When buying shrimp, consider the cold chain, packaging and smell. Do not buy a product with a sour, rancid or ammonia-like smell. Shell and flesh appearance can vary with species and processing; color or attachment of the head to the body alone does not prove safety.
What Should You Check When Buying?
Shrimp should be kept refrigerated or on clean ice. For frozen products, check that the package is intact and the product is frozen solid; avoid packages with excessive ice crystals or signs of thawing. The freezing date alone is insufficient. Check the label to distinguish raw from previously cooked products.
How Should Shrimp Be Prepared Before Cooking?
Thaw frozen shrimp in the refrigerator, not on the counter. Use clean hands, a knife and a cutting board. Depending on the recipe, you can remove the head and shell and take out the intestinal tract through a shallow cut along the back. You can leave the tail on for presentation. Cleaning does not show that harmful microbes have been eliminated. Wash hands and utensils that have touched raw shrimp, and prevent contamination of ready-to-eat food.
Size and Cooking
Size can affect preparation and cooking time; do not apply the same time to every shrimp. Under the FDA's cooking guidance, the flesh should become firm, pearly and opaque. Do not rely only on a pink color. Follow the package's preparation instructions for previously cooked products.
Storage and Common Mistakes
Keep raw shrimp that will be used within two days of purchase refrigerated at or below 4 °C / 40 °F; if it will be used later, freeze it while still safe. Eating it on the day of purchase is not a universal requirement. Overcooking may toughen the texture, but do not leave it raw merely to shorten cooking. Proper selection and cleaning do not replace safe storage and sufficient cooking.