When it comes to family dinners, expectations and preferences often collide in unexpected ways. What should have been a simple, home-cooked shrimp dish from my mother-in-law quickly turned into a dilemma when I noticed the shrimp were neither peeled nor deveined. While some might see this as a minor detail, the dark vein running along the shrimp’s back—the digestive tract—can be off-putting for those who prioritize cleanliness and presentation.

Although eating undeveined shrimp isn’t harmful, the presence of sand or grit inside can ruin the texture and taste, especially for children. So, I made the decision to skip the dish entirely and keep my kids from it too. But as I sat at the table, politely dodging questions about why we weren’t eating, I couldn’t help but wonder: Is skipping the deveining step simply a cultural difference—or a culinary oversight waiting to be addressed?

Deveining shrimp, though technically optional, is a practice rooted in both hygiene and aesthetics. Across cultures, there’s no universal rule—some cuisines embrace the full shrimp, shells and all, while others treat deveining as essential. At home, however, deveining is a simple process that makes a big difference: a shallow cut along the back, removal of the vein, a quick rinse—and the shrimp is ready for a cleaner, more refined dish.