Need to devein shrimp? Use kitchen shears when you're short on time, a knife when you want to keep the shrimp mostly intact, tweezers for perfect presentation, and a toothpick for beautiful, shell-on results.

Shrimp may cook in minutes, but prepping them? That's where things slow down and get messy.

Shells to peel, veins to clean, slippery bodies to wrestle—especially when you're working through a whole pile. But with the proper technique, deveining doesn't have to be a drag. It can even be a little satisfying.

In the video we're sharing here, chef and food stylist Julian Hensarling demonstrates his four go-to methods of deveining shrimp with techniques that range from fast and scrappy to precise and pristine. These are the methods stylists and chefs use, whether they're getting shrimp camera-ready or prepping for a dinner party.

In case you're not familiar with deveining, it involves removing the dark "vein" that runs down the back of the shrimp.…