✅ Should You Remove It?
Yes—if…
The shrimp is large (26/30 count or bigger)—the tract is more noticeable and can be gritty or bitter.
You’re serving shrimp peeled and butterflied (like in scampi or salads)—appearance matters.
You’re sensitive to texture or flavor—some detect a slight “muddy” taste if left in.
No—if…
The shrimp is small (like salad shrimp or tiny bay shrimp)—the tract is minuscule and harmless.
You’re cooking shrimp in the shell (e.g., grilled or boiled)—most people discard the shell anyway.
You’re making stock or broth—the “vein” adds negligible flavor and gets strained out.
❤️ The Bottom Line
Deveining shrimp isn’t mandatory—but it elevates texture and presentation, especially for larger or center-of-the-plate dishes. Think of it like removing stems from strawberries: not required, but a small act of care that shows attention to detail.
So devein when it matters, skip it when it doesn’t—and never stress over it. After all, shrimp are delicious either way. 🦐✨
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