Even before you think about how sick you could get from cooking animal protein, it’s scary enough. But seafood, in particular, may seem tough to get right. While no one wants overcooked shrimp, getting sick with food poisoning would be even worse. But as long as you know what to look for and how to tell if the shrimp are done, you should not have any problems making tasty dishes with them.
Shrimp can be cooked in so many different ways. It can be used to make a lot of different dishes, from shrimp scampi to shrimp cocktail to grilled shrimp skewers. You should not be afraid to make delicious meals with shrimp now that you know how to tell if shrimp is undercooked no matter what method you use. These ways of telling if shrimp are done will work even if they are covered in barbecue sauce or baking in a dark oven.
Shrimp is one of the most popular seafood ingredients that finds its way into many delicious dishes. However, cooking shrimp properly can be tricky. Undercooked shrimp not only tastes bad but can also make you sick. So how do you know if the shrimp you are serving up is properly cooked or still underdone?
In this comprehensive guide, we will walk you through the various methods and techniques to check if your shrimp is thoroughly cooked or needs more time over the heat. Whether you are sautéing, grilling, boiling or baking shrimp, these simple tips will help you test doneness every time and avoid the risks of undercooked shrimp
Check The Color
One of the most foolproof ways to check if shrimp is cooked is to examine its color. Raw shrimp has a grayish, translucent appearance. As it cooks, the flesh becomes opaque and turns from gray to white, with some pink/red tones.
- Fully cooked shrimp will be an even solid white color throughout with some pinkish-red hues.
- Undercooked shrimp will still have hints of gray, translucent areas or an uneven overall color.
- Check the outer surface as well as the interior meat thoroughly to ensure no translucent patches remain.
So if your shrimp still has opaque grayish areas or does not have that solid white appearance with pink/red tones it needs more time on the stove or grill.
Evaluate The Shape
Another great visual test is to check the shape of the shrimp. Raw shrimp are straighter with a more elongated shape. As they cook, the flesh tightens and causes the shrimp to curl up.
- Perfectly cooked shrimp will have a tight C-shape curve.
- Slightly undercooked shrimp will have a looser U-shape with a less tight curl.
- Severely overcooked shrimp may curl into a complete O-shape or ring.
So look for that nice tight C-shape curl to know your shrimp is thoroughly cooked. A loose U-shape means it needs a little more time to tighten up.
Feel The Texture
Texture is another key indicator of doneness for shrimp. You can feel the shrimp with your fingers or use a fork to test texture.
- Raw shrimp feels quite slimy and flexible.
- Undercooked shrimp will be softer, spongier and still compress quite a bit when pressed.
- Properly cooked shrimp feels firm yet still tender. It will have some springiness but shouldn’t compress too much.
- Overcooked shrimp will have a tough, rubbery texture.
Press the thickest part of the shrimp with a fork or finger. If it still feels quite soft and spongy, it needs more cooking time. Perfectly cooked shrimp will spring back without compressing excessively.
Check The Internal Temperature
Taking the internal temperature of shrimp is the most foolproof way to confirm doneness. Using an instant-read thermometer, insert the probe into the thickest part of the shrimp.
- The safe internal temperature for shrimp is 120°F.
- Anything below means it’s still undercooked.
- For extra safety, some guides recommend 140°F.
Be sure to check temperature in a few spots to account for any inconsistencies. If the readings are below 120°F, continue cooking until the desired temperature is reached.
Cook Time As A Guide
Cooking times can serve as a rough guide but should not be relied on exclusively. Things like size, temperature and cooking method can impact the timing. However, use these general guidelines along with other tests:
- Pan searing or sautéing – Around 2-3 minutes per side
- Grilling – 2-4 minutes total
- Boiling – 1-3 minutes after the water reaches a boil
- Baking – 8-10 minutes in a 375°F oven
These times are for medium-size shrimp. If the shrimp are larger, they may take slightly longer. Always confirm doneness with another test like checking color, shape or temperature.
Signs Of Undercooked Shrimp
Keep an eye out for these cues that indicate your shrimp needs more time:
- Flesh appears grayish, opaque or translucent
- Minimal curl, straight or U-shape
- Soft, mushy, spongy texture
- Raw, seafood-like scent
- Milky interior fluid
- Temperature under 120°F
If you notice any of these, the shrimp is still undercooked. Pop it back on the heat for a few more minutes until tests confirm it’s properly cooked.
How To Avoid Undercooking
Follow these handy tips to prevent undercooked shrimp every time:
- Buy fresh, properly stored shrimp – Old, thawed shrimp cooks unevenly
- Defrost frozen shrimp thoroughly before cooking
- Pat dry thoroughly before cooking to prevent steaming
- Use a thermometer and other doneness tests
- Cut large shrimp in half to ensure even cooking
- Adjust time for amount – Crowded pans require longer cooking
- For grilling, flip frequently and move smaller pieces to hot spots
- For boiling, don’t overcrowd and let water return to boil before continuing.
Is It Safe To Eat Slightly Undercooked Shrimp?
It’s best not to take risks with undercooked seafood. Shrimp contains bacteria that can cause foodborne illness if not cooked to safe temperatures.
While a shrimp that’s slightly underdone may look fine from the outside, harmful bacteria could still be alive on the inside. Consuming undercooked shrimp can result in digestive issues or even severe food poisoning in some cases.
If you suspect your shrimp is slightly undercooked, it’s better to continue cooking it or discard it if serving to individuals with compromised immune systems or higher-risk groups like children, pregnant women and the elderly.
What Happens If You Eat Bad Shrimp?
Eating severely undercooked or spoiled shrimp can cause foodborne illnesses like:
- Salmonella – Can cause diarrhea, fever, chills, nausea, vomiting, abdominal pain.
- Vibrio – Causes vomiting, cramps, fever often with diarrhea.
- E.Coli – Symptoms like bloody diarrhea, severe stomach cramps, vomiting.
- Hepatitis A – Fever, fatigue, nausea, stomach pain, darkened urine.
In healthy adults, symptoms may last a few days and resolve without treatment. But certain types of food poisoning like Vibrio can be life-threatening in some cases, especially for high-risk groups.
So properly handling and cooking shrimp to safe internal temperatures is crucial. When in doubt, remember – “When hot pink, it’s good to eat. When translucent, chuck it out!”
Frequently Asked Questions
How can I tell if frozen shrimp is bad?
- Signs of spoiled frozen shrimp include faded color, yellowish tinge, unusual odors, mushy texture, dried out appearance or signs of freezer burn. Discard any shrimp that exhibits these qualities.
Is it OK to eat shrimp with black spots?
- Small black spots on shrimp are usually melanosis, which is harmless. But large spots or a milky interior fluid indicate spoilage. Use your judgment – when in doubt, throw it out.
Can you get food poisoning from cooked shrimp?
- Yes, if the shrimp is cross-contaminated or recontaminated after cooking. Cooked shrimp should be consumed immediately or refrigerated promptly. Leftover shrimp should be refrigerated and consumed within 3-4 days.
What color should shrimp be when cooked?
- Properly cooked shrimp turns from grayish to solid white, pink or red in color. Translucent areas, an uneven color or a grayish tinge means it’s undercooked.
How do you fix undercooked shrimp?
- Briefly return undercooked shrimp to the heat source for a few more minutes until tests like temperature, color, shape and texture confirm doneness. Avoid overcooking as that makes them rubbery.
What is the safest way to reheat shrimp?
- Precooked shrimp can be safely reheated on the stove, in the oven or microwave until 165°F is reached. Microwaving is quickest. Avoid reheating more than once.
Conclusion
Perfectly cooked shrimp can elevate any meal into a delicious delicacy. Now that you know what to look for, you can easily determine if your shrimp is underdone and needs more time on the heat. Using a combination of visual cues, texture, temperature and general cooking guidelines will ensure your shrimp turns out tender and delicious every time.
The next time a recipe calls for succulent shrimp, there’s no need to fear undercooking with this handy guide. Just remember to check color, shape, texture and temperature and you’ll be rewarded with perfectly cooked, savory shrimp that is both safe and appetizing.
Evaluate the shape of the shrimp
There is another characteristic of cooked shrimp that you can eyeball. Just like looking at the color of the shrimp, you can take note of the shape of the shrimp, according to Substitute Cooking. But you will, again, need to really get a good mental of raw shrimp to compare to the state of being cooked your shrimp are in when you check them. Gray, raw shrimp tend to be quite flexible without their shells. They also appear to be longer because the shrimp lie straighter than when they are fully cooked.
Shrimp that are undercooked will likely still be somewhat straight or have a very slight curve. As Substitute Cooking explains, those that are so tightly wound that they look like the letter “O” are overcooked. The sweet spot is getting a good curl on the shrimp to form something similar to the letter “C.” Thats because the muscle in shrimp shrinks as it cooks, according to Yummly. So, the more cooked your shrimp are, the tighter the curl will be. Therefore, shrimp that are only slightly curled and look somewhat like the letter “U” are most likely undercooked and need a bit more time.
Look at the color of the shrimp
One of the easiest and most common ways to tell if your shrimp is undercooked is to look at the color of it, according to Substitute Cooking. But you might need to really get a good look at raw shrimp first to notice the big change its appearance undergoes as it cooks. When shrimp is raw, it tends to look quite gray in color and even a bit translucent. However, after shrimp has been cooked, it should do a 180-degree turn and be white with pops of pink or red. You also shouldnt be able to see into the shrimp anymore.
Most likely, your shrimp are not done cooking if they still have a hint of gray or are see-through. Wait until the shrimp have a nice even color and no translucency before taking them up. And dont forget to check all sides of the shrimp.