Shrimp is safely “done” at an internal temperature of about 145°F (63°C), but for the best juicy texture most cooks pull it a bit earlier, around 130–140°F (54–60°C), letting carryover heat finish the job.

Quick Scoop (for “what temp is shrimp done”)

  • Food-safety guideline: Shrimp should reach an internal temp of 145°F / 63°C to be fully safe to eat.
  • Best texture: Many seafood pros remove shrimp from heat at about 130–140°F / 54–60°C , because it will keep cooking off the heat and stay plump, not rubbery.
  • Visual cues that match this range:
    • Flesh turns from translucent gray to opaque pink/white.
* The shrimp curls into a loose “C” shape (a tight “O” usually means overcooked).

Think of it like this: if you rely only on “3 minutes per side,” you’ll sometimes overshoot, but if you watch both the temperature and the look (opaque, pink, gentle curl), you’ll hit that sweet spot almost every time.

TL;DR: Aim for 130–140°F for juicy shrimp, knowing carryover will nudge it toward the 145°F safety mark, and double-check with color and curl so you don’t end up with rubbery bites.

Information gathered from public forums or data available on the internet and portrayed here.