The black line in shrimp often makes people pause before taking a bite. I’ve had many readers ask me about this mysterious dark streak and whether it’s safe to eat. Let me break down everything you need to know about shrimp’s digestive tract, also known as the “vein.”
Quick Answer
Yes you can safely eat the shrimp’s digestive tract (that black line) as long as the shrimp is properly cooked to 145°F. While it’s completely safe some people prefer to remove it due to its gritty texture and appearance. The choice to devein is purely based on personal preference rather than food safety concerns.
What Exactly Is That Black Line?
That dark line running along a shrimp’s back isn’t actually a vein – it’s the shrimp’s digestive tract which includes
- Stomach
- Hepatopancreas (liver/pancreas organ)
- Intestine
Being bottom feeders, shrimp eat:
- Tiny plants
- Plankton
- Worms
- Fish parts
- Sand particles
The black color comes from this diet moving through their digestive system And yes, that means it contains shrimp poop! But don’t let that gross you out just yet.
Safety Considerations
When it comes to eating the digestive tract, here’s what you need to know:
Safe to Eat When:
- Shrimp is cooked to 145°F internal temperature
- Purchased from reputable sellers
- Properly stored and handled
Potential Risks:
- Raw or undercooked shrimp can contain harmful bacteria
- Those with shellfish allergies should avoid it
- May have a gritty, sandy texture
To Devein or Not to Devein?
Here’s a simple pros and cons list to help you decide:
Advantages of Deveining:
- Better texture (removes grittiness)
- More appealing appearance
- Eliminates strong digestive odors
- Smoother eating experience
Disadvantages of Deveining:
- Time-consuming process
- Can damage the shrimp meat
- Removes some natural flavors
- Extra prep work
How to Devein Shrimp (If You Choose To)
If you decide to remove the digestive tract, here’s my simple method:
- Peel the shell off (leave tail if desired)
- Make a shallow cut along the back with a paring knife
- Lift out the dark vein with knife tip
- Rinse under cool water
- Pat dry with paper towels
Pro tip: Devein while the shrimp is still raw – it’s much easier than trying to remove it after cooking!
The Bottom Line on Eating Shrimp Digestive Tract
We’ve talked a lot about the “ick factor” of eating shrimp poop, but here’s the real deal: it’s totally fine to eat it. The digestive tract might not be the most appetizing part, but it won’t make you sick if the shrimp is cooked properly.
Think about it like this – many delicious foods have parts that might seem gross if you think about them too much. The key is proper preparation and cooking.
Tips for Enjoying Shrimp (Vein In or Out)
Whether you choose to devein or not, follow these tips:
- Buy fresh, quality shrimp
- Store at 40°F or below
- Cook thoroughly to 145°F
- Check for firm, opaque flesh
- Use trusted recipes and cooking methods
Common Questions About Shrimp Digestive Tract
Can eating the vein make you sick?
Nope! As long as you cook the shrimp properly, the vein is harmless.
Does the vein affect taste?
It can add a slightly gritty texture and stronger “seafood” flavor.
Should I always remove it?
Totally up to you! It’s about personal preference, not safety.
What about the black line on the bottom?
That’s actually a nerve bundle, not part of the digestive tract, and is completely safe to eat.
Final Thoughts
After researching and writing about this topic extensively, I can confidently say that eating shrimp digestive tract is safe. While some folks might be squeamish about it, there’s no real health risk if the shrimp is properly cooked.
Remember, whether you’re team devein or team leave-it-in, the most important thing is enjoying your shrimp the way YOU prefer it. Don’t let anyone shame you for your choice – both ways are perfectly fine!
Now go enjoy your shrimp and stop worrying about that black line! Just make sure it’s cooked right, and you’re good to go.
What’s that black line in shrimp?
The dark line running through the backs of shrimp goes by many names—the dorsal tract, back vein, or sand vein, Tori Stivers, MS, a seafood specialist at the University of Georgia Marine Extension and Georgia Sea Grant, tells SELF. The marking is made up of the shellfish’s stomach, midgut, and intestine. Those structures support its digestive process, so yes, that black stuff is waste, she says.
As for what you’re actually seeing there? Shrimp are called bottom feeders for a reason: They munch on foods found in the muddy depths of the ocean, like plankton, worms, microscopic animals, and organic debris such as sand. So that black line is likely a combination of all those things in various stages of digestion, Dave Love, PhD, a senior scientist at the Johns Hopkins Center for a Livable Future, tells SELF.
Can eating shrimp poop make you sick?
Now that we’ve established the dark line is the shrimp’s intestines—okay, yes, its poop—should you worry about eating it? While it may seem a little icky (or a lot), the general consensus is that it doesn’t pose a health risk…provided that you prepare it the right way.
“Eating the shrimp’s digestive tract doesn’t make you sick—as long as you cook it thoroughly,” says Dr. Love. That means steaming, baking, frying, or otherwise preparing it until it reaches 145°F. At this internal temperature, the shrimp will take on a firm texture.
To be clear, that’s not to say you can’t get sick from eating shrimp in general. You certainly can, but the food poisoning risk related to shellfish typically comes from eating it raw or undercooked, says Dr. Love. For instance, just like ground beef, raw shrimp can contain bacteria like E. coli. But if you cook it thoroughly, the heat will kill off the bacteria (as well as other potentially harmful pathogens that may be lurking) before it can wreak havoc with your digestive tract. So you may want to skip raw dishes like sashimi and spring for a cooked one like a curry, stir-fry, garlicky pasta, or zesty taco instead.
In fact, add shrimp—cooked right—to your diet and you’ll reap a bunch of nutritional rewards. Like other types of seafood, shrimp is a solid protein source. Just three ounces of shrimp (around 11 to 12 medium-size ones) contains around 20 grams of protein—close to the same amount you’d find in three large eggs (19 grams) or a cup of Greek yogurt (22 grams). What’s more, that portion also packs a solid punch of some other nutrients, including iron, zinc, and selenium. It even delivers around 20% of the daily value (DV) for phosphorus and 15% of the DV for vitamin B12, according to Tufts University. And while shrimp don’t contain quite as many omega-3 fatty acids as fatty fish like salmon or tuna, they still boast some of these heart-healthy compounds. (In case you were wondering, while seafood has a reputation for high mercury content, shrimp don’t pose a threat in that regard. Unlike, say, shark, swordfish, and bigeye tuna, shrimp contains low levels of the toxic chemical.)