Removing the heads might seem daunting at first, but the process, known as "heading," is quite easy, although a bit messy. Head-on shrimp retain their natural moisture better, resulting in superior flavor and texture, making the task well worth it in the end., Let frozen shrimp defrost slowly in the refrigerator, allowing the water to drain off as they thaw.

You need to use caution when handling head-on shrimp. In addition to the sharp point at the tail (the telson), there is an even longer point at the head (the rostrum). They’re easy enough to avoid if you’re moderately careful.

Pick up the shrimp one at a time—don't try to grab a handful all at once or your chances of getting poked increase. If you do get stuck, clean the site well as any puncture wound easily can become infected.

Before you begin, choose your work area; setting a colander in the sink is ideal. You may also want a paper towel or dish towel handy.

Begin by taking a shrimp firmly in your dominant hand, with the body curving toward you and your thumb and bent forefinger just behind the gill plates on opposite sides.

With your other hand, grip the shrimp head firmly with your thumb and forefinger on the gill plates on opposite sides. The tips of your thumbs and the knuckles of your forefingers should almost be touching.

In one quick movement, bring your forefingers up and your thumbs apart in a snapping motion. Remove the head and pull out the black digestive tract, if visible. Repeat with the remaining shrimp.

Once you learn the process and exactly where your fingers need to go, you can keep a paper towel in your hand while snapping the heads off. This gives you a better grip on the heads, minimizes some of the mess, and aids in the removal of the digestive tract.

Dispose of the heads (or save them for making shrimp stock) and rinse the shrimp in cold water.

Your shrimp are now ready to go! You can cook them in the shell or peel and devein ​them.

Adapted from The Spruce Eats.