How to Store Shrimp | Shelf Life & Spoilage Signs
Quick Storage Facts
| Storage Method | Duration | Safety | Notes |
|---|---|---|---|
| raw Fridge | 1-2 days | ⚠️ | Store on ice in coldest part of refrigerator |
| raw Freezer | 3-6 months | ✅ | Wrap tightly or vacuum seal |
| cooked Fridge | 3-4 days | ✅ | Store in airtight container |
| cooked Freezer | 2-3 months | ✅ | Quality may decline after 1 month |
Signs of Spoilage
- •Strong ammonia-like or fishy odor
- •Slimy or gritty texture instead of firm
- •Black spots or yellowing on the shell or flesh
- •Grayish discoloration (should be translucent with pinkish tones when raw)
- •Shells coming loose from the flesh
- •Soft or mushy texture when touched
- •Sticky or tacky feel to the surface
Storage & Reheating Tips
- •Buy shrimp from reputable sources and use it promptly
- •Store raw shrimp on ice in the coldest part of your refrigerator
- •Keep shrimp in its original packaging or a sealed container to prevent cross-contamination
- •Rinse shrimp briefly under cold water before cooking
- •Remove the 'vein' (digestive tract) along the back of the shrimp for better taste and appearance
- •Cook shrimp just until it turns pink and opaque - overcooking makes it tough and rubbery
- •Refrigerate cooked shrimp within 2 hours of cooking (1 hour if the temperature is above 90°F/32°C)
- •For freezing, shell and devein shrimp first, then pack in airtight containers with a little water to prevent freezer burn
Food Safety Reminder
When in doubt, throw it out! Food can harbor harmful bacteria without visible signs of spoilage.
Frequently Asked Questions