How Long Will Fresh Shrimp Keep in the Refrigerator?

Shrimp is a delicious and versatile ingredient that can be used in appetizers, main courses, sandwiches, salads and more. However, like any fresh seafood, it has a relatively short shelf life and needs to be stored properly to ensure safety and quality.

In this comprehensive guide I’ll cover everything you need to know about storing fresh shrimp in the refrigerator, including

• Optimal refrigerator temperature
• Proper storage methods
• How long fresh shrimp lasts refrigerated
• Signs of spoiled shrimp
• Freezing for longer storage

Follow these tips to keep your shrimp fresh and delicious!

Proper Refrigerator Temperature for Shrimp

To maximize fresh shrimp’s shelf life the ideal refrigerator temperature is 35°F to 38°F. Most household fridges run around 40°F which is still safe but may shorten how long shrimp lasts compared to the optimal range.

Make sure to store shrimp in the coldest part of the refrigerator, which is usually the bottom shelves and drawers. Keep the temperature setting on the lowest mark that still allows other foods to stay properly chilled.

Using a refrigerator thermometer helps monitor the actual interior temperature. Fluctuations can occur as the compressor cycles on and off.

How to Store Fresh Shrimp in the Fridge

Proper storage is just as important as temperature for refrigerated shrimp shelf life. Here are some tips:

• Keep shrimp in its original packaging or wrap tightly in plastic wrap to limit air exposure. Air speeds up spoilage.

• Place shrimp in a bowl or on a plate to catch any moisture that accumulates.

• Avoid storing raw shrimp next to ready-to-eat foods which could lead to cross contamination.

• Use shrimp within 1-2 days for peak freshness and flavor. Do not rely on the sell by date alone.

• Place the package on ice or freeze gel packs can help keep shrimp chilled, especially for serving at parties.

How Long Does Fresh Shrimp Last Refrigerated?

The shelf life of fresh, raw shrimp stored at 35°F – 38°F is:

• 1 to 2 days in the shell or peeled

The key is ensuring continuous chill at optimal refrigerator temperature. Higher temps shorten how long shrimp stays fresh.

Cooked shrimp lasts 3 to 4 days refrigerated. Again, keeping it chilled is vital for lasting quality.

Signs That Shrimp Has Spoiled

Rely on your senses to determine if refrigerated shrimp is still safe and good quality:

• Look – Raw shrimp flesh should be translucent and pearly white with a bluish tint. Off-colors, dullness, or opacity indicate spoilage.

• Smell – Fresh shrimp has a mild, briny scent. A sour, ammonia-like odor means it’s gone bad. Discard immediately.

• Texture – The flesh should be firm and spring back when pressed gently. Mushy or slimy texture is a red flag for spoilage.

• Discoloration – Grey, yellowish or brownish tints on cooked shrimp also signal it’s spoiled.

When in doubt, remember the old adage “When in doubt, throw it out” applies to questionable shrimp.

Can You Freeze Fresh Shrimp?

Freezing uncooked shrimp extends the shelf life significantly. Fresh shrimp that hasn’t been previously frozen can be frozen for up to 3 months. Follow these tips:

• Peel, devein, and dry shrimp thoroughly before freezing. Moisture causes freezer burn.

• Spread shrimp in a single layer on a parchment paper-lined pan and freeze until solid.

• Transfer to freezer bags or airtight containers, removing as much air as possible.

• Avoid refreezing thawed shrimp. Cook within 1-2 days for best results.

Thawing Frozen Shrimp

Always thaw frozen shrimp properly before cooking:

• In the refrigerator – Place shrimp in a bowl and thaw overnight.

• In cold water – Submerge sealed bag in cold water for 15-20 minutes.

• As part of cooking – Add frozen shrimp at the end of recipes with liquid like soups, stews or curries.

Microwaving to thaw can create partly cooked areas prone to spoilage.

How to Buy Fresh Shrimp

Follow these tips when buying fresh shrimp from the store or market:

• Look – Choose shrimp with a firm, plump texture and glistening translucent flesh. Avoid any with black spots or yellowish tint.

• Smell – Raw shrimp should have a mild, briny scent. Pass on shrimp with an “off” or ammonia odor.

• Size – Buy shrimp in a size appropriate for your recipe. Count per pound indicates size. Higher counts have smaller shrimp.

• Shell – Peeled, deveined shrimp save prep time but have shorter shelf life. Buy shell-on if you plan to freeze some.

• Label – Check the sell by date and confirm shrimp was kept chilled during transport.

• Process – Ask if shrimp was previously frozen. Shrimp thawed after freezing has a shorter usable shelf life.

Handling Fresh Shrimp Safely

Proper handling prevents illness and maximizes shelf life:

• Wash hands and prep surfaces before and after. Avoid cross contamination.

• Thaw frozen shrimp in the refrigerator, not at room temperature.

• Peel, devein, and cook shrimp thoroughly until opaque and flaky.

• Refrigerate leftovers within 2 hours and use within 3-4 days.

• When reheating, bring cooked shrimp to 145°F. Avoid overcooking which makes it rubbery.

Cooking Fresh Shrimp

Shrimp cooks very quickly, usually 2-3 minutes. Follow these tips:

• Saute – Cook peeled shrimp in butter or olive oil for 2-3 minutes per side over medium-high heat. Season with spices, herbs, garlic, etc.

• Grill – Toss peeled shrimp in oil and grill for 1-2 minutes per side. Baste with sauce glaze during last minute.

• Broil – Place oiled shrimp on a broiler pan 4-6 inches from heat. Broil 2-4 minutes, flipping halfway through.

• Bake – Toss shrimp with oil, spread in a baking dish, and bake at 425°F for 5-7 minutes.

• Boil – Drop shelled shrimp into boiling seasoned liquid then remove after 2-3 minutes once opaque.