How to peel prawns quickly and easily - How To

Dec 17, 2025

Prawns are an Aussie staple at Christmas, but new research has found that more of us are opting for pre-peeled prawns, even though it costs more.

We’re a prawn-loving nation, with Australians expected to consume around 18.5 million kilos of prawns this holiday season. But research commissioned by the Marine Stewardship Council (MSC) has found that more than half of us are willing to pay extra for pre-peeled prawns this year, even with ongoing cost-of-living pressures.

For some, such as families with young children and full-time workers, pre-peeled prawns are a convenient option and a way to save time over the busy Christmas period. But for others, the thought of peeling their own prawns is just too icky.

The prawn-peeling ‘ick’ factor is greatest among young people, with 66 percent of Gen Z and 63 percent of Millennials saying they’d prefer someone else to take care of it, compared to 46 percent of Baby Boomers.

Related story: 84 incredible ways with prawns for Christmas

How to peel prawns

While it might feel ‘icky’ or strange at first, peeling prawns is actually very simple, once you know what you’re doing. Just ask MasterChef alum and cookbook author Brendan Pang, who’s partnered with the MSC to help Aussies peel prawns with confidence this Christmas.

“If you didn’t grow up peeling prawns, it can feel unfamiliar,” he says. “Once you understand what you’re looking at and why you’re doing each step, it becomes way less intimidating, and a lot quicker, too!”

Brendan Pang’s step-by-step guide to peeling prawns:

First, twist the head off and set it aside
Use your fingers to loosen the shell around the legs
Peel the shell away from the body, one section at a time
To devein, use a small knife to make a shallow cut along the back
Gently lift out the vein with the tip of the knife or your fingers. Use a paper towel, if needed, to wipe the vein away.

Try our DIY prawn cocktail board at your next summer gathering.

What is deveining?

“Deveining is removing the dark line that runs along the back of the prawn,” Pang explains. “That line is the prawn’s digestive tract. It’s totally safe to eat, but it can sometimes be gritty or bitter, especially in larger prawns. If you’re cooking small prawns, it’s often not a big deal. But for bigger prawns, it’s worth removing so the prawn tastes clean and sweet.”

How can I tell I’ve peeled a prawn right?

“If the prawn flesh looks clean, intact and slightly glossy, you’re on the right track,” Pang says. “You shouldn’t feel grit when you run your finger along the back, and the prawn should still hold its shape. But, if it looks a bit messy, don’t stress – it will still taste great!”

Related story: 78 prawn recipes that are shrimply the best

What if I want to leave the tail on?

If you want to leave the tail intact when peeling your prawn, your peeling approach should basically remain the same, with some slight modifications.

“Peel the shell as usual, but stop before the tail section and leave that intact,” Pang advises. “I still like to devein from the back – it keeps the prawn looking neat and makes it easier to eat once it’s cooked. Tail-on prawns are great for grilling, barbecuing or serving on a platter – not just for presentation purposes, but because you can eat them with your hands by grabbing the tail.”

Related story: 105 seafood recipes for a lighter Christmas

prawn cocktails — Don’t toss your leftover prawn shells – save them for another use.

What should I do with leftover prawn shells?

Don’t just throw your prawn shells in the bin. Freeze them to save for making a stock on another day.

“Prawn heads and shells make an amazing prawn stock,” Pang says. “Saute them with a bit of oil, garlic and onion, add water, simmer, strain, and you’ve got a deeply flavoured base for noodles, soups or risottos. You can also cook them down in a neutral oil to make a prawn-flavoured oil that you can add to dishes like laksa!”

king prawns — Choose sustainable seafood this Christmas.

How to choose the best prawns

Fresh, sustainable Australian prawns should be your first choice. They should smell clean and briny, like the ocean; not fishy. The shells should be shiny and firm, not slimy or dry.

“Ask when they were caught and how they’ve been stored,” Pang advises. “And I always recommend choosing Australian prawns, because we have great-quality seafood in this country!

If you’re buying your prawns at the supermarket, always look for the MSC blue fish tick label. This means that the prawns have come from a fishery certified as sustainable by the MSC.

“It’s more common than people realise,” Pang says. “Nearly two‑thirds of Australian wild‑caught prawns available this Christmas are MSC certified. It’s a really easy way to make a better choice for the ocean.”