deveined

Deveined is a culinary term used to describe shrimp and other shellfish that have had their digestive tract removed. The vein, often called the sand vein, runs along the back from head to tail and can affect texture and flavor. In retail and recipes, products are commonly labeled as peeled and deveined or simply deveined.

The process is performed by making a shallow cut along the back of each shrimp and lifting out the dark, stringy vein with a small knife or a dedicated deveining tool. After removing the vein, the shrimp are rinsed to clear any residual material and patted dry before cooking. Some cooks remove only the portion near the tail and leave the rest intact, depending on size and preference.

Reasons for deveining include reducing gritty texture, eliminating potential off-flavors from the digestive tract, and improving presentation. While the vein is edible, many consumers prefer it removed for aesthetic and practical reasons.

Deveining is most common for larger shrimp, prawns, and similar crustaceans. It is less common or impractical for very small shrimp, where removal may be time-consuming. Some producers apply deveining as part of broader processing steps in commercial handling.

In cooking and food labeling, deveined indicates preparation readiness, often paired with shell-off or peeled-and-deveined designations to signal convenience for consumers.