ShrimpShelf Life, Storage, and Spoilage Guide
Pantry
Not RecommendedUnsafe
Shrimp is highly perishable and should not be stored at room temperature.
Refrigerator
1-2 days (raw); 3-4 days (cooked)
Store raw shrimp in the coldest part of the refrigerator, in a sealed container or on a plate covered with plastic wrap to prevent drips. Cooked shrimp should be stored in a shallow, airtight container.
Freezer
3-6 months
Freeze raw or cooked shrimp in airtight freezer bags or containers. For best quality, thaw in the refrigerator.
Signs of Spoilage
- Strong, fishy odor
- Slimy or sticky texture
- Dull, faded, or grayish color
- Black spots or discoloration (unless part of natural pigmentation)
- Soft or mushy texture
Room Temperature Safety
40°F–140°F (4°C–60°C)
Perishable foods like shrimp should not be left at room temperature for more than 2 hours. If the ambient temperature is above 90°F (32°C), discard after 1 hour.
Safe Handling
Keep raw shrimp separate from other foods to prevent cross-contamination.
Wash hands, cutting boards, utensils, and countertops with hot, soapy water after handling raw shrimp.
Cook shrimp to an internal temperature of 145°F (63°C).
Thaw frozen shrimp in the refrigerator, under cold running water, or in the microwave (cook immediately after microwave thawing).