When cooking shrimp, reaching the correct internal temperature is key to achieving the perfect balance of flavor, texture, and safety. According to the USDA, the right internal temperature for shrimp is 145°F or 62.8°C. When they reach this temperature, you’ll see how juicy, tender, and flavorful your shrimps are.
Source: U.S. Department of Agriculture (USDA)
But how would you know the shrimp has reached 145°F without using a meat thermometer? You will see that your shrimp is becoming opaque and firm to the touch. At this point, you need to be extra careful since a slight misconception can cook the shrimp quickly, making them dry or rubbery if you miss this temperature and keep cooking it.
As a tip, we would recommend you always have a meat thermometer by your side to check the shrimp’s internal temperature and avoid overcooking.
Now you must be wondering why exactly the internal temperature for shrimp matters. It is to achieve perfect texture every time. But, there’s more to the tale. Here’s why it is crucial.
First and foremost, you need to be careful with your health. Raw and uncooked shrimp can harbor harmful bacteria such as vibrio, causing foodborne diseases. We all want to stay away from that. Right? In that case, bring your shrimps to 145°F to ensure all the bacteria are destroyed.
Read: Food Safety Temperature: Eat Safe and Avoid Food Danger Zone
After food safety, we all want our food made to perfection. Since shrimps are high in lean protein content, they become tough and rubbery quickly if they’re overcooked. So, if you stick to the right internal temperature for shrimp they’ll always become soft and juicy.
Although you can see your shrimp turning opaque as the right temperature hits, but using a meat thermometer is recommended. This prevents guessing, which often leads to overcooking or undercooking. With a meat thermometer, you’ll stay consistent with your work, resulting in better, more reliable meals.
Are you looking for the perfect companion to cook your shrimp at the right temperature every time? Then, ThermoPro Lightning One-Second Instant-Read meat Thermometer is your best bet! It enables you to measure the internal temperature of shrimps in one second.
Well, now you know how to cook shrimp at what temperature, it’s time to see how they’re grilled. At first, it might seem easy and straightforward to grill the shrimp, but it’s crucial to get the timing straight for that perfect balance between a tender, juicy interior, and flavorful exterior.
If you set the temperature to medium-high heat (around 375°F–450°F (191°C–232°C), it will take your shrimps 2-3 minutes per side to get ready. Moreover, the size of your shrimp also affects how long you’ll need to grill them. For instance, if you’ve extra large shrimp (16-20 per pound) you need to grill for an average of 2-3 minutes per side. As a side note, we would recommend you preheat your grill to 350°F to 400°F before placing the shrimps on the grill.
But how would you know that your shrimps are ready? When fully cooked, they will turn pink and opaque. Also, when they turn into a “C” shape they are cooked, and when they curl into an “O” shape, you must know that they’re overcooked.
Grilling shrimp is quick, easy, and delicious, but it requires attention to detail to avoid overcooking or drying them out. Here are some expert tips to ensure you achieve perfect grilled shrimp temperature every time.
When grilling the shrimps, a large size (16-20 per pound) works best. They’re easier to handle and less likely to overcook quickly. Moreover, there are also shell-on or peeled shrimps. Shell-on shrimp protects the meat and locks in flavor, while peeled shrimp can soak up marinades better.
Shrimp usually absorbs flavor more quickly than you can even imagine. It takes only 15-30 minutes for them to get ready for cooking. A little more than that can lead to overdoneness destroying your dinner. Also, we would recommend you not to go over and beyond with your marinations. Especially, keep your distance with acidic ingredients like lemon or vinegar since they have properties that can make your shrimp go into the cooking phase before actual cooking starts.
