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.
