark vein. This step is important for both taste and presentation.
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Its Time to Cook
Shrimp cooks quickly and needs to be watched carefully. Whether you are boiling, sautéing, or grilling, the key is to watch the color and shape. Shrimp are done when they turn pink and opaque and form a gentle curve.
At Angry Crab Shack, we love to toss shrimp in bold flavors like Cajun spice, garlic butter, or lemon pepper. They also taste great with potatoes, corn, and rice. Shrimp absorbs seasoning well and complement many side dishes.
Eat Shrimp the Angry Crab Shack Way
Eating shrimp should be fun and hands-on. That is the experience we bring to every table. Wear a bib, use your hands, and do not worry about making a mess. That is part of the enjoyment.
Dip the shrimp in your favorite sauce and enjoy each bite. Whether you are joining us at one of our locations or cooking a seafood boil at home, shrimp season is about great food, good company, and memorable meals.
The restaurant’s menu also includes a variety of other seafood options beyond the traditional boil. These include cold peeled and deveined shrimp, commonly served as shrimp cocktail, as well as grilled shrimp and fried shrimp. This variety allows guests to choose from different preparations depending on their preference.
Gather your friends, enjoy the flavors, and make the most of shrimp season while it lasts.
For updates on Angry Crab Shack’s new locations, menu offerings, and community initiatives, visit angrycrabshack.com or follow them on Instagram @angrycrabshack.
Author: Michael Chavez is Kitchen Development Manager at Angry Crab Shack. Founded in 2013 by Ron Lou, Angry Crab Shack is a locally owned and operated seafood restaurant group headquartered in Mesa, Arizona. Known for its bold Asian-Cajun flavors and hands-on dining experience, Angry Crab Shack offers an array of seafood boils and signature sauces. With 15 locations across Arizona and more opening this year, Angry Crab Shack is committed to both flavor and community impact. Visit angrycrabshack.com for more.
