Shrimp should be cooked to an internal temperature of 145°F (63°C) for food safety, per USDA and FDA guidelines. However, for the best juicy texture, pull them off the heat at 120-140°F (49-60°C) to account for carryover cooking.

Why Temperature Matters

Shrimp cook fast and turn rubbery if overdone, so precision prevents tough results. Official safety rules kill bacteria at 145°F, but chefs recommend earlier removal since residual heat finishes the job. Visual cues like pink color, opacity, and a loose "C" curl confirm doneness without a thermometer.

Official vs Chef Tips

Approach| Target Temp| Notes
---|---|---
USDA/FDA Safety 13| 145°F (63°C)| Ensures pathogens are gone; hold 15 seconds. Tough for small shrimp to probe accurately.
Chef Optimal Texture 147| 120-140°F (49-60°C)| Pull early for succulence; ideal for grilling or searing. Carryover hits safe zone.
Visual Backup 58| N/A| Opaque, pink, "C" shape—not tight "O" (overcooked).

Cooking Method Breakdown

  • Pan-Sear/Grill : Hot pan (med-high), 1-2 min/side; hit 120°F fast. Use oil/butter to lock moisture.
  • Boil/Air Fry : 2-4 min total; check curl early. Avoid crowding to prevent steaming.
  • Bake : 400°F oven, 6-10 min; flip halfway for even heat.

TL;DR : Aim for 145°F safe, but 120°F pull-off for perfection—your shrimp will thank you by staying tender. Information gathered from public forums or data available on the internet and portrayed here.