Shrimp is one of the most consumed seafood in the world. It’s simple enough to make during the week, but fancy enough to serve when you have guests over and want to wow them. Shrimp is also highly versatile. You can bake, grill, sauté, or fry it. You can never go wrong with shrimp – unless, you overcook it.
Grilling shrimp might seem straightforward. However, you can easily overcook it when the grill temperature is not properly set. How hot should the grill be for shrimp? This guide will show you how to make the perfect grilled shrimp.
Shrimp is one of my favorite proteins to cook and eat. It’s versatile, delicious and available year-round. However, there’s always the concern about safely handling and cooking shrimp to avoid foodborne illness. I used to just eyeball doneness and hope for the best. After doing more research, I realized there are recommended temperatures for cooking shrimp properly.
In this article, we’ll cover the safe internal temperature for shrimp, how to accurately measure it, different cooking methods and their temperature guidelines, signs of properly cooked shrimp, and common shrimp safety mistakes to avoid. My goal is to clearly explain what temp shrimp needs to reach for it to be safe to eat.
What is the Proper Internal Temperature for Cooked Shrimp?
The FDA and other food safety organizations recommend cooking shrimp to an internal temperature of 145°F (63°C) to destroy any potential foodborne pathogens like salmonella At 145°F, the shrimp will be firm and opaque throughout
For context, salmonella bacteria start dying at 135°F and are completely killed at 145°F after holding that temp for 15 seconds. So hitting 145°F and holding for a minute or two ensures any bacteria present are neutralized.
Should You Use a Meat Thermometer to Check Shrimp Temperature?
Absolutely yes! Using an instant read thermometer takes the guesswork out of determining doneness. Shrimp cooks very fast, so there’s a narrow window between perfectly cooked and overcooked rubbery shrimp.
I highly recommend having a good digital instant read thermometer on hand whenever cooking shrimp. Pull a piece out, take a quick temp reading in the thickest part, and you’ll know if it’s ready or needs a bit longer.
Shrimp Cooking Temps for Different Methods
The target internal temp of 145°F remains the same but the techniques for achieving it vary based on the cooking method. Here are temperature guidelines for common ways to cook shrimp
Boiling
- Bring water to a rolling boil
- Once boiling, add shrimp and cook for 2-3 minutes until opaque
- Check internal temp, cook longer if needed
Grilling
- Grill over direct high heat for 2-3 minutes per side
- Shrimp should firm up and develop grill marks
- Test doneness with a thermometer
Sautéing or Stir Frying
- Use medium-high to high heat
- Cook for 1-2 minutes per side until opaque
- Monitor temp and don’t overcook
Baking
- Preheat oven to 375°F
- Bake 7-10 minutes until shrimp reach 145°F internally
Air Frying
- Set air fryer to 380°F
- Cook for 3-5 minutes, shaking basket halfway
- Check temp and adjust time accordingly
No matter the cooking method, always verify the internal temperature! It takes the uncertainty and guesswork out of the equation.
Signs Your Shrimp is Fully Cooked Properly
If you don’t have a thermometer handy, look for these visible signs that your shrimp is done:
- Opaque and solid white appearance throughout
- Firm, plump texture without any translucent areas
- Pinkish color in the tail curl
Press a shrimp with your finger – it should feel firm and springy, not mushy. Overcooked shrimp will be tough and rubbery.
Common Shrimp Safety Mistakes to Avoid
Cooking shrimp seems simple, but there are some easy mistakes that can lead to undercooked, unsafe shrimp:
- Not taking temperature – relying on sight and texture only
- Undercooking – too little time or low heat
- Partial thawing – shrimp needs to be fully thawed before cooking
- Cross-contamination – reusing marinades or contaminated cutting boards/utensils
Following proper temperatures, fully thawing, and avoiding cross-contamination are all critical for shrimp safety.
The Takeaway – Cook Shrimp to 145°F for Food Safety
- Cook shrimp to an internal temperature of 145°F (63°C)
- Use an instant read thermometer for foolproof doneness
- Adjust cooking methods and times to achieve proper internal temp
- Check for opacity, firmness, and pink color as visual indicators
- Avoid common mistakes like undercooking and cross-contamination
Cooking shrimp properly is easy and ensures you can enjoy this healthy, versatile seafood without worries. For more cooking tips and recipe ideas, check out the seafood section of my blog!
Correct Temperature to Grill Shrimp
The recommended grilling temperature for shrimp is 120 degrees F (49 degrees C).
The best temperature for grilling is at this level, where the meat will have the most flavor and juice.
With that said, this is the recommended temperature for grilling large shrimp. Also, remember that when you grill shrimp, you should only use big ones because the little ones cook too quickly. Smaller shrimps are also trickier to handle on the grill and require more precision. If you leave small shrimp on the grill for even 30 seconds too long, they will get tough and hard.
Make sure to check the temperature of your grill before you put the seafood on. The USDA says that the shrimp should be cooked to 145 degrees F (63 degrees C) on the inside. When you grill shrimp, on the other hand, you can see if they are done. The color of the shrimp will turn pink and it will feel firm to the touch. The center goes from translucent to opaque pink. That is how you know it is done.
Steps to Grill Shrimps to Perfection
- Soak the skewers before use. The skewers won’t burn on the grill if you do this.
- Thaw the shrimp so it cooks evenly on the grill.
- Marinate the shrimp with your choice of seasoning. Let it sit for at least 15 minutes so the shrimp can soak up the flavors.
- Pre-heat the grill. Before you put the shrimp on the grill, make sure it’s at the right temperature.
- Grill the shrimp for 2 minutes on each side. Take them off when they’re done and the outside has the right amount of char.
How to Cook Already Cooked Shrimp Safely & to Retain Flavour?
Is it safe to eat shrimp at 145 degrees?
If the reading is 145°F, the shrimp is safe to eat. (If you prefer it less done, you can remove below that level although there is some risk that not all bacteria will have been killed.) If the shrimp is below 145°F, let them sit in the pot to continue cooking for a few more minutes.
Is shrimp healthy to eat?
Shrimp is very healthy to eat, unless you have an allergy to shellfish. Shrimp is great because it is a low calorie, high protein food that is relatively inexpensive. Shrimp is also very versatile, so there are many recipes out there, meaning that you can eat shrimp multiple times a week each time in a different way. Don’t make shrimp your only protein source, because a healthy diet is also a varied diet.
What temperature should shrimp be cooked at?
Shrimp is a popular and versatile seafood that can be boiled, grilled, fried, or sautéed. When it comes to cooking shrimp, it’s important to know the right temperature to ensure that it is safe to eat and delicious. The recommended internal temperature for cooked shrimp is 145°F (63°C).
How do you know if shrimp is safe to eat?
Insert an instant-read thermometer into the center of the thickest section. If the reading is 145°F, the shrimp is safe to eat. (If you prefer it less done, you can remove below that level although there is some risk that not all bacteria will have been killed.)