Test your thermometer for accuracy by placing it in freezing or boiling water. It should read 32 °F (0 °C) or 212 °F (100 °C), respectively. According to the FDA, 145 °F (63 °C) is the minimum safe temperature for almost all fish and seafood.
This is the easiest way to tell if a shrimp is cooked since raw shrimp are generally gray and translucent.
Small shrimp may look like an “O” or a circle even when they’re perfectly cooked due to their size.
The interior should be the same white-ish color as the outside and totally opaque.
Boiling: Small shrimp will be done in as little as 2-3 minutes and jumbo shrimp can take up to 8 minutes. [6] X Research source Poaching: Large shrimp takes about 10 minutes. Check for opaqueness and firmness every few minutes, regardless of size. [7] X Research source Sautéing or baking: Depending on the size and number of shrimp, they’ll take about 4 or 5 minutes (1-2 minutes per side). [8] X Research source Grilling: Over medium-high heat, shrimp will be done in 3-4 minutes (1-2 minutes per side of a skewer). [9] X Research source Steaming: Large shrimp will be cooked through after about 5-6 minutes. [10] X Research source
Small boiled shrimp are done after 3 minutes, while jumbos take 7-8 minutes. If you boil them together, you’d need to fish out the small ones early.
If you’re steaming shrimp, lightly toss them halfway through their cooking time (about 3 minutes in) to make sure they’re cooking evenly. [13] X Research source
