Shrimp is a delicious and nutritious addition to many meals when it’s cooked just right, but how can you tell if it’s cooked through? Shrimp makes a huge transformation in appearance from raw to cooked, so eyeballing it isn’t so hard when you know what to look for—an opaque white and pink color and a curved “C” shape mean it’s time to eat (and if you’re still not sure, check the internal temp and make sure it’s 145 °F (63 °C) or higher). In this article, we’ll walk you through every way to check if your shrimp is done, plus ways you can make sure that every shrimp in your batch finishes at the same time. If you’re ready to get cooking, keep scrolling!

Things You Should Know

  • Use a food thermometer to make sure the interior temperature of a shrimp is at least 145 °F (63 °C). This is the safest way to tell if it’s fully cooked.
  • Check for an opaque white color on the outside, a curved “C” shape, and a tender texture. When in doubt, cut one open to see if it’s cooked through.
  • Ensure all your shrimp finish at the same time by spreading them evenly over a pan or tray and adding them to the heat at the same time.
1

Measure the internal temperature.

  1. Use a food thermometer to make sure the shrimp is 145 °F (63 °C).[1] Stick the stem of the thermometer into the center of the thickest part of a shrimp and wait 5-15 seconds for the temperature to read accurately. This is the safest and most accurate way to tell if a shrimp is cooked hot enough to kill bacteria.[2]
    • Test your thermometer for accuracy by placing it in freezing or boiling water. It should read 32 °F (0 °C) or 212 °F (100 °C), respectively.
    • According to the FDA, 145 °F (63 °C) is the minimum safe temperature for almost all fish and seafood.
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6

Check shrimp at the end of their cooking time.

  1. Stay close to your shrimp—they’re done cooking after only 2-5 minutes. Check your shrimp’s color, shape, texture, or temperature after about 3 minutes in most cases. The exact cooking time for thawed shrimp depends on the cooking method, plus the amount and size of the shrimp:
    • Boiling: Small shrimp will be done in as little as 2-3 minutes and jumbo shrimp can take up to 8 minutes.[6]
    • Poaching: Large shrimp takes about 10 minutes. Check for opaqueness and firmness every few minutes, regardless of size.[7]
    • Sautéing or baking: Depending on the size and number of shrimp, they’ll take about 4 or 5 minutes (1-2 minutes per side).[8]
    • Grilling: Over medium-high heat, shrimp will be done in 3-4 minutes (1-2 minutes per side of a skewer).[9]
    • Steaming: Large shrimp will be cooked through after about 5-6 minutes.[10]

Expert Q&A

  • Question
    Can you tell if shrimp is bad by taste?
    Ririka Evans
    Ririka Evans
    Personal Chef
    Ririka Evans is a Personal Chef and the Founder of Home Cooking Solutions based in Frederick, Maryland. She has been a Chef for over 11 years at commercial kitchens across Japan and the US. She specializes in Japanese food and home-cooked meals. She creates customized menus and cooks for both families and special events. She’s prepared meals for clients from all walks of life, including public figures, CEOs, business owners, professionals, and busy families. She studied cooking and catering at Stratford Career Institute and is a certified ServSafe Food Protection Manager.
    Ririka Evans
    Personal Chef
    Expert Answer
    Technically, you can, but don't trust taste alone. You can eat it for up to three days, if kept in the refrigerator. After that, I don't recommend it.
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Warnings

  • Eating raw or undercooked shrimp can result in food poisoning, cholera, gastritis, and other foodborne illnesses. Only the highest-quality sushi-grade shrimp is safe to eat undercooked.[16]
    ⧼thumbs_response⧽
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About This Article

Ririka Evans
Co-authored by:
Personal Chef
This article was co-authored by Ririka Evans and by wikiHow staff writer, Dan Hickey. Ririka Evans is a Personal Chef and the Founder of Home Cooking Solutions based in Frederick, Maryland. She has been a Chef for over 11 years at commercial kitchens across Japan and the US. She specializes in Japanese food and home-cooked meals. She creates customized menus and cooks for both families and special events. She’s prepared meals for clients from all walks of life, including public figures, CEOs, business owners, professionals, and busy families. She studied cooking and catering at Stratford Career Institute and is a certified ServSafe Food Protection Manager. This article has been viewed 20,064 times.
2 votes - 100%
Co-authors: 5
Updated: January 30, 2023
Views: 20,064
Categories: Prawns and Shrimp
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