To devein shrimp, follow these general steps:
- Peel the shrimp (optional but easier):
- Twist and pull off the head if present.
- Pull off the legs.
- Use your thumb to peel off the shell segments from the body. You can leave the tail on if desired
- Make a shallow cut along the back:
- Lay the shrimp on its side.
- Use a paring knife to make a shallow slit (about 1/8 to 1/4 inch deep) along the back from head to tail, just enough to expose the dark vein underneath
- Remove the vein:
- Locate the dark intestinal vein running along the back.
- Use the tip of your knife, a toothpick, or your fingers to lift and pull out the vein in one piece. Discard it
- Rinse if needed:
- Rinse the shrimp under cold water or in a bowl of water to remove any residue
Alternative methods:
- If the shell is still on, you can use a toothpick to pierce under the shell at the joint between segments and lift out the vein without cutting the shell
- Some use kitchen shears to cut along the shell to expose the vein for easier removal
- Deveining without peeling is possible but peeling first makes it easier to see and remove the vein
Is deveining necessary?
- It is not strictly necessary for smaller shrimp or if you don’t mind the vein. However, for larger shrimp or when serving raw (e.g., sushi), deveining is recommended to avoid gritty texture or bitter taste
In summary, the easiest and most common way is to peel the shrimp, make a shallow cut along the back, lift out the vein with a knife or toothpick, and rinse the shrimp before cooking
