Shrimp heads are often overlooked and discarded in many households. In reality, they can be transformed into a wonderfully rich and aromatic seasoning. Instead of throwing them away, you can easily turn shrimp heads into shrimp oil — a flavorful condiment perfect for noodles, soups, stir-fries, and many other dishes. This simple homemade oil adds depth, natural sweetness, and that irresistible seafood aroma that enhances any meal.

Many people get rid of shrimp heads because they believe they are too tough or unclean. However, this is actually a waste. Shrimp heads contain shrimp tomalley (often called “shrimp paste” or “shrimp gạch”), which is nutritious and packed with umami. They also contain a small but valuable amount of meat, accounting for about 25–30% of the head’s weight. By preparing shrimp oil the right way, you not only save ingredients but also elevate the flavors in your everyday cooking.

Below is a simple and effective method to turn shrimp heads into a versatile kitchen ingredient.

Don’t Throw Away Shrimp Heads — Turn Them into a Delicious Seasoning

Ingredients

• Shrimp heads: 200 g

• Cooking oil: 400 ml

• Chili powder: 3 g

• Ginger: 5 slices

• Garlic: 5 cloves

(You can double or triple the ingredients if making a larger batch.)

Instructions

1. Preparation

Clean the shrimp heads thoroughly. Place them in a pan along with garlic, ginger, and cooking oil. Heat the oil over high heat until it starts to boil, then reduce to low heat and let it simmer for about 15 minutes.

To intensify the aroma, you can finely mince the garlic and ginger before adding them to the pan. The more shrimp heads you use, the richer and sweeter your shrimp oil will be.

2. Frying

Continue cooking until the shrimp heads shrink, turn golden, and release a pleasant toasted aroma. Once they turn crisp, turn off the heat.

Add chili powder to the hot oil to enhance the color and flavor. Adjust the spiciness according to your preference.

3. Straining & Storage

Let the oil cool completely. Strain out the shells and solids, then pour the shrimp oil into an airtight container.

• Store in the refrigerator for up to 2 weeks

• Freeze for up to 6 months

The oil becomes even more flavorful after a day of resting.

How to Use Shrimp Oil

Just 1–2 teaspoons can instantly improve a dish.

You can add it to:

• Noodle soups (ramen, rice noodles, udon, etc.)

• Stir-fried noodles

• Seafood soups

• Fried rice

• Stir-fried vegetables

• Dipping sauces

It adds an attractive orange-red color, a deep seafood aroma, and a rich umami taste that makes dishes much more appetizing.

Important Notes When Cleaning Shrimp Heads

Shrimp heads do not contain feces, but they do contain the shrimp’s stomach — a small sac that may hold sand or impurities. The stomach is usually dark in color and easy to spot. You can remove it easily while cleaning the shrimp.

The shrimp tomalley, located near the shell and next to the stomach, should not be removed. This part is highly nutritious, creamy, and aromatic — it is what gives shrimp oil its beautiful color and rich flavor.

For best results:

• Always rinse shrimp heads under running water

• Remove the stomach if it contains visible dirt

• Drain thoroughly before cooking to prevent splattering

Extra Tip

You can also use the leftover fried shrimp shells (after straining) by grinding them into powder and sprinkling over dishes like salads, grilled seafood, or crispy snacks. This ensures zero waste and adds another layer of flavor to your meals.