How to Tell If Shrimp Has Gone Bad: Raw, Cooked & Frozen

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Learn if your shrimp is safe to eat with these quick tips
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So, you’re in the mood for a buttery shrimp scampi or a honey garlic shrimp bowl—and we don’t blame you! That sounds absolutely delicious. But there’s only one problem: your shrimp. You pull it out of the fridge, and it looks…questionable. How do you know if it’s okay to eat or should be thrown out? Take a look at our guide below to learn how to tell if shrimp is spoiled and how to ensure it stays fresh for as long as possible.

How to Tell if Shrimp Is Spoiled

Your shrimp likely isn’t safe to eat if it has a fishy, sour smell, looks slimy or soft, and has a dull or dark color. To avoid this, ensure the seafood is stored correctly and consumed or frozen within 1 to 2 days of purchasing.

Section 1 of 6:

Signs Fresh & Cooked Shrimp Has Gone Bad

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  1. Shrimp has likely gone bad if it has a foul, ammonia-like smell to it. Fresh, good-to-eat shrimp doesn’t have an odor, whether it's raw or cooked. [1]
  2. 2
    Color: Shrimp is bad if the color is dull or discolored. Throw away shrimp that has discoloration or is exceptionally dull in color. Fresh shrimp flesh should be clear with a pearl-like color. [2] The outside of a shrimp should be a clear pink or grayish color. [3]
    • Personal chef Ririka Evans says that a perfectly cooked shrimp should have an opaque white color with pops of pink and orange.
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  3. 3
    Texture: Shrimp is bad if it’s slimy or soft. Cooked or raw shrimp is spoiled if it has a slimy or wet texture. Similarly, if the shell is soft, discard it. [4]
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Section 2 of 6:

How to Choose Good Shrimp

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  1. 1
    Choose shrimp with a recent catch date. Fresh shrimp will have a tag stating when the seafood was caught, along with where it was caught. The closer the date and time indicated on the tag, the fresher the shrimp will be. [5]
  2. 2
    Check the shrimp’s color, texture, and smell. Before you purchase fresh or raw shrimp, ensure it looks and smells as fresh as possible. The shrimp should have no smell, a firm texture, and flesh with a white, pearl-like color. [6]
    • If purchasing frozen shrimp, avoid shrimp that’s soft or bendable and has signs of frost or ice crystals.
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Section 3 of 6:

How long is shrimp good for?

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  1. 1
    Fresh shrimp lasts in the fridge for 1 to 2 days. Unfortunately, shrimp doesn’t have the longest shelf life, especially when purchased fresh. Make sure you cook or freeze raw shrimp within 2 days of purchasing; otherwise, it’ll go bad. [7]
  2. 2
    Cooked and raw shrimp can last in the freezer for at least 3 months. When frozen properly, shrimp can remain fresh in the freezer for 3 to 6 months. Shrimp can be frozen cooked or raw in or out of the shells. But for the maximum shelf life, freeze raw, shell-on shrimp. [8]
    • Keep in mind that shrimp can spoil if thawed or left in warm temperatures for too long. [9]
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Section 4 of 6:

How to Safely Store Shrimp

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  1. 1
    Store raw shrimp in the fridge over ice. Place the shrimp in a plastic bag (keeping it open) and set it on a bowl of ice. Lay a damp cloth over the top of the open bag and ice. [10]
    • Put shrimp on ice within 2 hours of buying, as it can spoil if left in warm temperatures for too long. [11]
    • The optimal temperature for storing raw fresh shrimp is 32 to 40 °F (0 to 4 °C).
  2. 2
    Freeze shrimp for up to 6 months. Extend the life of fresh raw shrimp by placing it in the freezer. Neatly arrange the shrimp on a parchment-lined baking sheet and pop the sheet into the freezer. Remove the sheet once the shrimp is frozen or solid to the touch (this typically takes a couple of hours). Then, transfer the shrimp to a freezer bag and place it back in the freezer. [12]
    • Fresh frozen shrimp can last in the freezer for 3 to 6 months. [13]
    • The optimal temperature for storing shrimp in the freezer is −20 °F (−29 °C). [14]
    • Do not re-freeze previously frozen shrimp—you must cook thawed shrimp immediately to avoid food poisoning or bacteria buildup.
  3. 3
    Thaw frozen shrimp overnight or in cold water. It’s best to thaw frozen shrimp before cooking it. There are two ways to thaw shrimp, depending on how much preparation time you have: [15]
    • Place the frozen shrimp in a colander on a bowl or plate in the fridge overnight, covering the shrimp with a damp paper towel.
    • Put the frozen shrimp in a sealed plastic bag and place the bag in a bowl of cold water for 15 to 20 minutes to thaw quickly.
    • Warning: Never defrost shrimp at room temperature or in hot water, as this can cause bacteria to multiply and contaminate your seafood. [16]
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Section 5 of 6:

How do you know if you ate bad shrimp?

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  1. If you eat bad shrimp, you may experience nausea, vomiting, and diarrhea. Shellfish poisoning can occur when you eat shrimp (or other shellfish) that’s spoiled or gone bad. You’ll likely feel sick within 30 to 60 minutes of consuming bad seafood. You may experience numbness and tingling, headaches, nausea, vomiting, diarrhea, and confusion. [17]
    • Most cases of shellfish poisoning last a day or two. If your symptoms continue to get worse or don’t go away, contact a doctor immediately. [18]
Section 6 of 6:

FAQs

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  1. 1
    Is it okay for shrimp to smell fishy? No, do not eat shrimp that has a fishy smell. Good-to-eat shrimp has little to no odor, so if yours smells fishy or like ammonia, it’s gone bad. [19]
  2. If your frozen shrimp has a foul smell or discoloration before or after thawing, it’s likely bad. Similarly, frozen shrimp should not be bendable before you thaw it. Ensure frozen shrimp is hard before thawing. [20]
    • Freezer burn doesn’t automatically mean your shrimp is unsafe to eat; however, it may affect the overall texture of the shrimp. Cut or remove freezer-burned pieces away for the best results. [21]
  3. If your cooked shrimp has a fishy odor or discoloration, it’s likely bad. Take a good look at your seafood before eating it, especially if you’re consuming leftovers . Cooked shrimp can typically last 3 to 4 days in the fridge if stored at 40 °F (4 °C) or below. [22]
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      References

      1. ↑ https://www.foodsafety.gov/blog/safe-selection-and-handling-fish-and-shellfish
      2. ↑ https://www.foodsafety.gov/blog/safe-selection-and-handling-fish-and-shellfish
      3. ↑ https://delosaqua.com/characteristics-of-fresh-shrimp/
      4. ↑ https://www.bonappetit.com/story/how-to-buy-shrimp-grocery-store
      5. ↑ https://www.foodsafety.gov/blog/safe-selection-and-handling-fish-and-shellfish
      6. ↑ https://www.foodsafety.gov/blog/safe-selection-and-handling-fish-and-shellfish
      7. ↑ https://www.fda.gov/food/buy-store-serve-safe-food/selecting-and-serving-fresh-and-frozen-seafood-safely
      8. ↑ https://nchfp.uga.edu/how/freeze/seafood-products/freezing-shrimp/
      9. ↑ https://www.foodsafety.gov/blog/safe-selection-and-handling-fish-and-shellfish
      1. ↑ https://www.fisheries.noaa.gov/national/sustainable-seafood/how-store-and-handle-seafood
      2. ↑ https://www.foodsafety.gov/blog/safe-selection-and-handling-fish-and-shellfish
      3. ↑ https://newengland.com/food/cooking-advice/how-to-freeze-shrimp/
      4. ↑ https://nchfp.uga.edu/how/freeze/seafood-products/freezing-shrimp/
      5. ↑ https://web.uri.edu/foodsafety/seafood-safety-what-consumers-need-to-know/
      6. ↑ https://www.foodsafety.gov/blog/safe-selection-and-handling-fish-and-shellfish
      7. ↑ https://web.uri.edu/foodsafety/seafood-safety-what-consumers-need-to-know/
      8. ↑ https://wwwnc.cdc.gov/travel/page/fish-poisoning-ciguatera-scombroid
      9. ↑ https://medlineplus.gov/ency/article/002851.htm
      10. ↑ https://www.foodsafety.gov/blog/safe-selection-and-handling-fish-and-shellfish
      11. ↑ https://www.foodsafety.gov/blog/safe-selection-and-handling-fish-and-shellfish
      12. ↑ https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/freezing-and-food-safety
      13. ↑ https://www.eatingwell.com/article/7959447/how-long-does-shrimp-last-in-the-fridge
      14. ↑ https://www.fda.gov/food/buy-store-serve-safe-food/selecting-and-serving-fresh-and-frozen-seafood-safely

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