Shrimp looks innocent on the plate—until you see it. That thin, dark line running down its back, impossible to unsee once you’ve noticed it. Some cooks ignore it. Others refuse to serve shrimp without removing it. Hidden inside that line is a quiet debate about hygiene, taste, and what you’re really putting in your bo…
That dark streak isn’t a vein at all, but the shrimp’s digestive tract—its intestine, often filled with whatever it ate: algae, plankton, and tiny particles from its environment. Cooked properly, it’s generally safe to eat, but safety is only part of the story. Many people notice a faint bitterness or grit when it’s left in, especially with larger shrimp or simple preparations where every bite is exposed.
Deveining is quick: a shallow cut along the back, a gentle lift with a knife tip or toothpick, and the line slips out. Small shrimp can often be left as-is; with big, showpiece shrimp, removing it can transform both flavor and presentation. The pale line underneath is just a blood vessel and can stay. In the end, that almost invisible detail becomes a quiet act of care—one that your guests may never see, but will absolutely taste.
