Safety considerations Bacteria and finger cuts are the primary considerations when working with shrimp.
Right up until cooking, shrimp must be kept as cold as possible to prevent the growth of bacteria that can make people sick. To clean them, therefore, your cold and numbing fingers will be at risk of cuts and pokes as you run the paring knife through their flesh and shells.
Raw shrimp are a cross-contamination hazard - keep them away from clean surfaces and other foods, especially foods that will not be cooked before eating.