--- title: "Devein: what it means in cooking — Tiny Plates" description: "To devein shrimp is to cut along the back and pull out the dark intestinal tract, which can be gritty and looks unappealing in the cooked dish." url: "https://www.tinyplates.dev/glossary/devein" --- # Devein To devein shrimp is to cut along the back and pull out the dark intestinal tract, which can be gritty and looks unappealing in the cooked dish. Also called Deveined, Deveining. To devein means to remove the dark line that runs along the back of a shrimp (prawn in the UK). This "vein" is not a blood vessel. It is the digestive tract, and it can hold sand and grit. Removing it is mostly about texture and looks, not safety. ## How to do it 1. Rinse the shrimp in cold water and keep them cold while you work. 2. [Peel](https://www.tinyplates.dev/glossary/peel) off the shell and legs. Leave the tail on if the recipe wants it. 3. Hold the shrimp with the curved back facing up. 4. With a [paring knife](https://www.tinyplates.dev/glossary/paring-knife) or small scissors, make a shallow cut, about 3 mm (1/8 inch) deep, along the back from head end to tail. 5. Lift out the dark line with the tip of the knife or a toothpick and wipe it off on a paper towel. 6. Rinse the shrimp briefly and pat them dry. To devein without peeling, cut through the shell along the back with small scissors, then lift out the vein. The shell stays on to protect the meat on the grill. ## Why it works A shallow cut along the back opens the shrimp just enough to reach the tract, which sits close to the surface. Cutting deeper opens the shrimp out flat, which is how you [butterfly](https://www.tinyplates.dev/glossary/butterfly) it. Some shrimp also have a pale line on the underside. It is harmless and most cooks leave it. ## Common mistakes * Cutting too deep, so the shrimp splits or curls oddly when cooked. * Letting the shrimp sit at room temperature while you work. Keep them on ice or in the fridge in batches. * Worrying about a vein you missed. A cooked shrimp with its vein is safe to eat. It may just be a little gritty. * Throwing away the shells. Simmer them for 15 to 20 minutes to make a quick shellfish stock. ## In recipes "Peeled and deveined" means both the shell and the tract are gone. Frozen shrimp are often sold this way, labeled "P&D". "Shell-on, deveined" means the back has been cut and cleaned but the shell left in place. Large [prawns](https://www.tinyplates.dev/glossary/shrimp) benefit most, since their tract is easier to see and more likely to be gritty. ## Recipes that use this technique 1 recipe from the sites we collect. * [![](https://www.skinnytaste.com/wp-content/uploads/2020/12/Sheet-Pan-Shrimp-Oreganata-9.jpg)Sheet Pan Shrimp Oreganatawww.skinnytaste.com · 25 min](https://www.skinnytaste.com/sheet-pan-shrimp-oreganata/) ## Related terms * [ShrimpPrawns and shrimp are small shellfish that cook in two to three minutes. Americans say shrimp for almost all of them, Britons and Australians say prawn.](https://www.tinyplates.dev/glossary/shrimp) * [PeelTo peel is to remove the skin or rind from fruit and vegetables with a peeler, a knife, your fingers or a quick blanch, keeping as much flesh as you can.](https://www.tinyplates.dev/glossary/peel) * [ButterflyTo butterfly is to slice a thick piece of meat, fish or shrimp almost in half and open it like a book, so it is thinner and cooks fast and evenly.](https://www.tinyplates.dev/glossary/butterfly) * [Paring knifeA paring knife is a small knife with an 8 to 10 cm blade for peeling, trimming, coring and other detailed work. Here is how to use it safely.](https://www.tinyplates.dev/glossary/paring-knife) * [CrustaceansCrustaceans are shellfish with jointed shells, such as shrimp, crab, lobster and crayfish. They are a major allergen in both the EU and the US.](https://www.tinyplates.dev/glossary/crustaceans) [More in knife skills and preparation](https://www.tinyplates.dev/glossary/category/knife-skills)[Every term from A to Z](https://www.tinyplates.dev/glossary)