All About Shrimp
Your complete guide to shrimp - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Shrimp Last?
Storage times and freshness tips for shrimp in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Raw Shrimp (Refrigerated)1-2 days
Signs of Spoilage
Strong 'fishy' or ammonia-like odor, slimy texture, dull or discolored appearance (yellow, green, gray, black spots), shell feels loose or separates easily.
How to Check
Smell: Hold close to nose and sniff for any off or pungent odors. Visual: Look for bright, translucent, and slightly moist appearance. Avoid shrimp that look dull, have black spots (unless specifically identified as black tiger shrimp, but still check for overall freshness), or yellow/green discoloration. Touch: Should feel firm and slightly moist, not slimy or mushy.
Storage Tips
Store raw shrimp in the coldest part of your refrigerator (usually the bottom shelf) in a sealed container or on a plate with ice to prevent drips and maintain a low temperature. Do not wash until just before cooking. If not using within 1-2 days, it's best to freeze it.
Raw Shrimp (Frozen)6-12 months (for best quality)
Signs of Spoilage
Significant freezer burn (large ice crystals, dry, discolored patches, typically white or gray), strong off-odor after thawing, mushy or excessively soft texture after thawing.
How to Check
Visual (frozen): Check for excessive ice crystals or signs of freezer burn. Smell (after thawing): Thaw safely in the refrigerator overnight, then check for any strong 'fishy' or ammonia-like odors. Texture (after thawing): Should still be firm and springy; avoid if mushy or excessively soft.
Storage Tips
For optimal quality, freeze fresh shrimp as soon as possible. Store in airtight, freezer-safe bags or containers to prevent freezer burn. Thaw slowly in the refrigerator overnight or under cold running water (in a sealed bag). Do not thaw at room temperature. Once thawed, treat as fresh raw shrimp and cook within 1-2 days. Do not refreeze raw shrimp once thawed.
Cooked Shrimp (Frozen)2-3 months (for best quality)
Signs of Spoilage
Significant freezer burn, dry or rubbery texture after thawing, off-flavors after thawing and reheating.
How to Check
Visual (frozen): Look for signs of freezer burn. Texture (after thawing): Should not be overly mushy or dry. Taste/Smell (after thawing and reheating): Should taste fresh; avoid if it has a stale, off, or unpleasant flavor/smell.
Storage Tips
Cool cooked shrimp completely before freezing. Store in airtight, freezer-safe containers or bags. Thaw in the refrigerator overnight. While safe for longer, quality (especially texture) degrades over time. Best used in dishes where texture isn't paramount, or reheated gently.
Cooked Shrimp (Refrigerated)3-4 days
Signs of Spoilage
Sour, ammonia-like, or distinctly 'off' smell; slimy or sticky texture; dull or grayish appearance; visible mold growth.
How to Check
Smell: Any unpleasant or sour odor is a strong indicator of spoilage. Visual: Look for any signs of mold, unusual discoloration, or a general dullness. Touch: Should feel firm and not slimy or sticky.
Storage Tips
Cool cooked shrimp rapidly (within 2 hours of cooking) and store in an airtight container to prevent bacterial growth and drying out. Use within 3-4 days. Reheat thoroughly to an internal temperature of 165°F (74°C) if serving hot.