what temp shrimp done

Mastering the Perfect Cook on Shrimp: A Guide to Ideal Internal Temperatures

Shrimp is one of the most popular and versatile types of seafood, used in everything from scampi and stir fries to tacos and seafood boils. But achieving the right level of doneness on these succulent shellfish can be tricky. Undercook shrimp and you risk foodborne illnesses. Overdo it and you’ll end up with an unpleasant rubbery texture. So what’s the magic number for flawless shrimp every time? Let’s explore proper internal cooking temperatures and techniques to help you nail shrimp perfection.

The Importance of Reaching the Right Internal Temp

Cooking shrimp thoroughly to an adequate internal temperature kills potentially harmful bacteria like Salmonella or Listeria that can cause food poisoning. The FDA and other food safety organizations recommend cooking shrimp to an internal temperature of 145°F (63°C) to eliminate risks.

Using a good instant-read thermometer and verifying your shrimp has hit at least 145°F at the thickest part provides peace of mind that any bacteria has been destroyed during cooking No more guessing about doneness or biting into questionable shrimp!

However, proper food handling is also key Always thaw shrimp in the fridge, not at room temperature And cook shrimp within 1-2 days of thawing for best quality. Storing raw or cooked shrimp at unsafe temperatures allows bacteria to multiply rapidly.

Signs Your Shrimp is Properly Cooked

In addition to double checking the internal temp, you can use these visual and textural cues to determine ideal doneness:

• Opaque, pinkish-white color throughout
• Firm, springy texture when pressed
• Curls into a loose “C” shape

Shrimp that has reached 145°F internally will exhibit these attributes. The flesh will have lost its translucent rawness, taking on a uniformly opaque appearance. It will feel resilient yet tender when pressed, not mushy. And the tighter curl signals proteins have fully coagulated.

Step-by-Step Guide to Measuring Shrimp Temps

Follow these simple steps for foolproof shrimp every time using your instant-read thermometer:

1. Preheat thermometer by turning it on at least 5 minutes before cooking. Check battery.

2. Cook shrimp according to your preferred method (grilling, sautéing, baking, etc.) using suggested cook times.

3. Once shrimp visually appears done, insert thermometer tip into thickest part of the largest shrimp, away from shell.

4. Wait 10-15 seconds for the temperature reading to stabilize before reading.

5. Verify it has reached at least 145°F minimum before removing shrimp from heat.

6. For whole shrimp, take temps in a few different pieces to confirm thorough cooking.

7. For shrimp dishes, continue cooking if needed until 145°F is verified.

The thermometer tip must be inserted in the center of the shrimp to get an accurate reading. Placing it near bones or shells conducts heat faster, resulting in false higher temps. Larger shrimp sizes may require extra monitored cooking time as well.

What If Shrimp Reaches 145°F But Still Looks Underdone?

This can sometimes occur if shrimp was previously frozen or with certain types of shrimp like tiger or rock shrimp that naturally have a slightly “wet” opaque appearance even when cooked through. Press the shrimp meat – if it has firmed up, curls tightly and resists gently pressure, it should be safe for consuming. Visually, it may look slightly underdone due to moisture retention even though proteins have denatured.

What If Shrimp Looks Done But Hasn’t Reached 145°F?

In some cases, smaller or thinner shrimp pieces may develop the expected done appearance before hitting 145°F in the center. This is especially true for grilled shrimp that gets color on the outside quickly. If the interior still hasn’t met the safe temperature threshold, return it to the heat for a minute or two until the thermometer confirms it’s reached 145°F. Don’t rely solely on how shrimp looks – go by the temperature for food safety.

Ideal Internal Temperatures For Shrimp Preparations

Raw shrimp – 40°F or below

Breaded, battered shrimp – 165°F

Shrimp burgers, loaf or cakes – 165°F

Casseroles with shrimp – 165°F

For dishes containing other ingredients, aim for the food safety recommended 165°F internal temperature to ensure any stuffings, coatings or thickeners are also fully cooked. Plain shrimp by itself only requires 145°F for food safety, however.

Tips to Cook Shrimp Perfectly to 145°F

• Thaw: Thaw frozen shrimp overnight in the fridge before cooking. Room temp thawing breeds bacteria.

• Pat dry: Blot raw shrimp with paper towels to prevent steaming vs searing.

• Don’t crowd: Cook shrimp in a single layer with space between pieces for even cooking.

• Flip frequently: Frequent turning exposes all sides evenly to the heat source.

• Go low and slow: Gentle, lower heats result in a more even cook throughout.

• Rest larger pieces: Let jumbo shrimp or kabobs rest 1-2 minutes to allow heat to distribute internally after removing from heat.

• Verify doneness: Use thermometer to confirm 145°F+ internal temp of each batch for food safety.

Mastering the Foolproof Shrimp Cook

Cooking shrimp properly to eliminate risks while maintaining ideal texture and moisture is an essential skill. With the right techniques and taking internal temperatures, you’ll be rewarded with tender, succulent shrimp every time. Investing in a good digital thermometer gives you the confidence to know your shrimp is safe and mouthwateringly delicious from the first juicy bite to the last.

Frequently Asked Questions About Shrimp Temperatures

1. Does shrimp need to rest after cooking like other proteins?

Unlike beef or poultry, shrimp does not require a resting period since it cooks quickly. Though letting jumbo shrimp or kabobs rest 1-2 minutes allows heat to distribute.

1. What is the minimum safe internal temperature for shrimp?

145°F is the minimum safe temperature recommended by the FDA that kills potential harmful bacteria in shrimp.

1. Can you tell if shrimp is done by texture and color?

While texture and opacity can indicate doneness, always verify by taking the internal temperature for food safety. Appearances can be misleading.

1. How can you tell if frozen shrimp went bad?

Signs of spoiled frozen shrimp include an ammonia-like odor, mushy texture, dryness, spots or residue on the meat, or blackened vein running along the back. Discard any shrimp with an off appearance or smell.

1. Should you rinse raw shrimp before cooking?

It’s not necessary and may actually increase the risk of cross-contamination in your kitchen. Just pat dry raw shrimp with paper towels before cooking.

1. What carries more risk undercooked chicken or shrimp?

Chicken has a higher risk of Salmonella, while shrimp is more prone to harbor Listeria, Vibrio, and E. coli bacteria. Both meats should always be cooked to proper temperatures.

1. Can you get sick from eating undercooked shrimp?

Yes, if shrimp is undercooked there is risk of contracting a foodborne illness, especially for those with compromised immune systems. Healthy individuals may experience nausea, vomiting, and diarrhea.

1. How long does cooked shrimp last in the fridge?

Cooked shrimp will keep refrigerated for 3-4 days. Freeze any leftovers for longer storage.

1. What causes rubbery overcooked shrimp?

Overcooking causes the proteins to become tough and rubbery. Use lower heats, frequent flipping, and accurate temperature monitoring to avoid overcooking.

1. What is the best method for cooking shrimp perfectly?

Gentle sautéing, grilling or baking on lower heats allows the most control over cooking shrimp evenly to the ideal internal temperature.

Knowing the right internal temperatures and techniques allows you to achieve tender, juicy shrimp every time with confidence!