Do you ever/often eat shrimp with the shells on?
 

I want to try it, but I'm scared.

Nah, piece of cake! Especially easy if they're grilled or fried. Nice crunch.

I'll even eat the heads sometimes, if battered and fried. Sushi restaurants will give them to you if you ask when you order a shrimp tempura roll.

Sometime?

The head after grilled and fried has a nice crunch and lots of flavor inside. I am one of those shrimp eaters who leaves no evidence.

Ah, now that you say that, you're right. I have had shrimp shells! Fried shrimp in Asia..

So you eat the tail and everything? Interesting..

I remember my first time having it. First, I couldn't believe I did it, then I couldn't believe more people didn't do it. It was an explosion of flavor between those beady little eyes. The old Jackson Cafe in Chinatown San Francisco. Head, shell, tail, legs... the whole enchilada (so to speak).

I love deep fried shrimp and I find that the head is the most flavourful part.

I love eating the flash-fried Japanese shrimps. The whole thing. Their shells are thinner and crunchier.

me: yes, everything but not as often as I'd like as I do all the cooking in our household and Mrs Sweet Willie does not eat the shells, and despises the restaurant practive of leaving the last bit of tail on for presentation. Happy wife Happy life.

Nope. Till this thread didn't even know anybody did.

Sometimes I eat the shells when I am feeling too lazy to peel them. Shrimp heads do taste good too and it's not that strange. People eat brains of mammals for example.

I once had a friend who ate the entire shrimp, head and all. I thought he was strange because of that.

There is a Vietnamese sandwich shop that I frequent that has shrimp egg rolls. I used to order (and enjoy) those until I dissected one and found that it contained a whole shrimp! I have never ordered one since.

I think eating the whole shrimp just freaks me out.

Heads (full of flavor, like unto sucking crawfish haids) and shells are pretty normal fare, but my gripe has to do with the frequency with which shrimp are 'de-veined", removing one of the real contributions to flavor. Nothing wrong with that little ribbon of goodness and that which it adds to shrimp...

Never thought about it and never will.

What size of shrimp are we talking about here? In Spain I had some very tiny (3-5cm long) whole fried shrimp in a tapas bar. I can't imagine eating a prawn with head and shell intact.