Learn How to Devein Shrimp and Save Yourself a Few Bucks

Don’t be tempted to buy pre-peeled and deveined shrimp at the seafood counter. The simple task of removing the shell and vein is quick and easy to do at home, and asking the fishmonger for the extra labor comes with a cost. Americans consume on average four pounds of shrimp each year, and we can see why—from shrimp scampi and shrimp burgers to BBQ shrimp and grilled shrimp, there are so many dishes featuring these tiny crustaceans that it begins to read like a line from Forrest Gump. 

No matter the preparation, most recipes call for shrimp to be peeled and deveined. Here’s how to do it at home with nothing more than a paring knife.

What exactly is a shrimp vein?

It’s actually not a vein at all, but rather an alimentary canal, or part of the digestive tract. The sand vein, as it’s also referred to, is edible, but may have a muddy taste or gritty texture, so it’s best to remove it before cooking.

How to devein shrimp

Shrimp can be deveined with the shell on or off, but it is easier to do once the head has been removed. Holding the shrimp flat against a cutting board, use a paring knife to cut along the back, following the curve of the shrimp from the tail-end to the head-end. Only cut about 1/4-inch deep, cutting through the shell if it’s still attached, to reveal the dark line, or vein, running along the length of the shrimp. Use the tip of the knife to separate and remove the string-like vein. Repeat the process with the remaining shrimp, wiping the knife clean in between each shrimp.

What if the shrimp is frozen?

Thaw frozen shrimp completely before attempting to devein them. Trying to devein a frozen shrimp can be dangerous as the shrimp or knife may easily slip. If you’re short on time, frozen shrimp are also available in one pound bags with a split shell, often labeled “easy-peel” as the shell is still attached, but has been cut down the back to remove the vein. 

Look for shrimp packages marked with the small blue BAP-certified seafood (Best Aquaculture Practices) logo, such as Frederik’s brand. This certification program, overseen by the Global Seafood Alliance, ensures animal health and welfare, environment responsibility, food safety, and social accountability through every step of the process, from hatchery to packaging.