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.
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