For most people, yes. When shrimp has been properly stored, handled, and cooked, leaving the digestive tract in place generally isn’t considered a significant food-safety issue. Removing it is usually more about appearance, texture, and personal preference than making the shrimp safe.

Many cooks prefer to devein larger shrimp because the digestive tract can occasionally contribute a gritty texture or affect presentation. With small shrimp, however, the tract can be so tiny that many people simply leave it intact, especially when preparing soups, stir-fries, fried rice, or pasta.

Deveining is simple. Peel the shrimp if desired, make a shallow cut along its back with a small knife, locate the dark line, and gently lift it out with the knife tip or a toothpick. Many grocery stores also sell shrimp already peeled and deveined, making preparation even easier.

Whether you remove the line or leave it alone, proper food handling matters more. Keep shrimp refrigerated or frozen, thaw frozen shrimp safely, and cook it thoroughly. Avoid shrimp with an unpleasant odor or other signs of spoilage. So that mysterious dark “vein” isn’t really a vein at all—it’s the digestive tract, and removing it is largely a matter of preference.