Should You Devein Shrimp?

The line is the shrimp’s intestine, and its contents come from what the animal has recently eaten. Its color ranges from dark brown to black; sometimes it is almost invisible, and sometimes it appears as a thick line. Its color and thickness depend on when and what the shrimp ate. A line that is dark and full indicates that it contains residue and should definitely be removed. A thin, light-colored line usually does not cause a problem.

The decision largely depends on size. In small shrimp, the line is very thin and hard to find, and removing it takes time and can tear the flesh, so it is generally left in place. In medium and large shrimp, it is easy to see and noticeable on the plate, so it is removed. In very large shrimp, it should always be removed. It can also be removed when cooking shrimp in the shell: make a shallow cut along the back, pull out the line, and leave the shell in place.

The process is simple for peeled shrimp. Hold the shrimp with its back facing up and use the tip of a small, sharp knife to make a shallow cut along the back; the cut should go only one-third of the way into the flesh. Lift and pull out the visible line with the knife tip or a toothpick. Sometimes it comes out in one piece; sometimes it breaks. If it breaks, rinse away the remaining part with water. A shrimp cut along the back curls more as it cooks, which changes how it looks when served.

There is also a thin line along the shrimp’s belly. This is a nerve cord, not a digestive tract, and does not need to be removed. These two lines should not be confused. A dark area is also found in the shrimp’s head; this is where the internal organs are located. If using the head, freshness is decisive: a blackened, disintegrating head indicates that the shrimp has been sitting too long, and the batch should not be purchased. Do not discard the heads of shrimp bought with their heads on; save them with the shells to make a sauce or soup base.

After removing the line, briefly rinse the shrimp in cold water and pat it dry with paper towels. Wet shrimp will not brown in a pan; it will cook in its own liquid instead. Cook cleaned shrimp right away because peeled seafood spoils much faster. Cooking time is short and varies by size: shrimp is ready when it turns pink, the flesh becomes pearly and opaque, and its body curls into a C shape. If it curls as tightly as the letter O, it is overcooked and has become rubbery. Devein frozen shrimp after it has thawed completely; a knife can slip on shrimp that is still partially frozen.