Deveining shrimp isn’t the most savory task. However, deveining shrimp is easy to do. While shrimp can be cooked and eaten with or without the vein, I suggest removing it. Leaving the vein in can result in a gritty feeling when it is bitten into. Afterall, the vein is the digestive tract of the shrimp, so more times than not, you will probably want to remove and discard it.
Before you begin to devein your shrimp, start by keeping them in a bowl of ice water. This will keep the shrimp fresh while you are working on the others.
If you will be using shrimp that have already been shelled, the only thing you will need is a small, thin, sharp knife. A common paring knife works well.
Start by holding the shrimp, backside up, and run your knife down the length of the shrimp. This will expose the vein. To remove the vein you can use your finger, or the tip of your knife to pull it out. When finished, replace the shrimp into the ice water to keep it fresh until you are finished deveining and ready to cook.