Abstract: A method of preparing shrimps includes boiling them at a pressure exceeding atmospheric pressure, at a temperature exceeding the boiling temperature of water at atmospheric pressure, for keeping the meat of the shrimps in a compressed state while causing the meat to solidify and loosen from the shells of the shrimps. The shrimps are then rapidly cooled for causing the meat to be separated from the shells in an area behind the head of the shrimp and above the tail. Subsequently, the shrimps are peeled by mechanically opening the shells for allowing the meat contained within the shells to fall out. The meat is separated from the remains of the shrimps, including shell parts and eggs, by introducing the meat and remains into a separation liquid, causing the meat to float on the separation liquid while allowing the remains to sink. Finally, the meat is removed from the separation liquid.