To remove the dark brown or black vein running down the back of a shrimp. In smaller shrimp, the vein can be eaten, but in large shrimp, the vein should be removed.

To remove the blackish-gray vein from the back of a shrimp. The vein can be removed with a special utensil called a deveiner or with the tip of a sharp knife. Small and medium shrimp need deveining for aesthetic purposes only. However, because the veins in large shrimp contain grit, they should always be removed.

To remove the dark vein that runs along the back of a shrimp using a sharp knife or special deveining tool.