For instance, in large shrimp, the vein is more prominent and often contains more residue, making it more noticeable when eaten. In these cases, deveining is commonly recommended. On the other hand, smaller shrimp are usually cooked whole since removing the vein can be tedious and its impact on taste is minimal.
For delicate recipes—like ceviche or fine dining presentations—cleaning the shrimp is a must. To remove the vein, simply slice along the back with a knife, lift it out with the tip, and rinse under cold water. Whether you choose to devein or not, just make sure to cook the shrimp thoroughly for a safe and enjoyable meal.