Is It Okay to Eat the Black Line in Shrimp?

That thin, dark line running along the back of a raw shrimp is something many find unappetizing. Known as the dorsal tract, it contains the shrimp’s digestive system – essentially its poop. So is it safe or advisable to eat that black vein when consuming shrimp?

While the idea of eating shrimp poop may seem off-putting, the good news is that leaving the dorsal tract intact and consuming it is not inherently dangerous. However, there are some things to consider when deciding whether to devein your shrimp.

What is the Black Line Exactly?

The black vein commonly seen in raw shrimp is a digestive tract composed of the

• Stomach
• Intestines
• Midgut

This is where food is processed and waste is formed. Shrimp are bottom feeders, meaning they consume food found in the ocean floor such as:

• Plankton
• Worms
• Small crustaceans
• Organic debris

The dark matter seen in the dorsal tract includes digested remains of these foods. So in simple terms, it’s poop.

Many find this unappetizing especially when shrimp is served with the backs facing up, fully exposing the black line. But again, it’s not a health hazard if you cook the shrimp properly.

Is Eating the Vein Safe?

According to food safety experts, eating shrimp with the vein intact does not pose a contamination risk, provided you cook the shrimp thoroughly to an internal temperature of 145°F.

Proper cooking will destroy any potentially harmful bacteria, viruses or parasites that may be present. This eliminates the food poisoning danger.

Eating raw or undercooked shrimp is where the risk lies. Consuming raw shrimp containing harmful pathogens can cause gastrointestinal illness. Always cook shrimp fully.

So if you accidentally eat a bit of the vein in your cooked shrimp, there’s no need to worry. Just be sure it reached the safe 145°F temperature.

Does It Impact Flavor or Texture?

While not a safety issue, the vein can affect the taste and texture of shrimp slightly. Here’s how:

• The vein may contain gritty sediment that can give a grainy mouthfeel.
• Digestive matter can give off-flavors to the shrimp flesh.
• Removing the vein allows better absorption of flavors from seasonings and sauces.

For these reasons, many simply prefer to devein their shrimp for a better gastronomic experience. It’s easy to remove prior to cooking using a paring knife or scissors.

However, the impact is minimal, especially when shrimp is cooked in strongly flavored dishes. The spices and sauce can mask any unwanted tastes or textures from the intact vein.

Should You Devein?

Whether to leave the vein in or take it out comes down to personal preference:

• If appearance is important, deveining removes the unappealing black line.
• Those bothered by the idea of eating shrimp poop may want to devein.
• For a milder flavor, deveining is recommended.
• Time-pressed cooks may choose to leave veins in to save effort.
• Well-seasoned dishes can mask any vein-related flaws.

There are pros and cons to both options. If you want shrimp sans poop, it only takes seconds to devein each one with a paring knife. But for quick cooking, leaving veins in isn’t unsafe.

Keep in mind that removing veins is easiest when shrimp is raw. Once cooked, the flesh becomes more difficult to cut into without mangling the shrimp.

How to Devein Shrimp Properly

If you opt to devein your shrimp, use the following technique for clean, poop-free shellfish:

• Use raw, peeled shrimp with tails on or off. Rinse under cold water.
• Hold shrimp firmly in one hand.
• Insert tip of paring knife into the vein along the back.
• Cut slit to expose vein, being careful not to cut in too deeply.
• Use knife tip to lift out and remove vein.
• Rinse cleaned shrimp under cool water to remove debris.
• Pat dry with paper towels.
• Cook peeled, deveined shrimp as desired.

Removing the vein before cooking ensures tender, intact shrimp. Attempting to devein already cooked shrimp risks tearing the delicate meat.

Storing and Cooking Deveined Shrimp

Once deveined, here are some tips for storing, preparing and serving your shrimp:

• Refrigerate raw deveined shrimp up to 2 days before cooking.
• Can freeze deveined raw shrimp for 4-6 months. Thaw in fridge overnight before cooking.
• Sautee, bake, grill, or broil. Cook to 145°F internal temperature.
• Try grilled shrimp skewers, shrimp tacos, garlic butter shrimp pasta, coconut shrimp, etc.
• Pair with bold flavors and spices that complement shrimp.
• Avoid consuming any raw or undercooked shrimp to prevent illness.

As long as you start with fresh shrimp and cook thoroughly, enjoying your shrimp “de-pooped” can provide texture and flavor benefits. However, eating the vein of fully cooked shrimp is not hazardous.

The Bottom Line

The black vein in shrimp may look unappetizing, but it doesn’t make cooked shellfish unsafe to eat. For optimal texture and taste, taking the time to devein raw shrimp is recommended. But leaving the digestive tract intact in cooked dishes is not a health concern.

If you want to play it safe given the higher risk of food poisoning, always fully cook shrimp to 145°F and higher temperatures. This eliminates the chance of becoming ill, vein or no vein.

So don’t panic if you spot a hint of that black line in your seafood dinner. Just be sure to cook shrimp completely and enjoy it vein-free in the future if you prefer. With proper cooking, you can eat shrimp harvested straight from the muck guilt-free!