That dark “vein” running along a shrimp’s back is not a vein at all, but its digestive tract—essentially, its intestine. It often holds remnants of what the shrimp ate and particles from its environment, which is why it can look almost black in some cases. While that sounds unsettling, properly cooked shrimp with the tract left in is generally safe to eat, as heat destroys most harmful bacteria.
Where it truly matters is in taste, texture, and presentation. Larger shrimp with a full, dark tract can carry a faint bitterness or gritty bite that subtly drags down an otherwise beautiful dish. Deveining takes only seconds: a shallow cut along the back, a gentle lift with a knife tip or toothpick, and it’s gone. You don’t have to remove it every time—but choosing to, especially for larger shrimp, is a quiet act of care your guests will feel, even if they never see it.
