How To Peel and Devein Shrimp


Learning how to peel and devein raw shrimp is not difficult—in fact, it’s actually a bit of kitchen know-how you should keep in your back pocket.

Many shrimp recipes, like my recipe for Cuban Garlic Shrimp, are easier to eat (and look better) if you peel and devein raw shrimp before cooking. Peeling is self-explanatory. But deveining is basically removing the “vein” that runs down the back of the shrimp.

Some recipes say you don’t need to remove the vein because it’s flavorless and harmless. But for me, it’s gritty and gross (it is the shrimp’s intestinal tract, after all).

Frankly, it’s poop, and I think it ruins the shrimp’s natural sweet flavor. And yes, I know you can always buy it already peeled and deveined. But why pay someone for a task that is so simple?

Back to the topic. Here’s how to Peel and Devein Shrimp:


And in case you are a visual learner, here’s a great step-by-step video:


If you want to leave the shells on for a particular recipe, use a small pair of scissors to cut through the shell to reveal the vein. Use the tip of the scissors to remove the vein.



Like it? Share it!

posted under Extra Helpings

4 thoughts on “How To Peel and Devein Shrimp

  1. Pingback: Mama's High Strung ® » Blog Archive Plated + Served: Seafood Cioppino » Mama's High Strung ®

  2. Mommy Goes On

    I did this for the first time the other day. Well, not this exactly… I bought shrimp that was already deveined. But, I noticed that there was another black vein on the inside of the shrimp. I didn’t know what it was, but it looked gross, so I took those out by hand.

    Thanks for the instructions and video. You make this sound easy. Pinning you from PINcentive.

    1. Mama Post author

      Peeling and deveining is easy… I wonder what that “second” vein was. Smart to remove it. I know people who actually say the vein gives the shrimp better flavor… REALLY? Gross.
      Heading over to your site now!


Leave a Reply

Your email address will not be published. Required fields are marked *

I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: