Need to devein shrimp? Use kitchen shears when you’re short on time, a knife when you want to keep the shrimp mostly intact, tweezers for perfect presentation, and a toothpick for beautiful, shell-on results.
Shrimp may cook in minutes, but prepping them? That’s where things slow down and get messy.
Shells to peel, veins to clean, slippery bodies to wrestle—especially when you’re working through a whole pile. But with the proper technique, deveining doesn’t have to be a drag. It can even be a little satisfying.
In the video we’re sharing here, chef and food stylist Julian Hensarling demonstrates his four go-to methods of deveining shrimp with techniques that range from fast and scrappy to precise and pristine. These are the methods stylists and chefs use, whether they’re getting shrimp camera-ready or prepping for a dinner party.
In case you’re not familiar with deveining, it involves removing the dark “vein” that runs down the back of the shrimp. This vein is the shrimp’s digestive tract, and while it’s not harmful to eat, some people are grossed out by it. It can also make the shrimp taste a little muddy, especially if it’s prominent, as it can be on larger shrimp.
Before you start, make sure your shrimp are worth the effort: Look for firm, sweet-smelling shrimp and skip anything mushy—they’ll stay mushy after cooking. With high-quality shrimp in hand, here’s how to clean them like a pro.
Method #1: The Kitchen Shears Method
If you’re cooking in bulk and a gorgeous, pristine presentation isn’t necessary for the shrimp—say, for tacos or a big batch stir-fry in which the shrimp are tossed and folded in with other ingredients—this is your move. Just grab your kitchen shears and cut along the shrimp’s back, starting from the top and working your way to the tail end as you peel off the shell. The vein lifts out in one go. This method works whether the shrimp are peeled or unpeeled, head-on or headless.
- When to use it: Shrimp tacos, weeknight curries, fried rice—any time you’re cooking a lot of shrimp and presentation isn’t the point.
- Why it works: You’re peeling and deveining at the same time, which saves serious prep time.
Heads up: It won’t yield the prettiest shrimp, but once they’re sauced or tucked into tortillas, no one will notice or care.
Method #2: Knife Along the Spine
Want more control and cleaner cuts when deveining? This is the classic approach most chefs use when appearance and precision matter. This method works whether the shrimp are peeled or not, head-on or off, but it’s an especially good choice when you want to leave the shells on. Place the shrimp on a cutting board and use a sharp knife—Julian uses a chef’s knife but a paring knife works too— to slice along the back, starting at the midpoint and moving toward the top. Cut about a quarter of the way into the flesh—just enough to expose the vein—then lift the vein out with the tip of your knife or your fingers.
- When to use it: This method is great for dishes like New Orleans BBQ shrimp, where you want to devein the shrimp before cooking with the shells on.
- Why it works: A clean slit gives you access to the vein without butterflying or breaking the shrimp’s shape.
Heads up: You’ll need a sharp knife for a clean, smooth cut.
Method #3: The Tweezer Pull
This one’s for the perfectionists. This method is meant for head-off shrimp, but it works for both shell-on and peeled shrimp.
Locate the vein at the center of the shrimp’s top side (where the head once was), and use kitchen tweezers to gently pull it out.
- When to use it: Crudo, shrimp cocktail, or any dish where pristine presentation is key.
- Why it works: You get a fully intact shrimp—no slits, no tearing—just clean lines and a smooth surface.
Heads up: It’s a little fiddly, but worth it when looks matter.
Method #4: The Toothpick Trick
It looks like a party trick, but this method is surprisingly effective, especially when you need to keep the shell intact. Count three shell segments up from the tail, then bend the shrimp slightly. Insert a toothpick horizontally about a quarter of the way into the shrimp’s back. Hook the vein and pull it up and out in one clean motion.
- When to use it: Any dish where the shell needs to stay on and look good, including grilled whole head-on shrimp.
- Why it works: This method removes the vein with minimal disruption to the shell or the flesh, keeping the shrimp beautiful and intact.
Heads up: Hooking the vein just right can take a few tries.
The Takeaway
A few minutes of prep go a long way. Deveined shrimp taste cleaner and look better on the plate—especially in dishes where they’re the star. The best method depends on what you’re cooking and how much time you’ve got, and how pretty they need to look.
Whatever method you choose, clean your shrimp with care, and you’ll be rewarded with sweet, snappy bites and a better dish overall.
